KINETICS OF MASS LOSS OF ARABICA COFFEE DURING ROASTING PROCESS

KINETICS OF MASS LOSS OF ARABICA COFFEE DURING ROASTING PROCESS

ABSTRACT Roasting is one of the most complex coffee processing steps due to simultaneous transfers of heat and mass. During this process, beans lose mass because of fast physical and chemical changes that will set color and flavor of the commercial coffee beverage. Therefore, we aimed at assessing t...

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Bibliographic Details
Main Authors: GUILLERMO A. VARGAS-ELÍAS, PAULO C. CORRÊA, NATÁLIA R. DE SOUZA, FERNANDA M. BAPTESTINI, EVANDRO DE C. MELO
Format: Article
Language:English
Published: Sociedade Brasileira de Engenharia Agrícola 2016-04-01
Series:Engenharia Agrícola
Subjects:
Coffea arabica
mass decrease
roasting degree
roasting temperature
non-isothermal roasting
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162016000200300&tlng=en

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162016000200300&tlng=en

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