Naslov
Physical properties of ground coffee affected by packaging material, storage time and moisture content

Autori
Benković, Maja ; Bauman, Ingrid

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
3rd International ISEKI_Food Conference Book of Abstracts / Costa, R. ; Pittia, P. ; Silva, C.L.M. ; Gogou, E. - Atena : NTUA, School of Chemical Engineering, 2014, 211-211

ISBN
978-960-89789-8-0

Skup
3rd International ISEKI_Food Conference

Mjesto i datum
Atena, Grčka, 21.05.2014. - 23.05.2014

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
coffee; caking; storage time; packaging material

Sažetak
Ground coffee, due to its exquisite aroma and psychoactive substances, is known as one of the most widely spread commodities, consumed in millions of households on daily basis. It is manufactured by milling of roasted coffee beans to a desired particle size. Ground coffee is also described as a very hygroscopic food powder, with susceptibility towards moisture intake and caking. To preserve the quality and aroma of ground coffee, packaging material and storage conditions have to be kept at optimum levels. However, during storage in households, after package opening, these conditions change and affect physical and sensory properties of coffee. The aim of this research was to detect changes in physical properties of ground coffee affected by storage time at room conditions, packaging material (tin cans and triplex bags) and moisture content of the powders. Ground coffee powders, packed in tin cans and triplex bags, were stored at 20°C and 50-60% RH for 6 months. Each month of storage moisture content, particle size, bulk density, color, cohesion index and caking properties were determined. During 6 months of storage, samples proved to be very hygroscopic, with a higher moisture intake for samples packed in tin cans. Particle size values exhibited slight variation during storage as a result of dispersion method. Bulk density and cake strength values increased during storage, due to higher moisture content at the end of storage, while no significant rise/fall trend was detected for cohesion index values. Color changes were more expressed for samples packed in tin cans. Based on these results, it can be concluded that storage time significantly effects moisture content, bulk density and caking properties. All of these properties are also affected by the packaging material: triplex bags proved to be more appropriate as a packaging material for ground coffee.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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