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干燥方法对咖啡收获后质量的影响:对物理化学,感觉和微生物成分的影响

Danilo José Machado de Abreu¹, Mário Sérgio Lorenço², Gilson Gustavo Lucinda Machado³

¹Microbiology Agricultural Sector, Natural Sciences Institute (ICN), Federal University of Lavras (UFLA), Lavras 37203-202, MG, Brazil.

Foods (Basel, Switzerland)

|May 14, 2025

概括

咖啡干燥机机械干燥机通过保留化合物和抗氧化活性,显著提高咖啡质量. 这种方法还改善了微生物稳定性和感官属性,导致特种咖啡的SCA得分更高.

科学领域:

农业科学农业科学
食品科学食品科学食品科学
化学化学化学

背景情况:

咖啡质量受到收获后加工的影响,特别是干燥方法.
传统的太阳干燥可能无法始终保持最佳的物理化学和感官属性.
机械干燥为改善对咖啡干燥的控制提供了潜力.

研究的目的:

评估不同干燥方法对咖啡质量的影响.
为了比较太阳干燥 (S),有机械辅助的太阳干燥 (SM) 和CoffeeDryer® (C) 方法.
评估巴西咖啡地区的物理化学,微生物学和感官影响.

主要方法:

三种干燥方法的比较:阳光干燥 (S),与旋转机械干燥机 (SM) 结合的阳光干燥和Coffeedryer® (C).
来自巴西Campos das Vertentes (CV) 和Alta Mogiana (AM) 地区的咖啡的评价.
分析物理化学 (化合物,抗氧化活性,水活性,水分含量),微生物学和感官质量.

主要成果:

与太阳干燥相比,咖啡干燥器® (C) 在AM和CV区域保留了更高的化合物和抗氧化活性.
用C干燥的咖啡表现出较低的水活性 (<0.6) 和稳定的水分含量 (7.73-10.42%),降低了真菌和真菌毒素风险.
感官评估显示,C-干咖啡获得了更高的香味/芳香和风味分数,达到80-81个SCA分 (特殊等级).

结论:

咖啡干燥机是优化咖啡干燥的有效替代品.
这种方法保留了咖啡的关键化学和微生物质量.
咖啡干燥器®增强了特种咖啡的商业和感官价值.

关键词:

阿拉伯咖啡 L. 阿拉伯咖啡专业咖啡协会专业咖啡协会人工神经网络的人工神经网络湿度湿度湿度是一种收获后的技术收获后的技术自组织地图的自组织地图

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