Modelo misto via mínimos quadrados para delineamentos de blends de cafés

Detalhes bibliográficos
Ano de defesa: 2018
Autor(a) principal: Paulino, Allana Lívia Beserra
Orientador(a): Não Informado pela instituição
Banca de defesa: Não Informado pela instituição
Tipo de documento: Dissertação
Tipo de acesso: Acesso aberto
Idioma: por
Instituição de defesa: Universidade Federal de Lavras
Programa de Pós-Graduação em Experimentação Agropecuária
UFLA
brasil
Departamento de Ciências Exatas
Programa de Pós-Graduação: Não Informado pela instituição
Departamento: Não Informado pela instituição
País: Não Informado pela instituição
Palavras-chave em Português:
Link de acesso: http://repositorio.ufla.br/jspui/handle/1/28978
Resumo: The present study aims to propose a mixed model in a sensory analysis of four blends of special coffea Coffea Arabica experiments, represented by Yellow Bourbon and Acaiá genotypes and non-special ones defined by Canephora and Comercial coffees. Each experiment was differentiated according to the processing type: dry and wet, and beverage concentrations defined as 0.07 and 0.10 (m / v), in which these amounts represented grams of coffee powder per 100 ml of water. In all experiments, the response variables were characterized by the sensory attributes: Taste, Bitterness and Note. For the implementation of the model, we considered the approach given by the least squares method, because it is easy to understand and implement to the researcher. The scripts were developed in the R software and made available in the Blendstat package. It was concluded that the aggregation of the experiments random effects contributed to the discrimination of the experiments, in which the blends of special coffees with the same origin (altitude), genotype and concentration were similar for the flavor attribute in both forms of dry and humid via processing.