Emissions of Polychlorinated Dibenzo-<i>p</i>-Dioxins/Dibenzofurans during Coffee Roasting: Exploring the Influence of Roasting Methods and Formulations

Polychlorinated dibenzo-<i>p</i>-dioxin/dibenzofuran (PCDD/F) emissions during the roasting of green Arabica coffee and coffee formulations containing alcohol, sugar, and honey were investigated in this study. Fast and slow roasting methods, which took 5.62 and 9.65 min to achieve a light roast, res...

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Principais autores:	Li-Man Lin, I-Jen Chen, Bo-Wun Huang, Nicholas Kiprotich Cheruiyot, Guo-Ping Chang-Chien
Format:	Artigo
Jezik:	Inglês
Izdano:	MDPI AG 2024-09-01
Serija:	Atmosphere
Teme:	alcohol-infused coffee coffee formulations coffee roasting dioxins emission factor light roasting
Online dostop:	https://www.mdpi.com/2073-4433/15/9/1127
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