![]() Additionally, lipid oxidation is not reversable, therefore, throughout the stages of the supply chain, water activity should be controlled. Lipid oxidation can promote negative sensory characteristics of the coffee, such as wet cardboard. So, what is happening to the green beans with higher water activity? High water activity tends to be associated with lipid oxidation, reaction between fatty acids and oxygen. ![]() ![]() For coffee, water activity becomes an important factor for various outcomes, such as sensory qualities and shelf life. Thus, incredibly important when understanding the potential of spoilage, pathogenic bacteria, and microbial growth of a product. What this shows is the amount of water in a product that is unbound, indicating the amount of water available to microorganisms for growth. Water activity measures the water vapor pressure of a product, such as a green coffee bean, in comparison to the water vapor pressure of pure water under the same condition. Not only does this provide an increased level of knowledge on the composition of the coffee but supports buying decisions and buying confidence. More recently, the coffee industry is looking into other measurements in order to gain a deeper understanding of the quality of green coffee beans, from pre shipment samples all the way to the arrival of the coffee. Moisture content, the percentage of water in the system of a product, has been used as a key factor in analysing a coffee’s quality and therefore how it will roast and taste. Historically, the moisture content of a coffee has prevailed as the common measurement used to measure water content within the industry. Specialty green coffee is changing the way we look at the various aspects of coffee and is challenging the way we measure quality.
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