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The role of moisture in coffee during storage.

Gopalakrishna Rao, N. and Balachandran, A. and Natarajan, C. P. (1969) The role of moisture in coffee during storage. Proceedings of the 4th Colloquium on the Chemistry of Coffee, Amsterdam. pp. 55-58.

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The subject of fixing suitable and optimum moisture limits in cured coffee based on scientific data, is important in the interest of both the producer and the consumer. This will vary with the climatic conditions especially humidity, temperature and time. Various studies on the different aspects of storage of coffee have been carried out at the Institute and reported earlier (1, 2, 3, 4, 5). These studies established that wetprocessed coffee, if allowed to pick up moisture above 10 %, will show definite changes in appearance depending upon the time and temperature at which it is stored under the influence of high humidity. Even though changes in appearance will be readily noticeable in the case of wet-processed coffee, they will not be so in unwashed coffee, since the colour of unwashed coffee is already affected during drying. The figures quoted for optimum moisture level for coffee in the literature vary widely and often recommendations are being made on the basis of the highest moisture content reported. A figure of 12 % in cured coffee has also been recommended. Our earlier studies have indicated that optimum moisture should be based on climatic conditions, types of storage, temperature and period during which coffee should be stored. With high humidity and high temperature, the appearance is affected faster than with low temperature and low humidity. Systematic data have been obtained by us by storing lots of about 10 tons in a dry place as well as in a high humidity place. This note reports the observations made.

Item Type: Article
Uncontrolled Keywords: moisture, cured coffee
Subjects: 600 Technology > 07 Beverage Technology > 04 Coffee
600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 16 May 2012 11:06
Last Modified: 16 May 2012 11:06
URI: http://ir.cftri.com/id/eprint/5190

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