Research: Freshness indices of roasted coffee in different packaging

Researchers at the Zurich University of Applied Sciences in Switzerland investigated roasted whole coffee beans in 4 different packaging materials and 4 commercial capsule systems.
They found a clear link between barrier properties of the packaging material and the evolution of selected freshness indices. Secondly, processing steps prior to packaging are reflected in the absolute values of freshness indices. Thirdly, differences in the standard deviations of freshness-indices for single serve coffee capsule systems are indicative of differences in the consistency among systems. An article about the research is published in the CHIMIA International Journal for Chemistry.
Click here for an abstract of the article.

This item is also included in our monthly overview, the NVC Members-only Update. If you have any questions, please contact us: info@nvc.nl, +31-(0)182-512411.