&lt;b&gt;Kinetic modeling of water sorption by roasted and ground coffee

Baptestini, Fernanda Machado; Corrêa, Paulo César; Oliveira, Gabriel Henrique Horta de; Cecon, Paulo Roberto; Soares, Nilda de Fátima Ferreira

doi:10.4025/actasciagron.v39i3.32576

Cited by 14 publications

(26 citation statements)

References 19 publications

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“…Similar isotherm forms and equilibrium moisture content values were reported in dried cocoa beans by Herman et al [19] and in cocoa coatings by Meza et al [20] ; moreover, the authors attributed the trend as representative of most food products rich in soluble components, such as sugars. Other agricultural products with sigmoid-shaped forms include roasted coffee, reported by Baptestini et al [21] ; Oliveira et al [9] , microencapsulated extra virgin olive oil, reported by Bastioğlu et al [6] , spray-dried fat-filled pea protein-based powders, reported by Domian et al [10] , and whole black peppercorns, reported by Yogendrarajah et al [13] It is widely accepted that at constant water activity, an increase in temperature causes a decrease in the amount of sorbed water [10] because the temperature affects the mobility of water molecules and the dynamic equilibrium between the vapor and adsorbed phases. [13] (Figure 1a) shows the effect of temperature on the adsorption isotherms of dried cocoa beans; an increase in temperature causes a decrease in the equilibrium moisture content at constant water activity, and there were statistically significant differences (95%) from water adsorption isotherms at 25, 30 and 40°C in all ranges of a w , as confirmed by analysis of variance.…”

Section: Mathematical Expressionmentioning

confidence: 99%

Water dynamics adsorption properties of dried and roasted cocoa beans (theobroma cacao L.)

Collazos-Escobar

Gutiérrez

Váquiro

et al. 2020

International Journal of Food Properties

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Water adsorption properties are necessary for determining and analyzing water sorption in dried and roasted cocoa beans during storage. Thus, this study aimed to determine the water adsorption isotherms and thermodynamic properties at temperatures of 25, 30, and 40°C and water activities between 0.10 and 0.85 using dynamic dew point method. Thirteen different models were fitted to experimental data to represent the dependence of the equilibrium moisture content. Additionally, the thermodynamic properties were determined using the best-fit isotherm model. The isotherms of dried and roasted cocoa beans showed typical behavior of products rich in soluble components, according to Brunauer-Emmett-Teller (BET) classification, which was satisfactorily modeled using the Iglesias and Chirife and Kuhn equations, respectively. The thermodynamic properties showed that the net isosteric heat of adsorption and the Gibbs free energy decreased with the equilibrium moisture content, indicating the energy changes and spontaneity during the adsorption process. The integral entropy of adsorption indicated the best conditions for product stability during storage. ARTICLE HISTORY

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Section: Mathematical Expressionmentioning

confidence: 99%

Water dynamics adsorption properties of dried and roasted cocoa beans (theobroma cacao L.)

Collazos-Escobar

Gutiérrez

Váquiro

et al. 2020

International Journal of Food Properties

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“…Its coefficients are correlated to physical quantities, for example, heat of multilayer water sorption, allowing a more detailed study of the heat and mass transfer during sorption. It was also reported as GAB model is the most appropriate model for roasted ground coffee (Baptestini et al., ). In the present study, the monolayer value ( m m ) was estimated to be 0.0403 g water/g dry weight corresponding to a water activity a w value of 0.29 (Figure B).…”

Section: Resultsmentioning

confidence: 99%

“…Lewicki (1997) reported that the parameters C and K should be 5.67 ࣘ C ࣘ Ý and 0.24 ࣘ K ࣘ 1 to describe properly a water sorption isotherm mathematically. Baptestini et al (2017) have studied and modeled the water sorption in roasted and grounded coffee as affected by the particle size (coarse, medium, and fine). They have concluded that the GAB model best represented the hygroscopic equilibrium of roasted coffee at every particle size, and calculated similar values for the model parameters (for example, m m = 0.0318, C = 2.707, K = 0.851 for roasted coffee, particle size: fine).…”

Section: Resultsmentioning

confidence: 99%

“…Coffee staling reactions are mainly oxidation reactions leading to formation of off-flavor compounds and losses of volatile compounds (sulfur-containing volatile compounds; Anese, Manzocco, & Nicoli, 2006;Nicoli & Calligaris, 2018;Toci, Neto, Torres, & Farah, 2013). The quality and shelf life of ground roasted coffee can be affected by storage conditions such as oxygen, light, temperature, and relative humidity (Corrêa, Oliveira, Oliveira, Vargas-Elías, & Baptestini, 2016;Garitta et al, 2018;Kreuml, Majchrzak, Ploederl, & Koenig, 2013). Temperature and relative humidity of the environment surrounding the coffee (determining the water activity a w of the product) are considered as the primary factors affecting the quality and acceptability of stored roasted ground coffee (Toci et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

“…These reactions are related mainly to the changes of the atmosphere composition in the packaging, leading to the entrance of oxygen and/or moisture (Nicoli & Calligaris, 2018). The remaining shelf life of a product after the opening of the packaging is defined as the product SSL (Baptestini, Corrêa, de Oliveira, Cecon, & de Fátima Ferreira Soares, 2017;Nicoli & Calligaris, 2018). No information of product SSL is available on the label of shelf stable foods (such as coffee and coffee products).…”

Section: Introductionmentioning

confidence: 99%

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Greek Coffee Quality Loss During Home Storage: Modeling the Effect of Temperature and Water Activity

Orfanou

Dermesonlouoglou

Taoukis

2019

Journal of Food Science

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The aim of this study was to monitor and characterize Greek coffee staling during home storage (secondary shelf life, SSL) using sensory evaluation techniques. Storage temperature (T) and product water activity (aw) are considered as the major factors affecting SSL. Water sorption isotherms fitted to Guggenheim Anderson–de Boer model were used to predict product stability; coffee samples were stable at aw < 0.52. Coffee samples equilibrated at aw = 0.15 (the fresh sample), 0.22, 0.33, and 0.52 were stored at T = 25 °C, 35 °C, and 45 °C under simulated home storage conditions. Samples were obtained at appropriate times for each T and aw condition and sensorially evaluated. Greek coffee brews were prepared and freshly served during sensory evaluation. The use of Weibull hazard analysis provided an effective approach to SSL determination as a function of T and aw. SSL values ranged from 20 (Τ = 45 °C, aw = 0.52) to 104 days (Τ = 25 °C, aw = 0.15). Quality loss based on coffee aroma changes (aroma quality, aroma intensity, aftertaste, off‐flavor) was also studied (Si, sensory scoring using 9‐point magnitude scale) and kinetically modeled. Quality loss rates (ki) were calculated and used to predict SSL values. Based on the results of both Weibull hazard analysis and sensory scoring of individual aroma characteristics, it was concluded that the lowest SSL was calculated for aw = 0.52 at T = 35 °C to 45 °C. The temperature dependence of aftertaste, aroma quality loss, and off‐flavor production was not statistically significant for 0.15 < aw < 0.33 (P > 0.05); the aroma intensity was the most sensitive parameter. Practical Applications Secondary shelf life (SSL) represents the time after pack opening during which a food maintains an acceptable quality level. During home/catering usage, coffee is not consumed immediately after pack opening. During consumption, quality degradation reactions proceed with higher rates due to variable storage conditions mainly related to atmosphere changes in the pack, leading to the entrance of oxygen/moisture and temperature. Therefore, SSL is important, and can be used as a tool for product management during consumption reducing food waste. There is a lack of studies dealing with SSL prediction of coffee, while no studies have been carried out on Greek coffee.

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Thermodynamic properties and glass transition temperature of roasted and unroasted carob (Ceratonia siliqua L.) powder

et al. 2019

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We are sending you a manuscript entitled "Thermodynamic properties and glass transition temperature of unroasted and roasted carob (Ceratonia silique L.) powder". Carob powder is a valuable product with high content of dietary fibre and polyphenolic substances. Carob powder/flour is usually sold as such (after milling dried pods) or roasted in order to promote cocoa-like aroma and develop product with higher antioxidants content, as was mentioned in Introduction. We prepared manuscript with scientific data which were partly presented in The 10 th International Conference on Water in Food. We have focused on the thermodynamic analysis of carob powder (unroasted and roasted) as a part of our research. To the best of our knowledge, there is no data available on that topic in scientific journal.We hope that you will find this manuscript worth to the broader audience and suitable for publication in Food Chemistry VSI: Water in Food) as an original research article. The manuscript contains 4641 words, 2 tables, 4 figures and 37 references. In addition, supplementary materials were also prepared.

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<b>Kinetic modeling of water sorption by roasted and ground coffee

Cited by 14 publications

References 19 publications

Water dynamics adsorption properties of dried and roasted cocoa beans (theobroma cacao L.)

Water dynamics adsorption properties of dried and roasted cocoa beans (theobroma cacao L.)

Greek Coffee Quality Loss During Home Storage: Modeling the Effect of Temperature and Water Activity

Thermodynamic properties and glass transition temperature of roasted and unroasted carob (Ceratonia siliqua L.) powder

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