Rao, N. G. and Balachandran, A. and Natarajan, C. P. and Sankaran, A. N. (1971) Variations in moisture and colour in monsooned coffee. Journal of Food Science and Technology, 8 (4). 174-176, 9 ref..
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Abstract
Moisture, colour and density were determined in a total of 574 samples of monsooned coffee periodically drawn from different grades and lots at different curing works in 4 different seasons. The range of values for all samples for moisture, colour and density were 8.8-16.8%, 11.0-34.0 (y-values), and 0.66-1.12 g/ml, respectively. The studies revealed that it is advisable to keep the moisture content of monsooned coffee at a level less than 14.5% in order to prevent mould growth during storage.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | COFFEE-; Characteristics of monsooned coffee; MOISTURE-CONTENT; /Moisture content of monsooned coffee; COLOUR-; /colour of monsooned coffee; DENSITY-; /density of/ monsooned coffee; MOULDS-; Growth of moulds in stored coffee; STORAGE- |
| Subjects: | 600 Technology > 07 Beverage Technology > 04 Coffee 600 Technology > 08 Food technology > 14 Physical properties |
| Divisions: | Plantation Products Spices and Flavour Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 24 Sep 2014 10:18 |
| Last Modified: | 24 Sep 2014 10:18 |
| URI: | http://ir.cftri.res.in/id/eprint/7255 |
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