A heat and mass transfer study of coffee bean roasting
Understanding heat, moisture and mass transport during the roasting of a coffee bean is essential to identifying how the colour and flavours are produced. This paper first considers a slightly simplified version of an existing heat and moisture transport model proposed by Fabbri et al. [Numerical mo...
| Автори: | , , , , |
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| Формат: | Journal article |
| Опубліковано: |
Elsevier
2016
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