Data/hora: 25/06/2024 19:07:49

Biblioteca(s): 	Embrapa Café.	
Data corrente: 	19/02/2024	
Data da última atualização: 	19/02/2024	
Autoria: 	MATIAS, G. C.; BOREM, F. M.; ALVES, A. P. de C.; HAEBERLIN, L.; SANTOS, C. M. dos; ROSA, S. D. V. F. da.	
Afiliação: 	GABRIEL CARVALHO MATIAS, UNIVERSIDADE FEDERAL DE LAVRAS; FLÁVIO MEIRA BOREM, UNIVERSIDADE FEDERAL DE LAVRAS; ANA PAULA DE CARVALHO ALVES, UNIVERSIDADE FEDERAL DE LAVRAS; LUANA HAEBERLIN, UNIVERSIDADE FEDERAL DE LAVRAS; CLAUDIA MENDES DOS SANTOS, UNIVERSIDADE FEDERAL DE LAVRAS; STTELA DELLYZETE VEIGA F DA ROSA, CNPCa.	
Título: 	Effect of storage conditions on the physical properties of coffee beans with different qualities.	
Ano de publicação: 	2023	
Fonte/Imprenta: 	Eureka: Life Sciences, n. 5, 2023.	
Idioma: 	Inglês	
Conteúdo: 	The quality of coffee stars in the field, and goes through the harvesting and post-harvesting processes, and continues to storage and transportation. The storage of coffee beans aims to stock a product for a certain period of time. However, factors such as quality and metabo-lism of the grain, water content, environmental conditions of the warehouse, type of packaging, and storage time inf luence the maintenance of these characteristics, and may negatively affect sensory aspects of the beverage. The use of high-barrier packaging or refrigerated storage practices are alternatives that can ensure grain quality during storage. Thus, the objective of the present study was to evaluate the behavior of raw coffee beans, of different processing and quality levels, packed in impermeable packages and stored in a refrigerated environment. The specialty coffees were previously sampled and characterized as to the drink, with two lots (one of natural coffee and the other of pulped natural coffee) evaluated with a score of 82points, and another lot of natural coffee evaluated with a score of 84points. They were packed in two types of packaging: moisture and gas permeable, and gas, moisture, and light impermeable. The beans were stored in ambient con-ditions without temperature control and in refrigerated environments. The CO2 concentration inside the packaging was measured, and the physical analyses – water content, color, and apparent specific mass – were performed. According to the results there is less variation in the water content and coloration of the grains stored in high barrier packages. The storage of the beans in refrigerated condition and in high barrier packing is efficient in the retarding of the loss of quality of the coffees during the nine months of the experiment.	
Thesaurus Nal: 	Carbon dioxide; Coffee beans; Jute; Packaging; Refrigeration; Storage.	
Categoria do assunto: 	--	
Registro original: 	Embrapa Café (CNPCa)	
Exemplares: 	CNPCa - (1788-1) - UPC - AP - DD -  -  -  - DIS