Changes of physical properties of coffee beans during roasting

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Назив:	Changes of physical properties of coffee beans during roasting
Аутори:	Jokanović, Marija Džinić, Natalija Cvetković, Biljana Grujić, Slavica Odžaković, Božana
Датум издавања:	1-дец-2012
Издавач:	Novi Sad: University of Novi Sad, Faculty of Technology, Novi Sad
Часопис:	Acta Periodica Technologica
Сажетак:	The effects of heating time on physical changes (weight, volume, texture and colour) of coffee beans (Outspan and Guaxupe coffee) were investigated. The roasting temperature of both samples was 170°C and samples for analysis were taken at the intervals of 7 minutes during 40 minutes of roasting. Total weight loss at the end of the roasting process was 14.43 % (light roasted) and 17.15 % (medium to dark roasted) for Outspan and Guaxupe coffee beans, respectively. Significant (P < 0.05) changes in the coffee bean breaking force values were noted between the 7th and 14th minutes, and statistically not significant (P > 0.05) between the 35th and 40th minutes of the roasting. According to the L* colour parameter as a criterion for the classification of roasted coffee colour (light, medium, dark), the Outspan sample was medium and Guaxupe sample was dark roasted.
URI:	https://open.uns.ac.rs/handle/123456789/9416
ISSN:	14507188
DOI:	10.2298/APT1243021J
Налази се у колекцијама:	FINS Publikacije/Publications TF Publikacije/Publications