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Estudio de variables poscosecha que impactan la calidad de cafés naturales variedad Arábica, procesados en Santa Marta, Colombia

dc.rights.licenseAtribución-NoComercial-SinDerivadas 4.0 Internacional
dc.contributor.advisorParra Coronado, Alfonso
dc.contributor.authorFranco Bayona, Vicente de Jesús
dc.date.accessioned2023-11-07T21:11:03Z
dc.date.available2023-11-07T21:11:03Z
dc.date.issued2023
dc.identifier.urihttps://repositorio.unal.edu.co/handle/unal/84903
dc.descriptionilustraciones, diagramas, fotografías
dc.description.abstractLa producción de café de especialidad a partir de prácticas poscosecha amigables con el medio ambiente es cada vez más relevante. Situación que requiere que los cerca de 25 millones de productores de café en todo el mundo adopten estrategias de producción acordes para mantener su competitividad en el mercado. El presente documento tiene como objeto determinar el impacto de variables claves asociadas a la poscosecha de café para construir una metodología de producción de cafés naturales de alta calidad, a partir de las condiciones agroclimáticas de Santa Marta, Magdalena, Colombia. Para esto, se evaluó el impacto del tiempo de fermentación, porcentaje de sombrío en el secado y tiempo de almacenamiento en la calidad de la bebida de café natural, evaluada a partir de la metodología de la Specialty Coffee Association (SCA). De acuerdo con los resultados del análisis estadístico el punto óptimo, mejores resultados de calidad, está en el punto central: 96 h de fermentación S32 (46% sombra) y 55 días de almacenamiento. (Texto tomado de la fuente)
dc.description.abstractThe production of specialty coffee using environmentally friendly post-harvest practices is becoming increasingly relevant. This situation requires that approximately 25 million coffee producers worldwide adopt production strategies that allow them to maintain competitiveness in the market. The objective of this document is to determine the impact of key variables associated with coffee post-harvesting to develop a methodology for the production of high-quality natural coffees based on the agroclimatic conditions of Santa Marta, Magdalena, Colombia. To achieve this, the impact of fermentation time, percentage of shade during drying, and storage time on the quality of natural coffee beverages were evaluated using the Specialty Coffee Association (SCA) methodology. According to the results of the statistical analysis the optimum point, best quality results, is at the central point: 96 h of S32 fermentation (46% shade) and 55 days of storage.
dc.format.extentxix, 112 páginas
dc.format.mimetypeapplication/pdf
dc.language.isospa
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subject.ddc600 - Tecnología (Ciencias aplicadas)
dc.titleEstudio de variables poscosecha que impactan la calidad de cafés naturales variedad Arábica, procesados en Santa Marta, Colombia
dc.typeTrabajo de grado - Maestría
dc.type.driverinfo:eu-repo/semantics/masterThesis
dc.type.versioninfo:eu-repo/semantics/acceptedVersion
dc.publisher.programBogotá - Ingeniería - Maestría en Ingeniería - Ingeniería Agrícola
dc.coverage.citySanta Marta
dc.coverage.countryColombia
dc.description.degreelevelMaestría
dc.description.researchareaPoscosecha y Procesos Agroindustriales
dc.identifier.instnameUniversidad Nacional de Colombia
dc.identifier.reponameRepositorio Institucional Universidad Nacional de Colombia
dc.identifier.repourlhttps://repositorio.unal.edu.co/
dc.publisher.facultyFacultad de Ingeniería
dc.publisher.placeBogotá, Colombia
dc.publisher.branchUniversidad Nacional de Colombia - Sede Bogotá
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dc.rights.accessrightsinfo:eu-repo/semantics/openAccess
dc.subject.lembcafé
dc.subject.lembCoffee
dc.subject.lembSemillas - cultivo
dc.subject.lembSeed crops
dc.subject.lembCultivos
dc.subject.lembCrops
dc.subject.proposalCafé de especialidad
dc.subject.proposalAnálisis sensorial
dc.subject.proposalFermentación de café
dc.subject.proposalSecado de café
dc.subject.proposalAlmacenamiento de café
dc.subject.proposalModelo matemático
dc.subject.proposalSpecialty coffee
dc.subject.proposalSensory analysis
dc.subject.proposalCoffee fermentation
dc.subject.proposalCoffee drying
dc.subject.proposalCoffee storage
dc.subject.proposalMathematical model
dc.title.translatedStudy of post-harvest variables that impact the quality of natural Arabica variety coffees processed in Santa Marta, Colombia.
dc.type.coarhttp://purl.org/coar/resource_type/c_bdcc
dc.type.coarversionhttp://purl.org/coar/version/c_ab4af688f83e57aa
dc.type.contentText
dc.type.redcolhttp://purl.org/redcol/resource_type/TM
oaire.accessrightshttp://purl.org/coar/access_right/c_abf2
oaire.fundernameCORUS
oaire.fundernameIDRC
dcterms.audience.professionaldevelopmentPúblico general
dc.contributor.orcidFranco Bayona, Vicente de Jesús [0000-0002-9153-7254]
dc.contributor.cvlacFranco Bayona, Vicente de Jesús [1140850527]


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Atribución-NoComercial-SinDerivadas 4.0 InternacionalEsta obra está bajo licencia internacional Creative Commons Reconocimiento-NoComercial 4.0.Este documento ha sido depositado por parte de el(los) autor(es) bajo la siguiente constancia de depósito