Abstract
The study estimated the shelf life of roasted and ground specialty coffees in bi-laminated and tri-laminated packaging concerning cup score, using the Acceleration Test at temperatures of 40, 50, and 60°C. The sensory evaluation was carried out by Q Grader tasters. Based on the higher value of the coefficient of determination of the regressions resulting from the cup and temperature profiles, it was determined that the order of the reaction was of the first order, with a second regression adjusted to the Arrhenius equation. The activation energy and the pre-exponential factor were obtained, variables with which the degradation rate constant was determined for each package and temperature of study. Employing the first-order kinetic equation, the results of shelf life at storage temperatures for 10, 15, 20, 25, 30, 40, 50, and 60°C were estimated at 26.9, 21.9, 17.8, 14.7, 12.2, 8.5, 6.1 and 4.4 days for bi-laminated packaging and 137.9, 93.8, 64.6, 45.1, 31.8 16.4, 8.8 and 4.9 days for tri-laminated, using a good performance prediction technique to determine quality descriptors of specialty coffees.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
