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首页> 外文期刊>Journal of Stored Products Research >Storage of green coffee in hermetic packaging injected with CO2.
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Storage of green coffee in hermetic packaging injected with CO2.

机译：注入CO 2 的密闭包装中的生咖啡的存储。

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摘要

The objective of this study was to evaluate the physical, chemical, and sensory qualities of green coffee beans (Coffea arabica L.) during storage in different types of packaging. Coffee was stored from October 2008 to September 2009 in a warehouse of the Agriculture Society Ltda. (SAAG) in Santana da Vargem, southern Minas Gerais State, Brazil. The treatments in the factorial design consisted of two types of packaging (hermetic big bags with the injection of up to 60% CO2 in a controlled atmosphere; similar bags but without the injection of CO2 in a modified atmosphere) and three sampling positions in the bags (high, medium, and low). At 3-month intervals during a 12-month period, grains were analyzed to determine their water content, color, electrical conductivity, potassium lixiviation, and content of sugars. Sensory analysis was also conducted at these sampling times. The storage of green coffee beans in hermetic big bags on a commercial scale under modified and controlled atmospheric conditions is viable over a 12-month period. The coffee packed in big bags maintained its quality and exhibited an intensification of the green coloration of the grains during storage. Sensory analysis of coffee beans stored in a controlled atmosphere showed that the medium sampling position yielded the best ratings. The results of this analysis demonstrated that this storage technique can potentially increase the effectiveness of methods used to preserve the sensory quality of coffee beans
机译：这项研究的目的是评估在不同类型包装中储存的生咖啡豆（ L.）的物理，化学和感官品质。从2008年10月至2009年9月，咖啡被存放在农业协会有限公司的仓库中。 （SAAG）位于巴西米纳斯吉拉斯州南部的桑塔纳da Vargem。析因设计中的处理包括两种类型的包装（在受控气氛下注入高达60％CO 2 的密封大袋;类似的袋子但不注入CO 2 （在改良的气氛中），并在包装​​袋中分别设置三个采样位置（高，中和低）。在12个月内，每3个月间隔一次，对谷物进行分析，以确定其水分，颜色，电导率，浸出钾和糖含量。在这些采样时间还进行了感官分析。在经过修改和控制的大气条件下，以商业规模将绿色咖啡豆存储在密封的大袋中，可行期为12个月。用大袋包装的咖啡保持其品质，并且在储存过程中谷物的绿色增强。对储存在受控气氛中的咖啡豆的感官分析表明，中等采样位置可获得最佳评分。分析结果表明，这种存储技术可以潜在地提高用于保持咖啡豆感官品质的方法的有效性。

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