Author： Cardelli C. Labuza T.P.
Publisher： Academic Press
ISSN： 0023-6438
Source： Lebensmittel-Wissenschaft und -Technologie, Vol.34, Iss.5, 2001-08, pp. : 273-278
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Abstract
Roasted and ground coffee was stored at constant O2partial pressure (0.5–21.3 kPa), aw(0.106–0.408) and temperature (4–35°C). Product acceptability was monitored by use of a modified Weibull Hazard sensory method where the end of shelf-life was the time at which 50% consumers found the product unacceptable. The effect of O2, awand temperature was studied from a kinetics standpoint. Oxygen increase from 0.5 to 21.3 kPa accelerated deterioration 20-fold. A water activity increase of 0.1 led to a 60% increase in deterioration suggesting non-enzymatic browning activity, while a temperature increase of 10°C rose the rate of deterioration about 15–23%. The activation for shelf life was ≅13 kJ/mole indicating diffusion within the glassy matrix is controlling deterioration.
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