Thermal and Kinetic Properties of Brazilian Coffea Arabica Beans
| Autor: | Magdalena Wirkowska-Wojdyła, Joanna Bryś, Ewa Ostrowska-Ligęza, Rita Brzezińska, Agata Górska |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Technology
thermal behaviour QH301-705.5 QC1-999 Organoleptic chemistry.chemical_element 01 natural sciences fatty acids 0404 agricultural biotechnology Differential scanning calorimetry General Materials Science glass transition Food science Biology (General) QD1-999 Instrumentation Chemical composition Roasting Fluid Flow and Transfer Processes Chemistry Physics Process Chemistry and Technology Coffea arabica General Engineering 04 agricultural and veterinary sciences Engineering (General). Civil engineering (General) 040401 food science Nitrogen 010406 physical chemistry 0104 chemical sciences Computer Science Applications Thermogravimetry coffee fat TA1-2040 Glass transition |
| Zdroj: | Applied Sciences Volume 11 Issue 14 Applied Sciences, Vol 11, Iss 6324, p 6324 (2021) |
| ISSN: | 2076-3417 |
| DOI: | 10.3390/app11146324 |
| Popis: | The chemical composition of green coffee beans depends on the number of parameters, such as coffee cherry processing methods, used. The quality of roasted coffee is related to the certain substances that developed during the roasting process and that are responsible for the organoleptic properties. The main objective of this study was an investigation of the thermal behaviour and the fatty acids profile of green and roasted Brazilian Santos coffee beans. The glass transition temperature was measured using modulated differential scanning calorimetry (MDSC). The thermal behaviour of coffee samples was evaluated by means of thermogravimetry (TG) and first derivative thermogravimetry (DTG). The oxidative stability and kinetic parameters were characterized with the use of differential scanning calorimetry (DSC). According to the TG and DTG curves, coffee samples showed different behaviour of thermal degradation in the atmosphere of oxygen and nitrogen. Our research shows that the thermal properties and fatty acids profile did not change during the roasting process. |
| Databáze: | OpenAIRE |
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