Abstract
The aim of this study is to investigate the effect of microwave vacuum drying (MVD) on the drying characteristics and quality attributes of green coffee beans. We specifically focused on the effective moisture diffusion coefficient (Deff), surface temperature, glass transition temperature (Tg), water state, and microstructure. The kinetics of color changes during drying, total phenolic content (TPC), and antioxidant activity (DPPH, FRAP, and ABTS) were also characterized. Microwave power during MVD affected the porosity of coffee beans, their color, TPC, and antioxidant activity. The Allometric 1 model was the most suitable for simulating surface temperature rise kinetics. Thermal processing of green coffee beans resulted in increased b*, L*, ΔE, and TPC values, and greater antioxidant capacity. These findings may provide a theoretical reference for the technical improvement, mechanisms of flavor compound formation, and quality control of dried green coffee beans.
Highlights
Coffee is one of the most popular beverages consumed by people around the world
We evaluated the properties of wet green coffee beans during microwave vacuum drying (MVD)
Two drying periods were observed for the other treatments: initially, the moisture content decreased rapidly; it slowly decreased until equilibrium was reached
Summary
Coffee is one of the most popular beverages consumed by people around the world. It is the most important agricultural product whose production brings considerable economic benefits to certain developing tropical countries [1]. Dehydration is probably the oldest method for the prevention of food rot; it is used to preserve coffee cherries, reducing their size, and cost of storage and transportation [3]. During dry processing, the coffee cherries are dried directly before they are hulled to obtained coffee beans. It has been shown that various metabolic activities present in green coffee beans are preserved in the course of wet processing [4]
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