Preservation of roasted and ground coffee during storage Part 1: Moisture content and repose angle

Detalhes bibliográficos
Autor(a) principal: Corrêa,Paulo C.
Data de Publicação: 2016
Outros Autores: Oliveira,Gabriel H. H. de, Oliveira,Ana P. L. R. de, Vargas-Elías,Guillermo A., Santos,Fábio L., Baptestini,Fernanda M.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Revista Brasileira de Engenharia Agrícola e Ambiental (Online)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662016000600581
Resumo: ABSTRACT The present study evaluates the influence of the level of roasting and the grind size on the moisture content and repose angle of coffee during storage. Raw coffee beans (Coffea canephora and Coffea arabica), hulled and dried, were roasted to two different levels: medium light (SCAA#65) and moderately dark (SCAA#45). The beans were then ground into three different grind sizes: fine (0.59 mm), medium (0.84 mm) and coarse (1.19 mm). An additional coffee lot was kept whole. Following grinding, samples were stored at two different temperatures (10 and 30 ºC) and analyzed after five different storage durations (0, 30, 60, 120 and 180 days). The moderately dark roast was found to have a lower moisture content. Finely ground samples had higher angles of repose. It is concluded that the grind size, level of roasting and duration of storage significantly affect the moisture content and angle of repose of coffee.
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spelling Preservation of roasted and ground coffee during storage Part 1: Moisture content and repose angleCoffea arábicaCoffea canephorapost-harvestABSTRACT The present study evaluates the influence of the level of roasting and the grind size on the moisture content and repose angle of coffee during storage. Raw coffee beans (Coffea canephora and Coffea arabica), hulled and dried, were roasted to two different levels: medium light (SCAA#65) and moderately dark (SCAA#45). The beans were then ground into three different grind sizes: fine (0.59 mm), medium (0.84 mm) and coarse (1.19 mm). An additional coffee lot was kept whole. Following grinding, samples were stored at two different temperatures (10 and 30 ºC) and analyzed after five different storage durations (0, 30, 60, 120 and 180 days). The moderately dark roast was found to have a lower moisture content. Finely ground samples had higher angles of repose. It is concluded that the grind size, level of roasting and duration of storage significantly affect the moisture content and angle of repose of coffee.Departamento de Engenharia Agrícola - UFCG2016-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662016000600581Revista Brasileira de Engenharia Agrícola e Ambiental v.20 n.6 2016reponame:Revista Brasileira de Engenharia Agrícola e Ambiental (Online)instname:Universidade Federal de Campina Grande (UFCG)instacron:UFCG10.1590/1807-1929/agriambi.v20n6p581-587info:eu-repo/semantics/openAccessCorrêa,Paulo C.Oliveira,Gabriel H. H. deOliveira,Ana P. L. R. deVargas-Elías,Guillermo A.Santos,Fábio L.Baptestini,Fernanda M.eng2016-06-03T00:00:00Zoai:scielo:S1415-43662016000600581Revistahttp://www.scielo.br/rbeaaPUBhttps://old.scielo.br/oai/scielo-oai.php||agriambi@agriambi.com.br1807-19291415-4366opendoar:2016-06-03T00:00Revista Brasileira de Engenharia Agrícola e Ambiental (Online) - Universidade Federal de Campina Grande (UFCG)false
dc.title.none.fl_str_mv Preservation of roasted and ground coffee during storage Part 1: Moisture content and repose angle
title Preservation of roasted and ground coffee during storage Part 1: Moisture content and repose angle
spellingShingle Preservation of roasted and ground coffee during storage Part 1: Moisture content and repose angle
Corrêa,Paulo C.
Coffea arábica
Coffea canephora
post-harvest
title_short Preservation of roasted and ground coffee during storage Part 1: Moisture content and repose angle
title_full Preservation of roasted and ground coffee during storage Part 1: Moisture content and repose angle
title_fullStr Preservation of roasted and ground coffee during storage Part 1: Moisture content and repose angle
title_full_unstemmed Preservation of roasted and ground coffee during storage Part 1: Moisture content and repose angle
title_sort Preservation of roasted and ground coffee during storage Part 1: Moisture content and repose angle
author Corrêa,Paulo C.
author_facet Corrêa,Paulo C.
Oliveira,Gabriel H. H. de
Oliveira,Ana P. L. R. de
Vargas-Elías,Guillermo A.
Santos,Fábio L.
Baptestini,Fernanda M.
author_role author
author2 Oliveira,Gabriel H. H. de
Oliveira,Ana P. L. R. de
Vargas-Elías,Guillermo A.
Santos,Fábio L.
Baptestini,Fernanda M.
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Corrêa,Paulo C.
Oliveira,Gabriel H. H. de
Oliveira,Ana P. L. R. de
Vargas-Elías,Guillermo A.
Santos,Fábio L.
Baptestini,Fernanda M.
dc.subject.por.fl_str_mv Coffea arábica
Coffea canephora
post-harvest
topic Coffea arábica
Coffea canephora
post-harvest
description ABSTRACT The present study evaluates the influence of the level of roasting and the grind size on the moisture content and repose angle of coffee during storage. Raw coffee beans (Coffea canephora and Coffea arabica), hulled and dried, were roasted to two different levels: medium light (SCAA#65) and moderately dark (SCAA#45). The beans were then ground into three different grind sizes: fine (0.59 mm), medium (0.84 mm) and coarse (1.19 mm). An additional coffee lot was kept whole. Following grinding, samples were stored at two different temperatures (10 and 30 ºC) and analyzed after five different storage durations (0, 30, 60, 120 and 180 days). The moderately dark roast was found to have a lower moisture content. Finely ground samples had higher angles of repose. It is concluded that the grind size, level of roasting and duration of storage significantly affect the moisture content and angle of repose of coffee.
publishDate 2016
dc.date.none.fl_str_mv 2016-06-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662016000600581
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662016000600581
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1807-1929/agriambi.v20n6p581-587
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Departamento de Engenharia Agrícola - UFCG
publisher.none.fl_str_mv Departamento de Engenharia Agrícola - UFCG
dc.source.none.fl_str_mv Revista Brasileira de Engenharia Agrícola e Ambiental v.20 n.6 2016
reponame:Revista Brasileira de Engenharia Agrícola e Ambiental (Online)
instname:Universidade Federal de Campina Grande (UFCG)
instacron:UFCG
instname_str Universidade Federal de Campina Grande (UFCG)
instacron_str UFCG
institution UFCG
reponame_str Revista Brasileira de Engenharia Agrícola e Ambiental (Online)
collection Revista Brasileira de Engenharia Agrícola e Ambiental (Online)
repository.name.fl_str_mv Revista Brasileira de Engenharia Agrícola e Ambiental (Online) - Universidade Federal de Campina Grande (UFCG)
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