Coffee - Is Degassing the Flavour of the Month?
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Coffee is unique, it needs to be totally protected against oxygen but, at the same time it every kilogram gives off up to 10 litres of CO2 (in ambient conditions), plus its volatile aromatics need to be preserved. The common solution is to use a barrier bag, such as an aluminium foil-based laminate with a one-way degassing valve or pin-hole barrier.
The problem is that a large number of the valves fail or allow oxygen into the pack. Additionally pin-hole style "valves" are said to substantially limit the shelf life of the coffee. Oxygen levels of 15-20% have been found, against an ideal of less than 2%. The only solution is regular testing and that is where Versaperm comes in with either its permeability meter or its lab testing service.
Versaperm, a permeability technology leader, has launched a fast and accurate way for a company to check the permeability of almost any bag, package, material or valve against carbon dioxide, oxygen or even water vapour, as well as virtually any other gas.
If it is not stored properly, ground coffee loses most of its aromatic volatiles within just 24 hours, these are replaced with stale aromas in around three to four days and stale flavours between three and ten days.
Versaperm's permeability meter is highly automated and can cope with several samples at a time. It needs very little re-calibration and requires, at most, minimal training. Sensitivities depend on sensors, gasses and materials but are usually in the PPM (Parts Per Million) range, PPB for some materials. Results are both accurate and highly repeatable.
Versaperm also offers a consultancy service for laboratories that need to measure permeability of complex new materials and assemblages.
any sales enquiries to Christopher Roberts, Versaperm Limited ,
10 Rawcliffe House, Howarth Road, Maidenhead, Berkshire, SL6 1AP, UK, Tel: +44 1628 777668,
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Partnership. Tel 01494 637499, fax 0871 900 3898 e.mail email@example.com.