Physical characterization of Arabica ground coffee with different roasting degrees
Küçük Resim Yok
Tarih
2019
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Acad Brasileira De Ciencias
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Roasting is a determinative operation on the final quality of coffee. Roasting process causes physical, chemical and sensory changes on coffee. In this study roasting degree effect on physical properties of Arabica fine ground coffee was examined. The bulk properties, particle property, reconstitution properties, moisture content, water activities and color properties were investigated in different roasting degrees of coffee. The results showed that the physical characteristics of coffee samples were influenced by the degree of roast. To have longer shelf life, lower cost and better physical attributes of Arabica fine ground coffee, the roasting process should be kept at a lower degree. At the same time the requests and expectations of customer should also be considered.
Açıklama
Anahtar Kelimeler
Arabica coffee, bulk density, flowability, roasting degree, water content
Kaynak
Anais Da Academia Brasileira De Ciencias
WoS Q Değeri
Q3
Scopus Q Değeri
Q2
Cilt
91
Sayı
2
