M. Rodrigues, M. Borges
The main objective of the present study was to evaluate the variation of physical properties of coffee beans during roasting. Characteristics evaluated were: volume, bean and bulk densities, weight loss, and color. Experiments were conducted using a lab-scale roaster, with coffee samples being collected at regular intervals during roasting. The results showed that both volume and weight loss increase during roasting, and that such increase can be described by two lines presenting different slopes, coinciding with the drying and pyrolysis stages. It was also observed that both bulk and bean densities decrease during roasting, due to the increase in volume and simultaneous decrease in mass. The results also show that the variations in color parameters are more expressive at the onset of pyrolysis.
@article{0a386347-bf2e-41a5-924e-2f2af2ff1cf6,
title={Evaluation of Physical Properties of Coffee during Roasting},
author={M. Rodrigues and M. Borges},
year={2003},
language={en}
}TY - JOUR TI - Evaluation of Physical Properties of Coffee during Roasting AU - M. Rodrigues AU - M. Borges PY - 2003 LA - en ER -
Roger RUMBU, Reggie-J. RUMBU
Fluid-bed roasters are widely used in extractive metallurgy for roasting sulfide ores, offering superior efficiency through enhanced heat and mass tra
The Australasian Institute of Mining and Metallurgy
This conference, held in Perth, Western Australia, focuses on the latest advancements in metallurgical processing plant design and operational strateg
A. Ryan, E. Johanson
The design of process plants for feasibility studies must address several key objectives, including feasibility and constructibility, while focusing o
Chiranjib Kumar Gupta
This book provides a comprehensive overview of the field of chemical metallurgy, addressing both common and less common metals. The objective of the v
Introduction Concerns over air pollution and the environmental problem of acid rain have made governments all over the world tighten their regulations