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

Revista Brasileira de Engenharia Agrícola e Ambiental

Corrêa, Paulo C.¹  Oliveira, Ana P. L. R. de³  Vargas-Elías, Guillermo A.²  Santos, Fábio L.⁴  Baptestini, Fernanda M.¹  Oliveira, Gabriel H. H. de³ 

[1] Universidade Federal de Viçosa, Viçosa, Brazil;Universidad de Costa Rica, San José, Costa Rica;Instituto Federal do Sudeste de Minas Gerais, Manhuaçu, Brazil;Universidade Federal de Lavras, Lavras, Brazil

关键词: Coffea arábica;    Coffea canephora;    post-harvest;   

DOI  :  10.1590/1807-1929/agriambi.v20n6p581-587

学科分类：农业科学（综合）

来源: Universidade Federal de Campina Grande * Centro de Ciencias e Tecnologia

【 摘 要 】

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.

【 授权许可】

Unknown