Bibliografie tematiche / Roasting degree

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Letteratura scientifica selezionata sul tema "Roasting degree"

Autore: Grafiati
Pubblicato: 10 marzo 2023
Ultima modifica: 26 luglio 2025

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Articoli di riviste sul tema "Roasting degree"

1

Gómez-Gómez, Omar R., Guadalupe M. Guatemala-Morales, J. Paulo García-Sandoval, and Enrique Arriola-Guevara. "Cascade Control of Coffee Roasting Degree in a Spouted Bed Batch Process Based on a Real-Time Imaging Analysis." Mathematical Problems in Engineering 2020 (January 3, 2020): 1–9. http://dx.doi.org/10.1155/2020/3202146.

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Abstract (sommario):
On this work, the experimental implementation of a cascade control algorithm to regulate coffee roasting degree in a batch spouted bed process is presented. The control algorithm is composed of an inner control loop that regulates the temperature of the hot air inflow used to roast coffee grains inside a spouted bed, while an outer control loop, based on imaging processing techniques, tracks on real time the coffee roasting degree and decides if the inflow air temperature must be modified. To achieve this goal, a colour-matching algorithm is used to compare a colour spectrum obtained from imag
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2

Shi, Qihan, Ying Xiao, Yiming Zhou, et al. "Comparison of Ultra-High-Pressure and Conventional Cold Brew Coffee at Different Roasting Degrees: Physicochemical Characteristics and Volatile and Non-Volatile Components." Foods 13, no. 19 (2024): 3119. http://dx.doi.org/10.3390/foods13193119.

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The impact of the roasting degree on ultra-high-pressure cold brew (UHP) coffee remains unclear, although it has been found that UHP technology accelerates the extraction of cold brew (CB) coffee. Therefore, this study investigated the effects of three different degrees of roasting (light, medium, and dark) on the physicochemical characteristics, volatile and non-volatile components, and sensory evaluation of UHP coffee. Orthogonal partial least-squares-discriminant analysis (OPLS-DA) and principal component analysis (PCA) were used to assess the effects of different roasting degrees. The resu
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3

Septiana, Siska, Tunjung Mahatmanto, Alya Salsabila, and Wenny Bekti Sunarharum. "The Effect of Roasting Degrees and Brewing Techniques on the Physicochemical and Sensory Characteristics of Anaerobically Fermented Liberica Coffee (Coffea liberica)." Trends in Sciences 22, no. 6 (2025): 9819. https://doi.org/10.48048/tis.2025.9819.

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Liberica coffee from Banyuwangi, Indonesia, is distinguished by its unique flavor and high antioxidant content but is often considered inferior to Robusta and Arabica. This study investigated the effects of roasting degrees and brewing methods on the physicochemical and sensory properties of anaerobically fermented Liberica coffee. Coffee beans were roasted at light and medium levels and brewed using V60, French Press, and Vietnam Drip methods. The results indicated that the roasting degree significantly influenced the pH, antioxidant activity, and total dissolved solids (TDS) of the brewed co
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4

I, Kamal, and Allaf K. "Roasting optimization and kinetics of raw and instant controlled pressure drop pre-treated coffee beans." Innovaciencia Facultad de Ciencias Exactas Físicas y Naturales 7, no. 1 (2019): 1–16. http://dx.doi.org/10.15649/2346075x.511.

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Introduction: Coffee is one of the most widely consumed beverages in the world. The desired aroma and flavour of coffee are developed duringroasting which is the most important step in coffee processing. Instant Controlled Pressure Drop Process (DIC) technology is controlled hightemperature and short time process which been used successfully to improving the kinetics of drying, extraction, and decontamination of fresh and dried natural products. The main advantages of DIC are that it is a master controlled temperature and time process, the dwell times are short, reducing the chemical degradati
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5

Pan, Liang, Ying Xiao, Feng Jiang, et al. "Comparison of Characterization of Cold Brew and Hot Brew Coffee Prepared at Various Roasting Degrees." Journal of Food Processing and Preservation 2023 (April 18, 2023): 1–15. http://dx.doi.org/10.1155/2023/3175570.

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This investigation is aimed at elucidating the effects of roasting degree and extraction method on coffee beverages prepared with beans from Asia. According to the results with the improvement of the roasting degree, a decrease in titratable acidity, total phenolic compounds, the concentrations of chlorogenic acid and trigonelline, and total antioxidant capacity was observed. Cold coffee beverages showed higher total sugar and trigonelline. The volatile components, such as pyridine, furan-2-yl-methyl acetate, 2-furanemethanol, and 5-methylfurfural, were also affected by roasting degree and ext
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6

Jung, Sunyoon, Sunyoung Gu, Seung-Hun Lee, and Yoonhwa Jeong. "Effect of Roasting Degree on the Antioxidant Properties of Espresso and Drip Coffee Extracted from Coffea arabica cv. Java." Applied Sciences 11, no. 15 (2021): 7025. http://dx.doi.org/10.3390/app11157025.

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Coffee roasting is the process of applying heat to green coffee beans to bring out flavors through chemical changes. This study aimed to investigate the effect of roasting degree on the antioxidant capacities of espresso and drip coffee extracted from Coffea arabica cv. Java in Laos. Green coffee beans were roasted under four conditions (Light-medium, Medium, Moderately dark, and Very dark), and espresso and drip coffee were extracted. The contents of total phenolics (TP), total flavonoids (TF), and chlorogenic acids (CGA) decreased as the roasting degree increased, whereas the caffeine conten
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7

Malta, Ana Carolina Correa, Ana Paula Lelis Rodrigues de Oliveira, and Gabriel Henrique Horta de Oliveira. "Recognition and development of sustainable parameters for the industrialization of specialty coffees." Caderno Pedagógico 21, no. 6 (2024): e5300. http://dx.doi.org/10.54033/cadpedv21n6-297.

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The objective of this work was to evaluate the roasting time, mass loss and quality of coffee beans at four different degrees of roasting (#22.36; #33.64; #40.05; and #59.92), aiming to recognize and develop sustainable standards to industrialize specialty coffees. Coffees (Coffea arabica L.) were used, from eight producers in the Matas de Minas and Caparaó Regions, with scores between 80 and 83 in the SCA classification. Prior to roasting, the samples were classified according to their subcategory and only sieve grains 16 and above were used. Then, 300 g samples of coffee were roasted in a cy
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Várady, Matúš, Tatiana Hrušková, and Peter Popelka. "Effect of preparation method and roasting temperature on total polyphenol content in coffee beverages." Czech Journal of Food Sciences 38, No. 6 (2020): 417–21. http://dx.doi.org/10.17221/122/2020-cjfs.

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We evaluated the differences in total polyphenol content (TPC) of beverages prepared by three methods (Hario V60, espresso and pour-over coffee) using single-origin beans roasted at four temperatures. The beans were roasted based on the degree of roasting: the lightest roasting had a final temperature of 204 °C (first roasting), a slightly darker roasting had a final temperature of 205 °C (second roasting), a dark roasting had a final temperature of 215 °C (third roasting) and the darkest roasting had a final temperature of 220 °C (fourth roasting). TPC in the beverage was highest for the Hari
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Santoso, I., S. A. Mustaniroh, and A. Choirun. "Methods for quality coffee roasting degree evaluation: a literature review on risk perspective." IOP Conference Series: Earth and Environmental Science 924, no. 1 (2021): 012058. http://dx.doi.org/10.1088/1755-1315/924/1/012058.

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Abstract The demand for specialty coffee has increased over the past few years, and several cafes and coffee roasteries are starting to enter the market. Coffee roasting is considered art rather than science that requires a lot of experience from a master roaster. The key parameters used to identify the roast status of the beans are the initial temperature and roasting time from bean samples. The degree of roasting is often the first consideration for consumers when buying coffee. Some of the flavor attributes used to assess coffee are body, aroma, and acidity. Many studies have been done to e
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Lykasov, Aleksander A., Grigoriy M. Ryss, and Dmitrij A. Ponomarev. "Removal of Copper from the Sulphide Copper Smelting Waste Slag." Materials Science Forum 989 (May 2020): 388–93. http://dx.doi.org/10.4028/www.scientific.net/msf.989.388.

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The applicability of chloridizing roasting for removal of copper from the sulphide copper smelting waste slag of the ”Karabashmed'” copper-smelting plant is investigated. Calcium chloride CaCl2 was used as chlorination agent. It is established that the chlorinating roasting of the initial slag presented by fayalite 2FeO∙SiO2, hasn't led to noticeable removal of copper. Considerable degree of removal of copper (more than 90 %) has been reached as a result of the chlorinating of preliminary oxidized slag in which fayalite was oxidized to form Fe2O3 and SiO2. Using a fractional factorial experime
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Più fonti

Tesi sul tema "Roasting degree"

1

Shan, Jiajia. "Prediction of Roasting Degrees and Chlorogenic Acid Concentration of Coffee by NIR Spectroscopy." Kyoto University, 2015. http://hdl.handle.net/2433/199343.

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Kyoto University (京都大学)<br>0048<br>新制・課程博士<br>博士(農学)<br>甲第19019号<br>農博第2097号<br>新制||農||1029(附属図書館)<br>学位論文||H27||N4901(農学部図書室)<br>31970<br>京都大学大学院農学研究科地域環境科学専攻<br>(主査)教授 近藤 直, 教授 清水 浩, 准教授 小川 雄一<br>学位規則第4条第1項該当
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Moreira, Ana Sofia Pereira. "Study of modifications induced by thermal and oxidative treatment in oligo and polysaccharides of coffee by mass spectrometry." Doctoral thesis, Universidade de Aveiro, 2016. http://hdl.handle.net/10773/17074.

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Doutoramento em Bioquímica<br>Os polissacarídeos são os componentes maioritários dos grãos de café verde e torrado e da bebida de café. Os mais abundantes são as galactomananas, seguindo-se as arabinogalactanas. Durante o processo de torra, as galactomananas e arabinogalactanas sofrem modificações estruturais, as quais estão longe de estar completamente elucidadas devido à sua diversidade e à complexidade estrutural dos compostos formados. Durante o processo de torra, as galactomananas e arabinogalactanas reagem com proteínas, ácidos clorogénicos e sacarose, originando compostos castanh
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Cho, Hung-Wei, and 卓弘為. "Application of Fuzzy MCDM to Assess the Best Degree of Roasting of Coffee Beans." Thesis, 2014. http://ndltd.ncl.edu.tw/handle/vz4959.

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碩士<br>國立虎尾科技大學<br>工業工程與管理研究所<br>102<br>The coffee bean roasting process not only involves frying beans, but also involves catalyzing the flavor and aroma of coffee beans through the roasting process under high temperatures. Other than “country of origin” and “brewing method”, the key lies in the bean roasting and heating process. Through varying degrees of temperature control, even the same kind of beans will produce greatly varied flavors after brewing. The purpose of this study was to construct an evaluation model for determining the coffee characteristic performance and explore which factor
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Chang, Yi-Ling, and 張意翎. "Effect of Regional Coffee, Degree of Roasting and Storage on the Scavenging Ability of Free Radicals." Thesis, 1999. http://ndltd.ncl.edu.tw/handle/97306319922727073632.

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碩士<br>輔仁大學<br>食品營養學系<br>87<br>Light-roasted, medium-roasted and dark-roasted coffees from Brazil, Colombia, Mandehling, Panama, Indonesia and Thailand were used to study the inhibition of superoxide anion radicals produced in xanthine/xanthine oxidase system. Different regional coffees, degree of roasting and their interaction significantly (p<0.05) influenced the inhibition of xanthine oxidase activity. Chlorogenic acid, caffeic acid and caffeine were able to inhibit xanthine oxidase activity. After heating at 205℃, 215℃ and 225℃ for 15 min, the three compounds reduced their inhibition abilit
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Liu, Yi-Ting, and 劉宜婷. "Coffee with Different Roasting Degree Could Have Neuroprotective Effect and Improve Neuroplasticity Against The Cell Damage Induced by Corticosterone." Thesis, 2014. http://ndltd.ncl.edu.tw/handle/76119015250326473074.

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碩士<br>國立臺灣大學<br>食品科技研究所<br>102<br>Depression is a prevailing psychiatric disease, which would cause socio-economic burden. WHO have predicted that unipolar depressive disorder will be the ranking 1st of the burden and disability disease by the year 2030. However, current therapies for depression cause many side effects. Hence it is imperative to look for an alternative preventive remedy. In my study, I aim to evaluate the neuroprotective effects of coffee extract at different roasting degrees on cell viability of corticosterone-induced differentiated and undifferentiated PC12 cells. Also I ana
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MASI, CAMILLA. "Factors affecting bitterness perception and preference for coffee." Doctoral thesis, 2016. http://hdl.handle.net/2158/1037211.

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The instinctive rejection of bitter taste has been crucial to the survival of our species and continues to influence food choices. In fact, the bitter taste receptors have evolved to protect the body from the ingestion of foods potentially harmful to health. However, some foods are widely consumed despite their high intensity of bitterness, for example coffee, one of the world’s most popular beverages. Coffee is drunk for its pleasant flavour and aroma as well as for the stimulatory properties arising from its caffeine content. Such properties, as well as the addition of sugar and/or milk, are
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Seninde, Denis Richard. "Determining the impact of roasting degree, coffee to water ratio and brewing method on the sensory characteristics of cold brew Ugandan coffee." Thesis, 2018. http://hdl.handle.net/2097/39296.

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Masters of Science<br>Department of Food, Nutrition, Dietetics and Health<br>Edgar Chambers IV<br>In today’s market, there is a growing demand for high-quality coffee with distinctive sensory characteristics. An example of such coffees is the cold brew which has become quite popular. Despite the increasing prevalence of cold drip/brewed coffee, little-published research exists on the factors that impact the sensory characteristics of cold brew coffee. The objectives of this study were to determine the impact of a) degree of roasting, b) coffee to water ratio (C2WR) and c) brewing methods on co
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Lin, Mei-Chun, and 林美君. "Effect of different degrees of roasting and store times on the antioxidant activity of coffee brews." Thesis, 2013. http://ndltd.ncl.edu.tw/handle/57983737914653181890.

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碩士<br>國立臺灣海洋大學<br>食品科學系<br>101<br>The popularity of coffee is increasing around the world because of its role as a significant source of hydroxycinnamic acids, caffeine, and melanoidins. The aim of this work was to study the antioxidant properties of DongShan coffee brews with different degrees of roasting (light, medium, and dark) and their changes when stored at room temperature for up to 2 hours and at low temperature overnight. Brazil was selected as the control group. Antioxidant capacity by colorimetric assays (Total phenol content, Total flavonoids coontent, DPPH and Reducing power assa
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Chuang, Da-Yon, and 莊大永. "Antioxidative properties of water extracts from jue ming zi (Cassia tora L.) prepared under different degrees of roasting." Thesis, 1998. http://ndltd.ncl.edu.tw/handle/07911230082786159587.

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碩士<br>國立中興大學<br>食品科學系<br>86<br>The objects of this research were to investigate the effects of different roasting degrees on the antioxidant properties of water extracts from Cassia tora L. (WECT), and the antioxidant properties of anthraquinones and anthrone, and the effects of WECT on oxidative damage to deoxyribose, DNA and DNA base in vitro.The antioxidant properties of WECT prepared under different degrees of roasting were investigated. The water extracts of unroasted Cassia tora L. (
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Wu, Chi-Hao, and 吳啟豪. "Antimutagenicity of water extracts from Cassia tora L. prepared under different degrees of roasting and their protective effects on DNA damage." Thesis, 1999. http://ndltd.ncl.edu.tw/handle/83381927296077852552.

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碩士<br>國立中興大學<br>食品科學系<br>87<br>In the present study, antimutagenicity and the protective effects on DNA damage of water extracts from Cassia tora L. (WECT) treated with different degrees of roasting (unroasted and roasted at 150, 200, and 250℃) were evaluated by Ames test and the Single cell gel electrophoresis assay. No toxicity or mutagenicity to Salmonella typhimurium TA98 and TA100 was found in the WECT at a dose of 0.25-5 mg per plate with and without S9 mix. WECT had a very marked and dose-dependent inhibition effects on the Aroclor 1254-hepatic S9-mediated mutagenicity of benzo[a]pyre
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Capitoli di libri sul tema "Roasting degree"

1

Palic, D. "Determining the degree of soya processing: dry extrusion vs infrared roasting." In Book of Abstracts of the 52nd Annual Meeting of the European Association for Animal Production. Brill | Wageningen Academic, 2001. https://doi.org/10.1163/9789004683648_225.

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Atti di convegni sul tema "Roasting degree"

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Barrozo, Marcos A. S., M. V. C. Machado, I. A. Resende, et al. "The role of boundary conditions on the dynamics of green coffee beans in a rotated dryer." In 21st International Drying Symposium. Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7455.

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Coffee drying and roasting are usually performed in rotated dryers; therefore, the study of particle dynamics in this equipment is of great relevance to improve their efficiency and hence the quality of the final product. Thus, this work aimed to investigate experimentally and numerically the dynamics of coffee beans in a rotary dryer. The Euler-Euler model was employed to reproduce the particle velocity profile in the rolling regime under different boundary conditions. The results shown that the lower specularity coefficient (0.01), which characterizes the smooth wall and free slip condition,
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Abubakar, Yusya’, Dian Hasni, Akhamd Baihaqi, Rasdiansyah, and Sumardi. "Consumer preferences on arabica coffee bag with cinnamon flavors from different roasting degrees." In THE 12TH ANNUAL INTERNATIONAL CONFERENCE (AIC) 2022: The 12th Annual International Conference on Sciences and Engineering (AIC-SE) 2022. AIP Publishing, 2024. http://dx.doi.org/10.1063/5.0202506.

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"Control of Roasting Coffee Bean Degrees by Image Processing with Histogram Matching Technique and Bean Weight Normalization." In Emirates Research Publishing. Emirates Research Publishing, 2015. http://dx.doi.org/10.17758/er715218.

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