Avaliação da condutividade elétrica, lixiviação de potássio e acidez titulável do café natural e despolpado após a secagem mecânica (40o e 60o) e secagem em terreiro.

Abstract

The goal of this research was to analyze the dryness curves, as well as the titratable acidity, leaching potassium and electrical conductivity of natural and now-pulpy coffee, during its dryness in yards and with warm air at 40ºC and 60ºC. It has been used topázio variety going trough the harvest, processing and dryness stages. The harvest was conducted manually, just collecting the cherry-fruits. During the process the primary matter was evened through the washing and separation of green, cane-green, dry and grub coffee. Next, part of the coffee had the pulp withdraw and other part was naturally processed. A portion of each kind of the processed coffee was conducted to dry in yards and other one to dry at 40ºC and 60ºC temperatures. The analyses of titratable acidity, leaching potassium and electrical conductivity were made. From this research, we may conclude that higher temperatures have influenced the higher values of titratable acidity, the electrical conductivity and leaching potassium, regard less of the processing.