Application of ATR-FTIR for Green Arabica Bean Shelf-Life Determination in Accelerated Storage
Sai Aung Moon,
Sirirung Wongsakul,
Hiroaki Kitazawa
et al.
Abstract:Coffee bean oxidation is associated with enzymatic and non-enzymatic browning, the degradation of desirable aromatic compounds, the development of undesirable flavors, increased susceptibility to microbial spoilage, and volatile compound losses. This study investigated natural dry process (DP) and honey process (HP) green coffee beans stored in GrainPro® bags for 0, 5, 10, and 20 days under accelerated storage conditions at 30 °C, 40 °C, and 50 °C with relative humidity of 50%. A kinetic model was used to esti… Show more
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