Quality of coffee beans from peeled green fruits after temporary immersion in water Ana P. de F. Coelho, Juarez de S. e Silva, Antônio P. S. Carneiro, Evandro de C. Melo, Camilla S. da Silva, et al. Revista Brasileira De Engenharia Agricola E Ambiental, 2020 The harvest of green coffee fruits affects their quality; they should be separated from the ripe fruits during processing. The proportion of harvested green fruits can be high, requiring information and technologies to adequately manage and add value to coffee beans from this fruit category. The objective of this work was to evaluate the quality of coffee beans from green fruits separated during a wet processing and peeled after temporary immersion in water. A completely randomized design was used, consisting of six treatments (ripe peeled coffee fruits dried on suspended yards, non-peeled green coffee fruits under traditional dry management on a concrete yard, and peeled and non-peeled green coffee fruits temporarily immersed in water and dried on suspended and concrete yards) and four replications, in the 2018 crop season. Samples of coffee beans temporarily immersed in water were peeled and separated into peeled and non-peeled fractions and dried in suspended and concrete yards. The peeling yield of green coffee beans and the physical and sensorial characteristics of the processed coffee beans were evaluated. The mean peeling yield was 62% and allowed the separation of more developed green fruits, equating them to ripe peeled coffee beans regarding physical and sensorial quality.
Drying and essential oil extraction of brazilian peppertree (Schinus terebinthifolius raddi) fruits Julia L. Governici, Naiara C. Z. Sperotto, Evandro de C. Melo, Diego A. Gonzaga, Antônio P. S. Carneiro Revista Brasileira De Engenharia Agricola E Ambiental, 2020 The objectives of this work were to determine the effect of the drying air temperature and fruit fragmentation on the essential oil yield of Brazilian peppertree (Schinus terebinthifolius) fruits, to model drying curves, and evaluate the energy consumption of the drying process. The study was conducted in Viçosa, MG, Brazil, in May 2018. The experiment was conducted using a completely randomized design, in a 3 x 2 factorial arrangement (3 drying air temperatures and 2 fruit fragmentation types), with three replications. Whole fruits (350 g) were dried at 50, 60, and 70 °C until the water content reached a water content of 0.11 on dry basis; 90 g of these fruits where kept in the dryer until reaching an equilibrium water content for the modeling. The data of drying were fitted to 12 mathematical models, whose performances were evaluated by the coefficient of determination, mean relative error, mean estimated error, and residue distribution. The essential oil was extracted by hydro-distillation using whole or fragmented fruits. Fruits dried at 50 °C and fragmented before extraction had higher essential oil yield. The use of air temperature of 70 °C resulted in lower drying time and energy consumption. The data fitted to the Midilli model satisfactorily, regardless of the drying air temperature.
Intermittent drying of clove basil leaves: Process optimization and essential oil yield Raiane A. de Souza, Evandro de C. Melo, Mariane B. R. de Ávila, Diego A. Gonzaga, Naiara C. Z. Sperotto, et al. Revista Brasileira De Engenharia Agricola E Ambiental, 2020 This study investigated the effect of a drying method with intermittent ratios on the effective drying time, specific energy consumption and essential oil yield of clove basil (Ocimum gratissimum L.) leaves. The drying tests were conducted at the Postharvest Laboratory of Medicinal, Aromatic and Condiment Plants, from the Departamento de Engenharia Agrícola of the Universidade Federal de Viçosa, Viçosa, MG, Brazil (20° 46’ 13.5” S; 42° 52’ 23.3” W, and altitude of 645 m) in October and November 2017. The experiment was conducted by using a 3 × 4 factorial scheme including three drying temperatures at 50, 60 and 70 °C, with four drying processes: continuous drying and the following three intermittent drying/tempering ratios in minutes: 10/20, 15/15 and 20/10. The design was completely randomized and with three repetitions. The application of the 10/20 intermittent ratio reduced the effective drying time and the specific energy consumption. Regarding the essential oil yield, the use of the intermittence presented different results for each temperature of drying; the highest yields were observed with continuous drying at 50 °C and drying with the 20/10 intermittent ratio at 60 °C. The results indicate that intermittent drying at 50 °C is not recommended to preserve essential oil yields.
Influence of the drying air temperature on the content and chemical composition of essential oil of (Varronia curassavica) Revista Brasileira De Plantas Medicinais, 2018
Static pressure gradient of the forced air flow within layers of organic waste mixed with different proportions of poultry litter DENIS L. TEIXEIRA, ANTONIO T. MATOS, EVANDRO DE C. MELO Engenharia Agricola, 2016 RESUMO Neste trabalho, teve-se como objetivo o ajuste de equações que possibilitassem a estimativa do gradiente de pressão estática do ar, quando insuflado em camadas de resíduos orgânicos misturados com diferentes proporções de cama de frango. As medições do gradiente de pressão estática do ar foram realizadas em um protótipo, submetido a vazões específicas, que variaram de 0,02 a 0,13 m3 s-1 m-2, em camadas de bagaço de cana-de-açúcar, palha de café e serragem de madeira, misturadas com cama de frango, nas proporções de 0; 10; 20; 30 e 40% (base volumétrica). Os dados de gradiente de pressão estática do ar e vazão específica ajustaram-se bem aos modelos de Shedd, Hukill & Ives e Hunter, podendo ser utilizados para predizer o gradiente de pressão estática do ar ao ser insuflado em camadas de resíduos orgânicos. Menores valores de gradientes de pressão estática do ar foram obtidos em camadas sem adição de cama de frango e os maiores gradientes obtidos nas camadas constituídas pela mistura com cama de frango, na proporção de 40%.
Energy balance in the production of mountain coffee Adílio Flauzino de Lacerda Filho, Juan José Fonseca Palacin, Roberta Jimenez de Almeida Rigueira, Aristides Ribeiro, Evandro de Castro Melo Renewable and Sustainable Energy Reviews, 2014
Evaluation of the essential oil of Cymbopogon citratus (DC.) stapf leaves after drying process Boletin Latinoamericano Y Del Caribe De Plantas Medicinales Y Aromaticas, 2013
Drying kinetics of thyme Ronicely P. da Rocha, Evandro de C. Melo, José B. Corbín, Pedro A. Berbert, Sérgio M. L. Donzeles, et al. Revista Brasileira De Engenharia Agricola E Ambiental, 2012
Quality parameters of Cymbopogon citratus leaves during ambient storage Applied Engineering in Agriculture, 2009
GRAPSI-DRAW digital psychrometric chart Daniela de C Lopes, Fengmin Li, Evandro de C Melo, José H Martins, Luis Manuel N Gracia, et al. IFIP International Federation for Information Processing, 2009
Remote environmental monitoring and management of data systems Livestock Environment Viii Proceedings of the 8th International Symposium, 2008
Effective diffusivity of Cymbopogon citratus (DC.) Stapf leaves submitted to the drying process with different leaf length cuts and air temperature Revista Brasileira De Plantas Medicinais, 2007
