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Chromatic Parameters and Morphological Change in Coffee Beans During Roasting Operation
EP27331
Poster Title: Chromatic Parameters and Morphological Change in Coffee Beans During Roasting Operation
Submitted on 28 Feb 2018
Author(s): Guillermo Salamanca Grosso; Monica Patricia Osorio Tangarife
Affiliations: Universidad del Tolima
This poster was presented at PITTCON 2018
Poster Views: 555
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Poster Information
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.v36n2p300-308/2016Report abuse »
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