Preservation of roasted and ground coffee during storage. Part 2: Bulk density and intergranular porosity

Corrêa, Paulo César; Oliveira, Gabriel Henrique Horta de; Vasconcelos, Wander L.; Elías, Guillermo Asdrúbal Vargas; Santos, Fábio Lúcio; Nunes, Eduardo H.M.

doi:10.1590/1807-1929/agriambi.v20n7p666-671

Cited by 6 publications

(8 citation statements)

References 19 publications

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“…Informações a respeito dos caracteres físicos do material ainda podem auxiliar em estudos de transferência de calor e massa e movimentação de ar na massa granular durante processos de secagem ou aeração (GONELI et al, 2011;LI et al, 2019). Atributos físicos, como a massa específica e a porosidade intergranular, também podem ajudar na identificação de perdas quantitativas e qualitativas do produto durante o armazenamento (CORRÊA et al, 2016).…”

Section: Introductionunclassified

Caracterização Física Das Sementes De Feijão-Caupi, Cultivar BRS Guariba, Durante O Processo De Secagem

et al. 2019

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CARACTERIZAÇÃO FÍSICA DAS SEMENTES DE FEIJÃO-CAUPI, CULTIVAR BRS GUARIBA, DURANTE O PROCESSO DE SECAGEM GUILHERME CARDOSO OBA1, ANDRÉ LUÍS DUARTE GONELI2, ELTON APARECIDO SIQUEIRA MARTINS2, CESAR PEDRO HARTMANN FILHO1, ALEXANDRE ALVES GONÇALVES1 1 Programa de Pós-Graduação em Agronomia da Universidade Federal da Grande Dourados – UFGD, Rodovia Dourados/Itahum, Km 12 - Unidade II, Cep: 79.804-970, Dourados-MS, Brasil. E-mails: guilherme_oba@hotmail.com; cphartmann21@hotmail.com; alexandre_alvesg@hotmail.com 2 Faculdade de Ciências Agrárias da UFGD, Rodovia Dourados/Itahum, Km 12 - Unidade II, Cep: 79.804-970, Dourados-MS, Brasil. E-mails: andregoneli@ufgd.edu.br; elton_asm@yahoo.com.br RESUMO: Os produtos agrícolas podem apresentar alterações significativas em seus caracteres físicos, como tamanho e forma, quando submetidos a condições capazes de modificar seu teor de água. Assim, objetivou-se caracterizar a variação das principais propriedades físicas das sementes de feijão-caupi, cultivar BRS Guariba, durante o processo de secagem. As sementes, colhidas com um teor de água de 0,47 base seca (b.s.), foram secas em estufa de ventilação forçada de ar, a 40 °C, até atingirem 0,11 b.s. Durante a secagem, determinaram-se as seguintes propriedades físicas: volume da massa e unitária, diâmetro geométrico, área projetada e superficial, circularidade, esfericidade, porosidade intergranular e massa específica aparente e real. Avaliou-se ainda, por meio dos volumes determinados, a contração volumétrica da massa e unitária das sementes. Constatou-se que ambas as contrações volumétricas podem ser representadas pelos modelos de Bala e Woods modificado (1984), Corrêa et al. (2004), Exponencial, Polinomial de primeiro e segundo grau e Rahman (1995). O decréscimo do teor de água resulta no aumento da massa específica aparente e na redução das magnitudes das demais propriedades físicas, exceto a circularidade e esfericidade, que sofrem pouca alteração na faixa de teor de água avaliada. Palavras-Chave: propriedades físicas, teor de água, Vigna unguiculata (L.) Walp. PHYSICAL CHARACTERIZATION OF COWPEA SEEDS, BRS GUARIBA CULTIVAR, DURING DRYING PROCESS ABSTRACT: Agricultural products may present significant changes in their physical characteristics, such as size and shape, when subjected to capable conditions to modifying their moisture content. Thus, it was aimed to characterize the variation of the main physical properties of cowpea seeds, BRS Guariba cultivar, during drying process. Seeds, harvested with a moisture content of 0.47 dry basis (d.b.), were dried in forced air ventilation oven, at 40 °C, until they reaching 0.11 d.b. During drying process, the following physical properties were determined: mass and unit volume, geometric diameter, projected and superficial area, circularity, sphericity, intergranular porosity, bulk and true density. Also, mass volumetric shrinkage and seeds unit was evaluated through the determined volumes. It was found that both volumetric shrinkages can be represented by the modified Bala and Woods (1984), Corrêa et al. (2004), Exponential, Polinomial of first and second degree and Rahman (1995) models. The decrease in the moisture content results in the increase of the bulk density and in the reduction of the magnitudes of the other physical properties, except the circularity and sphericity, that undergo little change in the evaluated moisture content range. Keywords: physical properties, moisture content, Vigna unguiculata (L.) Walp.

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Section: Introductionunclassified

Caracterização Física Das Sementes De Feijão-Caupi, Cultivar BRS Guariba, Durante O Processo De Secagem

et al. 2019

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“…As compared to that of roasted ground coffee, storage of whole roasted coffee beans is preferable for conserving coffee constituents, moisture, and quality, without agglomeration and compactness, probably due to intact cells working as a physical barrier (Toledo et al., ). In ground roast coffee, light‐ to medium‐roasted coffees with high ρ u and ρ ap usually show less agglomeration and compactness (Correa et al., ). These results are based on 2 facts; one is that more finely ground coffee is more tightly agglomerated for a given volume, resulting in a higher weight per volume and lower ρ u .…”

Section: Storagementioning

confidence: 99%

“…The moisture content of ground coffee increases with storage time, and Correa et al. (, ) found that the moisture level can reach up to 3% to 4% (d.b.) from 1% to 2% (d.b.)…”

Section: Primary Processingmentioning

confidence: 99%

“…Illy and Viani (1995) also found that water exists within the product as a monolayer at this level of moisture. Despite the fact that products with different roast levels (light‐, medium‐, and dark‐roasted coffee) have different moisture levels, the hygroscopicity of the resulting roast products is the same, as all roast products adsorb the same amount of moisture after 180 days of storage (Correa et al., , ). An increase in moisture content is a major reason for agglomeration in ground coffee beans, which consequently decreases the flowability with an increase in the product's angle of repose (the steepest angle between the descent/dip of the slope of flowable granular material with respect to its horizanetal plane).…”

Section: Primary Processingmentioning

confidence: 99%

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Farm to Consumer: Factors Affecting the Organoleptic Characteristics of Coffee. II: Postharvest Processing Factors

Hameed

Hussain

Ijaz

et al. 2018

Comp Rev Food Sci Food Safe

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The production and consumption of coffee are increasing despite the roadblocks to its agriculture and global trade. The unique, refreshing, and stimulating final cupping quality of coffee is the only reason for this rising production and consumption. Coffee quality is a multifaceted trait and is inevitably influenced by the way it is successively processed after harvesting. Reportedly, 60% of the quality attributes of coffee are governed by postharvest processing. The current review elaborates and establishes for the first time the relationship between different methods of postharvest processing of coffee and its varying organoleptic and sensory quality attributes. In view of the proven significance of each processing step, this review has been subdivided into three sections, secondary processing, primary processing, and postprocessing variables. Secondary processing addresses the immediate processing steps on the farm after harvest and storage before roasting. The primary processing section adheres specifically to roasting, grinding and brewing/extraction, topics which have been technically addressed more than any others in the literature and by industry. The postprocessing attribute section deals generally with interaction of the consumer with products of different visual appearance. Finally, there are still some bottlenecks which need to be addressed, not only to completely understand the relationship of varying postharvest processing methods with varying in-cup quality attributes, but also to devise the next generation of coffee processing technologies.

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“…It is therefore essential that its storage promotes the reduction of losses for as long as possible. Some authors reported that the storage time of roasted coffee affected the physical properties (CORRÊA et al, 2016a), water content and resting angle of the coffee (CORRÊA et al, 2016b).…”

Section: Introductionmentioning

confidence: 99%

Sensory Quality of Roasted Coffee Beans Under Different Storage Conditions

Nadaleti¹,

Rocha²,

Mendonça³

et al. 2019

C.Sci.

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Roasted coffee is subject to loss of quality due to aging, and the intensity of these losses is influenced by packaging. The objective in this study was to evaluate the possible losses in the sensory quality of a specialty roasted coffee, stored in beans for 150 days in different packages and storage temperatures. The experiment was carried out in the Coffee Classification and Industrialization Laboratories of IFSULDEMINAS Campus Muzambinho. The coffee was roasted and after 48 hours it was packed in three different packages and kept stored at room temperature and refrigerated at 18ºC ± 1ºC for 150 days, with evaluations every 50 days, starting from zero time. The experimental design used was entirely randomized with 3 repetitions. Sensory evaluation was performed by three Q-Grader judges, according to the SCAA protocol. The data were evaluated using the SISVAR software, and when significance between treatments was detected, the regression and Scott-Knott tests were applied at the 5% probability level. The packaging used for storage did not interfere in the quality of the coffee. There was an interaction between temperature and storage time for the sensory attribute “body”. The quality decreased linearly with the storage time, from 86 to 80 points, to 84 days of storage.

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Preservation of roasted and ground coffee during storage. Part 2: Bulk density and intergranular porosity

Cited by 6 publications

References 19 publications

Caracterização Física Das Sementes De Feijão-Caupi, Cultivar BRS Guariba, Durante O Processo De Secagem

Caracterização Física Das Sementes De Feijão-Caupi, Cultivar BRS Guariba, Durante O Processo De Secagem

Farm to Consumer: Factors Affecting the Organoleptic Characteristics of Coffee. II: Postharvest Processing Factors

Sensory Quality of Roasted Coffee Beans Under Different Storage Conditions

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