Influence of Drying Methods on the Post-Harvest Quality of Coffee: Effects on Physicochemical, Sensory, and Microbiological Composition

Influence of Drying Methods on the Post-Harvest Quality of Coffee: Effects on Physicochemical, Sensory, and Microbiological Composition

This study evaluated the impact of different drying methods on the physicochemical, microbiological, and sensory qualities of coffees produced in the Campos das Vertentes (CV) and Alta Mogiana (AM) regions of Brazil. The sun-drying (S), sun-drying combined with rotary mechanical dryer (SM), and Coff...

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Bibliographic Details
Main Authors: Danilo José Machado de Abreu, Mário Sérgio Lorenço, Gilson Gustavo Lucinda Machado, Joana Moratto Silva, Estela Corrêa de Azevedo, Elisângela Elena Nunes Carvalho
Format: Article
Language:English
Published: MDPI AG 2025-04-01
Series:Foods
Subjects:
post-harvest technology
moisture
<i>Coffea arabica</i> L.
Specialty Coffee Association
self-organizing maps
artificial neural networks
Online Access:https://www.mdpi.com/2304-8158/14/9/1463
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https://www.mdpi.com/2304-8158/14/9/1463

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