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

2016 ◽  
Vol 20 (6) ◽  
pp. 581-587 ◽  
Author(s):  
Paulo C. Corrêa ◽  
Gabriel H. H. de Oliveira ◽  
Ana P. L. R. de Oliveira ◽  
Guillermo A. Vargas-Elías ◽  
Fábio L. Santos ◽  
...  
Keyword(s):  
Moisture Content ◽  
Coffea Arabica ◽  
Coffea Canephora ◽  
Angle Of Repose ◽  
Coffee Beans ◽  
Duration Of Storage ◽  
Different Temperatures ◽  
Different Levels ◽  
Ground Coffee

ABSTRACT 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.

scholarly journals Preservation of roasted and ground coffee during storage. Part 2: Bulk density and intergranular porosity

2016 ◽  
Vol 20 (7) ◽  
pp. 666-671
Author(s):  
Paulo C. Corrêa ◽  
Gabriel H. H. de Oliveira ◽  
Wander L. Vasconcelos ◽  
Guillermo A. Vargas-Elías ◽  
Fábio L. Santos ◽  
...  
Keyword(s):  
Physical Properties ◽  
Bulk Density ◽  
Coffea Arabica ◽  
Coffea Canephora ◽  
Intergranular Porosity ◽  
Coffee Beans ◽  
Duration Of Storage ◽  
Different Temperatures ◽  
Different Levels

ABSTRACT The determination of physical properties is an important factor in the design of machinery and the scaling of post-harvest operations. The present study evaluates the influence of the level of roasting and the size of grinding on the physical properties of coffee during storage. The following physical properties were evaluated: true and bulk density, and intergranular porosity. 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 grinded into three different 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 medium light roast had higher values for each of the measured physical properties. Finely ground samples had higher true and bulk densities, and porosities. It is concluded that the size of grinding, level of roasting and duration of storage significantly affect the physical properties of coffee.

scholarly journals Antioxidant Properties Research of Various Types of Coffee

Food Industry ◽  
2020 ◽  
Vol 5 (4) ◽  
pp. 74-81
Author(s):  
Dinara Ignatova ◽  
Nadezhda Makarova
Keyword(s):  
Coffea Arabica ◽  
Antioxidant Properties ◽  
Reducing Power ◽  
Coffea Canephora ◽  
Raw Material ◽  
Antioxidant Compounds ◽  
Common Source ◽  
Coffee Arabica ◽  
Coffee Beans ◽  
Dpph Method

The article presents results of antioxidant compounds determination (total amount of phenolic compounds, total amount of flavonoids) and parameters of the antiradical activity (by the DPPH method) and reducing power (by the FRAP method) in different types of coffee beans depending on roasting degree (weak, medium, strong), coffee variety (Robusta and Arabica) and the importing country. The researchers used the products presented in the retail chains of Samara. The study purpose was to reveal a universal and most common source of functional substances with an antioxidant effect for the human body and use it both in its pure form and in combination with other products (BAS). According to the research results, Robusta coffee (Coffea Canephora) of medium roasting from Brazil has high indicators for all the conducted analyses and can be used as an additional source of antioxidant substances, and as a raw material for obtaining BAS. Coffee Arabica (Coffea Arabica) of medium roasting of Indonesian origin has the highest restoring power, and the highest content of phenols and flavonoids. Coffee Arabica (Coffea Arabica) of a strong degree of roasting from India has the lowest rates. All other types of coffee have average, slightly different results.

scholarly journals Flower-visiting insects to Coffea arabica flower at different temperatures and the production of the fruit of arabica coffee

2021 ◽  
Vol 948 (1) ◽  
pp. 012046
Author(s):  
H Hafsah ◽  
I Iriawati ◽  
T S Syamsudin
Keyword(s):  
Climate Change ◽  
Coffea Arabica ◽  
Insect Pests ◽  
Coffee Plantation ◽  
Coffee Production ◽  
Coffee Beans ◽  
Different Temperatures ◽  
Insect Activity ◽  
Flower Visiting ◽  
Fruit Mass

Abstract Temperature change may affect insect activity, including flower-visiting insects. Flower-visiting insects, particularly pollinators, have an impact on the fruits produced. This research aimed to study the relationships of flower-visiting insects at different temperatures and coffee production. The gauze experiment was carried out on the coffee plantation that consists of two sites, shaded and unshaded. The study involved 30 arabica inflorescences. The number of flower-visiting insects was recorded and captured. The results showed that the diversity of flower-visiting insects was related to the temperature differences. The flower-visiting insect on the unshaded site was more diverse than the shaded site. The formation of peaberries and the productivity of coffee fruit were also different. Peaberry production was lower (6.24 %) while the fruit mass was heavier (0.15±0.096 g/cherry) in unshaded than shaded sites. However, at the unshaded, the percentage of coffee beans defect was 0.56 % greater than the shaded one. According to these findings, more flower-visiting insects lead to the lower peaberry formation, the heavier fruit mass but potentially causing higher defective coffee beans. The increase in temperature due to climate change can be detrimental because these phenomena will increase the number of coffee fruit defects and insect pests.

Quantification of Coffea arabica and Coffea canephora var. robusta in roasted and ground coffee blends

Talanta ◽  
2013 ◽  
Vol 106 ◽  
pp. 169-173 ◽  
Author(s):  
Laura Ruth Cagliani ◽  
Gloria Pellegrino ◽  
Graziella Giugno ◽  
Roberto Consonni
Keyword(s):  
Coffea Arabica ◽  
Coffea Canephora ◽  
Ground Coffee

scholarly journals Cherry Tomato Drying: Sun versus Convective Oven

Horticulturae ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 40
Author(s):  
Vincenzo Alfeo ◽  
Diego Planeta ◽  
Salvatore Velotto ◽  
Rosa Palmeri ◽  
Aldo Todaro
Keyword(s):  
Moisture Content ◽  
Initial Moisture Content ◽  
Drying Process ◽  
Drying Time ◽  
Oven Drying ◽  
Sun Drying ◽  
Different Temperatures ◽  
Final Water Content ◽  
Drying Curves ◽  
Drying Conditions

Solar drying and convective oven drying of cherry tomatoes (Solanum lycopersicum) were compared. The changes in the chemical parameters of tomatoes and principal drying parameters were recorded during the drying process. Drying curves were fitted to several mathematical models, and the effects of air temperature during drying were evaluated by multiple regression analyses, comparing to previously reported models. Models for drying conditions indicated a final water content of 30% (semidry products) and 15% (dry products) was achieved, comparing sun-drying and convective oven drying at three different temperatures. After 26–28 h of sun drying, the tomato tissue had reached a moisture content of 15%. However, less drying time, about 10–11 h, was needed when starting with an initial moisture content of 92%. The tomato tissue had high ORAC and polyphenol content values after convective oven drying at 60 °C. The dried tomato samples had a satisfactory taste, color and antioxidant values.

scholarly journals Influence of Temperature and Moisture Content on Thermal Performance of Green Roof Media

Energies ◽  
2021 ◽  
Vol 14 (9) ◽  
pp. 2421
Author(s):  
Bohan Shao ◽  
Caterina Valeo ◽  
Phalguni Mukhopadhyaya ◽  
Jianxun He
Keyword(s):  
Thermal Conductivity ◽  
Moisture Content ◽  
Green Roof ◽  
Green Roofs ◽  
Power Functions ◽  
Thick Substrate ◽  
Different Temperatures ◽  
Test Cells ◽  
Substrate Moisture ◽  
Phase Transition Zone

The influence of moisture content on substrate thermal conductivity at different temperatures was investigated for four different commercially available substrates for green roofs. In the unfrozen state, as moisture content increased, thermal conductivity increased linearly. In the phase transition zone between +5 and −10 °C, as temperature decreased, thermal conductivity increased sharply during the transition from water to ice. When the substrate was frozen, thermal conductivity varied exponentially with substrate moisture content prior to freezing. Power functions were found between thermal conductivity and temperature. Two equally sized, green roof test cells were constructed and tested to compare various roof configurations including a bare roof, varying media thickness for a green roof, and vegetation. The results show that compared with the bare roof, there is a 75% reduction in the interior temperature’s amplitude for the green roof with 150 mm thick substrate. When a sedum mat was added, there was a 20% reduction in the amplitude of the inner temperature as compared with the cell without a sedum mat.

Analisis Skrining Fitokimia dan Aktivitas Antioksidan Ekstrakk Biji Sangrai Kopi Robusta (Coffea canephora) dari Tanaman Hasil Pemupukan Organik dan Anorganik

2021 ◽  
Vol 3 (2) ◽  
Author(s):  
Farah Aida Qotrun Nada ◽  
Tintrim Rahayu ◽  
Ari Hayati
Keyword(s):  
Statistical Tests ◽  
Linear Regression Analysis ◽  
Coffea Canephora ◽  
Coffee Bean ◽  
Phytochemical Screening ◽  
Robusta Coffee ◽  
A Value ◽  
Coffee Beans ◽  
Ic50 Value ◽  
The Difference

Ground coffee is coffee beans that have been roasted, ground or ground so that they have a smooth shape. The purpose of this study was to determine the content of compounds in robusta coffee roasted seed extract (Coffea canephora) from plants produced by organic and inorganic fertilization, and to know the difference in compounds between the results of organic and inorganic fertilization. The characteristics of phytochemical screening were carried out qualitatively on alkaloids, flavonoids, tannins, terpenoids and saponins and the antioxidant activity was carried out by the DPPH (1,1-dipenyl-2-picrihidrazil) method. Phytochemical screening characteristic test results show that robusta coffee bean extract extract from the results of organic and inorganic fertilization both contain flavonoids, alkaloids, tannins, and saponins, while the antioxidant test activity of robusta coffee beans extracts shows differences based on the results of statistical tests of linear regression analysis with the IC50 value the highest antioxidant content was inorganic coffee roasted bean extract only 14.0629 ppm compared to the organic roasted extract with a value of 30.6159 ppmKeywords: Robusta Coffee (Coffea canophora), Phytochemical Screening, DPPH MethodABSTRAKKopi bubuk adalah biji kopi yang telah disangrai digiling atau ditumbuk sehingga mempunyai bentuk halus. Tujuan dari penelitian ini adalah untuk mengetahui kandungan senyawa dalam ekstrak biji sangrai kopi robusta (Coffe canephora) dari tanaman hasil pemupukan organik dan anorganik, dan mengetahui perbedaan senyawa antara hasil pemupukan organik dan anorganik. Karakteristik skrining fitokimia dilakukan secara kualitatif yang dilakukan terhadap alkaloid, flavonoid, tanin, terpenoid dan saponin dan aktivitas antioksidan dilakukan dengan metode DPPH (1,1-difenil-2-pikrihidrazil). Hasil uji karakteristik skrining fitokimia menunjukkan bahwa ekstrak biji sangrai kopi robusta dari hasil pemupukan oganik dan anorganik keduanya sama mengandung senyawa flavonoid, alkaloid, tanin, dan saponin,  sedangkan pada aktifitas uji antioksidan ekstrak biji sangrai kopi robusta menunjukan perbedaan berdasarkan hasil uji statistik analisis regresi linear dengan nilai IC50 kadar antioksidan paling tinggi adalah ekstrak biji sangrai kopi anorganik hanya 14,0629 ppm dibandingkan dengan ekstrak sangrai dari organik dengan nilai 30,6159 ppm.Kata kunci : Kopi Robusta (Coffea canophera), Skrining Fitokimia, Metode DPPH

Ultraviolet radiation underlies metabolic energy reprograming in Coffea arabica and Coffea canephora genotypes

2022 ◽  
Vol 295 ◽  
pp. 110881
Author(s):  
Wallace de Paula Bernado ◽  
Danilo Força Baroni ◽  
Katherine Fraga Ruas ◽  
Anne Reis Santos ◽  
Sávio Bastos de Souza ◽  
...  
Keyword(s):  
Ultraviolet Radiation ◽  
Coffea Arabica ◽  
Coffea Canephora ◽  
Metabolic Energy
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