TY - GEN
T1 - Efecto de la Molienda y Tamizado en las Propiedades del Café
T2 - 20th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology, LACCEI 2022
AU - Justiniano, Nayhsa Karolyne
AU - Velásquez, María Laura
AU - Zenteno, Fabiola Gabriela
AU - Rojas, Meliza Lindsay
N1 - Publisher Copyright:
© 2022 Latin American and Caribbean Consortium of Engineering Institutions. All rights reserved.
PY - 2022
Y1 - 2022
N2 - The coffee bean is widely used in industries in order to transform it into a product apt for human consumption. The processing of coffee requires unitary operations such as harvesting, conditioning, roasting, grinding, sifting, and packaging, which determine the final quality of the coffee. While roasting is known to confer sensory characteristics, grinding and sieving will influence how the flavor and color compounds are extracted. However, to da te there are no systematic reviews in this regard. The objective of this review is to describe and analyze information regarding the application of grinding and sieving in coffee, and to explain their effects on the properties of coffee. The systematic review was conducted under the PRISMA model, the search was conducted in recognized databases, and in a range of7 years (2015-2021). Thirty-one articles were finally selected to perform the systematic review. As results it was found that grinding is performed to reduce the coffee beans by dividing and/or fractioning, which implies only a physical transformation that should preserve the characteristics of the initial raw material; while sieving retains the larger particles above a certain size, leaving the small particles to pass according to the requirements for the types of coffee. The granulometry of roasted and ground aged coffee is around 610 ± 13.2 μm and for roasted a nd ground untreated coffee is 590 ± 14.8 μm. Among the general properties of coffee that will be altered by grinding and sieving are aroma and flavor. If the conditions are adequate, a coffee with an ideal aroma and flavor will be obtained; on the contrary, if the grinding is coarse the coffee will be watery, without aroma or cream, and if it has a floury consistency, it will have less aroma and more bitterness. However, it is important to mention that the properties of coffee also depend on the origin, variety picked, drying and roasting of the coffee. Therefore, it can be concluded that there should be adequate conditions of grinding and sieving so that the coffee particles during its use present positive effects, providing and intensifying its aroma and flavor of the final beverage.
AB - The coffee bean is widely used in industries in order to transform it into a product apt for human consumption. The processing of coffee requires unitary operations such as harvesting, conditioning, roasting, grinding, sifting, and packaging, which determine the final quality of the coffee. While roasting is known to confer sensory characteristics, grinding and sieving will influence how the flavor and color compounds are extracted. However, to da te there are no systematic reviews in this regard. The objective of this review is to describe and analyze information regarding the application of grinding and sieving in coffee, and to explain their effects on the properties of coffee. The systematic review was conducted under the PRISMA model, the search was conducted in recognized databases, and in a range of7 years (2015-2021). Thirty-one articles were finally selected to perform the systematic review. As results it was found that grinding is performed to reduce the coffee beans by dividing and/or fractioning, which implies only a physical transformation that should preserve the characteristics of the initial raw material; while sieving retains the larger particles above a certain size, leaving the small particles to pass according to the requirements for the types of coffee. The granulometry of roasted and ground aged coffee is around 610 ± 13.2 μm and for roasted a nd ground untreated coffee is 590 ± 14.8 μm. Among the general properties of coffee that will be altered by grinding and sieving are aroma and flavor. If the conditions are adequate, a coffee with an ideal aroma and flavor will be obtained; on the contrary, if the grinding is coarse the coffee will be watery, without aroma or cream, and if it has a floury consistency, it will have less aroma and more bitterness. However, it is important to mention that the properties of coffee also depend on the origin, variety picked, drying and roasting of the coffee. Therefore, it can be concluded that there should be adequate conditions of grinding and sieving so that the coffee particles during its use present positive effects, providing and intensifying its aroma and flavor of the final beverage.
KW - coffee
KW - coffee properties
KW - granulometry
KW - grinding
KW - sieving
UR - https://www.scopus.com/pages/publications/85140019394
U2 - 10.18687/LACCEI2022.1.1.106
DO - 10.18687/LACCEI2022.1.1.106
M3 - Contribución a la conferencia
AN - SCOPUS:85140019394
T3 - Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology
BT - 20th LACCEI International Multi-Conference for Engineering, Education Caribbean Conference for Engineering and Technology
A2 - Larrondo Petrie, Maria M.
A2 - Texier, Jose
A2 - Pena, Andrea
A2 - Viloria, Jose Angel Sanchez
Y2 - 18 July 2022 through 22 July 2022
ER -