Further experiments on the factors affecting quality loss in stored Arabica coffee
The author describes further experiments following initial studies on quality loss of stored parchment arabica coffee under sealed conditions. These new experiments compare the differences between storing parchment, pre-hulled and clean coffees, and examine the effects of ventilated storage, over a 12 month period, at five different temperatures. Rates of quality loss are presented graphically, and the author concludes that ventilated storage, under appropriate temperature and humidity conditions, is an effective method of quality preservation
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| Format: | biblioteca |
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| Published: |
Ene
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| Subjects: | COFFEA ARABICA, ALMACENAMIENTO, CALIDAD, ALMACENAMIENTO DE GRANOS, CALIDAD DEL GRANO, PERGAMINO, |
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