Melissa de Abreu Andrade Rodrigues, M. Borges, A. S. Franca, L. S. Oliveira, P. C. Corrêa
{"title":"Evaluation of Physical Properties of Coffee During Roasting","authors":"Melissa de Abreu Andrade Rodrigues, M. Borges, A. S. Franca, L. S. Oliveira, P. C. Corrêa","doi":"10.13031/2013.9759","DOIUrl":null,"url":null,"abstract":"The main objective of the present study was to evaluate the variation of physical properties of\ncoffee beans during roasting. Characteristics evaluated were: volume, bean and bulk densities,\nweight loss, and color. Experiments were conducted using a lab-scale roaster, with coffee\nsamples being collected at regular intervals during roasting. The results showed that both volume\nand weight loss increase during roasting, and that such increase can be described by two lines\npresenting different slopes, coinciding with the drying and pyrolysis stages. It was also observed\nthat both bulk and bean densities decrease during roasting, due to the increase in volume and\nsimultaneous decrease in mass. The results also show that the variations in color parameters are\nmore expressive at the onset of pyrolysis.","PeriodicalId":7643,"journal":{"name":"Agricultural Engineering International: The CIGR Journal","volume":"342 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2003-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"14","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Agricultural Engineering International: The CIGR Journal","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.13031/2013.9759","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 14
Abstract
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.
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