Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/40240
Título: A mixed model applied to joint analysis in experiments with coffee blends using the least squares method
Título(s) alternativo(s): Modelo misto aplicado à análise conjunta em experimentos com blends de café utilizando o método de mínimos quadrados
Palavras-chave: Processing
Coffee - Quality
Sensory analysis
Arabica
Conillon
Processamento
Café´- Qualidade
Análise sensorial
Arábica
Conillon
Data do documento: 2019
Editor: Universidade Federal do Ceará
Citação: PAULINO, A. L. B. et al. A mixed model applied to joint analysis in experiments with coffee blends using the least squares method. Revista Ciência Agronômica, Fortaleza, v. 50, n. 3, p. 345-352, jul./set. 2019.
Resumo: The aim of the present study was to propose a mixed model for a sensory analysis of four experiments with blends of different standards of quality, including the species Coffea Arabica L. and Coffea Canephora. Each experiment differed in the proportions used to formulate the blends and the concentrations used in preparing the beverages, these being 7% and 10% coffee powder for each 100 ml of water. The response variables under analysis were the sensory characteristics of the beverage found in an assessment made by a group of trained tasters, considering taste, bitterness and a final score. Each description followed a numerical rating scale of intensity that ranged from 0 to 10. The model was implemented using the least squares method; this led to the conclusion that including random parameters in the model, represented by the experiments, made it possible to compare the effect of each component simultaneously for each of the experiments.
URI: http://ccarevista.ufc.br/seer/index.php/ccarevista/article/view/6178
http://repositorio.ufla.br/jspui/handle/1/40240
Aparece nas coleções:DEA - Artigos publicados em periódicos
DEG - Artigos publicados em periódicos
DES - Artigos publicados em periódicos

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