Changes of physical properties of coffee beans during roasting
The effects of heating time on physical changes (weight, volume, texture and colour) of coffee beans (Outspan and Guaxupe coffee) were investigated. The roasting temperature of both samples was 170°C and samples for analysis were taken at the intervals of 7 minutes during 40 minutes of roasting. Tot...
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| Автори: | , , , , |
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| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
Faculty of Technology, Novi Sad
2012-01-01
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| Серія: | Acta Periodica Technologica |
| Предмети: | |
| Онлайн доступ: | http://www.doiserbia.nb.rs/img/doi/1450-7188/2012/1450-71881243021J.pdf |
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