Effect of temperature and relative humidity on discoloration of coffee beans
After a long storage period green coffee beans turn white and quality deteriorates. Green Coffea arabica beans were stored at 10, 20, 30 or 40°C and 52, 67, 75 or 85 percent RH. Except for beans stored at 10°C and 52, 67 or 75 percent RH, and 20°C and 52 percent RH, allothers showed a significant loss of colour. The higher the temperature and RH, the faster was the discoloration. A considerable colour loss was evident as early as the 8th day of storage.
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| Main Authors: | , , |
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| Format: | biblioteca |
| Published: |
2000
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| Subjects: | COFFEA, COFFEA ARABICA, BLANQUEADURA, CAFE, DETERIORO, DECOLORACION, FRUTAS, HUMEDAD RELATIVA, ALMACENAMIENTO, COLOR, TEMPERATURA, |
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| Summary: | After a long storage period green coffee beans turn white and quality deteriorates. Green Coffea arabica beans were stored at 10, 20, 30 or 40°C and 52, 67, 75 or 85 percent RH. Except for beans stored at 10°C and 52, 67 or 75 percent RH, and 20°C and 52 percent RH, allothers showed a significant loss of colour. The higher the temperature and RH, the faster was the discoloration. A considerable colour loss was evident as early as the 8th day of storage. |
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