咖啡发酵技术的挑战:文献计量分析与评论

IF 2.701
Valeria Hurtado Cortés, Andrés Felipe Bahamón Monje, Jaime Daniel Bustos Vanegas, Nelson Gutiérrez Guzmán
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引用次数: 0

摘要

咖啡加工技术的进步提高了现场操作的效率,但在实际应用中仍存在挑战。为了提高加工效率,解决咖啡生产中与安全、标准化和质量改进相关的问题,人们提出了各种替代方案和解决方案。使用 SciMAT 和 ScientoPy 软件进行的文献综述强调了发酵罐的进步和新型发酵方法的出现。然而,这些创新缺乏足够的科学证据。研究人员目前正将重点放在系统化方法上,如控制发酵以及评估微生物和工艺条件对感官属性和咖啡成分的影响。巴西在咖啡豆发酵研究方面处于领先地位,但最近该领域发表的论文数量有所减少。尽管如此,人们仍在继续努力改进工艺控制和优化产品质量。研究强调,咖啡发酵技术需要进一步创新,以提高效率、可持续性和盈利能力,同时最大限度地减少对环境的影响。实现这些进步有望为咖啡行业带来一个更加可持续发展和以质量为导向的未来。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Challenges in coffee fermentation technologies: bibliometric analysis and critical review

Challenges in coffee fermentation technologies: bibliometric analysis and critical review

Advancements in coffee processing technologies have led to improved efficiency in field operations, but challenges still exist in their practical implementation. Various alternatives and solutions have been proposed to enhance processing efficiency and address issues related to safety, standardization, and quality improvement in coffee production. A literature review using SciMAT and ScientoPy software highlighted advancements in fermentation tanks and the emergence of novel fermentation methodologies. However, these innovations lack sufficient scientific evidence. Researchers are now focusing on systematic approaches, such as controlled fermentations and evaluating the influence of microorganisms and process conditions on sensory attributes and coffee composition. Brazil is the leader in coffee bean fermentation research, but the number of published papers in the field has recently decreased. Despite this, efforts continue to improve process control and optimize product quality. The study emphasizes the need for further innovation in coffee fermentation technologies to increase efficiency, sustainability, and profitability while minimizing environmental impact. Implementing these advancements promises a more sustainable and quality-driven future for the coffee industry.

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