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Molecules 2018, 23(5), 1146; https://doi.org/10.3390/molecules23051146

Effect of Microwave Vacuum Drying on the Drying Characteristics, Color, Microstructure, and Antioxidant Activity of Green Coffee Beans

1
Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China
2
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
3
Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Danzhou 571700, China
*
Author to whom correspondence should be addressed.
Received: 16 April 2018 / Revised: 3 May 2018 / Accepted: 6 May 2018 / Published: 11 May 2018
(This article belongs to the Special Issue The Antioxidant Capacities of Natural Products)
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Abstract

The aim of this study is to investigate the effect of microwave vacuum drying (MVD) on the drying characteristics and quality attributes of green coffee beans. We specifically focused on the effective moisture diffusion coefficient (Deff), surface temperature, glass transition temperature (Tg), water state, and microstructure. The kinetics of color changes during drying, total phenolic content (TPC), and antioxidant activity (DPPH, FRAP, and ABTS) were also characterized. Microwave power during MVD affected the porosity of coffee beans, their color, TPC, and antioxidant activity. The Allometric 1 model was the most suitable for simulating surface temperature rise kinetics. Thermal processing of green coffee beans resulted in increased b*, L*, ΔE, and TPC values, and greater antioxidant capacity. These findings may provide a theoretical reference for the technical improvement, mechanisms of flavor compound formation, and quality control of dried green coffee beans. View Full-Text
Keywords: green coffee bean; microwave vacuum drying; mathematical modeling; kinetics; antioxidant activity green coffee bean; microwave vacuum drying; mathematical modeling; kinetics; antioxidant activity
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

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Dong, W.; Cheng, K.; Hu, R.; Chu, Z.; Zhao, J.; Long, Y. Effect of Microwave Vacuum Drying on the Drying Characteristics, Color, Microstructure, and Antioxidant Activity of Green Coffee Beans. Molecules 2018, 23, 1146.

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