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Venkatachalapathy, N.
- Changes in Physico-Chemical Properties of Coffee Due to Hot Air Assisted Microwave Drying
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1 Food Process Engineering, Indian Institute of Crop Processing Technology, Thanjavur (T. N.), IN
1 Food Process Engineering, Indian Institute of Crop Processing Technology, Thanjavur (T. N.), IN
Source
International Journal of Processing and Post harvest Technology, Vol 6, No 1 (2015), Pagination: 69-79Abstract
Coffee is one of the most popular beverages in the world. One of the principle technological processes is drying; giving rise to the formation of the characteristic colour, flavour and taste of coffee brew. Conventionally there are two types of drying techniques used in the coffee processing, (sun drying and mechanical drying). The initial moisture content of harvested coffee is about 55-60 per cent and after drying lowers the moisture content to around 12 per cent (w.b). Drying should be uniform to obtain acceptable colour, size along with the removal of pests for a longer safe storage. Since coffee production is seasonal, traditional sun drying is quite tough. In recent years, microwave drying has gained popularity as an alternative drying method for a wide variety of food and agricultural products. With the fixed hot air temperature of 45°C, three different microwave output powers ranging from 0.5 to 1.5 kW and three different belt speed ranging from 5mm/s to 15mm/s were used in the drying experiments. Increasing the microwave output power resulted in a significant decrease in drying time within 5 per cent significance level. While the belt speed had no significant effect on the total drying time but had a significant effect on the physico-chemical properties.Keywords
Microwave, Coffee, Drying, Physico-Chemical Properties.
- Biodegradable Packaging Material from Coffee Pulp to Increase the Shelf-Life of Fresh Foods
Abstract Views :372 |
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Authors
Affiliations
1 Indian Institute of Crop Processing Technology, Ministry of Food Processing Industries, Government of India, Thanjavur (T.N.), IN
1 Indian Institute of Crop Processing Technology, Ministry of Food Processing Industries, Government of India, Thanjavur (T.N.), IN
Source
International Journal of Processing and Post harvest Technology, Vol 7, No 1 (2016), Pagination: 103-110Abstract
A biodegradable methylcellulose film was developed where cellulose was obtained from coffee pulp. Fixed amount of additives (stearic acid and antioxidants derived from coffee pulp itself) was incorporated in the film solution. Evaluation of the effectiveness of the film was performed by wrapping it on button mushrooms. Shelf-life studies of button mushrooms (Agaricus bisporus) was carried out.No significant difference was observed between mushrooms packed with polypropylene and mushrooms packed with films containing only stearic acid in case of water loss, whereas there was a significant difference between these and unpacked mushrooms and mushrooms packed with films containing both stearic acid and antioxidants. Interaction within packaging material and time had a significant effect on water loss of mushrooms. The lightness values and final vitamin C content (approximately 8 mg/100g) of mushrooms packed with polypropylene films (L*=76.05) and cellulose films (L*=75.22) containing both stearic acid and antioxidants during the same working period were found to be statistically indifferent. Per cent vitamin C losses of unpacked mushrooms was 49.8, mushrooms packed with films only with stearic acid, films with both stearic acid and antioxidants and polypropylene films were 43.9, 27.9, 23.9, respectively at the end of fourth day. The phenol content of mushrooms packed with polypropylene and cellulose films containing both stearic acid and antioxidants was found to be 380.77mg/lit. and 392.33mg/lit., respectively at the end of fifth day (p<0.05). Mushrooms packed with films containing stearic acid and antioxidants showed polyphenoloxidase activity of 0.35 and that of polypropylene was 0.322 . The film containing stearic acid only was useful in extending the shelf-life by one day but it was not as effective as films with both stearic acid and antioxidants.Keywords
Coffee Pulp, Biodegradable Films, Mushroom, Ascorbic Acid, Polyphenoloxidase Activity.References
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