Water transport in parchment and endosperm of coffee bean

• Published in: Journal of food engineering Vol. 114; no. 3; pp. 375 - 383
• Main Authors: Ramírez-Martínez, A., Salgado-Cervantes, M.A., Rodríguez-Jimenes, G.C., García-Alvarado, M.A., Cherblanc, F., Bénet, J.C.
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.02.2013; Elsevier
• Subjects: Beans; Biological and medical sciences; Coefficients; Coffee; Coffee internal structure; Drying; Engineering Sciences; Food engineering; Food industries; Fundamental and applied biological sciences. Psychology; General aspects; Handling, storage, packaging, transport; Mechanics; Mechanics of materials; Moisture content; Ochratoxin A; Parchment; Physics; Silver; Sorption isotherms; Transport; Water transport coefficient; Coffee internal structure; Water transport coefficient; Ochratoxin A; Drying; Sorption isotherms; Water; Ochratoxin; Coefficient; Mycotoxin; Coffee bean; Coffee; Sorption; Toxin; Internal structure; Endosperm; Transport; ochratoxin A; sorption isotherms; drying; water transport coefficient
• ISSN: 0260-8774; 1873-5770
• DOI: 10.1016/j.jfoodeng.2012.08.028

► Internal structure of coffee beans was studied in order to identify risk zones for Aspergillus ochraceus growth. ► Sorption isotherms and water diffusivity of different internal structures of coffee beans were obtained. ► Coffee beans showed three different structures with potential mass transfer resistance during drying. ► Sorption isotherm of beans was similar to endosperm ones, but different of the coffee parchment. ► Water transport coefficients were in the order of 2.8e−11m2/s for beans and (2.5–0.5)e−11 in endosperm and parchment. This paper aims at contributing to identify the eventual regions where fungus Aspergillus ochraceus could grow and produce ochratoxin A (OTA) during drying of coffee beans. Internal structure of coffee bean was analyzed by optical microscopy for endosperm and parchment. From the expression of the dissipation in the grain due to the water transport, we show that a relationship formally analogous to an equation of diffusion governs the water transport. Three structures with mass transfer resistance potential are studied: parchment, silver skin and endosperm. An experimental technique to study the water transfer into the parchment was proposed. In the endosperm, for moisture contents above 65%, a constant transport coefficient controls the drying kinetics of the whole bean. Below this moisture content, water transport coefficient (with and without silver skin) were significantly lesser than those for the whole bean. This is firstly due to the reduction of the pore space occupied by water and second to the increasing bonding energy between solid structure and water as moisture content decreases. The contribution of parchment to the protection of the endosperm is highlighted.