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Assessing the safety of coffee during mechanical drying interruptions Inocuidad del café durante la interrupción del secado mecánico

How to Cite
Pabón, J., Osorio, V., & Gallego, C. P. (2023). Assessing the safety of coffee during mechanical drying interruptions. Cenicafe Journal, 74(2), e74205. https://doi.org/10.38141/10778/74205
PDF (Spanish) FLIP

Published: December 31, 2023

DOI
https://doi.org/10.38141/10778/74205
Dimensions
PlumX
Keywords
Hongos

levaduras

secado mecánico

ocratoxina A

actividad de agua

café verde

Cenicafé

Colombia

fungi

yeast and molds

mechanical drying

ochratoxin A

water activity

green coffee

Cenicafé

Colombia

Fungos

leveduras

secagem mecânica

ocratoxina A

atividade de água

café verde

Cenicafé

Colombia

Numero
Vol. 74 No. 2 (2023): Cenicafé Journal
Sectión
Articles
License terms (See)
Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Jenny Pabón
Centro Nacional de Investigaciones de Café
https://orcid.org/0000-0003-1576-2297

Valentina Osorio
Centro Nacional de Investigaciones de Café
https://orcid.org/0000-0002-1166-0165

Claudia Patricia Gallego
Centro Nacional de Investigaciones de Café
https://orcid.org/0000-0002-1532-8055

Summary

In coffee fruit processing, the drying stage plays a pivotal role in reducing water content and mitigating the growth of toxigenic fungi. This study aims to evaluate the safety of coffee when interruptions occur during mechanical drying. This study used a 2x4+1 factorial design, incorporating two initial drying times (6 and 12 hours), four interruption intervals (12, 24, 36 and 48 hours) and a control group with continuous mechanical drying. Key parameters such as Colony Forming Units (CFU) of molds and yeasts, moisture content and water activity in wet coffee before and after the interruptions, as well as after the completion of drying were quantified. The concentration of ochratoxin A and the chemical compounds were also analyzed using NIRS in coffee beans from each treatment. According to the ANOVA, coffee subjected to an initial drying time of 12 hours exhibited distinct moisture content (42.29%) compared to the 6-hour drying (47.49%). Wet coffee exposed to interruptions displayed higher levels of fungi and yeasts (4.14x10^6 CFU/g) compared to dry parchment coffee (8.19x10^3 CFU/g). However, ochratoxin A levels remained consistent across treatments.
Author biography (See)

Jenny Pabón, Centro Nacional de Investigaciones de Café

Asistente de Investigación. Disciplina de Calidad, Cenicafé

Valentina Osorio, Centro Nacional de Investigaciones de Café

Investigador Científico I. Disciplina de Calidad, Cenicafé

Claudia Patricia Gallego, Centro Nacional de Investigaciones de Café

Asistente de Investigación. Disciplina de Calidad, Cenicafé

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