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The objective of this work was the understanding of the internal pore structure creation of instant coffee. It includes the question which parameters are influencing the pore structure and mapping the applicable ranges. The influence of these structural parameters on the drying kinetics were investigated in experiment and modeling, finding the optimal approach to increase the drying kinetics. The reconstitution behavior of the dried powder structures was analyzed to link the process optimization to product quality aspects. The instant coffee was structured in a scraped surface heat exchanger and with different freezing methods, where samples were gassed with nitrogen and carbon dioxide. The amount of gassing, the total solids content, the coolant temperature, the scraping speed, temperature cycling and the freezing rate of the slurry during hardening were shown to influence the morphology of the samples, where total solids content, gassing, temperature cycling and freezing rate showed a dominant influence in the investigated range on structure parameters like open porosity, closed porosity and the median pore diameter, obtained after drying. It could be shown that the pore diameter has the biggest potential to improve drying and reconstitution kinetics.

Over the last two decades, the use of bioreactors filled with aged refuse extracted from closed areas of landfills has proven to be a viable alternative for the treatment of different types of wastewater. This study presents the results obtained during the evaluation of aged refuse used as filling material for a downflow bioreactor during the removal of the organic load present in wastewater generated in the wet processing of coffee. The tests were carried out over a period of 120 days, with 15 days to start up and stabilize the bioreactor and 105 days to perform treatability tests. The aged refuse, once extracted, was dried and sifted to a particle size of less than 50 mm. The bioreactor used had a cylindrical geometry (Ø = 0.20 m, and h = 3.40 m), and it was fed with hydraulic loads of 50, 100, and 150 L m−3 d−1. The analysis of the data obtained shows that the system studied achieves the removal of 98.3% of the initial organic load when fed with 150 L m−3 d−1. This showcases recycling aged refuse as a technically viable alternative to treat the wastewater generated during coffee processing. Also, the evaluated system has the advantage of needing a short period of time to achieve its stabilization, which turns out to be of great value, especially in its possible use in the treatment of residual water generated in the harvest of agricultural products where the period of harvest is very short.

Objective: The objective of this study was to determine internal structure spectral profile of by-products from coffee processing that were affected by added-microorganism fermentation duration in relation to truly absorbed feed nutrient supply in ruminant system.Methods: The by-products from coffee processing were fermented using commercial fermentation product, consisting of various microorganisms: for 0 (control), 7, 14, 21, and 28 days. In this study, carbohydrate-related spectral profiles of coffee by-products were correlated with their chemical and nutritional properties (chemical composition, total digestible nutrient, bioenergy values, carbohydrate sub-fractions and predicted degradation and digestion parameters as well as milk value of feed). The vibrational spectra of coffee by-products samples after fermentation for 0 (control), 7, 14, 21, and 28 days were determined using a JASCO FT/IR-4200 spectroscopy coupled with accessory of attenuated total reflectance (ATR). The molecular spectral analyses with univariate approach were conducted with the OMNIC 7.3 software.Results: Molecular spectral analysis parameters in fermented and non-fermented byproducts from coffee processing included structural carbohydrate, cellulosic compounds, non-structural carbohydrates, lignin compound, CH-bending, structural carbohydrate peak1, structural carbohydrate peak2, structural carbohydrate peak3, hemicellulosic compound, non-structural carbohydrate peak1, non-structural carbohydrate peak2, nonstructural carbohydrate peak3. The study results show that added-microorganism fermentation induced chemical and nutritional changes of coffee by-products including carbohydrate chemical composition profiles, bioenergy value, feed milk value, carbohydrate subfractions, estimated degradable and undegradable fractions in the rumen, and intestinal digested nutrient supply in ruminant system.Conclusion: In conclusion, carbohydrate nutrition value changes by added-microorganism fermentation duration were in an agreement with the change of their spectral profile in the coffee by-products. The studies show that the vibrational ATR-FT/IR spectroscopic technique could be applied as a rapid analytical tool to evaluate fermented by-products and connect with truly digestible carbohydrate supply in ruminant system.

Post-harvest processes (PHP) interfere with the quality of the coffee beverage. Recently, biochemical phenomena and critical points concerning coffee quality in PHP were identified. The objective was to evaluate the chemical composition and sensory attributes of green beans and roasted coffee beans from natural (CN) and semi-dry (CD) PHP. Samples were processed by coffee growers from a Brazilian coffee-producing region. The physico-chemical variables of green and roasted beans and sensory attributes were grouped in order to apply a multiple factorial analysis. This analysis showed that the description of CN and CD coffees depended on the group of variables employed. Certain aroma and flavor precursors, such as sucrose, proteins and 5-CQA, were associated with the year of production, whereas lipids, phenolic compounds, caffeine and chlorogenic acids, were associated with the PHP. Effects attributed to the occurrence of germination during drying were observed in both processes and had reflexes on the sensorial attributes. The results of the samples prepared by the producers are similar to the results obtained in laboratory experiments by other authors. The same attributes were found in the description of both processes, suggesting that they depend on the content of precursors in the green coffee beans. The formation of the precursors was influenced by factors related to peeling and drying of the green coffee. The control of these favor factors enabled the success of each PHP.

Roasting is the most common method of processing coffee. During roasting, aromatic compounds are generated due to various reactions, which are important for developing color, flavor and aroma. Acrylamide is an undesirable carcinogenic substance that is metabolically activated and formed during the coffee roasting process. Coffea arabica was first found in Ethiopia, and Ethiopia can produce a large volume of coffee. The major coffee-producing areas in Ethiopia are Hararghe, Sidama, Gimbi/Nekemte, Yergachefe and Limu. The primary purpose of this study was to quantify the acrylamide contents of brewed and roasted coffee collected from street coffee sellers and industrial processors found in Addis Ababa, Ethiopia, and optimize the roasting conditions for Sidama coffee. The acrylamide contents were determined by HPLC using a DAD at 210 nm, the antioxidant property were examined using a UV-spectrophotometer, and moisture and nutrient composition of coffee was determined using the method described by the AOAC (Association of Official Analytical Chemists). The roasting temperature and time were optimized based on the acrylamide content, nutritional composition and antioxidant property of the coffee using central composite design. The roasting temperature and time significantly affected (p<0.05) the acrylamide level, nutritional composition and antioxidant property of the coffee. The acrylamide contents of street and industrial processed powdered coffee were 346 ±19 to 701±38μg/kg and 442±14 to 906±7μg/kg, respectively. Brewed coffee from street vendors and industrial processing had acrylamide contents of 25±2 to 49±1μg/L and 63±2 to 89±4μg/L, respectively. The EC50 values for scavenging radicals for the optimized coffee ranged from 171±0 to 111±4 μg/L. The optimal roasting temperature and time were 190°C and 6 minutes, at this temperature and time the acrylamide content decreased, and the antioxidant and nutritional compositions of the coffee improved.

Coffee is one of the most popular beverages worldwide, valued for its sensory properties as well as for its psychoactive effects that are associated with caffeine content. Nevertheless, coffee also contains antioxidant substances. Therefore, it can be considered a functional beverage. The aim of this study is to evaluate the influence of four selected post-harvest coffee fruit treatments (natural, full washed, washed–extended fermentation, and anaerobic) on the antioxidant and psychoactive properties of Arabica coffee. Additionally, the impact of coffee processing on the selected quality parameters was checked. For this purpose, results for caffeine content, total phenolic content (TPC), DPPH assay, pH, titratable acidity, and water content were determined. The results show that natural and anaerobic processing allow the highest caffeine concentration to be retained. The selection of the processing method does not have a significant influence on the TPC or antiradical activity of coffee. The identified differences concerning water content and pH along with lack of significant discrepancies in titratable acidity may have an influence on the sensory profile of coffee.

This study explores optimizing carbon emissions in the coffee bean roasting industry through the application of Activity-Based Costing (ABC). By analyzing three roasting product combinations—light roast, medium roast, and dark roast—the research evaluates production costs, energy consumption, carbon emissions, and profitability. The light roast demonstrates the highest profitability and the lowest environmental impact, offering a favorable balance between economic and environmental objectives. Light roasting reduces carbon emissions by 33.33% compared to dark roasting and by 16.67% compared to medium roasting. The medium roast achieves moderate profitability while maintaining manageable energy consumption and carbon emissions. Conversely, the dark roast, though profitable, shows significantly higher energy consumption and carbon emissions, highlighting the need for targeted improvements in process efficiency. This study underscores the advantages of ABC in providing precise cost allocation and identifying resource inefficiencies, enabling businesses to implement energy-efficient technologies and optimize operations. It also emphasizes the importance of adopting renewable energy sources and leveraging government incentives to align sustainability with financial goals. This study serves as a model for integrating economic performance with environmental responsibility, offering actionable insights for businesses. Future research could expand the scope of this approach to other continuous process industries, demonstrating its broader applicability and potential for improving sustainability across diverse sectors.

Postharvest crop losses, dependence on fossil fuels, and associated environmental consequences have emerged as critical global challenges. Drying is a food preservation method that consumes about 12%–15% of agricultural processing energy. A greenhouse solar‐based crop drying system uses solar energy to create controlled drying conditions, preserving crop quality and reducing drying time. Coffee, a cash crop and primary source of income for many developing countries, is facing considerable postharvest losses due to quality degradation from traditional drying methods. This review article identifies efficient and practical solar coffee dryers suitable for large‐scale producers in rural areas. It also examines the parameters for evaluating the performance of coffee drying systems. The review also highlighted the postharvest coffee processing techniques and drying kinetics. Based on the systematic selection method among the studies collected from three databases, 36 existing papers are included for comprehensive review. All the reviewed papers reported that solar‐based coffee dryers are promising alternative systems for coffee drying. The type of dryer, their configurations, air temperature, humidity, and airflow rate are the key factors that influence the coffee drying rate and the dryer’s overall performance. Among the classifications identified, direct‐type greenhouse solar dryers are found to be scalable and cost‐effective to use in developing countries. Furthermore, it was found that the design with an insulated north wall increased the air temperature for natural and forced convection modes by 1°C–6.7°C and 1°C–4.5°C, respectively.

The study introduces a methodology that utilizes data-driven approaches to optimize coffee drying operations. This is achieved through the integration of ambient sensor data and chemical analysis. This statement underscores the significance of temperature regulation, humidity levels, and light intensity within the context of coffee production. There exists a positive correlation between elevated temperatures and increased rates of drying, but humidity has a role in determining the duration of the drying process and the preservation of aromatic compounds. The significance of light intensity in dry processing is also crucial, since excessive exposure can compromise both the taste and quality of the product. The findings of chemical investigations demonstrate a correlation between environmental factors and the composition of coffee. Specifically, increased temperatures are associated with higher quantities of caffeine, while the concentration of chlorogenic acid is influenced by humidity levels. The research additionally underscores the variations in sensory characteristics among various processing techniques, underscoring the significance of procedure choice in attaining desirable taste profiles. The integration of weather monitoring, chemical analysis, and sensory assessments is a robust approach to augmenting quality control within the coffee sector, thereby facilitating the provision of great coffee products to discerning consumers.