Kinetics of colour change in roasted ground coffee during secondary shelf-life
2015
Jurinjak-Tušek, Ana (Faculty of Food Technology and Biotechnology, Zagreb (Croatia)) | Benković, Maja (Faculty of Food Technology and Biotechnology, Zagreb (Croatia)) | Bauman, Ingrid (Faculty of Food Technology and Biotechnology, Zagreb (Croatia))
Coffee represents an interesting foodstuff for secondary shelf life modelling, since it is know that almost immediately after its exposure to environmental influences, aroma and colour degradation reactions occur. These reactions can be prevented or retarded by a packaging material, adapted to the given type of food. The aim of this paper was to estimate parameters of zero and first order kinetics for colour changes during secondary shelf life at simulated household storage conditions for roasted ground coffee in two different types of packaging materials: tin cans and triplex bags. Probability values for both estimated kinetic models were lower than 0.05 and all model parameters were considered statistically significant. When comparing kinetic parameters for two packaging materials, colour component change rate constants in most cases were lower for tin can packaging, which meant that tin can served as a better colour protector and a better light barrier.
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