Effect of Microwave Vacuum Drying on the Drying Characteristics, Color, Microstructure, and Antioxidant Activity of Green Coffee Beans

Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry
Wenjiang DongYuzhou Long

Abstract

The aim of this study is to investigate the effect of microwave vacuum drying (MVD) on the drying characteristics and quality attributes of green coffee beans. We specifically focused on the effective moisture diffusion coefficient (Deff), surface temperature, glass transition temperature (Tg), water state, and microstructure. The kinetics of color changes during drying, total phenolic content (TPC), and antioxidant activity (DPPH, FRAP, and ABTS) were also characterized. Microwave power during MVD affected the porosity of coffee beans, their color, TPC, and antioxidant activity. The Allometric 1 model was the most suitable for simulating surface temperature rise kinetics. Thermal processing of green coffee beans resulted in increased b*, L*, ΔE, and TPC values, and greater antioxidant capacity. These findings may provide a theoretical reference for the technical improvement, mechanisms of flavor compound formation, and quality control of dried green coffee beans.

References

Jul 2, 2011·Journal of Agricultural and Food Chemistry·Pietro RocculiPaola Pittia
Jan 27, 2016·Journal of Agricultural and Food Chemistry·Leonardo Cardoso AlvesLuiz Filipe Protasio Pereira
Mar 23, 2018·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Khurul Ain Mohamed MahzirMohd Izuan Effendi Halmi

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Citations

Apr 12, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Lisa Yen Wen ChuaThomas Shean Yaw Choong
Feb 2, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Susana M Cardoso

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Methods Mentioned

BETA
chips
nuclear magnetic resonance
NMR
infrared thermal imaging

Software Mentioned

Origin
SPSS

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