Variation in colour of arabica coffee during roasting at different heating conditions
In this study, variation in colour was evaluated for both whole and ground coffee beans. Results showed that the behaviour of colour parameters changes when pyrolysis begins. Luminosity decreases during roasting and decreases more rapidly during thepyrolysis stage. Ground coffee presented higher luminosity values compared to whole roasted beans which showed that darkening occurs from the outside towards the inside of the bean. It was also observed that bean colour tends to become more uniform towards the end of the roasting process. Results indicate that the reactions that cause the changes in colour of the coffee beans are controlled by the heating conditions employed during roasting. Prolonged heating resulted in a more distinguished decrease in colour parameters.
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2002
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| Subjects: | COFFEA, COFFEA ARABICA, CAFE, COLOR, PIROLISIS, TOSTADO, |
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KOHA-OAI-BVE:891172020-02-03T21:56:57ZVariation in colour of arabica coffee during roasting at different heating conditionsEstudo da variacao da coloracao de cafe arabica durante a torra em diferentes condicoes de aquecimento 50182 Borges, M.L.A. 68724 Franca, A.S. 100976 Oliveira, L.S. de 59214 Correa, P.C. 72048 Gloria, M.B.A. 2002In this study, variation in colour was evaluated for both whole and ground coffee beans. Results showed that the behaviour of colour parameters changes when pyrolysis begins. Luminosity decreases during roasting and decreases more rapidly during thepyrolysis stage. Ground coffee presented higher luminosity values compared to whole roasted beans which showed that darkening occurs from the outside towards the inside of the bean. It was also observed that bean colour tends to become more uniform towards the end of the roasting process. Results indicate that the reactions that cause the changes in colour of the coffee beans are controlled by the heating conditions employed during roasting. Prolonged heating resulted in a more distinguished decrease in colour parameters.In this study, variation in colour was evaluated for both whole and ground coffee beans. Results showed that the behaviour of colour parameters changes when pyrolysis begins. Luminosity decreases during roasting and decreases more rapidly during thepyrolysis stage. Ground coffee presented higher luminosity values compared to whole roasted beans which showed that darkening occurs from the outside towards the inside of the bean. It was also observed that bean colour tends to become more uniform towards the end of the roasting process. Results indicate that the reactions that cause the changes in colour of the coffee beans are controlled by the heating conditions employed during roasting. Prolonged heating resulted in a more distinguished decrease in colour parameters.COFFEACOFFEA ARABICACAFECOLORPIROLISISTOSTADORevista Brasileira de Armazenamento (Brasil) |
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Costa Rica |
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biblioteca |
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COFFEA COFFEA ARABICA CAFE COLOR PIROLISIS TOSTADO COFFEA COFFEA ARABICA CAFE COLOR PIROLISIS TOSTADO |
| spellingShingle |
COFFEA COFFEA ARABICA CAFE COLOR PIROLISIS TOSTADO COFFEA COFFEA ARABICA CAFE COLOR PIROLISIS TOSTADO 50182 Borges, M.L.A. 68724 Franca, A.S. 100976 Oliveira, L.S. de 59214 Correa, P.C. 72048 Gloria, M.B.A. Variation in colour of arabica coffee during roasting at different heating conditions |
| description |
In this study, variation in colour was evaluated for both whole and ground coffee beans. Results showed that the behaviour of colour parameters changes when pyrolysis begins. Luminosity decreases during roasting and decreases more rapidly during thepyrolysis stage. Ground coffee presented higher luminosity values compared to whole roasted beans which showed that darkening occurs from the outside towards the inside of the bean. It was also observed that bean colour tends to become more uniform towards the end of the roasting process. Results indicate that the reactions that cause the changes in colour of the coffee beans are controlled by the heating conditions employed during roasting. Prolonged heating resulted in a more distinguished decrease in colour parameters. |
| format |
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| topic_facet |
COFFEA COFFEA ARABICA CAFE COLOR PIROLISIS TOSTADO |
| author |
50182 Borges, M.L.A. 68724 Franca, A.S. 100976 Oliveira, L.S. de 59214 Correa, P.C. 72048 Gloria, M.B.A. |
| author_facet |
50182 Borges, M.L.A. 68724 Franca, A.S. 100976 Oliveira, L.S. de 59214 Correa, P.C. 72048 Gloria, M.B.A. |
| author_sort |
50182 Borges, M.L.A. |
| title |
Variation in colour of arabica coffee during roasting at different heating conditions |
| title_short |
Variation in colour of arabica coffee during roasting at different heating conditions |
| title_full |
Variation in colour of arabica coffee during roasting at different heating conditions |
| title_fullStr |
Variation in colour of arabica coffee during roasting at different heating conditions |
| title_full_unstemmed |
Variation in colour of arabica coffee during roasting at different heating conditions |
| title_sort |
variation in colour of arabica coffee during roasting at different heating conditions |
| publishDate |
2002 |
| work_keys_str_mv |
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| _version_ |
1756059911649755137 |