Repositorio Kérwá


Acceso abierto a la producción científica y académica de la Universidad de Costa Rica

UCRIndex se encarga de la gestión del Repositorio Kérwá, que, desde julio de 2010, almacena, difunde y preserva la producción científica y académica de la Universidad de Costa Rica. Ofrece acceso abierto a libros, documentos técnicos y de trabajo; artículos, tesis, registros de audio y vídeo, informes de investigación, entre otros.

Tanto autores como unidades de la Universidad de Costa Rica pueden depositar su producción en el repositorio y así colocarla a disposición del público en general.

Lo último en Kérwá

Kinetics of mass loss of arabica coffee during roasting process
Martes, Marzo 1
Kinetics of mass loss of arabica coffee during roasting process
Roasting is one of the most complex coffee processing steps due to simultaneous transfers of heat and mass. During this process, beans lose mass because of fast physical and chemical changes that will set color and flavor of the commercial coffee [Leer más]
Constant and decreasing periods of pineapple slices dried by infrared
Viernes, Enero 1
Constant and decreasing periods of pineapple slices dried by infrared
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 [Leer más]
Particle size and roasting on water sorption in conilon coffee during storage
Viernes, Enero 1
Particle size and roasting on water sorption in conilon coffee during storage
The aim of this work was to evaluate alterations on the water sorption of coffee due to the effect of roast,
grind and storage in two temperatures (10 and 30 ºC) during 180 days. Crude grain coffee (Coffea canephora) with [Leer más]
Propriedades físicas de frutos de café robusta durante a secagem: determinação e modelagem
Viernes, Enero 1
Propriedades físicas de frutos de café robusta durante a secagem: determinação e modelagem
Objetivou-se, com este trabalho, avaliar a influência do teor de água nas propriedades físicas dos frutos de café da
variedade robusta (Coffea canephora), durante a secagem. Foram utilizados frutos de café no estádio de maturação cereja com
teor de água [Leer más]