Usefulness of the dehumidifier for good conservation of grains and fruits
The quality of any agri-food product is of utmost importance for the final consumer. Said quality will depend on the processes used in the production, storage and even form of transportation of the product. Specifically in arabica coffee, there must be substantial improvements for the roasting and storage phases, where the
moisture content of the beans is essential, which often has to be increased during these stages, so that its stability is assured.
For example, in the storage of coffee in general, it is highly recommended that it be stored in dry parchment and sacks without any type of dirt and much less moisture. The warehouse or cellar should have a good microclimate, and it should also be neat and cool.
To ensure good ventilation and decrease in atmospheric saturation, it is best to try to have a portable or fixed dehumidifier. It is important, because if there is a humidity above 80%, the grain will begin to absorb the humidity, and these changes will affect the morphology, consistency and quality of the fruit. This can even be aggravated, considering that the storage times of the product could be longer than calculated, with latent threats that appear with high atmospheric saturation, such as moisture fungi and bacteria, which practically spoil entire batches of agro-industrial goods.
In this sense, experts recommend that storage places are at least below 60%. But also, with constant monitoring of these conditions, because thermal variations can almost certainly occur; a simple moisture generated from the soil, would be enough for the unfortunate absorption of water in the coffee bean. The excellent humidity conditions for the fruits in general would be 65% humidity with a temperature no higher than 20 degrees Celsius. These processes are controlled with good air conditioning and dehumidification
Coffee making processes: Roasting and cooling
There is a phase between roasting the berries and cooling. After roasting, there is a process to cool the fruits, which are applied through two main methods, air or water cooling. In either of the two ways, when the berries
decrease their own temperature below 100 °C, an exothermic condensation phenomenon begins in them, giving the possibility of a more notable absorption of moisture in the product, thus generating probable oxidation in the skin of the grain, in addition to other physical and chemical alterations.
For this reason, it may be convenient that in these stages between roasting and drying, there is adequate control of humidity and temperature in the environment, perhaps by means of dehumidifiers or the same ventilation.
Importance of coffee packaging to prolong its quality in the face of high humidity and temperature
One of the main reasons for stale or spoiled coffee is the way it is packaged, and the technique involved. There are basically two types of packaging: vacuum or atmospheric pressure. The containers are usually made of aluminum or glass. The important thing in these instances is to carry out a good packaging, so that the climatic
conditions inherent in the warehouse or warehouses do not threaten the quality of the grain and its physical and chemical properties.
The main factors that are capable of deteriorating coffee are: temperature, humidity and oxygen concentration. If the product is
constantly exposed to these factors, then there will be oxidation and loss of volatile compounds from the bean, which will greatly contribute to an eventual rancid taste of the coffee. Good packaging is transcendental.
And just as important is to promote good atmospheric conditions in warehouses, with adequate air conditioning, through Mini Split Inverter, mechanical ventilation, as well as the use of dehumidifiers or humidification systems, to control atmospheric saturation.
Ufanisi wa dehumidifier kwa ajili ya kuhifadhi nzuri ya nafaka na matunda ubora wa bidhaa yoyote ya kilimo-chakula ni muhimu sana kwa watumiaji wa mwisho. Ubora huo utategemea michakato inayotumiwa katika uzalishaji, kuhifadhi na hata njia ya usafirishaji wa bidhaa. "Hata hivyo, katika kahawa ya arabica, lazima kuwe na maboresho makubwa kwa awamu ya kuchoma na kuhifadhi, ambapo kiasi cha unyevu wa maharagwe ni muhimu, ambayo mara nyingi inapaswa kuongezeka wakati wa hatua hizi, ili kuhakikisha utulivu wake. """ Kwa mfano, katika kuhifadhi kahawa kwa ujumla, inashauriwa sana kuhifadhiwa katika makopo kavu na mifuko bila uchafu wowote na unyevu mdogo. Ghala au chumba cha chini ya ardhi kinapaswa kuwa na hali nzuri ya hewa, na pia kinapaswa kuwa safi na baridi. Ili kuhakikisha uingizaji hewa mzuri na kupungua kwa saturation ya angahewa, ni bora kujaribu kuwa na dehumidifier ya kubebeka au ya kudumu. Kwa sababu ya unyevu wa juu zaidi ya 80%, mbegu itaanza kunyonya unyevu, na mabadiliko haya yatathmini muundo, uthabiti na ubora wa matunda. Hii inaweza hata kuongezeka, kwa kuzingatia kwamba nyakati za kuhifadhi bidhaa zinaweza kuwa ndefu kuliko zilizohesabiwa, na vitisho vya siri vinavyoonekana na saturation ya hali ya hewa, kama vile kuvu za unyevu na bakteria, ambazo huharibu vyama vyote vya bidhaa za kilimo. Kwa hivyo, wataalamu wa mazingira wanapendekeza kuweka kiwango cha kuhifadhi chini ya 60%. Lakini pia, kwa ufuatiliaji wa mara kwa mara wa hali hizi, kwa sababu tofauti za joto zinaweza kutokea kwa hakika; unyevu rahisi unaotokana na udongo, ungekuwa wa kutosha kwa kunyonya maji katika maharagwe ya kahawa. Kwa kawaida, hali nzuri ya unyevu kwa matunda ni unyevu wa 65% na joto lisilozidi digrii 20 Celsius. Mchakato huu unadhibitiwa na hali nzuri ya hewa na dehumidification.Mchakato wa kutengeneza kahawa: Kuoka na baridi Kuna awamu kati ya kuoka matunda na baridi. Baada ya kuchoma, kuna mchakato wa baridi matunda, ambayo ni kutumika kupitia mbinu mbili kuu, hewa au maji baridi. Katika njia zote mbili, wakati berries kupungua joto yao chini ya 100 ° C, exothermic condensation hali huanza ndani yao, kutoa uwezekano wa zaidi ya kuonekana kunyonya unyevu katika bidhaa, hivyo kuzalisha uwezekano oxidation katika ngozi ya nafaka, pamoja na mabadiliko mengine ya kimwili na kemikali. Kwa sababu hii, inaweza kuwa rahisi kwamba katika hatua hizi kati ya kuchoma na kukausha, kuna udhibiti wa kutosha wa unyevu na joto katika mazingira, labda kwa njia ya dehumidifiers au uingizaji hewa sawa. Kuhifadhi kahawa kwa muda mrefu katika hali ya unyevu na joto la juu - moja ya sababu kuu za kahawa ya zamani au iliyoharibiwa ni jinsi inavyofungwa na mbinu inayohusika. Kuna kimsingi aina mbili za ufungaji: utupu au shinikizo la anga. Kwa kawaida vyombo hivyo hutengenezwa kwa alumini au kioo. Jambo muhimu katika kesi hizi ni kufanya ufungaji mzuri, ili hali ya hali ya hewa ya ghala au maghala yasitishi ubora wa nafaka na mali zake za kimwili na kemikali. Sababu kuu ambazo zinaweza kuharibu kahawa ni: joto, unyevu na mkusanyiko wa oksijeni. Ikiwa bidhaa hiyo inashambuliwa mara kwa mara na mambo hayo, basi kutakuwa na oksidi na kupoteza misombo ya hewa kutoka kwa maharagwe, ambayo itasaidia sana ladha ya kahawa ya mwisho. Ufungaji mzuri ni wa maana sana. Na kama muhimu ni kukuza hali nzuri ya hewa katika maghala, na hali ya hewa ya kutosha, kupitia Mini Split Inverter, uingizaji hewa wa mitambo, na pia matumizi ya dehumidifiers au mifumo ya unyevu, kudhibiti saturation ya anga.