The use of desiccants for proper moisture preservation in green coffee during storage and transportation
Prolonged storage and long-distance transportation of green coffee beans exposes them to undesirable fluctuations in temperature (T) and relative humidity (r.h.), which can change the physical (wet-basis moisture content (MCwb), water activity (Aw), and color) and sensory characteristics of the coff...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2023-03-01
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| Series: | Journal of Agriculture and Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154322002113 |
| _version_ | 1797894683284733952 |
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| author | Laudia Anokye-Bempah Juliet Han Kurt Kornbluth William Ristenpart Irwin R. Donis-González |
| author_facet | Laudia Anokye-Bempah Juliet Han Kurt Kornbluth William Ristenpart Irwin R. Donis-González |
| author_sort | Laudia Anokye-Bempah |
| collection | DOAJ |
| description | Prolonged storage and long-distance transportation of green coffee beans exposes them to undesirable fluctuations in temperature (T) and relative humidity (r.h.), which can change the physical (wet-basis moisture content (MCwb), water activity (Aw), and color) and sensory characteristics of the coffee. High humidity also supports mold growth, decay, and microbial activities. Thus, the objective of this study was to evaluate the efficacy of commercially available desiccants for preserving the moisture content of green coffee between 10 and 12% MCwb, when stored in either hermetic packages and/or jute sacks, and to assess the corresponding impact on sensory quality. A conventional coffee storage and transportation period from Brazil to Italy with a duration of 42 days was mimicked in environmental chambers. Treatments in a 3 × 3 factorial design consisting of three packaging materials (GrainPro SuperGrain bag, GrainPro TranSafeliner, and/or jute sacks) and desiccants (Drying Beads®, CaCl2, or no desiccants) were evaluated. Additionally, four different mass ratios of green coffee to desiccant ranging from 50 to 300 – g coffee per g desiccant were also evaluated. The MCwb, Aw, and color of all samples were measured approximately weekly over 42 days. In comparison to the control (no desiccant, and only jute sacks), we observed a statistically significant impact for all tested desiccants and hermetic packages for maintaining the proper MCwb, Aw, and color. No significant difference was observed for the different desiccant masses tested when they were placed inside the hermetic packaging, but the desiccants were ineffective without the hermetic packaging. Triangle test and descriptive sensory evaluation yielded no significant differences between the use of hermetic packages with or without desiccants. |
| first_indexed | 2024-04-10T07:14:20Z |
| format | Article |
| id | doaj.art-ad9dbeaaaba44123adaffa207b67d4fa |
| institution | Directory Open Access Journal |
| issn | 2666-1543 |
| language | English |
| last_indexed | 2024-04-10T07:14:20Z |
| publishDate | 2023-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Agriculture and Food Research |
| spelling | doaj.art-ad9dbeaaaba44123adaffa207b67d4fa2023-02-26T04:28:00ZengElsevierJournal of Agriculture and Food Research2666-15432023-03-0111100478The use of desiccants for proper moisture preservation in green coffee during storage and transportationLaudia Anokye-Bempah0Juliet Han1Kurt Kornbluth2William Ristenpart3Irwin R. Donis-González4Department of Biological and Agricultural Engineering, University of California, Davis, CA, 95616, USADepartment of Plant Sciences, University of California, Davis, CA, 95616, USADepartment of Biological and Agricultural Engineering, University of California, Davis, CA, 95616, USADepartment of Chemical Engineering, University of California, Davis, CA, 95616, USADepartment of Biological and Agricultural Engineering, University of California, Davis, CA, 95616, USA; Corresponding author. 3024 Bainer Hall, Davis, CA, 95616-5294, USA.Prolonged storage and long-distance transportation of green coffee beans exposes them to undesirable fluctuations in temperature (T) and relative humidity (r.h.), which can change the physical (wet-basis moisture content (MCwb), water activity (Aw), and color) and sensory characteristics of the coffee. High humidity also supports mold growth, decay, and microbial activities. Thus, the objective of this study was to evaluate the efficacy of commercially available desiccants for preserving the moisture content of green coffee between 10 and 12% MCwb, when stored in either hermetic packages and/or jute sacks, and to assess the corresponding impact on sensory quality. A conventional coffee storage and transportation period from Brazil to Italy with a duration of 42 days was mimicked in environmental chambers. Treatments in a 3 × 3 factorial design consisting of three packaging materials (GrainPro SuperGrain bag, GrainPro TranSafeliner, and/or jute sacks) and desiccants (Drying Beads®, CaCl2, or no desiccants) were evaluated. Additionally, four different mass ratios of green coffee to desiccant ranging from 50 to 300 – g coffee per g desiccant were also evaluated. The MCwb, Aw, and color of all samples were measured approximately weekly over 42 days. In comparison to the control (no desiccant, and only jute sacks), we observed a statistically significant impact for all tested desiccants and hermetic packages for maintaining the proper MCwb, Aw, and color. No significant difference was observed for the different desiccant masses tested when they were placed inside the hermetic packaging, but the desiccants were ineffective without the hermetic packaging. Triangle test and descriptive sensory evaluation yielded no significant differences between the use of hermetic packages with or without desiccants.http://www.sciencedirect.com/science/article/pii/S2666154322002113Green coffee beansHermetic packagingDesiccantsDrying beadsEnvironmental chambers |
| spellingShingle | Laudia Anokye-Bempah Juliet Han Kurt Kornbluth William Ristenpart Irwin R. Donis-González The use of desiccants for proper moisture preservation in green coffee during storage and transportation Journal of Agriculture and Food Research Green coffee beans Hermetic packaging Desiccants Drying beads Environmental chambers |
| title | The use of desiccants for proper moisture preservation in green coffee during storage and transportation |
| title_full | The use of desiccants for proper moisture preservation in green coffee during storage and transportation |
| title_fullStr | The use of desiccants for proper moisture preservation in green coffee during storage and transportation |
| title_full_unstemmed | The use of desiccants for proper moisture preservation in green coffee during storage and transportation |
| title_short | The use of desiccants for proper moisture preservation in green coffee during storage and transportation |
| title_sort | use of desiccants for proper moisture preservation in green coffee during storage and transportation |
| topic | Green coffee beans Hermetic packaging Desiccants Drying beads Environmental chambers |
| url | http://www.sciencedirect.com/science/article/pii/S2666154322002113 |
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