Effect of Time Temperature History on Coffee Aroma during Roasting with Heat Conduction

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...

Full description

Bibliographic Details
Main Author:	, Joko Nugroho W.K., Sri Rahayoe and Elia Andreas Meliala
Format:	Article
Published:	[Yogyakarta] : International Agricultural Engineering Conference 2009

Similar Items

Effect of time temperature history on coffee aroma during roasting with heat conduction
by: , Joko Nugroho W.K., et al.
Published: (2009)

Effect of Time Temperature History on Coffee Aroma during Roasting with Heat Conduction
by: Karyadi, Joko Nugroho Wahyu, et al.
Published: (2009)

Study of acrylamide formation in coffee during roasting
by: Wong, Yih Tin
Published: (2006)

The effect of bean origin and temperature on grinding roasted coffee
by: Uman, Erol, et al.
Published: (2017)

The changes in chemical properties of coffee during roasting: A review
by: Tarigan, E. B., et al.
Published: (2022)

Aplikasi jaringan syaraf tiruan untuk identifikasi aroma teh menggunakan electronic nose
by: , Joko Nugroho, et al.
Published: (2008)

Optimisation of processing methods for roasting coffee beans and classification of roasted coffee beans using multivariate analysis / Ku Madihah Ku Yaacob
by: Ku Yaacob, Ku Madihah
Published: (2015)

Optimisation of processing methods for roasting coffee beans and classification of roasted coffee beans using multivariate analysis / Ku Madihah Ku Yaacob
by: Ku Yaacob, Ku Madihah
Published: (2015)

Classification of the Coffee Roasting Level Based on Electronic Nose
by: Lelono, Danang, et al.
Published: (2022)

Contribution of aroma compounds to the antioxidant properties of roasted white yam (Dioscorea rotundata)
by: Lasekan, Ola, et al.
Published: (2019)

Effect of Roasting Time and Temperature on Volatile Component Profiles during Nib Roasting of Cocoa Beans (Theobroma cacao)
by: Jinap, S., et al.
Published: (1998)

Effect of roasting time and temperature on volatile component profiles during nib roasting of cocoa beans (Theobroma cacao)
by: Selamat, Jinap, et al.
Published: (1998)

Effect of Roasting Temperature and Time on Precursors, Volatile Components and Flavour Quality of Cocoa Beans During Nib Roasting
by: Wan Ishak @ Wan Ahmad, Wan Rosli
Published: (1997)

Uji Terapan ''Hidung Elektronik" untuk PenentuanKualitas Aroma Teh dengan menggunakan Jaringan Syaraf Tiruan
by: , Sri Rahayoe
Published: (2009)

Pengaruh Penyangraian Biji Kopi Dengan Microwave Terhadap Profil Aroms Dan Organoleptik Seduhan Kopi Arabika = Effect of Roasting Coffee Beans with Microwave Oven on Aroma Profile and Organoleptic Characters of Brewed Ar
by: Perpustakaan UGM, i-lib
Published: (2002)

Physicochemical properties and sensory acceptability of fermented roasted Robusta coffee (Coffea canephora L.) beans
by: Chan, Hao Yuan, et al.
Published: (2024)

Modelling and optimization of production of coffee-like powder and brew from palm date seeds by roasting and grinding
by: Ahmed, Ibrahim Mohamed Fikry Mohamed
Published: (2019)

APLIKASI JARINGAN SYARAF TIRUAN UNTUK IDENTIFIKASI AROMA TED MENGGUNAKAN ELECTRONIC NOSE
by: , Joko Nugroho
Published: (2008)

Pengaruh suhu dan lama penyangraian terhadap sifat fisik-mekanis biji kopi robusta
by: , Joko Nugroho W.K., et al.
Published: (2009)

Pengaruh Penambahan Glukosa-Leusin, Glukosa-Threonin terhadap Aroma Cokelat setelah Penyangraian Mikrowave = Pie Effect of Glucose-Leucin, Glucose-Threonin Addition to the Chocolate Aroma Following Microwave Roasting
by: Perpustakaan UGM, i-lib
Published: (2003)

Temperature dependent electrical conductivities of fruit purees during ohmic heating
by: Icier, Filiz, et al.
Published: (2005)

Effect Of Selenium Pre-Treatment On Acrylamide Formation, Physicochemical And Sensorial Properties Of Roasted Coffee Via Conventional And Superheated Steam
by: Mahmoud, Alafeef Ahmad Kamal
Published: (2021)

Kinetics Study of Chicken Breast Meat (Pectoralis major) Color Changes Measured using the TCS 3200 Color Sensor during Storage at Room Temperature
by: Nastiti, Pramilih Wahyu, et al.
Published: (2022)

DISKRIMINASI AROMA KOPI ROBUSTA DENGAN VARIASI SUHU ROASTING MENGGUNAKAN ELECTRONIC NOSE TERKORELASI YANG DENGAN GAS CHROMATOGRAPHY MASS SPECTROMETRY
by: , YESIANA ARIMURTI, et al.
Published: (2014)

Effect of the roasting conditions on the physicochemical, quality and sensory attributes of coffee-like powder and brew from defatted palm date seeds
by: Ahmed, Mohamed Fikry Mohamed, et al.
Published: (2019)

Statements by aromas
by: Larkin, David, 1960-
Published: (2013)

Heat conduction analysis in solids with temperature dependent thermal conductivity
by: Kuan, Jia Hao
Published: (2021)

Heat conduction analysis in solid with temperature dependent thermal conductivity
by: Heng, Bin Xun
Published: (2020)

Composition, color and antioxidant properties of cocoa shell at different roasting temperatures
by: Fakhlaei, Rafieh, et al.
Published: (2020)

Effect of initial aflatoxin concentration, heating time and roasting temperature on aflatoxin reduction in contaminated peanuts and process optimisation using response surface modelling.
by: Selamat, Jinap, et al.
Published: (2011)

Solution for heat conduction in a solid with temperature dependent thermal conductivity
by: Png, Wei Quan
Published: (2017)

Solutions for heat conduction in a solid with temperature dependent thermal conductivity
by: Choo, Zheng Long
Published: (2014)

Effects of different roasting parameters on selected physicochemical properties and sensory evaluation of coffee beans / Nur Fatin Najihah Md Sobri... [et al.]
by: Md Sobri, Nur Fatin Najihah, et al.
Published: (2019)

Gaharu aroma 'kayangan'
by: Ahmad Rodzi, Tuty Haryanti
Published: (2021)

Sebatian aroma dalam minyak Citrus grandis (Aroma compounds in Citrus grandis oil)
by: Omar, Muhammad Nor
Published: (1999)

The Characteristics of Salted Chicken and Duck Egg by Using Traditional Roasting
by: Nurliyani, Nurliyani, et al.
Published: (2015)

The Characteristics of Salted Chicken and Duck Egg by Using Traditional Roasting
by: Nurliyani, Nurliyani, et al.
Published: (2015)

IDENTIFIKASI AROMA CAMPURAN (BLENDING) KOPI ARABIKA DAN ROBUSTA DENGAN ELECTRONIC NOSE MENGGUNAKAN SISTEM PENGENALAN POLA
by: Muttalib, Surya Abdul, et al.
Published: (2012)

Modelling mastication and aroma release from white rice during food oral processing
by: How, Syahmeer, et al.
Published: (2023)

The genome and population genomics of allopolyploid Coffea arabica reveal the diversification history of modern coffee cultivars
by: Salojärvi, Jarkko, et al.
Published: (2024)