Effect of Temperature and Relative Humidity during Transportation on Green Coffee Bean Moisture Content and Ochratoxin A Production

2007 ◽  
Vol 70 (1) ◽  
pp. 164-171 ◽  
Author(s):  
HECTOR A. PALACIOS-CABRERA ◽  
HILARY C. MENEZES ◽  
BEATRIZ T. IAMANAKA ◽  
FREDERICO CANEPA ◽  
ALDIR A. TEIXEIRA ◽  
...  
Keyword(s):  
Relative Humidity ◽  
Moisture Content ◽  
Ochratoxin A ◽  
Fungal Growth ◽  
Effect Of Temperature ◽  
Coffee Bean ◽  
Green Coffee ◽  
Final Destination ◽  
Coffee Beans ◽  
Environmental Variations

Changes in temperature, relative humidity, and moisture content of green coffee beans were monitored during transportation of coffee from Brazil to Italy. Six containers (three conventional and three prototype) were stowed in three different places (hold, first floor, and deck) on the ship. Each prototype was located next to a conventional container. The moisture content of the coffee in the container located on the first floor was less affected by environmental variations (0.7%) than that in the hold and on the deck. Coffee located in the hold showed the highest variation in moisture content (3%); in addition, the container showed visible condensation. Coffee transported on the deck showed an intermediary variation in moisture (2%), and there was no visible condensation. The variation in coffee moisture content of the prototype containers was similar to that of the conventional ones, especially in the top layers of coffee bags (2 to 3%), while the increase in water activity was 0.70. This suggests that diffusion of moisture occurs very slowly inside the cargo and that there are thus sufficient time and conditions for fungal growth. The regions of the container near the wall and ceiling are susceptible to condensation since they are close to the headspace with its high relative humidity. Ochratoxin A production occurred in coffee located at the top of the container on the deck and in the wet bags from the hold (those found to be wet on opening the containers at the final destination).

scholarly journals Changes Of Some Engineering Properties Of Coffee Beans Due To Roasting Process

2020 ◽  
Vol 8 (1) ◽  
Author(s):  
Ashri Indriati ◽  
Dadang D Hidayat ◽  
Cecep E Andriansyah ◽  
Ari Rahayuningtyas ◽  
Arie Sudaryanto
Keyword(s):  
Weight Loss ◽  
Moisture Content ◽  
Volume Change ◽  
Engineering Properties ◽  
Coffee Bean ◽  
Green Coffee ◽  
Robusta Coffee ◽  
Coffee Beans ◽  
Roasting Process ◽  
Green Coffee Bean

The changes in physical, mechanical, and colours after roasting in two-level were investigated. Aims of this study were to evaluate changes in the physical, mechanical, and colours due to the roasting process of the Arabica and Robusta coffee bean grown in Cisalak Sub-District, Subang District-West Java. Results of analysis determined that the roasting process resulted in decreasing the moisture content of green coffee bean from 13.8% to 6,54% of first-level roasted bean and 6.24 of the second-level roasted bean, while that of robusta decreased from  11.22% to 7.56 and 6.12%. First-level roasting was categorised as a light roast, while the second-level was a medium roast. The Roast Weight Loss of arabica and robusta from green to light roast bean were 19.45 % and 16,24%, respectively, and that to medium roast bean was 26.20% and 22.37%, respectively. The roast volume change of arabica and robusta from green to light roast bean were 50.55% and 44.30 % respectively, and that to medium roast bean were 54.65% and 55.92 % respectively. The total colour differences between green with light and medium roast bean of arabica were 6.39 and 2.52, while that of robusta were 6.19 and 2.49, respectively.

The Effect of Temperature and Duration Roasting of the Physical Characteristics of Arabica Coffee

2019 ◽  
Vol 967 ◽  
pp. 113-117
Author(s):  
Bondaris Palungan Musa ◽  
Iradat Rapa Charnia ◽  
Salu Salma
Keyword(s):  
Moisture Content ◽  
Average Length ◽  
Physical Characteristics ◽  
Effect Of Temperature ◽  
Average Moisture Content ◽  
Coffee Bean ◽  
Measuring Device ◽  
Arabica Coffee ◽  
Coffee Beans ◽  
Roasting Time

This study aims to determine the effect of temperature and roasting time on changes in physical characteristics of arabica coffee beans. Rotary type mechanical coffee roaster equipment equipped with a digital temperature measuring device to measure the roasting temperature. The heat source used is from the gas stove with the inner surface temperature of the coffee bean roaster cinder being kept constant. Arabica dry coffee as much as 500 grams with 14 % moisture content is put into the roasting device which has been heated at the desired temperature. The roasting is done by repetition twice for each temperature which is 165 °C, 175 °C, 185 °C and 195 °C with variations in the average length of time ie 35 minutes, 29 minutes, 25 minutes and 23 minutes. The results showed that the temperature and roasting time had an effect on the physical characteristics of the coffee beans, especially the very real color changes and also the changes in the average moisture content of coffee beans were 1.82 %, 1.43 %, 1.12 % respectively. and 0.94 %. Keywords: Arabica coffee, temperature, roasting time, physical characteristics

Influence of water activity on physical properties, fungal growth, and Ochratoxin A production in dry cherries and green‐coffee beans

2021 ◽  
Author(s):  
Erick Baruch Estrada‐Bahena ◽  
Ricardo Salazar ◽  
Mónica Ramírez ◽  
Ma. Elena Moreno‐Godínez ◽  
Javier Jiménez‐Hernández ◽  
...  
Keyword(s):  
Physical Properties ◽  
Ochratoxin A ◽  
Water Activity ◽  
Fungal Growth ◽  
Green Coffee ◽  
Green Coffee Beans ◽  
Coffee Beans ◽  
Influence Of Water

Genetic relationships among Brazilian strains of Aspergillus ochraceus based on RAPD and ITS sequences

2004 ◽  
Vol 50 (11) ◽  
pp. 985-988 ◽  
Author(s):  
Maria Helena Pelegrinelli Fungaro ◽  
Marciane Magnani ◽  
Laurival Antônio Vilas-Boas ◽  
Patrícia Cristina Vissotto ◽  
Márcia Cristina Furlaneto ◽  
...  
Keyword(s):  
Ochratoxin A ◽  
Sequence Data ◽  
Genetic Relationships ◽  
Its Region ◽  
Aspergillus Ochraceus ◽  
Coffee Bean ◽  
Coffee Beans ◽  
Major Species ◽  
Group A ◽  
Group B

Ochratoxin A (OA) is a mycotoxin that has been found in coffee beans and coffee beverages. Its toxicological profile includes carcinogenicity, nephrotoxicity, and immunotoxicity. Aspergillus ochraceus is the major species responsible for OA production in Brazilian coffee beans. The genetic relationships among 25 A. ochraceus strains collected from Brazilian coffee-bean samples were determined based on RAPD and internal transcribed spacer (ITS) sequence data. The isolates were resolved into 2 distinct groups, one with 4 strains (group A) and the other with 21 strains (group B). Specific nucleotide variations characterizing group A and B were found for both ITS1 and ITS2 regions. Group B is a new group proposed here to accommodate the majority of the Brazilian isolates. Each group was found to contain both toxigenic and nontoxigenic strains, indicating that there is no association between molecular genotypes and the ability to produce OA.Key words: Aspergillus ochraceus, ochratoxin A, ITS region (ITS1–5.8S–ITS2), RAPD.

Collaborative Study of a Method for the Determination of Ochratoxin A in Green Coffee

1975 ◽  
Vol 58 (2) ◽  
pp. 258-262 ◽  
Author(s):  
Colette P Levi
Keyword(s):  
Thin Layer ◽  
Ochratoxin A ◽  
Collaborative Study ◽  
Green Coffee ◽  
Average Recovery ◽  
Semiquantitative Determination ◽  
Chromatographic Methods ◽  
Green Coffee Beans ◽  
Coffee Beans

Abstract A method for the semiquantitative determination of ochratoxin A in green coffee has been studied collaboratively by 11 laboratories. The average recovery for the 7 samples spiked at 3 levels of ochratoxin A was 69.1%, ranging from 60.5 to 85.6%. This is comparable to other visual thin layer chromatographic methods of mycotoxin detection. The method has been adopted as official first action for the determination of ochratoxin A in green coffee beans.

scholarly journals SISTEM PENGENDALIAN SUHU DAN PEMANTAUAN KELEMBABAN BIJI KOPI PADA MESIN PENYANGRAI BERBASIS ARDUINO 2560

2017 ◽  
Vol 19 (2) ◽  
pp. 19
Author(s):  
Anggi Permana ◽  
Iman Setiono
Keyword(s):  
Liquid Crystal Display ◽  
Effect Of Temperature ◽  
Coffee Bean ◽  
Heat Element ◽  
Modern Times ◽  
Roasting Machine ◽  
Coffee Beans ◽  
Roasting Process ◽  
The Right ◽  
Gas Stoves

Anggi Permana, Iman Setiono, in this paper explain that along with the development of modern times. Technological advancements were increasingly found in manufacturing products, everything was done to be easy and practical. These products are made with the aim of helping human work. However, not all manufacturing products are automated. Some products still work manually. Therefore, we are required to be able to innovate by changing the manual process with a more efficient method by using products that are automatic. One tool is the roasting machine for coffee beans. Currently on the market it is rare for automatic coffee roasters to be designed. Most coffee roasters are done manually, use hand mixers, and use wood stoves or gas stoves. This situation becomes less efficient where the roasting is still using the hands, causing it to ripen evenly and burn. Though to get the right coffee is from the roasting process. Roasting determines the color and variety of flavors of coffee to be consumed. The effect of temperature and time also affects the results of roasting, even when roasting here we monitor the thickness of coffee beans. to produce good roasting. The principle is to give the right amount of time and the right temperature so that coffee will not only have a fragrant aroma but also create the right taste. To solve the problem, in this article we made coffee bean roasters. This coffee bean roasting system is based on Arduino MEGA type 2560. The roasting process uses the mlx90614 sensor and DHT11 sensor to monitor the moisture of coffee beans that will be displayed on the 7-segment. The heating media used is using heat elements instead of stoves. This tool is able to roast as much as 400 grams of coffee. It is expected that the roasting machine of coffee beans will be more optimal  Keywords: Arduino MEGA, heat element, DHT11 sensor, MLX90614 sensor and, 7-segment. ReferencesMusbikhin. 2011. Penegertian sensor dan macam-macam sensor. (http://www.musbikhin.com/pengertian-sensor-dan-macam-macam-sensor). diakses tanggal 4 juni 2017.Ardy, faisal. 2016. Pengertian DHT11. (https://docslide.net/documents/2012-2-00944-sk-bab2001pdf.html). diakses tanggal 4 juni 2017.Elok, Dhinda. 2016. Aplikasi Arduino Untuk Monitoring Dan Setting Suhu Piringan Logam Dengan Sensor MLX90614 Pada Aplikasi Pemanas Roti. Tugas Akhir. Tidak diterbitkan. PSD III Teknik Elektro Universitas Diponegoro, Semarang.Ecadio. 2017. Teori arduino. (http://ecadio.com/belajar-dan-mengenal-arduino-mega). diakses tanggal 30 april 2017.Syahwil, muhammad. 2017. Panduan Mudah Balajar Arduino Menggunakan Simulasi Proteus. Andi Offset. jakartaKho, Dickson. 2017. Pengertian 7segment. (http://teknikelektronika.com/pengertian-seven-segment-display-layar-tujuh-segmen/). diakses tanggal 2 mei 2017.Permata, Redi. (2016). Rancang Bangun Sistem Pengontrol BATCH MIXER Pada Industri Minuman Dengan Metode PID Berbasis Arduino Uno R3. Tugas Akhir. Tidak diterbitkan. PSD III Teknik Elektro Universitas Diponegoro, Semarang.Restiawan, Masde. (2016). Otomatisasi Pengatur Suhu Dan Waktu Pada Penyangrai Kopi ( Roaster Coffee ) Berbasis Atmega 16 Pada Tampilan Lcd ( Liquid Crystal Display). Tugas Akhir. Tidak diterbitkan. PSD III Teknik Elektro Universitas Diponegoro, Semarang.

Ochratoxins A and B, Xanthomegnin, Viomellein and Vioxanthin Production by Isolates of Aspergillus ochraceus from Green Coffee Beans

1983 ◽  
Vol 46 (11) ◽  
pp. 965-968 ◽  
Author(s):  
MICHAEL E. STACK ◽  
PHILIP B. MISLIVEC ◽  
TURGUT DENIZEL ◽  
REGINA GIBSON ◽  
ALBERT E. POHLAND
Keyword(s):  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
Ochratoxin A ◽  
High Performance ◽  
Toxin Production ◽  
Aspergillus Ochraceus ◽  
Average Level ◽  
Green Coffee ◽  
Green Coffee Beans ◽  
Coffee Beans

Isolates from Aspergillus ochraceus obtained from green coffee beans were cultured on rice and water. After 20 d of growth the cultures were extracted with chloroform and the extracts were analyzed by high performance liquid chromatography for ochratoxin A (OA), ochratoxin B (OB), xanthomegnin (X), viomellein (V) and vioxanthin (VX). Forty-three percent of the isolates produced OA at an average level of 397 μg of toxin/g rice, 17% produced OB at an average level of 312 μg/g, and 84% produced X, V, and VX at an average level of 281, 417 and 386 μg/g, respectively. The highest levels of toxin production were OA, 2088 μg/g; OB, 3375 μg/g; X, 1562 μg/g; V, 2514 μg/g; and VX, 2054 μg/g. VX has not previously been reported as an A. ochraceus metabolite.

Effect of roasting on ochratoxin A level in green coffee beans inoculated with Aspergillus ochraceus

1987 ◽  
Vol 97 (2) ◽  
pp. 111-115 ◽  
Author(s):  
Haruo Tsubouchi ◽  
Katsuhiko Yamamoto ◽  
Kazuo Hisada ◽  
Yoshio Sakabe ◽  
Shun- ichi Udagawa
Keyword(s):  
Ochratoxin A ◽  
Aspergillus Ochraceus ◽  
Green Coffee ◽  
Green Coffee Beans ◽  
Coffee Beans
Sign in / Sign up

Export Citation Format

Share Document