Please use this identifier to cite or link to this item:
https://open.uns.ac.rs/handle/123456789/9416
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Jokanović, Marija | en_US |
dc.contributor.author | Džinić, Natalija | en_US |
dc.contributor.author | Cvetković, Biljana | en_US |
dc.contributor.author | Grujić, Slavica | en_US |
dc.contributor.author | Odžaković, Božana | en_US |
dc.date.accessioned | 2019-09-30T09:15:46Z | - |
dc.date.available | 2019-09-30T09:15:46Z | - |
dc.date.issued | 2012-12-01 | - |
dc.identifier.issn | 14507188 | en_US |
dc.identifier.uri | https://open.uns.ac.rs/handle/123456789/9416 | - |
dc.description.abstract | 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. | en_US |
dc.language.iso | en | en_US |
dc.publisher | Novi Sad: University of Novi Sad, Faculty of Technology, Novi Sad | en_US |
dc.relation.ispartof | Acta Periodica Technologica | en_US |
dc.title | Changes of physical properties of coffee beans during roasting | en_US |
dc.type | Journal/Magazine Article | en_US |
dc.identifier.doi | 10.2298/APT1243021J | - |
dc.identifier.scopus | 2-s2.0-84873602204 | - |
dc.identifier.url | https://api.elsevier.com/content/abstract/scopus_id/84873602204 | - |
dc.description.version | Published | en_US |
dc.relation.lastpage | 31 | en_US |
dc.relation.firstpage | 21 | en_US |
dc.relation.volume | 43 | en_US |
item.fulltext | No Fulltext | - |
item.grantfulltext | none | - |
crisitem.author.dept | Tehnološki fakultet, Katedra za inženjerstvo konzervirane hrane | - |
crisitem.author.dept | Naučni institut za prehrambene tehnologije u Novom Sadu | - |
crisitem.author.orcid | 0000-0002-1282-175X | - |
crisitem.author.orcid | 0000-0003-4984-0564 | - |
crisitem.author.parentorg | Tehnološki fakultet | - |
crisitem.author.parentorg | Univerzitet u Novom Sadu | - |
Appears in Collections: | FINS Publikacije/Publications TF Publikacije/Publications |
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