Bibliographic citations
Pacheco, V., (2016). Estimación del tiempo de vida útil del café tostado tipo Premium (Coffea arabica) en diferentes empaques mediante pruebas aceleradas [Tesis, Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/1779
Pacheco, V., Estimación del tiempo de vida útil del café tostado tipo Premium (Coffea arabica) en diferentes empaques mediante pruebas aceleradas [Tesis]. : Universidad Nacional Agraria La Molina; 2016. https://hdl.handle.net/20.500.12996/1779
@misc{renati/247462,
title = "Estimación del tiempo de vida útil del café tostado tipo Premium (Coffea arabica) en diferentes empaques mediante pruebas aceleradas",
author = "Pacheco Alfaro, Victor Raúl",
publisher = "Universidad Nacional Agraria La Molina",
year = "2016"
}
The research aimed to estimate the shelf life of Specialty type (Premium) roasted and ground coffee, packaged in three different metallized trilaminate packages. Package #1, currently used by the Central Café y Cacao Company, is a trilaminate (PET/VMPET/PEBD), 109,5 μm thick; Package #2 was a low cost, higher distribution package, consisting of a trilaminate (PET/VMPET/PEBD) 105,2 μm thick; Package #3 was a trilaminate (PAPER/VMPET/PEBD), was a better looking, but higher cost package. During storage, moisture control was verified to meet the máximum extent permitted by NTP 209.028.2005 of 4 percent (INDECOPI, 2005b). A microbiological control was performed as well, verifying to meet the especification of the NTS N° 071 (MINSA-DIGESA, 2008). For the shelf life estimation, samples of roasted and ground coffee were stored at temperatures of 40°C, 50°C and 60°C. The evaluation was based on the quantitative descriptive sensory analysis of the infusión, using the approach by the Specialty Coffee Association of America (SCAA, 2009), for specialty coffees. The evolution of the 5 major sensory attributes were registred, finding the critical descriptor “aroma”, as the most influential in the loss of sensory quality. A limit value of 7,082 was determined, indicating that lower values of aroma, place the coffee outside the specialty status. The kinetics of degradation of the aroma descriptor with respect to storage time presented a zero order behaviour. The reaction rate constants were determined at each temperature, and extrapolated to room temperature (20 °C) and replaced in the quality loss equation. It was estimated that the shelf life of coffee was 111 days for Package #1, 106 days for Package #2, and 129 days for Package #3.
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