2024
DOI: 10.3390/foods13152331
|View full text |Cite
|
Sign up to set email alerts
|

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

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

0
0
0

Publication Types

Select...

Relationship

0
0

Authors

Journals

citations
Cited by 0 publications
references
References 58 publications
0
0
0
Order By: Relevance

No citations

Set email alert for when this publication receives citations?