Date of Award
12-2023
Document Type
Thesis
Degree Name
Master of Science (MS)
Department
Packaging Science
Committee Chair/Advisor
Dr. Kay Cooksey
Committee Member
Dr. Feng Chen
Committee Member
Dr. Patrick Gerard
Abstract
Roasted and ground coffee is a shelf stable product yet quite sensitive to oxidative staling. A consumer acceptance-based shelf-life modeling system was proposed with intent for the rapid determination of suitable coffee packages. This model requires as input the oxygen consumption rate (OCR) of the coffee, barrier values of packages, and the size of the packaging. Within the time period tested, it was shown that this model accurately predicted the oxygen uptake of coffee over time. Four bio-based packaging systems with barrier layers including mPLA, mPE, mcellophane, and paper were compared against a control (mPET). These materials displayed a range of effectiveness in containing moisture and oxygen. It was determined that no materials, including the control, were able deliver a 6-month shelf life of roasted and ground coffee in a non-modified atmosphere at high sensorial rigor. However, the mPET and mcellophane materials could sustain a 6-month shelf life at medium sensorial rigor, and that all materials could sustain a 6-month shelf life at low sensorial rigor. High, medium, and low sensorial rigor were defined as an oxygen uptake of 150, 225, and 300 μg per gram of coffee, respectively. Additional research is needed to measure consumer acceptance more precisely over time with this model.
Recommended Citation
Baxley, Matthew, "Development of a User-Friendly Shelf-Life Model to Evaluate the Suitability of Sustainable Materials in Roasted and Ground Coffee Fractional Packs" (2023). All Theses. 4196.
https://tigerprints.clemson.edu/all_theses/4196
Included in
Bioresource and Agricultural Engineering Commons, Food Chemistry Commons, Other Engineering Commons, Other Food Science Commons