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

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dc.contributor.advisorParra Coronado, Alfonso
dc.contributor.authorFranco Bayona, Vicente de Jesús
dc.contributor.cvlacFranco Bayona, Vicente de Jesús [1140850527]spa
dc.contributor.orcidFranco Bayona, Vicente de Jesús [0000-0002-9153-7254]spa
dc.coverage.citySanta Martaspa
dc.coverage.countryColombiaspa
dc.date.accessioned2023-11-07T21:11:03Z
dc.date.available2023-11-07T21:11:03Z
dc.date.issued2023
dc.descriptionilustraciones, diagramas, fotografíasspa
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)spa
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.eng
dc.description.degreelevelMaestríaspa
dc.description.researchareaPoscosecha y Procesos Agroindustrialesspa
dc.format.extentxix, 112 páginasspa
dc.format.mimetypeapplication/pdfspa
dc.identifier.instnameUniversidad Nacional de Colombiaspa
dc.identifier.reponameRepositorio Institucional Universidad Nacional de Colombiaspa
dc.identifier.repourlhttps://repositorio.unal.edu.co/spa
dc.identifier.urihttps://repositorio.unal.edu.co/handle/unal/84903
dc.language.isospaspa
dc.publisher.branchUniversidad Nacional de Colombia - Sede Bogotáspa
dc.publisher.facultyFacultad de Ingenieríaspa
dc.publisher.placeBogotá, Colombiaspa
dc.publisher.programBogotá - Ingeniería - Maestría en Ingeniería - Ingeniería Agrícolaspa
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dc.rights.accessrightsinfo:eu-repo/semantics/openAccessspa
dc.rights.licenseAtribución-NoComercial-SinDerivadas 4.0 Internacionalspa
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/spa
dc.subject.ddc600 - Tecnología (Ciencias aplicadas)spa
dc.subject.lembcaféspa
dc.subject.lembCoffeeeng
dc.subject.lembSemillas - cultivospa
dc.subject.lembSeed cropseng
dc.subject.lembCultivosspa
dc.subject.lembCropseng
dc.subject.proposalCafé de especialidadspa
dc.subject.proposalAnálisis sensorialspa
dc.subject.proposalFermentación de caféspa
dc.subject.proposalSecado de caféspa
dc.subject.proposalAlmacenamiento de caféspa
dc.subject.proposalModelo matemáticospa
dc.subject.proposalSpecialty coffeeeng
dc.subject.proposalSensory analysiseng
dc.subject.proposalCoffee fermentationeng
dc.subject.proposalCoffee dryingeng
dc.subject.proposalCoffee storageeng
dc.subject.proposalMathematical modeleng
dc.titleEstudio de variables poscosecha que impactan la calidad de cafés naturales variedad Arábica, procesados en Santa Marta, Colombiaspa
dc.title.translatedStudy of post-harvest variables that impact the quality of natural Arabica variety coffees processed in Santa Marta, Colombia.eng
dc.typeTrabajo de grado - Maestríaspa
dc.type.coarhttp://purl.org/coar/resource_type/c_bdccspa
dc.type.coarversionhttp://purl.org/coar/version/c_ab4af688f83e57aaspa
dc.type.contentTextspa
dc.type.driverinfo:eu-repo/semantics/masterThesisspa
dc.type.redcolhttp://purl.org/redcol/resource_type/TMspa
dc.type.versioninfo:eu-repo/semantics/acceptedVersionspa
dcterms.audience.professionaldevelopmentPúblico generalspa
oaire.accessrightshttp://purl.org/coar/access_right/c_abf2spa
oaire.fundernameCORUSspa
oaire.fundernameIDRCspa

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