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The objective of this study was to evaluate the use of carnauba-based wax to preserve the quality of bean grains. Three lots of beans of 25 kg each were used. The first remained without carnauba wax (treatment 0), the second with carnauba wax diluted with water in a 1:1 proportion (treatment 1), and carnauba wax without dilution (treatment 2). Sensory analysis, color, cooking time, absorption capacity, and insect-plague infestation were performed during 8 months of storage. Carnauba wax does not compromise the sensorial quality and color of the beans. Thus, it can be used without interfering with the products acceptance by the consumer. Carnauba wax did not prevent the hard-to-cook damage, which the consumer associates with a longer period of cooking time. Moreover, it was not efficient in controlling the infestation of Acanthoscelides obtectus insects. The water absorption by beans was influenced by wax application, storage period, and hydration temperature. [ABSTRACT FROM AUTHOR]

Summary: The objective of this study was to quantify the carbon dioxide (CO2) produced by soybeans stored at 25 °C, with moisture contents (MC) of 12%, 14%, 18% and 22% (wet basis – w.b.), in a dynamic respiration measurement system, as well as to evaluate the accumulated dry matter loss (DML) throughout the stoichiometric relation between glucose and CO2, the safe storage time of stored soybeans and quantify the aflatoxins of the soybeans during storage. Also, the presence of aflatoxins B1, B2, G1 and G2 within soybeans were evaluated. Soybeans with high MC contributed to a significant increase in respiration rate (RR) and, consequently, greater DML during the storage. Compared to the MC of 12% (w.b.), the soybean RR increased 1.3, 2.8 and 19 times for soybeans at 14%, 18% and 22% (w.b.) respectively. Maximum storage time of soybean increased with the decrease of MC. Soybeans stored with 22% (w.b.) obtained high contamination by aflatoxin B1 and B2. [ABSTRACT FROM AUTHOR]

The objective of this study was to determine and model the variation in the physical and aerodynamic properties of Arabica coffee beans during the drying process. The main physical properties (unit specific mass, sphericity, circularity, geometric diameter, projected area, volume, and volumetric contraction) and aerodynamic properties (terminal velocity and drag coefficient, actual and theoretical) were determined under different moisture content levels. It was found that the reduction in moisture content during drying resulted in major changes in the physical and aerodynamic properties of the coffee. Among the most significant changes, we can mention the 32% reduction in unit‐specific mass and a 20% volumetric contraction. In addition, a 28% reduction in terminal velocity was observed, indicating that coffee beans can be separated by gravimetric methods at different moisture content levels. The new method, used to evaluate the theoretical aerodynamic properties, was satisfactory, presenting results similar to the experimental ones. Novelty impact statement: This article is one of the only ones to provide a complete modeling and analysis of the physical and aerodynamic properties of coffee beans. A new model for obtaining theoretical aerodynamic properties was used in this study, which considers the sphericity of the product. The results found are of great interest because it allows from the creation and design of new equipment to various types of studies and numerical approaches. [ABSTRACT FROM AUTHOR]

The objective of this research was to determine the mechanical properties of beans (BRSMG Majestuoso) coated with carnauba wax solution. Grains with 0.1481 (d.b.) moisture content was used. Treatments 0, 1 and 2 were respectively defined as the control sample, application of the wax diluted 1/1 (carnauba wax solution/water) and application of carnauba wax without dilution. Uniaxial compression tests were performed in the universal test apparatus, TA HD Texture Analyzer with 500 N load cell. Compression tests were carried out during the storage period of in-nature grains, in those that underwent the hydration process at 40 and 50 °C of temperature and in grains during the cooking process. Only the storage time had a significant effect (P<0.05) on the rupture force and the proportional deformity module. Hydration and cooking of the grains provided a reduction in the values of the studied variables. Objetivou-se com este trabalho determinar as propriedades mecânicas de grãos de feijão cultivar BRSMG Majestoso revestidos com cera de carnaúba. Foram utilizados grãos com teor de água de aproximadamente 0,1481 decimal b.s. (base seca), tratados com solução de cera de carnaúba. Parte destes destinou-se à amostra testemunha, uma a aplicação de cera diluída na proporção de 1/1 (solução de cera de carnaúba/água) e outra a aplicação apenas de solução de cera de carnaúba, tratamentos 0, 1 e 2, respectivamente. Foram realizados ensaios de compressão uniaxiais no aparelho universal de testes, TA. HD Texture Analyser, com célula de carga de 500 N. Os testes de compressão foram realizados ao longo do período de armazenamento nos grãos in natura, naqueles que passaram pelo processo de hidratação nas temperaturas de 40 e 50 °C e em grãos ao longo do processo de cocção. Apenas o tempo de armazenamento teve um efeito significativo (P<0,05) sobre a força de ruptura e o módulo proporcional de deformidade. A hidratação e a cocção dos grãos proporcionaram redução nos valores das variáveis estudadas. [ABSTRACT FROM AUTHOR]

This study aims to evaluate and model the variation in the physical properties of coffee beans in isothermal roasting conditions, providing mathematical expressions that can be used for heat and mass transfer models for coffee roasting. Arabica coffee beans were studied with an initial moisture content of 0.129 kg w  kg dm −1 and roasted in a direct gas burning roaster. Five temperatures were set inside the cylinder (200, 220, 240, 260 and 280 °C). The beans were roasted uniformly by suspension in the center of the drum. A thermocouple recorded the temperature every 5 s. X-ray microtomography was used to analyze the evolution of the internal matrix during the roasting process. The moisture content and physical properties (volume, surface area, and density) of each coffee bean were evaluated every 20 s. Empirical models were fitted to represent the physical properties as a function of the moisture content. It was observed that the volumetric expansion is isotropic at roasting temperatures above 220 °C. The final bean volume can reach up to 1.8 times the initial volume. The bean density varied linearly with the moisture content, presenting a larger drop at a higher roasting temperature. [ABSTRACT FROM AUTHOR]

The objective of this study was to model the kinetics of water sorption in roasted and ground coffee. Crude Arabica coffee beans with an initial moisture content of 0.1234 kgwkgdm-1 were used. These beans were roasted to a medium roast level (SCCA # 55) and ground at three particle sizes: coarse (1.19 mm), medium (0.84 mm) and fine (0.59 mm). To obtain the water sorption isotherms and the isosteric heat, different conditions of temperature and relative humidity were analyzed using the dynamic method at 25°C (0.50, 0.60, 0.70, and 0.80 of RH) and 30°C (0.30, 0.40, 0.50, 0.60, 0.70, and 0.80 of RH) and using the static method at 25°C (0.332 and 0.438 of RH). The GAB model best represented the hygroscopic equilibrium of roasted coffee at every particle size. Isosteric heat of sorption for the fine particle size increased with increments of equilibrium moisture content, indicating a strong bond energy between water molecules and the product components. The Gibbs free energy decreased with the increase in equilibrium moisture content and with temperature. [ABSTRACT FROM AUTHOR]

This study aimed to obtain the drying and water absorption curves of husk rice grain (Oryza sativaL.), cv. Urucuia, as well as the thermodynamic properties. Five temperatures (35°C, 45°C, 55°C, 65°C and 75°C) were used. Two terms, logarithmic, modified Midilli, Page and Verma models were used to model the drying process, and the Peleg model was used to model the soaking process. The modified Midilli and Peleg models satisfactorily accounted for the processes of drying and absorption of water, respectively. The activation energy for the drying and soaking was 51.03 and 37.06 kJ mol−1, respectively. The enthalpy and entropy decreased with increasing temperature, regardless of the process. Their values ranged between −6.60 and 48.47 kJ mol−1and between −0.1084 and −0.2464 kJ mol−1K−1for enthalpy and entropy, respectively. The Gibbs free energy increased with increasing temperature, with values between 69.36 and 86.22 kJ mol−1. [ABSTRACT FROM AUTHOR]

This work aimed to evaluate alterations on the water sorption of coffee due to roast, grind, and storage. Crude grain coffee ( Coffea arabica) was roasted at two levels: medium light and moderately dark. Grain was grinded in fine (0.59 mm), medium (0.84 mm), and coarse (1.19 mm) particle sizes, besides the whole coffee lot. Samples were then stored at polypropylene bags and kept at biochemical oxygen demand type chambers in two storage temperatures (10 and 30C). These were analyzed at 0, 30, 60, 120, and 180 days, regarding water content and water activity. Mathematical modeling and thermodynamic properties of coffee moisture adsorption process were accomplished. It was concluded that particle size did not significantly affect water content of coffee, independently of roast degree. Sigma-Copace model best represented hygroscopic equilibrium of roasted coffee. Water content reduction increases the differential enthalpy and entropy of sorption and Gibbs free energy. Practical Applications Commercialization of crude grain coffee, soluble coffee, roasted, and grinded coffee, among others (extract, essences, and concentrated) represents 9.2% of Brazilian exportation. Higher distances lead to physical, chemical, and microbiological changes in agricultural products. This trend could cause the deterioration of food products. Information on the sorption characteristics of roasted and grinded coffee could not be found in the literature, regardless of this culture importance. Sorption isotherms data are key information to predict optimum storage and trading conditions to ensure quality. Finally, the lack of quality may affect employees, entrepreneurs, and other professionals that works with coffee. This article presents the adsorption isotherms and thermodynamic properties of roasted and grinded coffee ( Coffea arabica L.). [ABSTRACT FROM AUTHOR]

The aim of the present study is to model the dehydration process of pineapple slices through infrared drying, as well as to determine the critical moisture content and the critical time to the dehydration process. Pineapple slices were cut 5.0 mm thick and 2.0 cm diameter, and dried by an infrared heating source equipped with a built-in scale at accuracy of 0.001 g, under the temperatures of 50, 60, 70, 80, 90 and 100 °C, until constant weight was reached. Mass variation readings were taken at 1.0 min intervals. The mathematical models met the experimental data. The modified model by Henderson and Pabis best represented the data about the drying process. The higher drying temperature led to higher critical moisture content (from 2.205 to 2.450 kgw kgdm -1) and to decreased critical time (18.00 to 5.99 min). The coefficient of effective diffusion increased due to temperature (2.848 x 10-15 to 1.439 x 10-14). The activation energy of the drying process was 33.632 kJ mol-1. [ABSTRACT FROM AUTHOR]

Hygroscopic equilibrium curves or sorption isotherms are important in order to define dehydration limits of the product, estimate moisture content alterations under environment conditions and to acquire moisture content values for safe storage. This work aimed to determine desorption isotherms of cucumber seeds stored at different temperature (10, 20, 30, 40 and 50 °C) and relative humidity (0.11 to 0.96) and the thermodynamic properties of this process. Mathematical models were fitted to experimental data in order to represent the agricultural products hygroscopicity. Net isosteric heat of desorption was performed based on the Clausius-Clapeyron thermodynamic relation and Gibbs free energy through the Van't Hoff equation. Based on statistical parameters, Modified Henderson model was the one that best represented hygroscopicity of cucumber seeds. Equilibrium moisture content of cucumber seeds decreased with temperature increment at a constant value of relative humidity. Differential enthalpy values, representing the energy required to remove moisture from the cucumber seeds, ranged from 2923 to 2469 kJ. kg-1. Values of differential entropy and Gibbs free energy decreased with moisture content increase. Enthalpy-entropy compensation theory is valid for the sorption of cucumber seeds, in which the water sorption mechanism in cucumber seeds can be considered to be enthalpy controlled. [ABSTRACT FROM AUTHOR]

The purpose of this work was to evaluate texture alterations due to compression load on tomatoes stored at 15 and 25C, which simulates transport in type ' K' wooden boxes. The following mechanical properties were analyzed during storage: firmness, proportional deformity modulus, energy to deform the product, penetration force of the tomato skin and the energy required for penetration. Structural alterations were noticed solely by a puncture test. The mechanical property values significantly decreased during storage. The weight loss varied significantly among control and treatment tomatoes during storage, and the tomatoes stored at 25C obtained higher weight loss values. These results will aid in generating logistic procedures to prevent mechanical damage to tomatoes when they are transported in wooden boxes, thus increasing producer profitability. Furthermore, if damage to tomatoes does occur, professionals will be able to predict the shelf life of the tomatoes. Practical Applications Results of this manuscript may aid and alert developers of packages to prevent quality loss due to compression loads throughout transport and/or storage. Furthermore, in order to analyze quickly the quality of tomatoes, puncture test can be used, in which its parameters were obtained. The manuscript states clearly that refrigeration is not efficient in order to prevent quality loss if the tomato fruits are submitted to compression loads. Thus, prior to storage temperature, compression of tomatoes stacked on top of one another must be avoided in order to maintain quality and increase shelf life of this product. [ABSTRACT FROM AUTHOR]

The objective of this work was to study and model the drying process of corn ears at different air temperatures. Thermodynamic properties associated with the drying process of this product were also determined. Corn ears with initial moisture content of 0.45 dry basis (kgwkgdm-1) were dried until they reached a final moisture content of 0.12 (kgwkgdm-1) at temperatures of 45, 55 and 65°C. Traditional models used to describe the drying process of several agricultural products were employed to fit the observed data of the drying process of corn ears. The effective diffusion coefficient (Def) was determined by means of an analytical solution of Fick's second law. It was concluded that the Logarithmic model was the one that best fit the observed data representing the drying process. Def values increased with temperature increases, ranging from 5.490 x 10-10 to 1.163 x 10-9 m² s-1. Based on the dependence of the drying constant of the Logarithmic model with temperature, thermodynamic properties were determined, concluding that the drying kinetics variation is dependent on the energy contributions of the surrounding environment. [ABSTRACT FROM AUTHOR]

Summary The desorption isotherms and thermodynamic properties of cocoa beans were obtained during the drying process of this product. The isotherms were determined by dynamic method for various temperature (25, 35, 45 and 55 °C) and relative humidity (RH) conditions (30, 40, 50, 60, 70 and 80%). Equilibrium moisture content data were correlated by the Guggenheim-Anderson-de Boer (GAB) model, which presented good fit to the data, according to statistical procedures. Equilibrium moisture content ranged from 5.90 to 16.67 d.b.; it increased with an increment in the RH and decreased with increased temperature at a constant RH. Enthalpy values for each model coefficient were encountered, ranging from −90.05 to 545.96 kJ kg−1. The integral isosteric heat of desorption and differential entropy increased with decreased equilibrium moisture content, a tendency also found for Gibbs free energy. [ABSTRACT FROM AUTHOR]

Shape and shrinkage of the castor bean fruit during the drying process. The objective of this work was to evaluate the effect of moisture content on castor bean fruit shrinkage, dimensional characteristics and shape during drying. Castor bean fruits were harvested with 2.50 (d.b.) moisture content and dried at 40°C up to final moisture content of 0.11 (d.b.). The size of the fruits was determined according to the shrinkage rate and the shape analyzed through the sphericity and circularity method. Castor fruit shrinkage was determined by the ratio between its volume with respective moisture content and its initial volume. Based on the obtained results, it can be concluded that the shape castor bean fruits is influenced by reduction in moisture content promoting the sphericity and circularity values as the moisture content is reduced. The dimensional characteristics (length, width and thickness) and the mean geometric diameter values of the fruits are reduced as the moisture content is reduced. The moisture content reduction influenced unit volumetric shrinkage and fruit mass, resulting in reduction of 46.0 and 63.0%, respectively. The polynomial model, among all tested, best fit the shrinkage phenomenon of castor bean fruits. [ABSTRACT FROM AUTHOR]

The water sorption isotherms of pearl millet grain and the thermodynamic properties obtaining during the process of drying pearl millet were examined. Equilibrium moisture content ( Xeq) was determined under several temperature ( T) and relative humidity (RH) conditions. The Xeq data were correlated by six mathematical models. The modified Henderson was the model that best fitted the experimental data. The Xeq decreased with an increase in T at constant RH. Hysteresis was also studied; increasing T led to a decrease in this phenomenon. Integral isosteric heat of sorption ( Qst), differential entropy (Δ S) and the enthalpy–entropy compensation theory were studied. Qst values decreased when Xeq increased because the Qst values of adsorption were lower than Qst desorption values. The values of Δ S decreased with increases in Xeq, because Δ S values were higher for desorption than for adsorption. The enthalpy–entropy compensation theory is valid for describing the water sorption processes of pearl millet grain. [ABSTRACT FROM AUTHOR]

The desorption isotherms and thermodynamic properties of two cultivars of sweet corn were obtained during the drying process of these products. The isotherms were determined by a dynamic method for various temperature and humidity conditions. Equilibrium moisture content ( Xeq) data were correlated by the Guggenheim–Anderson–de Boer model and an artificial neural network (ANN) model. These models were fitted to the experimental data. The Xeq for corn grain increased with an increase in the relative humidity at fixed temperature and decreased with an increase in temperature at a constant relative humidity. The experimental data were analysed by a thermodynamic approach to obtain the isosteric heat of desorption (Δ H), differential entropy (Δ S), activation energy ( Ea) and Gibbs free energy (Δ G). The Δ H and Δ S increased with a decrease in moisture content, while Δ G decreased exponentially with an increase in Xeq. The Arrhenius equation was used to obtain Ea values, with Supersweet corn having higher Ea. [ABSTRACT FROM AUTHOR]

Abstract: The objective of this work was to evaluate the force–deformation data of edible beans by using elastic parameters as function of grain moisture content. Edible beans with moisture contents varying from 0.13 to 0.42 (dry basis) were compressed uniaxially between two parallel rigid plates in natural repose position with a force application rate of 0.001ms−1. The proportional modulus of deformability was determined for the deformation values obtained were: 0.4×10−3, 0.8×10−3, 1.2×10−3, 1.6×10−3, and 2.0×10−3 m. The results showed that the compression needed to cause edible beans deformation decreased as the moisture content increased. Higher moisture contents resulted in a decreased force at failure. The proportional modulus of deformation values found varied between 4.1 and 71.3×107 Pa, rising as the moisture content decreased. The sigmoidal model, described by Taylor’s series, appropriately represent the force–deformation curve of edible beans in compression for different moisture contents and allowed a good identification of the generally applied elastic parameters. The values of maximum tangent and secant decreased with the increase of the moisture content of edible bean. [Copyright &y& Elsevier]

Despite the significant effects of radiation on heat transfer systems, few studies have sought to verify the importance of this parameter in fins, and only the convective effects are considered. Thus, the objective of this work was to numerically evaluate the heat transfer by natural convection and radiation in an array of horizontal fins, using a transparent (non-participating) and semi-transparent (participating) fluid medium. The governing equations were discretized using the finite volume technique and solved using a CFD code ANSYS CFX. Fin arrays with spacing of 10 and 20 mm and base temperatures of 50, 75, and 100 °C were evaluated. The results showed that the addition of the participant fluid (CO2) promotes a better condition for heat transfer. The model used was validated with literature data and average errors of 4.85% and 6.83% were observed. The CP (pure convection) and CRAIR (convection + radiation with non-participating fluid) cases establish a flow stagnation zone near the base of the heated array, impairing the heat dissipation through the fins. The heat flow values for the CRAIR and CRCO2 (convection + radiation with participant fluid) cases were about 60% higher than those observed for the CP case. It was observed that increasing the spacing between fins resulted in an increase of up to 87% in the number of Nusselt, increasing thermal exchange with the environment. It was also verified that considering the radiation increases the Nusselt number by up to 92%. This effect is even more expressive using a participating fluid (219%). [ABSTRACT FROM AUTHOR]

This study aimed to evaluate the Ultraviolet-C (UV-C) radiation effects on the physiological and sanitary quality of seeds of two soybean cultivars (BRS7380 and M7739). We used a completely randomised design in a 2 × 5 factorial scheme with four replicates. The treatments consisted of two soybean cultivars: BRS7380 and M7739 and five UV-C radiation doses: 0 – control; 10.4; 20.7; 31.1; 41.4 kJ m−2. Physiological and sanitary quality tests were carried out to evaluate the influence of UV-C radiation on the seeds. The dose of 31.1 kJ m−2 promoted the best physiological quality results for cultivars M7739 and BRS 7380, presenting better germination (98% and 87%, respectively), accelerated aging (97% and 91%, respectively), radicle length (13.4 and 12.9 cm, respectively), hypocotyl length (8.9 and 10.7 cm, respectively), dry mass of radicle (11.5 and 7.6 mg seedling−1, respectively) and dry mass of hypocotyl (21.8 and 28.3 mg seedling−1, respectively). Despite presenting the greatest reduction in the incidence of fungi (80% and 100% for BRS7380 and M7739, respectively), the dose of 41.4 kJ m−2 is detrimental to the physiological quality of the seeds. Thus, the dose of 31.1 kJ m−2 is the most viable and brings greater benefits to soybean-producing sector. [ABSTRACT FROM AUTHOR]

One of the many aspects related to intercropping and practically not studied is the fertilization of the crops involved. The nutritional requirement of the species can be modified as a result of the interaction. The objective of this work was to evaluate the nutrition of common bean and castor bean subjected to different forms of the split of nitrogen (N) rate in coverage. Two experiments were carried out in the summer harvests of 2009/2010 and 2010/2011, using a randomized block design, in a 2 × 2 × 6 + 4 factorial scheme, with three replications. The treatments were composed of two common bean cultivars and two castor bean cultivars in intercropping system, combined with six forms of split of nitrogen fertilization coverage. The four additional treatments were composed of the two common bean and castor bean cultivars in monoculture, using the 40 kg ha−1 of N in coverage. For common beans, the split of 30:70 kg ha−1 of N increased the concentration of P (32.3%), K (6.0%), Ca (12.1%), Mg (78.5%), S (180.0%), B (17.9%), Cu (35.5%), Fe (3.1%), Mn (9.2%) and Zn (47.9%) in relation to control treatment. For castor beans, the same split increased the concentration of P (43.5%), K (9.4%), Mg (130.7%), S (3.2%), B (15.8%), Cu (28.4%), Fe (37.6%), Mn (40.5%) and Zn (70.2%). Pérola and Energia cultivars obtained higher values of leaf nutrients for common bean and castor bean, respectively. Leaf nutrient concentrations were higher in the monoculture when compared to intercropping for both crops. [ABSTRACT FROM AUTHOR]

• New option for non-chemical seed treatment. • UV-C radiation caused a significant reduction of Aspergillus in the seeds. • UV-C radiation caused a significant increase in seed germination. • Seeds submitted to UV-C radiation present a more developed radicle. Castor oil plant is a very important crop, known worldwide for its seed oil quality. However, the crop shows serious issues with pathogens that may affect seed quality. Thus, this study aimed to evaluate the Ultraviolet-C (UV-C) radiation effects on the physiological and sanitary quality of seeds of two castor oil plant cultivars (Agima and Tamar). We used a completely randomized design in a 2 × 5 factorial scheme with four replicates. The treatments consisted of two castor oil plant cultivars: Tamar and Agima and five UV-C radiation doses: 0 – control; 10.4; 20.7; 31.1; 41.4 kJ m−2. To characterize the physiological and sanitary qualities of the seeds, we performed moisture content, germination, first counting, accelerated aging, electrical conductivity, radicle and hypocotyl length, dry mass of radicle and hypocotyl and sanity test (Blotter test). The 41.4 kJ m−2 dose of UV-C radiation reduced the incidence of Aspergillus spp. Fungus in 44.8 and 100% for Agima and Tamar, respectively. However, it has caused a reduction in the physiological quality of both cultivars. The dose of 20.7 kJ m-2 resulted in the germination increase in 66% for Agima and 50% for Tamar. Thereby, the dose 20.7 kJ m-2 provided better physiological quality results of Agima and Tamar, presenting better germination (93 and 86%, respectively), accelerated aging (43 and 65% respectively), radicle length (5.5 and 5.2 cm, respectively), hypocotyl length (1.5 and 1.7 cm, respectively), and lower electrical conductivity (54.2 and 45.2 μS cm-1 g-1, respectively). UV-C radiation can be used to better physiological and sanitary quality results of castor oil plant seed up to the dose of 20.7 kJ m−2, from which UV-C radiation negatively influences seed vigor. [ABSTRACT FROM AUTHOR]

This study aimed to verify the influence of moisture content on the values of maximum compressive strength, proportional deformity modulus, elastic coefficients d, e, and f beyond the tangent values, and maximum grain drying of crambe (Crambe abyssinica Hochst) under compression in natural resting position. Crambe grains with moisture contents ranging from 0.1547 to 0.0482 decimal db were dried at 40°C and uniaxially compressed between two parallel plates in the natural rest position. The gravimetric method was used to monitor reduction in moisture content during drying (weight loss). It was concluded that the compression force required to deform the crambe grains decreases as the moisture content increases. The proportional deformity modulus increases as the deformation decreases, yielding values between (0.09-0.27)×102MPa. Sigmoidal model described by Taylor series adequately represents the compression resistance of crambe grains in the natural rest position with moisture content lower than 0.0813db. [ABSTRACT FROM AUTHOR]

BACKGROUND Detailed knowledge of coffee production systems enables optimization of crop management, harvesting and post-harvest techniques. In this study, coffee quality is mapped as a function of coffee variety, altitude and terrain aspect attributes. The work was performed in the Zona da Mata, Minas Gerais, Brazil. RESULTS A large range of coffee quality grades was observed for the Red Catuai variety. For the Yellow Catuai variety, no quality grades lower than 70 were observed. Regarding the terrain aspect, samples from the southeast-facing slope ( SEFS) and the northwest-facing slope ( NWFS) exhibited distinct behaviors. The SEFS samples had a greater range of quality grades than did the NWFS samples. The highest grade was obtained from an NWFS point. The lowest quality values and the largest range of grades were observed at lower altitudes. The extracts from the highest-altitude samples did not produce any low-quality coffee. CONCLUSIONS The production site's position and altitude are the primary variables that influenced the coffee quality. The study area has micro-regions with grades ranging from 80 to 94. These areas have the potential for producing specialty coffees. © 2015 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

• An alternative method for obtaining seed dimensions. • Passion fruit seeds suffer low shrinkage with drying. • Engineering characteristics of passion fruit seeds for industry. The reuse potential of passion fruit seeds to obtain functional ingredients can find many industrial applications. This requires knowledge of their physical properties for the design of conveyors and equipment. The objective of this study was to determine the physical properties of passion fruit seeds during drying and to evaluate the feasibility of using digital images to determine the dimensional properties of seeds in comparison to caliper. Passion fruit seeds with initial moisture content, in dry basis (d.b.), of 0.402 (decimal) were subjected to drying in a cylindrical tray dryer at 45 ± 2 °C to different moisture content levels and were characterized by their physical properties. Unit specific mass, mass of one thousand seeds, and seed size and shape were evaluated. The characteristic dimensions of the seeds were obtained by caliper and digital image processing. The digital image processing method was satisfactory to obtain the characteristic dimensions of passion fruit seeds. The dimensional properties did not show significant difference (P ≤ 0.05) during the drying process, indicating low contraction of the characteristic seed dimensions. The seeds presented volumetric contraction of approximately 4 %, which was represented by the Bala & Woods adapted model. The mass of one thousand seeds showed a reduction of approximately 21 % with the decrease of moisture content. The unit specific mass ranged from 1121 to 1022 kg m-3 for moisture contents of 0.402 and 0.047 (decimal, d.b.), respectively. These results indicate that the separation of passion fruit seeds as a function of moisture content should be performed by densimetric methods. [ABSTRACT FROM AUTHOR]