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: Repositório Institucional da UFLA
Texto Completo: http://repositorio.ufla.br/jspui/handle/1/30282
Resumo: 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 angleConservação de café torrado e moído durante o armazenamento. Parte 1: teor de água e ângulo de repousoCafé - ArmazenamentoCafé - Pós-colheitaCoffee - StorageCoffee - Post-harvestThe 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.Objetivou-se, com este trabalho, avaliar a influência dos níveis de torrefação e moagem sobre o teor de água e ângulo de repouso de café, durante o armazenamento. Foram utilizados grãos de café cru (Coffea canephora e Coffea arabica), descascados e secos e torrados em dois níveis: média clara (SCAA#65) e moderadamente escura (SCAA#45). Os grãos foram então moídos em três granulometrias: fina (0,59 mm), média (0,84 mm) e grossa (1,19 mm) além do lote de café inteiro. Realizada a moagem as amostras foram armazenadas em duas temperaturas (10 e 30 ºC) e analisadas em cinco tempos distintos (0, 30, 60, 120 e 180 dias). A torrefação a nível moderadamente escuro proporcionou menores valores de teor de água. Obtiveram-se, com amostras mais finas, maiores valores de ângulo de repouso. Conclui-se que a granulometria, o nível de torrefação e o tempo de armazenamento afetaram significativamente o teor de água e o ângulo de repouso do café.Departamento de Engenharia Agrícola - UFCG2018-08-30T17:14:09Z2018-08-30T17:14:09Z2016info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfCORRÊA, P. C. et al. Preservation of roasted and ground coffee during storage part 1: moisture content and repose angle. Revista Brasileira de Engenharia Agrícola e Ambiental, Campina Grande, v. 20, n. 6, p. 581-587, 2016.http://repositorio.ufla.br/jspui/handle/1/30282Revista Brasileira de Engenharia Agrícola e Ambientalreponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAhttp://creativecommons.org/licenses/by/4.0/info: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.eng2023-05-02T18:17:11Zoai:localhost:1/30282Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2023-05-02T18:17:11Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false
dc.title.none.fl_str_mv Preservation of roasted and ground coffee during storage part 1: moisture content and repose angle
Conservação de café torrado e moído durante o armazenamento. Parte 1: teor de água e ângulo de repouso
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.
Café - Armazenamento
Café - Pós-colheita
Coffee - Storage
Coffee - 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 Café - Armazenamento
Café - Pós-colheita
Coffee - Storage
Coffee - Post-harvest
topic Café - Armazenamento
Café - Pós-colheita
Coffee - Storage
Coffee - Post-harvest
description 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
2018-08-30T17:14:09Z
2018-08-30T17:14:09Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv CORRÊA, P. C. et al. Preservation of roasted and ground coffee during storage part 1: moisture content and repose angle. Revista Brasileira de Engenharia Agrícola e Ambiental, Campina Grande, v. 20, n. 6, p. 581-587, 2016.
http://repositorio.ufla.br/jspui/handle/1/30282
identifier_str_mv CORRÊA, P. C. et al. Preservation of roasted and ground coffee during storage part 1: moisture content and repose angle. Revista Brasileira de Engenharia Agrícola e Ambiental, Campina Grande, v. 20, n. 6, p. 581-587, 2016.
url http://repositorio.ufla.br/jspui/handle/1/30282
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv http://creativecommons.org/licenses/by/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
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
reponame:Repositório Institucional da UFLA
instname:Universidade Federal de Lavras (UFLA)
instacron:UFLA
instname_str Universidade Federal de Lavras (UFLA)
instacron_str UFLA
institution UFLA
reponame_str Repositório Institucional da UFLA
collection Repositório Institucional da UFLA
repository.name.fl_str_mv Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)
repository.mail.fl_str_mv nivaldo@ufla.br || repositorio.biblioteca@ufla.br
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