Abstract: Roasting is one of the most complex coffee processing steps due to simultaneous transfers of heat and mass. During this process, beans lose mass because of fast physical and chemical changes that will set color and flavor of the commercial coffee beverage.Summary: The roasting coffee is one of the most complex process steps due to simultaneous changes in bean during transfers of heat and mass. Beans lose mass because of fast physical and chemical changes that will set color and flavor of the commercial coffee beverage. Physical changes are consider in this research workReferences: VARGAS-ELÍAS, GUILLERMO A., CORRÊA, PAULO C., SOUZA, NATÁLIA R. DE, BAPTESTINI, FERNANDA M., y MELO, EVANDRO DE C .. (2016). CINÉTICA DE LA PÉRDIDA MASIVA DEL CAFÉ ÁRABE DURANTE EL PROCESO DE TOSTADO. Engenharia Agrícola , 36 (2), 300-308. https://dx.doi.org/10.1590/1809-4430-Eng.Agric.v36n2p300-308/2016
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