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Effect of coffee moisture content on water activity Efecto del porcentaje de humedad del café en la actividad de agua

How to Cite
Osorio, V., Pabón, J., & Gómez, C. R. (2024). Effect of coffee moisture content on water activity. Cenicafe Journal, 75(1), e75104. https://doi.org/10.38141/10778/75104
PDF (Spanish) FLIP

Published: June 30, 2024

DOI
https://doi.org/10.38141/10778/75104
Dimensions
PlumX
Keywords
Café pergamino seco

café excelso

calidad sensorial

humedad relativa de equilibro

café

Dry parchment coffee

excelso coffee

sensory quality

equilibrium relative humidity

coffee

Cenicafé

Numero
Vol. 75 No. 1 (2024): 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.

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

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

Claudia Rocío Gómez
Centro Nacional de Investigaciones de Café
https://orcid.org/0000-0002-0685-8337

Summary

In the coffee industry, the percentage moisture content is one of the most important physical indicators of quality, defining the shelf life and the behavior of the physical and sensory properties of coffee during storage. Water activity (aw) can be expressed as the potential availability of water to participate in different reactions (biochemical, microbiological, physicochemical); the higher the water content, the higher the aw. To determine the water activity value for dry parchment coffee and excelso coffee in samples that meet the required moisture percentage of 10% to 12%, samples from different Colombian origins and processes were obtained. For this purpose, 400 coffee samples were taken: 200 dry parchment coffee samples from Coffee Growers' Cooperatives purchase points and 200 green coffee bean samples of excelso quality from milling facilities. In each case, the moisture percentage was determined according to ISO 6673 standard and water activity at a temperature of 25°C. Dry parchment coffee and excelso coffee with moisture levels within the required range were found to have water activity values below 0.62, making the product less susceptible to most causes of deterioration.

Author biography (See)

Valentina Osorio, Centro Nacional de Investigaciones de Café

Investigador Científico I. Disciplina de Calidad, Centro Nacional de Investigaciones de Café, Cenicafé. 

Jenny Pabón, Centro Nacional de Investigaciones de Café

Asistentes de Investigación. Disciplina de Calidad, Centro Nacional de Investigaciones de Café, Cenicafé.

Claudia Rocío Gómez, Centro Nacional de Investigaciones de Café

Asistentes de Investigación. Disciplina de Calidad, Centro Nacional de Investigaciones de Café, Cenicafé

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