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Instant coffee: Products and packaging systems characteristics

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dc.contributor.author Souza, Raquel Massulo
dc.contributor.author Moreira, Christiane Quartaroli
dc.contributor.author Alves, Rosa Maria Vercelino
dc.date.accessioned 2024-08-29T00:40:55Z
dc.date.available 2024-08-29T00:40:55Z
dc.date.issued 2023-12-15
dc.identifier.citation SOUZA, R. M.; MOREIRA, C. Q.; ALVES, R. M. V. Instant coffee: Products and packaging systems characteristics. Coffee Science, Lavras, v. 18, p. 1-8, 2023. DOI: 10.25186/.v18i.2150. Disponível em: https://coffeescience.ufla.br/index.php/Coffeescience/article/view/2150. Acesso em: 27 aug. 2024. pt_BR
dc.identifier.issn 1984-3909
dc.identifier.uri https://doi.org/10.25186/.v18i.2150 pt_BR
dc.identifier.uri http://www.sbicafe.ufv.br/handle/123456789/14599
dc.description.abstract The moisture gain cause instant coffee quality loss. In Brazil, these products are marketed in glass jars, with seals and screw caps, metal cans with easy-open lid and LDPE (low density polyethylene) over cap and flexible plastic packaging of multilayer film: PET (polyethylene terephthalate)/Al (aluminum) foil/LDPE. The aim of this study was to evaluate three types of instant coffees (freeze-dried, spray-dried agglomerated and powder) and their packages regarding to water activity, initial moisture, thermal analysis and moisture sorption isotherm, as well as some characteristics of the packaging systems - gas composition of the headspace, oxygen and water vapor transmission rate. All instant coffees evaluated presented similar characteristics of quality standard described in international literature. Products showed quality loss appearance with 10%-12% (d.b.) moisture content. Packaging systems presented oxygen transmission rate values greater than 1.000mL (STP)m-2.day-1 and water vapor transmission rate values less than 0.017g of water.package-1.day-1 (25°C/75%RH) and 0.048g of water.package-1.day-1 (38°C/90%RH pt_BR
dc.format pdf pt_BR
dc.language.iso en pt_BR
dc.publisher Universidade Federal de Lavras pt_BR
dc.relation.ispartofseries Coffee Science;v. 18, p. 1-8, 2023;
dc.rights Open access pt_BR
dc.subject Soluble coffee pt_BR
dc.subject Packaging pt_BR
dc.subject Moisture sorption isotherms pt_BR
dc.subject WVTR pt_BR
dc.subject OTR pt_BR
dc.subject.classification Cafeicultura::Qualidade de bebida pt_BR
dc.title Instant coffee: Products and packaging systems characteristics pt_BR
dc.type Artigo pt_BR

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