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