Physical-mechanical characterization of coffee fruits Coffea arabica L. var. Castillo classified by a colorimetry approach

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F68081723%3A_____%2F22%3A00557625" target="_blank" >RIV/68081723:_____/22:00557625 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/00216305:26620/22:PU145083

Výsledek na webu

<a href="https://www.sciencedirect.com/science/article/pii/S2589152922000175?via%3Dihub" target="_blank" >https://www.sciencedirect.com/science/article/pii/S2589152922000175?via%3Dihub</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.mtla.2022.101330" target="_blank" >10.1016/j.mtla.2022.101330</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Physical-mechanical characterization of coffee fruits Coffea arabica L. var. Castillo classified by a colorimetry approach

Popis výsledku v původním jazyce

Colombian coffee is internationally recognized for its quality and flavor, reflected in its natural acidity, medium body, and intense aroma. These features require predominately harvesting ripe fruits (only 2% of unripe fruits are allowed) which is carried out manually by several topographic restrictions. To overcome this difficulty, the study of coffee fruit physical and mechanical characteristics is essential for designing and improving machinery and equipment for selective coffee harvesting. In this paper, the physical and mechanical properties of Coffea arabica L. var. Castillo fruits have been experimentally measured and classified by its ripening. Applying a colorimetry methodology based on CIELab color space, 211 fruits have been categorized into four ripening states. Physical properties measurements include mass, volume, density, geometry, pH, and mechanical properties as detachment loads and firmness indexes. Mainly all properties showed a dependence degree on the ripening stage of the fruits. The measurements presented in this work are essential to use in simulations tools which allows to understand several aspects related with selective coffee harvesting.

Název v anglickém jazyce

Physical-mechanical characterization of coffee fruits Coffea arabica L. var. Castillo classified by a colorimetry approach

Popis výsledku anglicky

Colombian coffee is internationally recognized for its quality and flavor, reflected in its natural acidity, medium body, and intense aroma. These features require predominately harvesting ripe fruits (only 2% of unripe fruits are allowed) which is carried out manually by several topographic restrictions. To overcome this difficulty, the study of coffee fruit physical and mechanical characteristics is essential for designing and improving machinery and equipment for selective coffee harvesting. In this paper, the physical and mechanical properties of Coffea arabica L. var. Castillo fruits have been experimentally measured and classified by its ripening. Applying a colorimetry methodology based on CIELab color space, 211 fruits have been categorized into four ripening states. Physical properties measurements include mass, volume, density, geometry, pH, and mechanical properties as detachment loads and firmness indexes. Mainly all properties showed a dependence degree on the ripening stage of the fruits. The measurements presented in this work are essential to use in simulations tools which allows to understand several aspects related with selective coffee harvesting.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

20302 - Applied mechanics

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2022

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Materialia

ISSN

2589-1529

e-ISSN

—

Svazek periodika

21

Číslo periodika v rámci svazku

March

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

11

Strana od-do

101330

Kód UT WoS článku

000792898700008

EID výsledku v databázi Scopus

2-s2.0-85123888730