Hygroscopic properties of green coffee transported by sea

• Autorzy: Ruszkowska M. , Dmowski P. , Urbanowicz K.

Identyfikatory

DOI

10.12716/1001.15.03.19

• Języki publikacji: EN

Abstrakty

EN

The aim of research was to evaluate the hygroscopic properties of green coffee beans determining its quality during sea transportation. The research material consisted of seven samples of unroasted bean coffee from different countries of origin (Kenya, India, Ethiopia, Columbia and Guatemala) obtained directly from the coffee producer. The water content of green coffee must not exceed 12% as it then has a tendency to grow mould and become musty. Coffee beans require particular temperature, humidity/moisture and possibly ventilation conditions and therefore, to explore and predict the behaviour during transport of green coffee its equilibrium moisture content must be determined for a range of transport temperatures and relative humidity levels . The present paper focuses on the evaluation of the hygroscopic properties of green coffee from different countries of origin based on isotherms of water vapour sorption and characteristic selected parameters of the surface microstructure determining transport conditions and the microbiological stability of this cargo. While assessing the quality and transport durability of green coffee beans, based on the parameters of monomolecular layer capacity and the specific surface area of sorption, it was found that especially samples of coffee from Guatemala and Ethiopia were the least susceptible to changes in the transport conditions.

Słowa kluczowe

EN

cargo transportation; green coffee; cargo transportation by sea; sea transportation; hygroscopic properties; coffee

• Wydawca: Faculty of Navigation, Gdynia Maritime University
• Czasopismo: TransNav : International Journal on Marine Navigation and Safety of Sea Transportation
• Rocznik: 2021
• Tom: Vol. 15 No. 3
• Strony: 641--647
• Opis fizyczny: Bibliogr. 34 poz., rys., tab.

Twórcy

autor

Ruszkowska M.

• Gdynia Maritime University, Gdynia, Poland

autor

Dmowski P.

• Gdynia Maritime University, Gdynia, Poland

autor

Urbanowicz K.

• Mega Coffee, Kwidzyn, Poland

Bibliografia

• 1. Baptestini, F.M., Corrêa, P.C., Oliveira, G.H.H. de, Cecon, P.R., Soares, N. de F.F.: Kinetic modeling of water sorption by roasted and ground coffee. Acta Scientiarum. Agronomy. 39, 273–281 (2017)
• 2. CargoHandbook: Coffee Beans, https://cargohandbook.com/Coffee_Beans, last accessed 2021/04/25.
• 3. Ciurzyńska, A., Lenart, A.: The influence of temperature on rehydration and sorption properties of freeze-dried strawberries. Croatian journal of food science and technology. 1, 1, 15–23 (2009).
• 4. Dmowski, P., Ruszkowska, M.: Equilibrium Moisture Content Importance in Safe Maritime Transport of Black Tea. TransNav, the International Journal on Marine Navigation and Safety of Sea Transportation. 12, 2, 399–404 (2018). https://doi.org/10.12716/1001.12.02.22.
• 5. Gondek, E., Jakubczyk, E., Jazdzyk, B.: Wpływ dodatku błonnika na właściwości sorpcyjne owocowych nadzień cukierniczych. Zeszyty Problemowe Postępów Nauk Rolniczych. 573, (2013).
• 6. Goneli, A.L.D., Corrêa, P.C., Oliveira, G.H.H., Afonso Júnior, P.C.: Water sorption properties of coffee fruits, pulped and green coffee. LWT - Food Science and Technology. 50, 2, 386–391 (2013). https://doi.org/10.1016/j.lwt.2012.09.006.
• 7. Guidelines for the Prevention of Mould Formation in Coffee: FAO, http://www.fao.org/3/au628e/au628e.pdf, last accessed 2021/04/24.
• 8. Guidelines for the Prevention of Mould Formation in Coffee: ICO, http://www.ico.org/documents/ed1988e.pdf, last accessed 2021/04/24.
• 9. How to Protect Coffee Quality During Sea Transit: https://perfectdailygrind.com/2020/04/how-to-protect-coffee-quality-during-sea-transit/, last accessed 2021/04/24.
• 10. International Coffee Organization: Code of Practice. Enhancement of coffee quality through prevention of mould formation, http://www.ico.org/documents/pscb36.pdf, last accessed 2021/04/04.
• 11. International Coffee Organization: Coffee development Report. The value of coffee. Sustainability, Inclusiveness, and Resilience of the Coffee Global Value Chain, https://www.internationalcoffeecouncil.com/cdr2020, last accessed 2021/04/04.
• 12. Kedzierska, K., Palacha, Z.: Wpływ temperatury na właściwości sorpcyjne suszu pieczarek. Acta Agrophysica. 17, 1(188), 77–88 (2011).
• 13. Lewicki, P.: A Three Parameter Equation for Food Moisture Sorption Isotherms. Journal of Food Process Engineering. 21, 2, 127–144 (1998). https://doi.org/10.1111/j.1745-4530.1998.tb00444.x.
• 14. Mathlouthi, M.: Water content, water activity, water structure and the stability of foodstuffs. Food Control. 12, 7, 409–417 (2001). https://doi.org/10.1016/S0956-7135(01)00032-9.
• 15. Menkov, N.D.: Moisture sorption isotherms of chickpea seeds at several temperatures. Journal of Food Engineering. 45, 4, 189–194 (2000). https://doi.org/10.1016/S0260-8774(00)00052-2.
• 16. Menkov, N.D.: Moisture sorption isotherms of lentil seeds at several temperatures. Journal of Food Engineering. 44, 4, 205–211 (2000). https://doi.org/10.1016/S0260-8774(00)00028-5.
• 17. Mieszkowska, A., Marzec, A.: Właściwości sorpcyjne ciastek kruchych z mąką z ciecierzycy. Zeszyty Problemowe Postępów Nauk Rolniczych. 582, 35–42 (2015).
• 18. Moraga, G., Martı́nez-Navarrete, N., Chiralt, A.: Water sorption isotherms and glass transition in strawberries: influence of pretreatment. Journal of Food Engineering. 62, 4, 315–321 (2004). https://doi.org/10.1016/S0260-8774(03)00245-0.
• 19. Ocieczek, A., Kłopotek, K.: Badania nad higroskopijnością kaw instantyzowanych w aspekcie ich.trwałości przechowalniczej. Problemy Higieny i Epidemiologii. 94, 4, 879–882 (2013).
• 20. Ocieczek, A., Ruszkowska, M.: Porównanie właściwości sorpcyjnych ziarna wybranych odmian komosy ryżowej (Chenopodium quinoa Willd.). Żywność: nauka - technologia - jakość. 25, 3(116), 71–88 (2018).
• 21. Ocieczek, A., Ruszkowska, M., Palich, P.: Porównanie właściwości sorpcyjnych wybranych rodzajów skrobi. Bromatologia i Chemia Toksykologiczna. 45, 3, 1018–1023 (2012).
• 22. Paderewski, M.: Procesy adsorpcyjne w inżynierii chemicznej. WNT, Warszawa (1999).
• 23. Pałacha, Z., Karwowski, W.: Badanie stanu wody w nasionach wybranych roślin strączkowych metodą wykorzystującą izotermy sorpcji. Zeszyty Problemowe Postępów Nauk Rolniczych. 594, 49–58 (2018).
• 24. Rahman, M.S.: State diagram of foods: Its potential use in food processing and product stability. Trends in Food Science & Technology. 17, 3, 129–141 (2006). https://doi.org/10.1016/j.tifs.2005.09.009.
• 25. Ruszkowska, M.: Jakość ekstrudatów kukurydzianych wzbogacanych spiruliną i chlorellą. Wydawnictwo UMG w Gdyni, Gdynia (2018).
• 26. Ruszkowska, M., Dmowski, P.: The Evaluation Quality of Black Tea - Based on the Characteristics of Hygroscopic Properties Designated by the Static Method. Towaroznawcze Problemy Jakości. 4, 61–71 (2017).
• 27. Ruszkowska, M., Kropisz, P., Wiśniewska, Z.: Evaluation of the stability of the storage of selected fruit and vegetables freeze-dried powder based on the characteristics of the sorption properties. Scientific Journal of Gdynia Maritime University. 109, 55–63 (2019). https://www.doi.org/10.26408/109.05.
• 28. Sharnow, R.: Ładunkoznawstwo okrętowe. Wyd. WSM w Gdyni, Gdynia (200)AD.
• 29. Smiechowska, M., Dmowski, P., Przybylowski, P.: Ocena jakosci kawy zielonej importowanej do Polski. Żywność Nauka Technologia Jakość. 10, 3, 101–109 (2003).
• 30. Specialty Coffee Association of America: Water Activity for Green Coffee, http://www.scaa.org/?page=resources&d=water-activity, last accessed 2021/04/12.
• 31. Temple, S.J., van Boxtel, A.J.B.: Equilibrium Moisture Content of Tea. Journal of Agricultural Engineering Research. 74, 1, 83–89 (1999). https://doi.org/10.1006/jaer.1999.0439.
• 32. Timmermann, E.O.: Multilayer sorption parameters: BET or GAB values? Colloids and Surfaces A: Physicochemical and Engineering Aspects. 220, 1, 235–260 (2003). https://doi.org/10.1016/S0927-7757(03)00059-1.
• 33. Transport Information Service: Coffee, https://www.tis-gdv.de/tis_e/ware/genuss/kaffee/kaffee-htm/, last accessed 2021/04/26.
• 34. Ładunki okrętowe - poradnik encyklopedyczny. Polskie Towarzystwo Towaroznawcze - Oddział Morski, Sopot (1994).

Uwagi

Opracowanie rekordu ze środków MNiSW, umowa Nr 461252 w ramach programu "Społeczna odpowiedzialność nauki" - moduł: Popularyzacja nauki i promocja sportu (2021).