Physical characterization of Arabica ground coffee with different roasting degrees

Detalhes bibliográficos
Autor(a) principal: NAKILCIOĞLU-TAŞ,EMINE
Data de Publicação: 2019
Outros Autores: ÖTLEŞ,SEMIH
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Anais da Academia Brasileira de Ciências (Online)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652019000300901
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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spelling Physical characterization of Arabica ground coffee with different roasting degreesArabica coffeebulk densityflowabilityroasting degreewater contentAbstract: 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.Academia Brasileira de Ciências2019-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652019000300901Anais da Academia Brasileira de Ciências v.91 n.2 2019reponame:Anais da Academia Brasileira de Ciências (Online)instname:Academia Brasileira de Ciências (ABC)instacron:ABC10.1590/0001-3765201920180191info:eu-repo/semantics/openAccessNAKILCIOĞLU-TAŞ,EMINEÖTLEŞ,SEMIHeng2019-04-23T00:00:00Zoai:scielo:S0001-37652019000300901Revistahttp://www.scielo.br/aabchttps://old.scielo.br/oai/scielo-oai.php||aabc@abc.org.br1678-26900001-3765opendoar:2019-04-23T00:00Anais da Academia Brasileira de Ciências (Online) - Academia Brasileira de Ciências (ABC)false
dc.title.none.fl_str_mv Physical characterization of Arabica ground coffee with different roasting degrees
title Physical characterization of Arabica ground coffee with different roasting degrees
spellingShingle Physical characterization of Arabica ground coffee with different roasting degrees
NAKILCIOĞLU-TAŞ,EMINE
Arabica coffee
bulk density
flowability
roasting degree
water content
title_short Physical characterization of Arabica ground coffee with different roasting degrees
title_full Physical characterization of Arabica ground coffee with different roasting degrees
title_fullStr Physical characterization of Arabica ground coffee with different roasting degrees
title_full_unstemmed Physical characterization of Arabica ground coffee with different roasting degrees
title_sort Physical characterization of Arabica ground coffee with different roasting degrees
author NAKILCIOĞLU-TAŞ,EMINE
author_facet NAKILCIOĞLU-TAŞ,EMINE
ÖTLEŞ,SEMIH
author_role author
author2 ÖTLEŞ,SEMIH
author2_role author
dc.contributor.author.fl_str_mv NAKILCIOĞLU-TAŞ,EMINE
ÖTLEŞ,SEMIH
dc.subject.por.fl_str_mv Arabica coffee
bulk density
flowability
roasting degree
water content
topic Arabica coffee
bulk density
flowability
roasting degree
water content
description 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.
publishDate 2019
dc.date.none.fl_str_mv 2019-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652019000300901
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652019000300901
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/0001-3765201920180191
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Academia Brasileira de Ciências
publisher.none.fl_str_mv Academia Brasileira de Ciências
dc.source.none.fl_str_mv Anais da Academia Brasileira de Ciências v.91 n.2 2019
reponame:Anais da Academia Brasileira de Ciências (Online)
instname:Academia Brasileira de Ciências (ABC)
instacron:ABC
instname_str Academia Brasileira de Ciências (ABC)
instacron_str ABC
institution ABC
reponame_str Anais da Academia Brasileira de Ciências (Online)
collection Anais da Academia Brasileira de Ciências (Online)
repository.name.fl_str_mv Anais da Academia Brasileira de Ciências (Online) - Academia Brasileira de Ciências (ABC)
repository.mail.fl_str_mv ||aabc@abc.org.br
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