Coffee storage

Anon., Deoxygenator for roasted and powdered coffee storage, Jpn. Kokai Tokkyo... 

Spray Drying and Agglomeration. Most instant coffee products are spray-dried. Stainless steel towers with a concurrent flow of hot ak and atomized extract droplets are utilized for this purpose. Atomization, through pressure nozzles, is controUed based on selection of the nozzles, properties of the extract, pressures used, bulk density, and capacity requkements. Low inlet ak temperatures (200—280°C) are preferred for best flavor quaHty. The spray towers must be provided with adequate dust coUection systems such as cyclones or bag filters. The dried particles are coUected from the conical bottom of the spray drier through a rotary valve and conveyed to bulk storage bins or packaging lines. Processors may screen the dry product to... 

Protective packaging is primarily required to prevent moisture pickup. The flavor quaUty of regular instant coffee changes very tittle during storage. However, the powder is hygroscopic and moisture pickup can cause caking and flavor impairment. Moisture content should be kept below 5%. 

Di-D-fructose dianhydrides have also been isolated" from commercial chicory, which is used as an additive for coffee or in coffee substitutes. Chicory is obtained by roasting the roots of chicory (Cichorium sp.), a member of the Compositae, which contains inulin (in its roots) as a storage polysaccharide. 

D. Roasting, Grinding, and Storage of Roasted Coffee 1. Roasting... 

Green coffee beans, as expected, contain storage polysaccharides such as starch, and structural support compounds such as cellulose and lignin. Mono- and di-saccharides are represented, as well as the related compounds quinic acid and myo inositol. 

Melo, M., Fazooli, L. C., Teixeira, A., Amorim, H. V., Chemical physical and organoleptic alterations on storage of coffee beans, Cienc. Cult. (Sao Paulo), 32, 468, 1980. (CA93 44277v)... 

Coffee tables, travelling tables and modular storage elements can be made out of ABS, PMMA (when transparency is sought) and PVC. 

Coffee tables, travelling tables, modular storage elements, small storage units, medicine chests... 

Contamination of crops and products with ochratoxin A and related metabolites is not as directly associated with a particular fungus as is the case with the aflatoxins. Ochratoxin A is also likely to occur with other mycotoxins, such as citrinin and penicillic acid or patulin. In addition, it is not certain whether ochratoxin A contamination is only a storage problem or perhaps a dual field and storage problem. In cases such as coffee crops, the use of insecticides might help to control insect activity and consequently fungal infection. Coffee-berry borers are a major insect pest which can act as vectors to carry fungal spores, resulting in crop infection and ochratoxin accumulation. 

Because products rich in desirable NPs command a high price, it becomes economic to build storage facilities that reduce NP loss and to invest in improved packaging—look at foil wrapped tea or vacumn wrapped coffee. Freeze drying, controlled atmosphere packaging and optimum harvesting also help deliver the best NP-rich products to the consumer. 

Phenolic compounds are of interest due to their potential contribution to the taste (astrin-gency, bitterness, and sourness) and formation of off-flavor in foods, including tea, coffee, and various fruit juices, during storage. Their influence on the appearance of food products, such as haze formation and discoloration associated with browning in apple and grape products, is also significant. Furthermore, analysis of these phenolic compounds can permit taxonomic classification of the source of foods. The importance of each phenolic compound and its association with the quality of various foods is described further in Sec. IV, on food applications. 

Sulfur containing compounds play an important role in the flavor spectrum of roasted coffee. They amount 5 to 15 ppm and are influenced by variety, roasting level and storage conditions. More than 100 sulfur compounds were characterized in roasted coffee (2 4). ... 

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