| |
|
|
 | Acesso ao texto completo restrito à biblioteca da Embrapa Café. Para informações adicionais entre em contato com biblioteca@embrapa.br. |
|
Registro Completo |
|
Biblioteca(s): |
Embrapa Café. |
|
Data corrente: |
19/02/2024 |
|
Data da última atualização: |
19/02/2024 |
|
Tipo da produção científica: |
Artigo em Periódico Indexado |
|
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. MenosThe 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 resul... Mostrar Tudo |
|
Thesaurus Nal: |
Carbon dioxide; Coffee beans; Jute; Packaging; Refrigeration; Storage. |
|
Categoria do assunto: |
-- |
|
Marc: |
LEADER 02505naa a2200253 a 4500
001 2162111
005 2024-02-19
008 2023 bl uuuu u00u1 u #d
100 1 $aMATIAS, G. C.
245 $aEffect of storage conditions on the physical properties of coffee beans with different qualities.$h[electronic resource]
260 $c2023
520 $aThe 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.
650 $aCarbon dioxide
650 $aCoffee beans
650 $aJute
650 $aPackaging
650 $aRefrigeration
650 $aStorage
700 1 $aBOREM, F. M.
700 1 $aALVES, A. P. de C.
700 1 $aHAEBERLIN, L.
700 1 $aSANTOS, C. M. dos
700 1 $aROSA, S. D. V. F. da
773 $tEureka: Life Sciences$gn. 5, 2023.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Café (CNPCa) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
|
| Registros recuperados : 1.755 | |
| 15. |  | SANTOS, C. A. F. Dispersao da variabilidade fenotipica do umbuzeiro no Semi-Arido brasileiro. Pesquisa Agropecuaria Brasileira, Brasilia, v.32, n.9, p.923-930, set. 1997. E em Revista Brasileira de Genetica, Sao Bernardo dos Campos, v. 19, n.3, p.287, set. 1996. Suplemento.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: Nacional - B |
| Biblioteca(s): Embrapa Semiárido; Embrapa Unidades Centrais. |
|    |
| Registros recuperados : 1.755 | |
|
| Nenhum registro encontrado para a expressão de busca informada. |
|
|
