{"id":55557,"date":"2018-03-09T22:43:15","date_gmt":"2018-03-09T22:43:15","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/evolucion-en-el-tiempo-de-cafe-molido-en-funcion-del-tipo-de-mezcla-grado-de-molido-y-condiciones-de-envasado\/"},"modified":"2018-03-09T22:43:15","modified_gmt":"2018-03-09T22:43:15","slug":"evolucion-en-el-tiempo-de-cafe-molido-en-funcion-del-tipo-de-mezcla-grado-de-molido-y-condiciones-de-envasado","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/ciencias-de-la-nutricion\/evolucion-en-el-tiempo-de-cafe-molido-en-funcion-del-tipo-de-mezcla-grado-de-molido-y-condiciones-de-envasado\/","title":{"rendered":"Evolucion en el tiempo de cafe molido en funcion del tipo de mezcla grado de molido y condiciones de envasado"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Mar\u00eda  Aurelia Vila Martin <\/strong><\/h2>\n<p>Ground roasted coffee evolution along the time depending on the coffee blend, grinding grade and packaging conditions%&#038;\/mar\u00eda a. Vi la mart\u00edn.  Faculty of pharmacy, university of navarra (spain). 2006. Nowadays, the merchandizing of the ground coffee with an specific grinding grade for a method of brew coffee preparation is becoming more usual, like, ground coffee for espresso coffee machine. The general aim of this work was studying and comparing the evolution during the time of the ground roasted coffees qualities depending on coffee blend, grinding grade and packaging conditions during 180 days of storage at 25 \u00c2\u00b0c. This evolution was studied specially through lipid fraction changes (principal responsible for the staling) and volatile compounds changes (responsible for the aroma quality). Besides, the ground coffee evolution influence on the espresso coffee was studied evaluating the sensorial quality. On one hand, the influence of the coffee blend (brazilian ar\u00e1bica 100% and brazilian ar\u00e1bica:indian cherry robusta 80:20) and grinding grade (fine and coarse, both accurate to prepare espresso coffee brew) on the ground coffee evolution at vacuum pack during 180 days at 25 \u00c2\u00b0c.   On the other hand, the influence of the packaging conditions (control, at vacuum, nitrogen) on the finely ground brazilian ar\u00e1bica coffee 100% evolution during 180 days storaged at 25 \u00c2\u00b0c. The process from green coffee to espresso coffee was carried out in the laboratory. Finally, coarsely ground brazilian ar\u00e1bica 100% was the coffee with the best global technical qualificati\u00f3n at 180 days of the storage. The packaging with nitrogen did not show important advantages versus vacuum pack in the ground coffee storage. Besides, the ground coffee shelf life could be 90 days.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Evolucion en el tiempo de cafe molido en funcion del tipo de mezcla grado de molido y condiciones de envasado<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Evolucion en el tiempo de cafe molido en funcion del tipo de mezcla grado de molido y condiciones de envasado <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Mar\u00eda  Aurelia Vila Martin <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Navarra<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 17\/11\/2006<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3>Direcci\u00f3n y tribunal<\/h3>\n<ul>\n<li><strong>Director de la tesis<\/strong>\n<ul>\n<li>Mar\u00eda Concepci\u00f3n Cid Canda<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: jos\u00e9 Bello gutierrez <\/li>\n<li>Jes\u00fas Salmeron egea (vocal)<\/li>\n<li>Mar\u00eda  dolores Ruiz l\u00f3pez (vocal)<\/li>\n<li>Mar\u00eda  Jos\u00e9 Villanueva suarez (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Mar\u00eda Aurelia Vila Martin Ground roasted coffee evolution along the time depending on the coffee blend, grinding [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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