Rapport
A series of parchment coffee samples were collected from one batch of sundrying, wet-processed, arabica coffee. The moisture contents of the samples, and the green coffee samples prepared from them, ranged from about 6 to 20. The East African laboratory reference method for moisture content (a two-stage oven procedure) was compared with the Guilbot method and is shown to produce closely similar results. Simultaneously the samples were examined using three moisture meters. All five sets of results are compared, correlation coefficients and standard errors are derives and the laboratory procedures and meters critically assessed
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| Main Authors: | , , |
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| Format: | biblioteca |
| Published: |
París (Francia)
1968
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| Subjects: | HUMEDAD, CONTENIDO DE HUMEDAD, GRANOS, PERGAMINO, CAFE VERDE, COMPOSICION DEL GRANO, AGUA EN LOS GRANOS, |
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