Alterações químicas do café-cereja descascado durante o armazenamento
Data
2007-01
Título da Revista
ISSN da Revista
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Editor
Editora UFLA
Resumo
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 CO 2 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.
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 co 2 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.
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 co 2 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.
Descrição
Palavras-chave
Alteração química, Armazenamento, Qualidade
Citação
NOBRE, G. W. et al. Alterações químicas do café-cereja descascado durante o armazenamento. Coffee Science, Lavras, v. 2, n. 1, p. 1-9, jan./jun. 2007.