Abstract

To have a better understanding of the different behavior of selected geographical origins of green coffee during roasting in an industrial plant, in the present work five different green coffees (two arabica from Brazil and Costa Rica and three robusta from Vietnam, India and Ivory Coast) were treated in a batch roasting plant, taking samples for analysis at regular intervals. The evaluated parameters were volume, weight, moisture and color of the grains and grounds. The experimental results provided knowledge of the differences in roasting degree of selected coffee origins and also allowed us to observe the changes in physical attributes with roasting time. The conditions used by roasting machines result in a volume increase and a loss in weight and density with slight changes according to the origin. Lightness initially increase then decrease to lower values. Lightness of the grounds is higher with respect to that of the grains showing that that the roasting process took place from the outer to the bulk of the beans but at the end of the process lightness is uniform, outside and inside. The results obtained in the present study showed that some perceptible color differences in the final blends in grains of selected origins may appear to the consumer.

Autore Pugliese

• Giungato Pasquale

Tutti gli autori

• GIUNGATO P.

Titolo volume/Rivista

Non Disponibile

Anno di pubblicazione

2012

ISSN

1733-747X

ISBN

Non Disponibile

Numero di citazioni Wos

Nessuna citazione

Ultimo Aggiornamento Citazioni

Non Disponibile

Numero di citazioni Scopus

Non Disponibile

Ultimo Aggiornamento Citazioni

Non Disponibile

Settori ERC

Non Disponibile

Codici ASJC

Non Disponibile