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Flavor Development during Postharvest Treatment of Coffee – A Holistic Approach
Published in Hii Ching Lik, Borém Flávio Meira, Drying and Roasting of Cocoa and Coffee, 2019
In the medium term, neither storage nor transportation seem to be a major route for contamination of coffee with ochratoxin A, unless coffee is remoistened (Bucheli et al., 2000, 2002; Taniwaki et al., 2014). Storing coffee beans under humid conditions can also lead to the unwanted biochemical reactions of the beans themselves, which are apparently associated with quality defects. For instance, there was an investigation on the soluble sugars of Arabica and Robusta coffee beans, stored for 100 days under sub-optimum conditions in Thailand. It was demonstrated that under high humidity (> 80%) and elevated temperature (37°C), sucrose decreased by 35% whereas fructose and glucose contents increased six to twelvefold (Bucheli et al., 1996). In order to control the effects of high ambient temperature and humidity, shipment containers may be equipped with aeration devices. Moreover, different kinds of packaging materials (permeable and impermeable ones) and implementation of desiccant bags may be used. Finally, there are also experiments with the controlled atmosphere method using artificial carbon dioxide and/or reduced oxygen content (Kurzrock et al., 2005; Nobre et al., 2007; Ribeiro et al., 2011; Rekerdres, 2012; Borém et al., 2013; Lambot et al., 2013). Very recently, the application of edible biopolymer coatings to stored green coffee has been suggested as means of improving the storage of green coffee with particularly good results for starch as coating biopolymer (Ferreira et al., 2018).
Thermodynamic Aspects of Phase Stability
Published in Mary Anne White, Physical Properties of Materials, 2018
Would you expect the solubility of a solute in a supercritical fluid to be the same as in the same solvent in the liquid state? How could this be used to advantage? As an example, consider the extraction of caffeine from green coffee beans using supercritical CO2 (pc = 7353 kPa, Tc = 304.2 K), reducing the caffeine in the beans from its initial range of 1%–3% to as low as 0.02% without removing other flavor and aroma components. Following caffeine extraction, the CO2 solvent is removed to be used again and the caffeine can be used for addition to other products. This process is now used commercially to decaffeinate millions of kilograms of coffee beans annually.
Microbial contamination of coffee during postharvest on farm processing: A concern for the respiratory health of production workers
Published in Archives of Environmental & Occupational Health, 2020
Samson Wakuma Abaya, Magne Bråtveit, Wakgari Deressa, Abera Kumie, Abiyot Tenna, Bente E. Moen
A second reason could be related to environmental contamination. Generally, coffee beans should be stored in clean areas to prevent contamination of coffee beans.43 However, a previous study conducted in Ethiopia indicated that 54% of coffee farmers did not have proper storage facilities.42 This might increase the contamination of coffee beans by gram negative bacteria. This assumption was supported by Balows et al. who found that 38.6% of the bacteria were actual or opportunistic pathogens from coffee beans.44 Belay et al suggested that coffee beans should be stored in a place free from potential contaminants, such as cow dung, soils, and chickens.16