The coffee fruit is preferably harvested at the cherry stage, with high moisture and metabolic activity, and must then undergo a drying process for better preservation of the bean and its sensory attributes. In this context, this study aimed to characterize the final quality of the Arara cultivar Arabica coffee processed using the wet method and subjected to six drying methods: three conducted at the agro-industrial establishment (fixed-bed dryer, rotary drum dryer, and combined drying) and three laboratory-scale methods (convective oven, cast-tape drying, and suspended terrace). Drying was carried out to reduce the coffee’s moisture content from an initial value of 46.2% on a wet basis (w.b.) to a final average value of 11.35% (w.b.). The fruits of in natura demucilaged coffee and the processed dry coffee beans were characterized for moisture, ash content, nitrogen compounds, lipids, total titratable acidity, organic acids, sugars, and the instrumental color of the beans. The sensory profile of the Arabica coffee was evaluated by five coffee specialists using the methodology proposed by the Specialty Coffee Association (SCA), and all the coffees were classified as a specialty.

Due to the large number of people with lactose maldigestion, the dairy industries have increased production and diversity of low lactose and lactose-free foods. Consequently, the need to control the lactose hydrolysis process has also risen. This study aimed to correlate freezing point depression (cryoscopy) and lactose concentration, quantified by high-performance liquid chromatography (HPLC), in UHT milk. To accomplish this, UHT milk samples were subjected to seven lactose hydrolysis treatments, using lactase enzyme, resulting in different lactose concentrations. All samples were subjected to HPLC analysis and freezing point measurement, using a cryoscope. The results were plotted on a graph and a linear regression was performed. There was a strong correlation between lactose concentration and freezing point (R = 0,9973) and the coefficient of determination (R2) was 0,9946, which means that 99,46% of the variability of the response data is explained by the linear regression model. Therefore, the results point to the feasibility of estimating the lactose concentration in milk during the hydrolysis process for the production of low lactose milk, by cryoscopy, a quick analysis, with lower cost compared to HPLC and that is already among the analyses commonly performed in dairy industries.

O leito de jorro é um equipamento altamente influenciado pela porosidade do leito estático. Assim, este trabalho teve o objetivo de empregar correlações da literatura e o método de elementos discretos na simulação do empacotamento de leitos de monopartículas e misturas binárias de esferas de 1 e 4 mm. A porosidade mínima experimental foi 0,267, sendo que a correlação de Dias foi a que mais se aproximou do valor experimental e que conseguiu distinguir adequadamente os regimes de empacotamento de ocupação e preenchimento. Quanto às simulações empregando o Método de Elementos Discretos, a calibração dos parâmetros do modelo de força de contato de Hertz-Mindlin mostrou que o coeficiente de atrito estático partícula-partícula é a variável que mais influencia a operação de empacotamento, seguido pelo coeficiente de atrito de rolamento partícula-partícula, enquanto o coeficiente de atrito de rolamento partícula-parede não influenciou a porosidade do leito. As simulações representaram adequadamente a transição entre os regimes de ocupação e enchimento que regem o empacotamento.