Effect of Time Temperature History on Coffee Aroma during Roasting with Heat Conduction
<p>The objective of this research is to determine the effect of time temperature history on coffee<br /> aroma. Four levels of temperature (160, 180, 200, and 220oC) were used for roasting<br /> temperature with heat conduction. The dried mature of coffee beans (12% MC w.b.) was us...
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| Format: | Article |
| Published: |
[Yogyakarta] : International Agricultural Engineering Conference
2009
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| _version_ | 1826044468279640064 |
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| author | , Joko Nugroho W.K., Sri Rahayoe and Elia Andreas Meliala |
| author_facet | , Joko Nugroho W.K., Sri Rahayoe and Elia Andreas Meliala |
| author_sort | , Joko Nugroho W.K., Sri Rahayoe and Elia Andreas Meliala |
| collection | UGM |
| description | <p>The objective of this research is to determine the effect of time temperature history on coffee<br />
aroma. Four levels of temperature (160, 180, 200, and 220oC) were used for roasting<br />
temperature with heat conduction. The dried mature of coffee beans (12% MC w.b.) was used as<br />
samples. About 100 gram of Robusta coffee was subjected on each pan temperatures during 12<br />
minutes. The surface of pan temperature was automatically controlled and the coffee was stirred<br />
manually during roasting. During roasting aroma observation was conducted with an own made<br />
electronic nose using four gas sensors (TG S880, TGS 826, TGS 825, and TGS 822). Air<br />
delivery time is 90 seconds and it is repeated five times. Temperature was measured every 2<br />
minutes with thermo logger. The weight loss and moisture content were determined every 2<br />
minutes. Coffee aroma was measured by two methods |
| first_indexed | 2024-03-13T22:20:48Z |
| format | Article |
| id | oai:generic.eprints.org:93925 |
| institution | Universiti Gadjah Mada |
| last_indexed | 2024-03-13T22:20:48Z |
| publishDate | 2009 |
| publisher | [Yogyakarta] : International Agricultural Engineering Conference |
| record_format | dspace |
| spelling | oai:generic.eprints.org:939252014-11-28T07:35:32Z https://repository.ugm.ac.id/93925/ Effect of Time Temperature History on Coffee Aroma during Roasting with Heat Conduction , Joko Nugroho W.K., Sri Rahayoe and Elia Andreas Meliala <p>The objective of this research is to determine the effect of time temperature history on coffee<br /> aroma. Four levels of temperature (160, 180, 200, and 220oC) were used for roasting<br /> temperature with heat conduction. The dried mature of coffee beans (12% MC w.b.) was used as<br /> samples. About 100 gram of Robusta coffee was subjected on each pan temperatures during 12<br /> minutes. The surface of pan temperature was automatically controlled and the coffee was stirred<br /> manually during roasting. During roasting aroma observation was conducted with an own made<br /> electronic nose using four gas sensors (TG S880, TGS 826, TGS 825, and TGS 822). Air<br /> delivery time is 90 seconds and it is repeated five times. Temperature was measured every 2<br /> minutes with thermo logger. The weight loss and moisture content were determined every 2<br /> minutes. Coffee aroma was measured by two methods [Yogyakarta] : International Agricultural Engineering Conference 2009 Article NonPeerReviewed , Joko Nugroho W.K., Sri Rahayoe and Elia Andreas Meliala (2009) Effect of Time Temperature History on Coffee Aroma during Roasting with Heat Conduction. text. http://repository.ugm.ac.id/digitasi/index.php?module=cari_hasil_full&idbuku=1724 |
| spellingShingle | , Joko Nugroho W.K., Sri Rahayoe and Elia Andreas Meliala Effect of Time Temperature History on Coffee Aroma during Roasting with Heat Conduction |
| title | Effect of Time Temperature History on Coffee Aroma during Roasting with Heat Conduction |
| title_full | Effect of Time Temperature History on Coffee Aroma during Roasting with Heat Conduction |
| title_fullStr | Effect of Time Temperature History on Coffee Aroma during Roasting with Heat Conduction |
| title_full_unstemmed | Effect of Time Temperature History on Coffee Aroma during Roasting with Heat Conduction |
| title_short | Effect of Time Temperature History on Coffee Aroma during Roasting with Heat Conduction |
| title_sort | effect of time temperature history on coffee aroma during roasting with heat conduction |
| work_keys_str_mv | AT jokonugrohowksrirahayoeandeliaandreasmeliala effectoftimetemperaturehistoryoncoffeearomaduringroastingwithheatconduction |