Physical characterization of Arabica ground coffee with different roasting degrees
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | |
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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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 |
_version_ |
1754302867630456832 |