Roasted coffee; color measurement and classification
A method for measuring the color of roasted coffee has been developed. The influence of factors critical to precision has been studied. The precision of the method has been estimated and found to be greater than human subjective evaluation of color. This method is presented to the coffee industry for consideration as a basis for uniform and standard evaluation of roast color. Numbers derived from measurement have been correlated with an attribute-intensity scale which provides uniform terminology as a replacement for the wide variety of terminologies now used by industry. A study of commercial retail roasts of coffee revealed that there is a sharp differentiation between normal and espresso-type roasts. Midwestern and Western coffees appear to be somewhat lighter than Eastern coffees
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| Format: | biblioteca |
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Dic
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| Subjects: | COFFEA, FRUTO, TOSTADO, COLOR, CLASIFICACION DE PRODUCTOS, PROPIEDADES FISICO-QUIMICAS, METODOS, PERGAMINO, CLASIFICACION DEL GRANO, |
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