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Variations in moisture and colour in monsooned coffee.

Rao, N. G. and Balachandran, A. and Natarajan, C. P. and Sankaran, A. N. (1971) Variations in moisture and colour in monsooned coffee. Journal of Food Science and Technology, 8 (4). 174-176, 9 ref..

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Abstract

Moisture, colour and density were determined in a total of 574 samples of monsooned coffee periodically drawn from different grades and lots at different curing works in 4 different seasons. The range of values for all samples for moisture, colour and density were 8.8-16.8%, 11.0-34.0 (y-values), and 0.66-1.12 g/ml, respectively. The studies revealed that it is advisable to keep the moisture content of monsooned coffee at a level less than 14.5% in order to prevent mould growth during storage.

Item Type: Article
Uncontrolled Keywords: COFFEE-; Characteristics of monsooned coffee; MOISTURE-CONTENT; /Moisture content of monsooned coffee; COLOUR-; /colour of monsooned coffee; DENSITY-; /density of/ monsooned coffee; MOULDS-; Growth of moulds in stored coffee; STORAGE-
Subjects: 600 Technology > 07 Beverage Technology > 04 Coffee
600 Technology > 08 Food technology > 14 Physical properties
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 Sep 2014 10:18
Last Modified: 24 Sep 2014 10:18
URI: http://ir.cftri.com/id/eprint/7255

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