Data/hora: 09/06/2024 03:45:04

Provedor de dados: 	42	
País: 	Brazil	
Título: 	Physical characterization of Arabica ground coffee with different roasting degrees	
Autores: 	NAKILCIOĞLU-TAŞ,EMINE; ÖTLEŞ,SEMIH.	
Data: 	2019-01-01	
Ano: 	2019	
Palavras-chave: 	Arabica coffee; Bulk density; Flowability; Roasting degree; Water content.	
Resumo: 	Abstract: 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.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652019000300901	
Editor: 	Academia Brasileira de Ciências	
Relação: 	10.1590/0001-3765201920180191	
Formato: 	text/html	
Fonte: 	Anais da Academia Brasileira de Ciências  v.91 n.2 2019	
Fonte: 	info:eu-repo/semantics/openAccess