Chemical alterations of parchment coffee beans during storage

Detalhes bibliográficos
Autor(a) principal: Nobre, Gilberto Westin
Data de Publicação: 2007
Outros Autores: Borém, Flávio Meira, Fernandes, Simone Miranda, Pereira, Rosemary Gualberto Fonseca Alvarenga
Tipo de documento: Artigo
Idioma: por
eng
spa
Título da fonte: Coffee Science (Online)
Texto Completo: https://coffeescience.ufla.br/index.php/Coffeescience/article/view/33
Resumo: The objective of this work was to evaluate chemical alterations of parchment coffee during storage under different conditions. Sampling for analysis was done on five different occasions. The first sample was taken immediately after storage and the others in 90-day intervals. Impermeable packages (nylon sacks, nylon sacks with 40% of CO2 and foil vacuum packs) prolonged storage time, preserving the coffee’s quality in the conditions of the experiment for its entire duration. The coffee (Coffea arabica L.) conditioned in permeable packaging (jute and jute sacks with ground coffee shells) presented chemical alterations, which depreciated its quality.
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spelling Chemical alterations of parchment coffee beans during storageAlterações químicas do café-cereja descascado durante o armazenamentoCaféalteração químicaarmazenamentoqualidadeCoffeaThe objective of this work was to evaluate chemical alterations of parchment coffee during storage under different conditions. Sampling for analysis was done on five different occasions. The first sample was taken immediately after storage and the others in 90-day intervals. Impermeable packages (nylon sacks, nylon sacks with 40% of CO2 and foil vacuum packs) prolonged storage time, preserving the coffee’s quality in the conditions of the experiment for its entire duration. The coffee (Coffea arabica L.) conditioned in permeable packaging (jute and jute sacks with ground coffee shells) presented chemical alterations, which depreciated its quality.Objetivou-se com este trabalho avaliar as alterações químicas no café-cereja descascado durante o armazenamento, sob diferentes tipos de acondicionamentos. As amostragens para a realização de análises foram tomadas em cinco ocasiões. A primeira foi feita imediatamente no início da armazenagem, e as demais, com intervalo de 90 dias. Os acondicionamentos em embalagens impermeáveis (sacos de náilon, sacos de náilon com 40% de CO2 e sacos aluminizados a vácuo) apresentaram capacidade de prolongar o tempo de armazenamento do café, preservando a sua qualidade, na duração e nas condições do experimento. Os cafés acondicionados em embalagens permeáveis (sacos de juta e sacos de juta com casca picada de café) apresentaram alterações químicas que depreciaram a qualidade do café.Editora UFLA2007-12-18info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfapplication/pdfapplication/pdfhttps://coffeescience.ufla.br/index.php/Coffeescience/article/view/33Coffee Science - ISSN 1984-3909; Vol. 2 No. 1 (2007); p. 1-9Coffee Science; Vol. 2 Núm. 1 (2007); p. 1-9Coffee Science; v. 2 n. 1 (2007); p. 1-91984-3909reponame:Coffee Science (Online)instname:Universidade Federal de Lavras (UFLA)instacron:UFLAporengspahttps://coffeescience.ufla.br/index.php/Coffeescience/article/view/33/29https://coffeescience.ufla.br/index.php/Coffeescience/article/view/33/112https://coffeescience.ufla.br/index.php/Coffeescience/article/view/33/113Copyright (c) 2007 Coffee Science - ISSN 1984-3909https://creativecommons.org/info:eu-repo/semantics/openAccessNobre, Gilberto WestinBorém, Flávio MeiraFernandes, Simone MirandaPereira, Rosemary Gualberto Fonseca Alvarenga2013-02-23T12:28:48Zoai:coffeescience.ufla.br:article/33Revistahttps://coffeescience.ufla.br/index.php/CoffeesciencePUBhttps://coffeescience.ufla.br/index.php/Coffeescience/oaicoffeescience@dag.ufla.br||coffeescience@dag.ufla.br|| alvaro-cozadi@hotmail.com1984-39091809-6875opendoar:2024-05-21T19:53:27.111166Coffee Science (Online) - Universidade Federal de Lavras (UFLA)true
dc.title.none.fl_str_mv Chemical alterations of parchment coffee beans during storage
Alterações químicas do café-cereja descascado durante o armazenamento
title Chemical alterations of parchment coffee beans during storage
spellingShingle Chemical alterations of parchment coffee beans during storage
Nobre, Gilberto Westin
Café
alteração química
armazenamento
qualidade
Coffea
title_short Chemical alterations of parchment coffee beans during storage
title_full Chemical alterations of parchment coffee beans during storage
title_fullStr Chemical alterations of parchment coffee beans during storage
title_full_unstemmed Chemical alterations of parchment coffee beans during storage
title_sort Chemical alterations of parchment coffee beans during storage
author Nobre, Gilberto Westin
author_facet Nobre, Gilberto Westin
Borém, Flávio Meira
Fernandes, Simone Miranda
Pereira, Rosemary Gualberto Fonseca Alvarenga
author_role author
author2 Borém, Flávio Meira
Fernandes, Simone Miranda
Pereira, Rosemary Gualberto Fonseca Alvarenga
author2_role author
author
author
dc.contributor.author.fl_str_mv Nobre, Gilberto Westin
Borém, Flávio Meira
Fernandes, Simone Miranda
Pereira, Rosemary Gualberto Fonseca Alvarenga
dc.subject.por.fl_str_mv Café
alteração química
armazenamento
qualidade
Coffea
topic Café
alteração química
armazenamento
qualidade
Coffea
description The objective of this work was to evaluate chemical alterations of parchment coffee during storage under different conditions. Sampling for analysis was done on five different occasions. The first sample was taken immediately after storage and the others in 90-day intervals. Impermeable packages (nylon sacks, nylon sacks with 40% of CO2 and foil vacuum packs) prolonged storage time, preserving the coffee’s quality in the conditions of the experiment for its entire duration. The coffee (Coffea arabica L.) conditioned in permeable packaging (jute and jute sacks with ground coffee shells) presented chemical alterations, which depreciated its quality.
publishDate 2007
dc.date.none.fl_str_mv 2007-12-18
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://coffeescience.ufla.br/index.php/Coffeescience/article/view/33
url https://coffeescience.ufla.br/index.php/Coffeescience/article/view/33
dc.language.iso.fl_str_mv por
eng
spa
language por
eng
spa
dc.relation.none.fl_str_mv https://coffeescience.ufla.br/index.php/Coffeescience/article/view/33/29
https://coffeescience.ufla.br/index.php/Coffeescience/article/view/33/112
https://coffeescience.ufla.br/index.php/Coffeescience/article/view/33/113
dc.rights.driver.fl_str_mv Copyright (c) 2007 Coffee Science - ISSN 1984-3909
https://creativecommons.org/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2007 Coffee Science - ISSN 1984-3909
https://creativecommons.org/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Editora UFLA
publisher.none.fl_str_mv Editora UFLA
dc.source.none.fl_str_mv Coffee Science - ISSN 1984-3909; Vol. 2 No. 1 (2007); p. 1-9
Coffee Science; Vol. 2 Núm. 1 (2007); p. 1-9
Coffee Science; v. 2 n. 1 (2007); p. 1-9
1984-3909
reponame:Coffee Science (Online)
instname:Universidade Federal de Lavras (UFLA)
instacron:UFLA
instname_str Universidade Federal de Lavras (UFLA)
instacron_str UFLA
institution UFLA
reponame_str Coffee Science (Online)
collection Coffee Science (Online)
repository.name.fl_str_mv Coffee Science (Online) - Universidade Federal de Lavras (UFLA)
repository.mail.fl_str_mv coffeescience@dag.ufla.br||coffeescience@dag.ufla.br|| alvaro-cozadi@hotmail.com
_version_ 1799874918263816192

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