Examinando por Materia "Análisis sensorial"
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- PublicaciónAcceso abiertoEvaluación de las tazas de café mediante el método honey en contraste al método húmedo, en búsqueda del mejoramiento de la calidad de la Finca Versalles(Universidad de Ibagué, 2021) Villanueva Ocampo, Jennifer Katherine; Pérez Vargas, Carlos AndrésThe objective of the present investigation, the application of the Design of Experiments (DOE) tool was determinant, the Taguchi technique was chosen, in which control factors were considered such as fermentation time, type of drying, percentage of humidity of the coffee, and the response variables were analyzed, which in this case was the sensory analysis of the cups of coffee resulting from each experiment. From the result of the Design of Experiments 18 cups were obtained to which the sensory analysis was carried out, of which 1 of the cups obtained a high score, surpassing the result of the sensory evaluation of the cup that is currently produced at Versalles Farm. Therefore it is concluded that, for the Design of Experiments designed in the present investigation, the factors and levels that most influenced the winning cup were: the altitude of the coffee should be above 1,700 meters above sea level, the coffee should contain 100% of the mucilage, that is to say, the coffee should not be subjected to the fermentation stage, and the coffee should be dried directly in the sun. Regarding the percentage of humidity of the bean, the coffee should be evaluated with the conditions previously described and establish if the cup is better with a coffee at 13% humidity or 9% humidity, since this difference is presented between the result obtained in the sensory analysis and the statistical analysis.