Carbon dioxide desorption in ground coffee Packages

Matyjaszczyk, E. . Katedra Towaroznawstwa Artykulow Spozywczych

Carbon dioxide desorption in ground coffee Packages

1998

Matyjaszczyk, E. (Akademia Ekonomiczna, Poznan (Polska). Katedra Towaroznawstwa Artykulow Spozywczych)

Desorption of carbon dioxide in ground coffe packages was studied. It was found that althought the most intensive desorption took place during the first twenty four hours of storage, small amounts of CO2 were still liberated from coffee even after two month. The observed differences between the maximum content of CO2 in packages are related to degassing time

Show more [+]

AGROVOC Keywords

almacenamiento carbon dioxide coffee coffee industry conditionnement desorption dioxyde de carbone empaquetado industria cafetera keeping quality organoleptic properties packaging stockage storage

Bibliographic information

Published in

Przemysl Spozywczy (Poland)

Volume 52 Issue 8 ISSN 0033-250X

Pagination

pp. 33-34

Other Subjects

Aptitude a la conservation; Dioxido de carbono; Aptitud para la conservacion; Cafe; Desorcion; Propiedades organolepticas; Industrie du cafe; Propriete organoleptique

Language

Polish

Note

Summaries (En, Pl)

9 ref.

Translated Title

Desorpcja dwutlenku wegla w opakowaniach kawy mielonej

Type

Summary

In AGRIS since: 1999-08-15

Format: AGRIS AP

Data Provider

This bibliographic record has been provided by Central Agricultural Library

Discover this data provider's collection in AGRIS

Lookup at Google Scholar

If you notice any incorrect information relating to this record, please contact us at [email protected]

FAO AGRIS - International System for Agricultural Science and Technology

Share

Carbon dioxide desorption in ground coffee Packages

1998

AGROVOC Keywords

Bibliographic information