Changes in coffee brews in relation to storage temperature
Coffee beverage bottled aseptically was tested in order to evaluate the more evident chemical and sensory changes occurring during storage. The decline in pH and the quality score correlated well at several storage temperatures. The sensory analysis permitted definition of a lower limit of pH at which the product's shelf-life ended. The original panel scores were assessed by response surface methodology to obtain estimated scores for the different time/temperature storage conditions. Knowledge of the kinetic rate constants of the decline in pH at different temperatures permitted correlation of the shelf-life of the product with its storage temperature
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| Main Authors: | , , |
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| Format: | biblioteca |
| Published: |
1990
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| Subjects: | COFFEA ARABICA, COFFEA CANEPHORA, CAFE, BEBIDAS, ACIDEZ, ALMACENAMIENTO, PROPIEDADES FISICO-QUIMICAS, PROPIEDADES ORGANOLEPTICAS, PH, TEMPERATURA, CALIDAD, |
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