Efeito da granulometria e da embalagem na sorção de água pelo café torrado e moído

• Autor(a) principal: Baptestini, Fernanda Machado
• Data de Publicação: 2011
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: LOCUS Repositório Institucional da UFV
• Texto Completo: http://locus.ufv.br/handle/123456789/3601
• topic: Adsorção; Absorção; Atividade água; Absorption; Adsorption; Water activity; CNPQ::CIENCIAS AGRARIAS::ENGENHARIA AGRICOLA

The objective of this study was to evaluate the effect of granulometry and types of packaging on the water sorption by roasted and ground coffee. Arabica coffee grains were utilized with an initial water content of 0.1234 kgw kgdm -1, roasted until the medium roast point, with a weight loss of 17%, in wich four granulometric levels were established: whole grains and thick, medium and thin granulometries. To obtain the water sorption isotherms and the thermodynamic properties, different conditions of temperature and relative humidity were analyzed, ranging between 25 to 30 °C and 0,3 to 0,8 (decimal), respectively. In the storage stage, roasted and ground coffee in the above specified granulometries were packaged with two different types of films: LDPE/PP (Package 1) and PET/metalized BOPP (Package 2), and stored in a BOD chamber at 25 °C. Every 30 days, were performed the following analysis: moisture content, water activity, unitary density, color evaluation and sensorial analysis. Copace model was the one that better represented the hygroscopic equilibrium for sorption in roasted coffee, for all granulometric levels; the equilibrium moisture content of roasted coffee is directly proportional to the relative humidity of ambient air and decreases when increasing the temperature for a relative humidity value; with the reduction in moisture content, the energy released by product water adsorption increases, represented by integral isosteric heat of sorption values; by reducing the moisture content, values of differential entropy of adsorption increase, and for the same moisture content, the differential entropy for roasted coffee in thin granulometry was higher than for the coffee in medium and thick granulometry, due to a higher specific surface; the theory of enthalpy-entropy compensation can be satisfactorily applied to the sorption phenomenon, being controlled by enthalpy. The types of films used in the composition of packaging material did not affect the final quality of roasted coffee for all granulometric levels; the moisture content of roasted coffee did not exceed the limits established by Brazilian legislation for all granulometric levels and both types of packaging; the water activity for roasted coffee in all granulometric levels increased during storage in package 1, and in the package 2 it decreased due to the presence of a valve; the unitary density was not sensitive to the increase in roasted coffee moisture content; the roasted coffee became darker during storage; the roasted and ground coffee stored in two types of packaging with different granulometries fits into gourmet category, keeping the positive characteristics of acidity, sweetness and body.