Storage of green coffee in hermetic packaging injected with CO2

Ribeiro, Fabiana Carmanini; Borém, Flávio Meira; Giomo, Gerson Silva; Lima, Renato Ribeiro de; Malta, Marcelo Ribeiro; Figueiredo, Luísa Pereira

doi:10.1016/j.jspr.2011.05.007

Cited by 45 publications

(29 citation statements)

References 12 publications

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“…The coffees of group I show higher sugar contents in relation to the coffees of group II (Table 2). This result is in agreement with Ribeiro et al (2011) and Selmar et al (2008), who affirm that reduction in the sugar contents is directly related to the respiratory activity of the beans during storage.…”

Section: Resultssupporting

confidence: 92%

“…After the sixth month of storage there is a significant drop in coffee quality (RIBEIRO et al, 2011). Thus, to evaluate the immediate effects, coffee samples were analyzed after 1 month of storage and latent effects were evaluated after 7 months of storage.…”

Section: Methodsmentioning

confidence: 99%

“…After the sixth month of storing of coffee beans, a significant quality decrease takes place, characterized by the lowering of the sensorial scores and by the increasing of the values of electrical conductivity and potassium leaching, if compared to the initial values (RIBEIRO et al, 2011).…”

Section: Introductionmentioning

confidence: 98%

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Quality of Natural Coffee Dried Under Different Temperatures and Drying Rates

Borém¹,

Isquierdo

Alves³

et al. 2018

C.Sci.

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ABSTRACT:The final quality of coffees depends on the preservation of the cell membranes of the coffee beans, which can be damaged during the drying. Thus, the aim of this study was to assess the immediate and latent effects of the air temperature and drying rate on the sensorial quality of natural coffees, as well as its relationship with the chemical e physiological characteristics of the coffee beans. Mature fruits of arabica coffee were harvested and sundried to moisture content of approximately 35% (wb) and then moved into a mechanical drier under different conditions of drying. This process involved the combination of three dry bulb temperatures -DBT (35°C, 40°C, and 45°C) and two dew point temperatures -DPT (2.6°C and 16.2°C). Thus, the relative humidity of the air used for drying was a dependent variable of DTB and DPT, and as consequences, different drying rates were achieved for each DBT. The increase in the drying rate for the temperatures 35°C and 40°C has a negative effect on the final quality of natural coffee beans. However, for the temperature of 45°C, the effects of the drying rate on the coffee beans are overlaid by the thermal damages that are caused at this level of heating. Higher sensory scores for coffee are linked to lower values of electrical conductivity and potassium leaching of the exudate of the coffee beans, as well as lower values of fatty acids. It is emphasized that while the temperature of 35º C is recommended for the production of specialty coffees the temperature of 45º C is not.Index terms: Sensory analysis, specialty coffees, relative humidity, dew point temperature. QUALIDADE DO CAFÉ NATURAL SUBMETIDO A DIFERENTES TEMPERATURAS E TAXAS DE SECAGEM RESUMO:A qualidade do café depende da preservação das membranas celulares dos grãos, que podem ser afetadas durante a secagem. Assim, este estudo foi realizado com o objetivo de avaliar os efeitos imediatos e latentes da temperatura do ar e da taxa de secagem na qualidade sensorial do café natural e sua relação com as características químicas e fisiológicas dos grãos. Frutos maduros de café arábica foram colhidos e secos ao sol até atingirem a umidade de aproximadamente 35% (b.u.) e então transferidos para um secador mecânico, onde foram submetidos a diferentes condições de secagem, obtidas pela combinação entre três temperaturas de bulbo seco (TBS), 35°C, 40°C e 45°C e duas temperaturas de ponto de orvalho (TPO), 2,6°Ce16,2°C. Assim, a umidade relativa do ar de secagem constituiu-se como uma variável dependente da TBS e da TPO e como consequência da umidade relativa obtiveram-se diferentes taxas de secagem para cada TBS. A análise dos dados indicou que, o aumento na taxa de secagem para as temperaturas de 35°C e 40°C tem efeito negativo na qualidade do café natural. Já para a temperatura de 45ºC, os efeitos da taxa de secagem na qualidade do café natural são sobrepostos pelos danos térmicos que predominam nessa temperatura. Notas sensoriais mais elevadas para o café estão associadas com valores mais baixos de condutividade elétrica,...

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Section: Resultssupporting

confidence: 92%

Section: Methodsmentioning

confidence: 99%

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Quality of Natural Coffee Dried Under Different Temperatures and Drying Rates

Borém¹,

Isquierdo

Alves³

et al. 2018

C.Sci.

Self Cite

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“…Verificou-se, ao final do armazenamento, que as amostras dos grãos residuais de urucum se mantiveram com níveis de 10% de teor de água, corroborando com os resultados aceitáveis estudados por Ribeiro et al (2011) para grãos de café armazenados ao longo de 4 meses.…”

Section: Resultsunclassified

Armazenamento de grãos residuais de urucum sob atmosfera controlada

Brito

Queiroz

Figueirêdo

et al. 2015

Rev. bras. eng. agríc. ambient.

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R E S U M ONeste trabalho avaliou-se a estabilidade de grãos residuais de urucum acondicionados em embalagens flexíveis laminadas durante 90 dias de armazenamento em condições controladas de temperatura (25 e 40 °C) e umidades relativas (55 e 83%). As amostras foram analisadas a cada 15 dias, por meio da análise do teor de água, atividade de água, pH, acidez titulável, cor (luminosidade, intensidade de vermelho e intensidade de amarelo) proteína bruta, amido e bixina. Observou-se, no decorrer dos tempos de armazenamento, que as embalagens não evitaram a absorção de água acarretando em aumentos do teor de água (42,62; 43,06; 41,78 e 42,90%), atividade de água (6,39; 6,94; 5,97 e 6,94%), acidez titulável (12,28; 13,79; 9,09 e 13,79%) e luminosidade (4,48; 12,18; 4,73; 4,91%) e ocorreram reduções na intensidade de vermelho (8,19; 7,77; 4,66 e 7,93%), pH (9,21; 8,56; 12,44 e 18,12) e bixina (51,72; 56,32; 57,47 e 55,17%) respectivamente, para as seguintes combinações de umidades relativas e temperaturas (55% e 25 ou 40 °C; 85% e 25 ou 40 °C). Storage of waste grains of annatto under controlled atmosphere A B S T R A C TThis study evaluated the stability of residual annatto beans packed in flexible laminated packaging during 90 days of storage under controlled temperature conditions (25 and 40 °C) and relative humidity (55 to 83%). Samples were analysed every 15 days, for analyzing the moisture content, water activity, pH, acidity, color (brightness, redness and yellowness), protein, starch and bixin. It was observed during the storage time of the packaging did not prevent the absorption of water leading to increases in moisture content (42.62; 43.06; 41.78 and 42.90%), water activity (6.39; 6.94; 5.97 and 6.94%), titratable acidity (12.28; 13.79; 13.79 and 9.09%), and brightness (4.48; 12.18; 4.73 and 4.91%) occurred reductions in redness (8.19; 7.77; 4.66 and 7.93%), pH (9.21; 8.56; 12.44 and 18.12%) and bixin (51.72; 56.32; 57.47 and 55.17%), respectively, for the following combinations of relative humidity and temperature (55% and 25 or 40 °C, 85% and 25 or 40 °C). Palavras-chave:Bixa orellana L. bixina embalagem laminada umidade relativa resíduos agroindustriais

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“…Relative humidity has been identified as a key factor for coffee quality during the postharvest-storage [41,42] and as an agroecological variable that influences the suitability of a site for coffee production [24,43]. For example, values of RHDM between 50-60% are considered optimal, and values below 20% or above 80% as suboptimal for coffee cultivation [24].…”

Section: Relative Humiditymentioning

confidence: 99%

Inferring Missing Climate Data for Agricultural Planning Using Bayesian Networks

Lara-Estrada

Rasche

Sucar

et al. 2018

Land

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Abstract:Climate data availability plays a key role in development processes of policies, services, and planning in the agricultural sector. However, data at the spatial or temporal resolution required is often lacking, or certain values are missing. In this work, we propose to use a Bayesian network approach to generate data for missing variables. As a case study, we use relative humidity, which is an important indicator of land suitability for coffee production. For the model, we first extracted climate data for the variables precipitation, maximum and minimum air temperature, wind speed, solar radiation and relative humidity from the surface reanalysis dataset Climate Forecast System Reanalysis. We then used machine learning algorithms to define the model structure and parameters from the relationships of the variables found in the dataset. Precipitation, maximum and minimum air temperature, wind speed, and solar radiation are then used as proxy variables to infer missing values for monthly relative humidity and relative humidity for the driest month. For this, we used both complete and incomplete initial data. In both scenarios of data availability, the comparison of estimated and measured values of relative humidity shows a high level of agreement. We conclude that using Bayesian Networks is a practical solution to estimate relative humidity for coffee agricultural planning.

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Storage of green coffee in hermetic packaging injected with CO2

Cited by 45 publications

References 12 publications

Quality of Natural Coffee Dried Under Different Temperatures and Drying Rates

Quality of Natural Coffee Dried Under Different Temperatures and Drying Rates

Armazenamento de grãos residuais de urucum sob atmosfera controlada

Inferring Missing Climate Data for Agricultural Planning Using Bayesian Networks

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