Coffee Common sense about three factors affecting Coffee Packaging
Packaging is an important and careful process that protects coffee from:
1, the environment: contact with the air, coffee will deteriorate-more serious for coffee powder. Because of exposure to air, coffee powder reacts with a larger surface area;
2, oxygen: because it oxidizes the fragrant ingredients, especially the oxidation of fat, resulting in a rotten taste (Hara taste);
Temperature: Fresh ground coffee quickly absorbs moisture from the air, increases weight and reduces the effectiveness of the extracted coffee ingredients, and internal molecular pressure complicates matters. During roasting, carbon dioxide is produced in the coffee beans, and carbon dioxide also reduces some aroma.
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Coffee tips: a cup of freshly brewed coffee a day is effective in protecting the liver
Japanese researchers have found that drinking a cup of freshly brewed coffee a day can improve liver function in patients with chronic hepatitis C, and that the more they drink, the more effective it is to protect the liver. But it should be noted that canned coffee drinks, instant coffee and decaffeinated coffee have no hepatoprotective effect. Researchers at the affiliated Hospital of Osaka City University in Japan have found that drinking more than one cup of freshly brewed coffee a day can improve C.
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What is the purpose of choosing the type of coffee packaging in this way?
It is the most important thing for coffee producers to ensure that the aroma of coffee does not change before use. To solve this problem, they and packaging equipment manufacturers continue to design new equipment to meet different needs. Although the most perfect method does not exist, the manufacturer must choose one of several methods to get the best results, and the choice of packaging method depends on the elimination.
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