Análises de açúcares totais, redutores e não redutores de café arábica despolpado e natural, submetidos à secagem em terreiro e com ar aquecido a 40oc e 60oc.

Abstract

The goal of the study was to evaluate the total, reducers and non-reducers sugars quantities of natural and now-pulpy coffee during the dryness in yards and with warm air at 40ºC and 60ºC degrees. It has been used topázio variety going through the harvest, processing and dryness stages. The harvest was conducted manually, collecting the cherry-fruit fruits. During the process the primary matter was evened through the separation of the green, cane-green, dry and grub coffee. Next, part of the coffee had the now-pulpy and other part was natural processed. A portion from each kind of processed coffee was conducted to dry in yards and other one to dry at 40ºC and 60ºC temperatures. There were made analyses of total, non-reducers and reducers sugars. It was concluded that the processing and dryness methods significantly influenced the nonreducers sugars variable.