Hygroscopic Properties of Green Coffee Transported by Sea

ABSTRACT: The aim of research was to evaluate the hygroscopic properties of green coffee beans determining its quality during sea transportation. The research material consisted of seven samples of unroasted bean coffee from different countries of origin (Kenya, India, Ethiopia, Columbia and Guatemala) obtained directly from the coffee producer. The water content of green coffee must not exceed 12% as it then has a tendency to grow mould and become musty. Coffee beans require particular temperature, humidity/moisture and possibly ventilation conditions and therefore, to explore and predict the behaviour during transport of green coffee its equilibrium moisture content must be determined for a range of transport temperatures and relative humidity levels . The present paper focuses on the evaluation of the hygroscopic properties of green coffee from different countries of origin based on isotherms of water vapour sorption and characteristic selected parameters of the surface microstructure determining transport conditions and the microbiological stability of this cargo. While assessing the quality and transport durability of green coffee beans, based on the parameters of monomolecular layer capacity and the specific surface area of sorption, it was found that especially samples of coffee from Guatemala and Ethiopia were the least susceptible to changes in the transport conditions.

KEYWORDS: Sea Transportation, Cargo Transportation, Green Coffee, Green Coffee Transportation, Green Coffee Transportation by Sea, Cargo Transportation by Sea, Hygroscopic Properties, Coffee

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Citation note:

Ruszkowska M., Dmowski P., Urbanowicz K.: Hygroscopic Properties of Green Coffee Transported by Sea. TransNav, the International Journal on Marine Navigation and Safety of Sea Transportation, Vol. 15, No. 3, doi:10.12716/1001.15.03.19, pp. 641-647, 2021

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