The influence of roasting temperature on the physical properties of Arabica and Robusta coffee

Autor:	Odžaković Božana, Džinić Natalija, Jokanović Marija, Grujić Slavica
Jazyk:	angličtina
Rok vydání:	2019
Předmět:	arabica robusta roasting physical properties Technology (General) T1-995
Zdroj:	Acta Periodica Technologica, Vol 2019, Iss 50, Pp 172-178 (2019)
Druh dokumentu:	article
ISSN:	1450-7188 2406-095X
DOI:	10.2298/APT1950172O
Popis:	The influence of different roasting temperatures on the physical properties of Arabica and Robusta coffee was investigated. Arabica (Rio Minas) of two quality classes and Robusta coffee samples, roasted at 167, 171 and 175°C, were used for this research. Bulk density, total weight loss, water activity, texture and colour of coffee were determined. Total weight loss increased, and bulk density of coffee beans decreased with increasing of roasting temperature. Arabica 1st class with the highest weight and volume also had the highest total weight loss and Robusta had the highest bulk density. Coffee samples roasted at 175°C had significantly lower (P
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/7dc63f33ee1a4875b28ee9c3bf2882ff Zobrazit plný text záznamu View record in DOAJ