Conductive heat transfer in food processing

Ziaiifar, Aman Mohammad; Nedamani, Azadeh Ranjbar; Aghajanzadeh, Sara

doi:10.1016/b978-0-12-818473-8.00006-2

Cited by 1 publication

(1 citation statement)

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“…Heat capacity is the amount of thermal energy required to change the temperature of a substance by a certain amount, causing water to heat and cool slower than other substances. This phenomenon explains the significant temperature oscillations observed in the natural coffee submerged process, in which the water warmed during the day and cooled at night, preventing a constant temperature [ 33 ] ( Figure 1 B).…”

Section: Resultsmentioning

confidence: 95%

Enhancing Sensory Quality of Coffee: The Impact of Fermentation Techniques on Coffea arabica cv. Catiguá MG2

Silva,

Pereira,

Cruz

et al. 2024

Foods

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Fermentation, a critical post-harvest process, can be strategically manipulated to augment coffee quality. This enhancement is achieved through the activity of microorganisms, which generate metabolites instrumental in the formation of distinct sensory profiles. This study investigated the impact of different fermentation methods on the quality of coffee beverages, specifically utilizing the Catiguá MG2 variety. The experimental setup involved fermenting the coffee in 200 L bioreactors, employing both natural and pulped coffee beans. The fermentation process utilized was self-induced anaerobic fermentation (SIAF), conducted in either a solid-state or submerged medium over a 96 h period. Analytical sampling was conducted initially and at 24 h intervals thereafter to quantify the concentration of sugars, alcohols, and organic acids. Sensory evaluation was performed using the established protocols of the Specialty Coffee Association (SCA). The outcomes of this investigation reveal that fermentation substantially enhances the quality of coffee, with each treatment protocol yielding divergent profiles of acids and alcohols, thereby influencing the sensory characteristics of the resulting beverage. Notably, superior quality beverages were produced from naturally processed coffee subjected to solid-state fermentation for durations exceeding 24 h. These findings underscore the significant influence of fermentation techniques and duration on the sensory attributes and overall quality of coffee.

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Section: Resultsmentioning

confidence: 95%