Effect of the level of heating on the loss of mass and moisture content of coffee grains during roasting
The quality of coffee used for beverage is strictly related to the chemical composition of the roasted beans, which is affected by the composition of the green beans and processing conditions. The roasting process is not well-understood, making it difficult to establish a correlation among green coffee properties, processing conditions, and product quality. Therefore, the main objective of the present study was to evaluate the dynamics of weight, moisture, and volatile component losses during roasting. Weight loss increases during roasting, and that such increase can be described by two straight lines presenting different slopes. These lines coincide with the drying and pyrolysis phases. It was also observed that lowering heating intensity resulted in smaller slopes for weight loss lines. The evolution of moisture and volatile loss was similar to grain drying curves, with lower heating resulting in smaller loss rates. A comparison between the characteristics of coffee type C1 (rio-y/rio) and type C2(soft) showed that coffee type C1 presented higher values of weight loss. The differences in moisture and volatile losses were negligible. Therefore, it can be inferred that weight loss is a potential candidate for beverage quality criterium.
| Main Authors: | , , |
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| Format: | biblioteca |
| Published: |
2002
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| Subjects: | COFFEA, CAFE, CALENTAMIENTO, CONTENIDO DE HUMEDAD, CALIDAD, TOSTADO, COMPUESTO VOLATIL, PERDIDA DE PESO, |
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