El objetivo de esta investigación fue determinar la vida útil de cinco marcas comerciales de café tostado molido, almacenado por 240 días y temperatura de (25 ± 2 °C) y humedad relativa de (74 ± 2 %). El empaque usado fue (PET/ BOPPM/ CPE). Se tuvo el control de parámetros fisicoquímicos y microbiológicos cumpliendo con la ley de inocuidad y la NTP de café tostado y molido. La estimación de vida útil, se realizó con café tostado de cinco marcas comerciales, usando criterios de la metodología descriptiva cuantitativa y el respectivo formato establecido por SCAA Specialty Coffee Association of America, para evaluar el rango sensorial en el tiempo. También se consideró tomar la metodología de la SCAA en la infusión de la bebida, para estimar el tiempo de vida útil, aplicando pruebas sensitivas de comparación múltiple (Espinoza, 2003, 98). Se registró un rango sensori...

Coffee is a product widely consumed worldwide, because it has a stimulating and energizing power. In addition, the drying process is an essential factor that influences the final quality of the product, in this sense, the objective of this article was to estimate the humidity of parchment coffee by using an automated solar dryer, using mathematical models. The models used were multiple linear regression and nonlinear regression, the same as those determined with the R and Curve Expert Professional software respectively. The data needed to estimate these models, were collected in the field for five days, which consisted of applying the automated solar dryer on the plot of a farmer from the town center of Las Naranjas, Jaén, Cajamarca, Peru whose variety was Catimor. Five models were determined: A multiple linear regression model and four non-linear models with a correlation coefficient &...

Coffee is a product widely consumed worldwide, because it has a stimulating and energizing power. In addition, the drying process is an essential factor that influences the final quality of the product, in this sense, the objective of this article was to estimate the humidity of parchment coffee by using an automated solar dryer, using mathematical models. The models used were multiple linear regression and nonlinear regression, the same as those determined with the R and Curve Expert Professional software respectively. The data needed to estimate these models, were collected in the field for five days, which consisted of applying the automated solar dryer on the plot of a farmer from the town center of Las Naranjas, Jaén, Cajamarca, Peru whose variety was Catimor. Five models were determined: A multiple linear regression model and four non-linear models with a correlation coefficient &...