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- W103611889 abstract "Deterioration kinetics of ground roast coffee Arabica from Colombia, stored at different conditions, has been studied. Rancidity was controlled through analysis, at 30 days intervals, of peroxide value. Moisture content, storage temperature and oxygen's partial pressure influence in the deterioration kinetics was determined. Experimental values were fitted with a kinetic model for lipid oxidation mechanism. Course of lipid oxidation is described by two kinetics, whose intensity changes with storage time. These imply a monomolecular and a bimolecular initiation mechanism for the first and second period respectively. The kinetic constants obtained show that water and CO 2 plastificant effect lead to an important change in the reactants mobility in the studied temperature interval. However, the rise in moisture content seems to protect the product from the peroxides formation. Furthermore, this effect is more important in the second step of the deteriorative process." @default.
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- W103611889 date "1997-01-01" @default.
- W103611889 modified "2023-09-23" @default.
- W103611889 title "Oxidación de lipidos en café tostado" @default.
- W103611889 hasPublicationYear "1997" @default.
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