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Field evaluation of a method to conserve coffee during its commercialization at high moisture content
Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.orgCitation: 2015 ASABE Annual International Meeting 152180618.(doi:10.13031/aim.20152180618)
Authors: CARLOS E. OLIVEROS-TASCÓN, CESAR A. RAMIREZ-GOMEZ, Andrés F. TRUJILLO-COSME
Keywords: coffee, ozone, quality, marketing, preservation.
Abstract. This is the analysis of an experiment that consisted of a daily application of ozonated water at a concentration of 0,2 mg/l on 10 samples of wet parchment coffee that was collected at a central drying facility. The water used was previously sanitized for 10 min and then added on the coffee for 15 min. (continuous ozonating needed) and drained afterwards. Simultaneously, coffee samples from the same source were collected and stored under water that was daily changed. After 96 hours of storage both the treated and untreated coffee samples were dried to reach a moisture between 10% and 12% (wet basis or w.b.). The analysis of the results of the sensory quality in the SCAA (Specialty Coffee Association of America) scale showed a similarity in the final average score for both sample groups, with only a difference of 0.12 points for untreated coffee. With regard to the environmental impact, the results showed a reduction of 55,10% of the Chemical Oxygen Demand (COD) for the water that was stored during 24 h. The cup quality obtained with this method is similar to that obtained by immerging coffee in water, which is the method normally used in drying facilities, with the environmental advantage of the COD reduction.(Download PDF) (Export to EndNotes)