Armazenamento de café especial em acondicionamentos com atmosfera artificial

Abstract

The preservation of the quality of coffee depends essentially on the storage conditions, the most important factors being the temperature and the relative humidity of the environment, the water content of the product and the composition of the intergranular air. The study was conducted with the aim of evaluating the physical, chemical and sensory composition of the coffee benefited, classified as special, stored in different types of packaging, for 12 months. The experiment was installed in entirely casualized design, with three repetitions in factorial scheme (5x8), corresponds to five storage times and eight packaging methods. The plastic bag similar to GrainPro® was shown to be gas permeable. Grains packed in jute bags in the conventional warehouse and in a controlled chamber showed an increase and a decrease in the water content, respectively, during storage. Values of electrical conductivity and potassium leaching increased in all packaging methods. The levels of organic acids were maintained in the different packaging methods after 12 months of storage. The coffee beans lose sensory quality, regardless of the method of packaging, after 12 months of storage. The coffee beans packaged in the aluminized packaging with an actively modified atmosphere (10% CO2 injection) showed the smallest oscillation of the notes in the sensoryevaluation, during the storage period. Grains packed in jute bags in the conventional warehouse did not qualify for special coffee after 12 months of storage.