Improvement of appearance of fermented coffee bean for Korean market

Abstract

Coffee beans are processing by wet method that was found far better than dry one with respect to quality of coffee. However, the main problem associated with wet processing was the coffee beans having dark color and a lot of defective beans due to oxidation and unsuitable drying. The study is firstly based on the oxidation after the beans are soaked that lead to the application of chemical treatments and hot-air drying. In this study, the coffee beans was achieved the brightest color (L-value = 46.21) when sodium bisulfite was applied to soaking with the concentration of 80 ppm. On the other hand, under the drying with 2 stages: 45oC during 6 hours and 60oC during 2 hours, the brightest color (L-value = 48.34) and the hardness was achieved. Hence, this research has got a method for improvement of out appearance of coffee bean which contributes a part to the competitive ability with exported products. Keywords: Appearance Coffee bean Chemicals Drying