Please use this identifier to cite or link to this item:
|Type:||Artigo de periódico|
|Title:||Use Of Electron Spin Resonance For The Determination Of Staling Of Roast Coffee In Polyethylene Bag Packs|
Da Silva E.C.
|Abstract:||Arabica roasted beans packed in polyethylene bags were investigated at intervals by chemical analysis (acidity index) and by electron spin resonance (ESR) over a period of 30 days. The ESR measurements were repeated on the same samples after being exposed to air over a period of 30 days. Simultaneously, the acidity index of beans in an open bag was determined at regular intervals. ESR studies were also performed on ground beans, which were maintained in contact with air in two different containers. For all samples, the ESR intensity decreased as a function of time, whereas the acidity index increased simultaneously. The rate of change depended upon the treatment of the sample as well as on the storage time in the bag. On the basis of the ESR results an ageing velocity is defined, which allows for the quantification of the staling of roast coffee. © 1990 Springer-Verlag.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.