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Influence de la température et de l'humidité relative sur la décoloration des grains de café.

[In Portuguese. / En portugais.]

Auteurs : VILELA E. R., CHANDRA P. K., OLIVEIRA G. A. de

Type d'article : Article

Résumé

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% RH. Except for beans stored at 10 °C and 52, 67, or 75% RH, and 20 °C and 52% RH, all others 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.

Détails

  • Titre original : [In Portuguese. / En portugais.]
  • Identifiant de la fiche : 2002-3029
  • Langues : Portugais
  • Source : Rev. bras. Armazenamento - vol. 25 - n. 1
  • Date d'édition : 2000

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