Fast and Slow Roasting of Alcohol- and Honey-infused Coffee Blends: A Comparative Study of PAH and N-PAH Emissions

Abstract Polycyclic aromatic hydrocarbon (PAH) and nitrated PAH (N-PAH) emissions during coffee roasting were investigated. The fast roasting of green coffee resulted in mass and toxic concentrations approximately 1.6 and 3.2 times higher than in the slow roasting method (5,069 ng Nm−3 and 14.1 ng B...

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Autors principals:	Hsin-Chieh Kung, Chung-Hsien Hung, Kun-Hui Lin, Bo-Wun Huang, Nicholas Kiprotich Cheruiyot, Guo-Ping Chang-Chien
Format:	Artigo
Idioma:	Inglês
Publicat:	Springer 2023-12-01
Col·lecció:	Aerosol and Air Quality Research
Matèries:	Air pollution source Emission factor Food contamination Nitrated PAHs PAHs
Accés en línia:	https://doi.org/10.4209/aaqr.230221
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