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Articoli di riviste sul tema "Roasting degree"

Autore: Grafiati

Pubblicato: 10 marzo 2023

Ultima modifica: 26 luglio 2025

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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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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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8

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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9

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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11

Cwiková, Olga, Tomas Komprda, Viera Šottníková, et al. "Effects of Different Processing Methods of Coffee Arabica on Colour, Acrylamide, Caffeine, Chlorogenic Acid, and Polyphenol Content." Foods 11, no. 20 (2022): 3295. http://dx.doi.org/10.3390/foods11203295.

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An effect of a processing method (dry and wet) and a degree of roasting (light, medium, and dark) of 15 coffee (Coffea arabica) samples on the content of caffeine, chlorogenic acid (CQA), total polyphenols (TPP), acrylamide (AA), and on the colour parameters L*, a*, and b* was evaluated. Neither processing nor roasting affected caffeine content (p > 0.05). The degree of roasting accounted for 46% and 72% of explained variability of the CQA content and AA content, respectively (p < 0.05). AA content was in the range from 250 (wet-processed, light-roasted samples) to 305 µg·kg−1 (wet-proce

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12

Lv, Shuai-Shuai, Yu Zhang, Hong-Jun Ni, Xing-Xing Wang, Wei-Yang Wu, and Chun-Yu Lu. "Effects of Additive and Roasting Processes on Nitrogen Removal from Aluminum Dross." Coatings 12, no. 6 (2022): 730. http://dx.doi.org/10.3390/coatings12060730.

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Taking high nitrogen aluminum dross as the research object, the effects of the additives sodium carbonate and cryolite and the roasting process on the denitrification effect of aluminum dross were studied. The principle of additive denitrification was studied by XRD, SEM and TG-DSC. The experimental results show that sodium carbonate and cryolite can quickly reduce the content of aluminum nitride in aluminum dross. The optimum denitrification process parameters were also obtained simultaneously. When the mass ratio of cryolite to aluminum dross was 0.4, the roasting temperature was 900 °C, and

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13

Diviš, Pavel, Jaromír Pořízka, and Jakub Kříkala. "The effect of coffee beans roasting on its chemical composition." Potravinarstvo Slovak Journal of Food Sciences 13, no. 1 (2019): 344–50. http://dx.doi.org/10.5219/1062.

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Drinking coffee has become part of our everyday culture. Coffee cultivation is devoted to over 50 countries in the world, located between latitudes 25 degrees North and 30 degrees South. Almost all of the world's coffee production is provided by two varieties, called ‘Arabica’ and ‘Robusta’ whereas the share of Arabica is 70% of the world's coffee harvest. Green (raw) coffee can not be used to prepare coffee beverages, coffee beans must first be roasted. Roasting coffee and reaching a certain degree of coffee roasting determine its flavor and aroma characteristics. In the present study the fat

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14

Meshalkin, V. P., V. A. Orekhov, M. I. Dli, V. I. Bobkov, and T. B. Chistyakova. "Method to Calculate the Limiting and Optimal Conditions of the Chemical and Energy Engineering Process of Calcination of Lump and Pelletized Phosphate Ore Raw Materials on the Grate of a Traveling-Grate Roasting Machine." Теоретические основы химической технологии 57, no. 4 (2023): 379–88. http://dx.doi.org/10.31857/s0040357123040073.

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A method and a mathematical model were proposed to calculate the chemical and energy engineering process of roasting of phosphate ore raw materials in a moving dense bed on the grate of a traveling-grate roasting machine. The results of computational experiments on the developed computer model were used to analyze the limiting and optimal conditions of drying and roasting of lump and pelletized phosphate ore raw materials on the traveling grate of the roasting machine. The limiting conditions for the calcination of lump and pelletized ore raw materials loaded as a monolayer bed of lumps, for c

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15

Maulid, Muhammad Rifqi, Eko Heri Purwanto, Efri Mardawati, Budi Mandra Harahap, and Saefudin Saefudin. "Peningkatan Mutu dan Keekonomian Kopi Arabika Melalui Penyangraian Kompleks." Jurnal Tanaman Industri dan Penyegar 8, no. 1 (2021): 19. http://dx.doi.org/10.21082/jtidp.v8n1.2021.p19-36.

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<em>Quality and techno-economic improvement is important to increase export value of coffee in Indonesia. Complex roasting is one excellent method in increasing the added value of coffee, such as Coffea arabica var. Sigarar Utang which is the best coffee variety in Indonesia. The study was carried out at The Indonesian Industrial and Beverage Crops Research Institute (IIBCRI), Sukabumi, West Java, from January to November 2020 which aimed: (1) to evaluate the effect of initial temperature and roasting degree on the quality of Sigarar Utang coffee bean, and (2) to evaluate the mass balanc

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16

Tarigan, E. B., E. Wardiana, Y. S. Hilmi, and N. A. Komarudin. "The changes in chemical properties of coffee during roasting: A review." IOP Conference Series: Earth and Environmental Science 974, no. 1 (2022): 012115. http://dx.doi.org/10.1088/1755-1315/974/1/012115.

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Abstract Due to its chemical compounds, coffee has a good taste, pleasant aroma, stimulant effect, and health benefits. Roasting is a critical process to develop a good flavor and cup quality of the coffee brew. This article reviews the coffee chemical reaction proceeds during roasting, evaluates the roasted degree by physic and chemical approach and biochemical changes. The articles were compiled from ScienceDirect, SpringerLink, ResearchGate, and Google Scholar. Out of all of the collected papers, 40 articles were covered in this paper. The initial process of roasting is water content evapor

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17

Suud, Hasbi Mubarak. "Various roasting characteristics against alteration of antioxidant activity, amino acids content, and flavor of Java Ijen-Raung coffee beans." Pelita Perkebunan (a Coffee and Cocoa Research Journal) 39, no. 3 (2023): 216–29. http://dx.doi.org/10.22302/iccri.jur.pelitaperkebunan.v39i3.563.

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The coffee roasting keys are temperature and time. Coffee beans have many chemical and physical reactions while the roasting is running. These reactions are characterized by a pattern in the drying and development phases during coffee roasting. This study discussed how roasting affected the characteristics of coffee beans, particularly antioxidant activity and amino acids, and also tried to define the roasting process by describing each roasting phase. The study discussed these characteristics of Java Ijen arabica coffee, which has speciality coffee criteria. The roasting process can increase

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18

Buckel, Kremer, Stegmüller, and Richling. "Fast, Sensitive and Robust Determination of Nicotinic Acid (Vitamin B3) Contents in Coffee Beverages Depending on the Degree of Roasting and Brewing Technique." Proceedings 11, no. 1 (2019): 13. http://dx.doi.org/10.3390/proceedings2019011013.

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The vitamin B3 (niacin) is present in various foods. During roasting of green coffee beans, niacin is formed from the alkaloid trigonelline. Therefore, we established a novel fast and sensitive HPLC-MS/MS method to determine niacin in coffee brews from five commercially available coffee samples. Additionally, we investigated the influence of the brewing method, brewing temperature, and degree of roasting on niacin contents. In the respective coffee brews, we were able to show that the content of niacin in coffee beverages is not only affected by the degree of roasting, but also by the extracti

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19

Vakaryk, Nadiia, Anastasiia Sachko, Anastasiia Sachko, Oksana Sema, Igor Kobasa, and Sergey Gubsky. "Roasting conditions and quality coffee: the empirically optimised process." Acta Innovations, no. 49 (July 18, 2023): 31–38. http://dx.doi.org/10.32933/actainnovations.49.3.

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The degree of roast, temperature and duration of the roasting phases of the coffee bean directly affect the sensory characteristics of the coffee cup. Therefore, to achieve the best roasting result, it is important to combine the human factor with special software products. To automate the roasting process, the Artisan roasting recording software was used. Automation of roasting allows better reproduction of the process conditions for different coffee samples. However, roasting is a rather complex and multi-stage process, and its automation does not guarantee the full reproduction and disclosu

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20

Yergenson, Nathan, and D. Eric Aston. "Online determination of coffee roast degree toward controlling acidity." Journal of Near Infrared Spectroscopy 28, no. 4 (2020): 175–85. http://dx.doi.org/10.1177/0967033520924493.

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Three methods of measuring coffee roast degree were compared using titratable acidity as an indicator of roast-dependent flavor change. The first roast degree method was based on prediction of the cracks with online near infrared spectroscopy and partial least squares regression, the second was based on changes in online near infrared absorbance, and the third was the common L* value from the CIELAB color space in the visible spectrum. Roasting trials utilized arabica coffee from eight origins in an air roaster, and results demonstrated the superiority of an online near infrared sensor for rea

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21

La Mantia, Alessandro, Federica Ianni, Aurélie Schoubben, et al. "Effect of Cocoa Roasting on Chocolate Polyphenols Evolution." Antioxidants 12, no. 2 (2023): 469. http://dx.doi.org/10.3390/antiox12020469.

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Cocoa and chocolate antioxidants might contribute to human health through, for instance, blood flow improvement or blood pressure and glycemia reduction, as well as cognitive function improvement. Unfortunately, polyphenol content is reduced during cocoa fermentation, drying, roasting and all the other phases involved in the chocolate production. Here, we investigated the evolution of the polyphenol content during all the different steps of chocolate production, with a special emphasis on roasting (3 different roasting cycles with 80, 100, and 130 °C as maximum temperature). Samples were follo

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22

Dosmukhamedov, Nurlan Kalievich, Arkady Kaplan, Erzhan Esenbaiuly Zholdasbay, et al. "Processing Dross from Hot-Dip Galvanizing by Chlorination Roasting." Sustainability 13, no. 22 (2021): 12530. http://dx.doi.org/10.3390/su132212530.

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Dross from hot-dip galvanizing is an important source of pure zinc ingots and zinc oxide for use as mineral additives in animal and poultry feed. Thermodynamic calculations have shown the possibility of solving the issue of dross processing by roasting using CaCl2 and NH4Cl. The influence of the consumption of chlorinating reagents, the roasting temperature on the degree of sublimation of Pb, Fe, Ni, Cu and Cd has been investigated. It has been shown that the best results are achieved when roasting the dross with the simultaneous use of CaCl2 and NH4Cl in amounts of 6 and 15% by weight of the

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23

Liu, Jiangang, Lu Wang, and Guohuan Wu. "Sintering Behavior of Molybdenite Concentrate During Oxidation Roasting Process in Air Atmosphere: Influences of Roasting Temperature and K Content." Molecules 29, no. 21 (2024): 5183. http://dx.doi.org/10.3390/molecules29215183.

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Sintering is a common phenomenon, which often takes place during the oxidation roasting process of molybdenite concentrate in multiple-hearth furnaces. The occurrence of sintering phenomena has detrimental effects on the product quality and the service life of the furnace. In this work, the influence of two key factors (roasting temperature and K content) on the sintering behavior is investigated using molybdenite concentrate as the raw material. Different technologies such as XRD, FESEM-EDS, and phase diagrams are adopted to analyze the experimental data. The results show that the higher the

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Lin, Jin, Xingcai Zhu, Kun Yang, and Jinhui Peng. "Optimization of Microwave-Assisted Oxidation Roasting of Oxide–Sulphide Zinc Ore with Addition of Manganese Dioxide Using Response Surface Methodology." High Temperature Materials and Processes 38, no. 2019 (2019): 301–8. http://dx.doi.org/10.1515/htmp-2017-0184.

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AbstractThe present study deals with a microwave-assisted oxidation roasting oxide–sulphide zinc ore technology of with addition of manganese dioxide. Effects of roasting parameters such as MnO2 addition level, roasting temperature, and holding time are studied by using the Central Composite Design (CCD). Meanwhile, zinc calcines are characterized by phase compositions analyses(XRD), structure characteristics of minerals (FT-IR), micro-area chemical analyses (SEM-EDAX) and elemental valence bonding analyses (XPS), which prove to be in accordance with the CCD results. The optimum roasting condi

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Sumardi, Sumardi, Rasdiansyah Rasdiansyah, and Yusya' Abubakar. "Kualitas Fisik dan Kimia Kopi Celup Arabika Rasa Kayu Manis Pada Tingkat Penyangraian Yang Berbeda." Jurnal Ilmiah Mahasiswa Pertanian 7, no. 2 (2022): 372–80. http://dx.doi.org/10.17969/jimfp.v7i2.20055.

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Abstrak: Penyeduhan kopi secara manual sering dipraktekkan oleh masyarakat. Namun cara ini dianggap kurang praktis karena menyisakan ampas bubuk kopi didalam minuman. Salah satu upaya untuk mengatasi masalah tersebut adalah membuat kopi celup dalam kemasan, dan penambahan rempah untuk diversifikasi rasa produk. Penelitian ini bertujuan untuk mempelajari pengaruh derajat roasting dan persentase bubuk kayu manis terhadap karakteristik fisikokimia kopi celup. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) Faktorial, dengan dua faktor, yaitu derajat roasting biji kopi Arabika (D) yang te

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Zakidou, Panagiota, Fotini Plati, Anthia Matsakidou, Evdoxia-Maria Varka, Georgios Blekas, and Adamantini Paraskevopoulou. "Single Origin Coffee Aroma: From Optimized Flavor Protocols and Coffee Customization to Instrumental Volatile Characterization and Chemometrics." Molecules 26, no. 15 (2021): 4609. http://dx.doi.org/10.3390/molecules26154609.

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In this study, the aroma profile of 10 single origin Arabica coffees originating from eight different growing locations, from Central America to Indonesia, was analyzed using Headspace SPME-GC-MS as the analytical method. Their roasting was performed under temperature–time conditions, customized for each sample to reach specific sensory brew characteristics in an attempt to underline the customization of roast profiles and implementation of separate roastings followed by subsequent blending as a means to tailor cup quality. A total of 138 volatile compounds were identified in all coffee sample

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Awwad, Shady, Reem Issa, Lilian Alnsour, Dima Albals, and Idrees Al-Momani. "Quantification of Caffeine and Chlorogenic Acid in Green and Roasted Coffee Samples Using HPLC-DAD and Evaluation of the Effect of Degree of Roasting on Their Levels." Molecules 26, no. 24 (2021): 7502. http://dx.doi.org/10.3390/molecules26247502.

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Chlorogenic acid and caffeine are among the important components in coffee beans, determining the taste and aroma. In addition, phenols and antioxidants content possess vital health values. The main aim of this study is to determine the levels of caffeine and chlorogenic acid in several coffee samples of different origins and degrees of roasting. The coffee samples were extracted using hot water. The levels of caffeine and chlorogenic acid were quantified using high-performance liquid chromatography (HPLC) equipped with a diode array detector, a reverse phase system, and an ODS column (C18). T

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Tsai, Chia-Fang, and Irvan Prawira Julius Jioe. "The Analysis of Chlorogenic Acid and Caffeine Content and Its Correlation with Coffee Bean Color under Different Roasting Degree and Sources of Coffee (Coffea arabica Typica)." Processes 9, no. 11 (2021): 2040. http://dx.doi.org/10.3390/pr9112040.

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Coffee is one of the main economic crops in the world and is now widely grown throughout Taiwan. The process of roasting coffee begins with the heating and smooth expansion of raw beans, which leads to changes in appearance and color while affecting the flavor and taste of coffee. So far, most coffee manufacturers have used visual inspection or colorimeter methods to identify differences in coffee quality. Moreover, there is no literature discussing the correlation of roasted bean color with caffeine and chlorogenic acid content. Therefore, the purpose of this experiment was to analyze the chl

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K, Arwizet, Desmarita Leni, Lim Hooi Peng, Ruzita Sumiati, and Yuda Perdana Kusuma. "THE EFFECT OF TEMPERATURE AND ROASTING TIME ON CHANGES IN THE CHARACTERISTICS AND PHYSICAL PROPERTIES OF SOLOK ARABIKA COFFEE BEANS." International Journal of Multidisciplinary Research and Literature 3, no. 1 (2024): 115–25. https://doi.org/10.53067/ijomral.v3i1.202.

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High-temperature coffee roasting is a key initiator of the degradation of complex compounds in coffee beans, ultimately producing the desired taste and aroma for coffee enthusiasts. The aim of this research is to explore the influence of temperature and roasting duration on the changes in the mechanical properties of coffee beans using the conduction heat method. In this study, 500 grams of dried Arabica coffee with an initial moisture content of 12% were placed in a roasting apparatus equipped with a roasting machine. The heat source used was a gas stove, where the surface temperature of the

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Ignatova, Dinara, and Nadezhda Makarova. "Antioxidant Properties Research of Various Types of Coffee." Food Industry 5, no. 4 (2020): 74–81. http://dx.doi.org/10.29141/2500-1922-2020-5-4-11.

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The article presents results of antioxidant compounds determination (total amount of phenolic compounds, total amount of flavonoids) and parameters of the antiradical activity (by the DPPH method) and reducing power (by the FRAP method) in different types of coffee beans depending on roasting degree (weak, medium, strong), coffee variety (Robusta and Arabica) and the importing country. The researchers used the products presented in the retail chains of Samara. The study purpose was to reveal a universal and most common source of functional substances with an antioxidant effect for the human bo

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Awwad, Shady, Ahmed Abu-Zaiton, Reem Issa, et al. "The effect of excessive coffee consumption, in relation to diterpenes levels of medium-roasted coffee, on non-high-density lipoprotein cholesterol level in healthy men." Pharmacia 70, no. (1) (2023): 49–59. https://doi.org/10.3897/pharmacia.70.e90495.

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This study was designed to determine the levels of coffee oil and diterpenes and evaluate the correlation between the effect of excessive roasted coffee consumption on non-high-density lipoprotein cholesterol (non-HDL) and the roasting degree effect on the levels of coffee oil and diterpenes extracted from Coffea arabica. The coffee oil and diterpenes were extracted using soxhlet and liquid-liquid extraction. Sixty-six healthy normolipidemic male participants were assigned for this study which consisted of two stages. The first stage is the coffee abstaining stage where subjects were requested

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Zięba, Tomasz, Dominika Solińska, Artur Gryszkin, et al. "Potato Starch Extrusion and Roasting with Apple Distillery Wastewater as a New Method for Resistant Starch Production." Applied Sciences 11, no. 19 (2021): 9169. http://dx.doi.org/10.3390/app11199169.

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Abstract (sommario):

Potato starch was extruded and roasted with apple distillery wastewater to produce starch esters substituted with malic acid residues. The starch esterification degree was higher at the higher roasting temperatures. Starch modification contributed to its darker color, its increased resistance to the action of amylolytic enzymes, and its decreased solubility and heat of phase transition. The changes in the other starch properties examined depended on the extrusion and roasting temperatures. The process, which was conducted without a chemical agent—in this case, the process of starch extrusion a

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33

Van Cuong, Tran, Liu Hong Ling, Guo Kang Quan, et al. "Effect of Roasting Conditions on Concentration in Elements of Vietnam Robusta Coffee." Acta Universitatis Cibiniensis. Series E: Food Technology 18, no. 2 (2014): 19–34. http://dx.doi.org/10.2478/aucft-2014-0011.

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Abstract (sommario):

Abstract Vietnam Robusta Coffee was roasted at different roasting degree and roasting temperature and 9 element concentrations (K, Mg, Ca, Na, Fe, Cu, Mn, Zn and Pb) of roasted coffee were analyzed by Flame atomic absorption method (FAAS) in this study. The results showed that the concentrations were ranged in 1447.97 ~ 1342.10 (mg/100g), 768.22 ~ 1259.44 (μg/g),10.35 ~ 13.15 (μg/g), and 17.38 ~ 20.97 (μg/g) for element of K, Ca, Cu and Mn in green and roasted coffee beans, respectively. All determined elements were the smallest value in green coffee, then increased with increasing roasting le

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34

Hartono, Reonald, Ahmad Dzukfikri Halimi, Mohammad Dahrul Asmawan, Irfan Wahyudi, Oky Eliksandyca Satriya Pratama, and Moch Wisnu Arif Sektiono. "Analysis of Frame Strength in Coffee Bean Roasting Machines Using the Finite Element Method." Jurnal Permadi : Perancangan, Manufaktur, Material dan Energi 6, no. 02 (2024): 156–66. http://dx.doi.org/10.52005/permadi.v6i02.138.

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Abstract (sommario):

Indonesian coffee production is a commodity in both domestic and international markets.The quality of coffee products is influenced by the degree of maturity of the coffee beans duringthe roasting process. To improve the quality of coffee beans from the roasting process, aroasting machine is needed to produce large coffee beans. The reliability of a coffee roastingmachine takes into account the strength of the machine frame to support the load of the systemcomponents and the mass of the coffee beans. Finite element analysis was used to model theframe of the coffee bean roasting machine using S

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35

Zdybel, Ewa, Tomasz Zięba, Ewa Tomaszewska-Ciosk, and Waldemar Rymowicz. "Effect of the Esterification of Starch with a Mixture of Carboxylic Acids from Yarrowia lipolitica Fermentation Broth on Its Selected Properties." Polymers 12, no. 6 (2020): 1383. http://dx.doi.org/10.3390/polym12061383.

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Abstract (sommario):

Potato starch was esterified with carboxylic acids contained in the fermentation broth from Yarrowia lipolitica yeast production. Various acid concentrations and various roasting temperatures were used to determine effects of process conditions on ester properties, including the number of acid residues attached to starch chains, starch susceptibility to amylolysis, and thermal characteristics of starch phase transitions. Study results demonstrated the effect of both the composition and the dose of the fermentation broth and of roasting temperature of starch on the number of acid residues attac

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36

Makhotkina, E. S., and M. V. Shubina. "Results of experiments on vanadium extraction out of Kusinsky deposit titanium-magnetite ores enrichment wastes." Ferrous Metallurgy. Bulletin of Scientific , Technical and Economic Information 75, no. 5 (2019): 617–22. http://dx.doi.org/10.32339/0135-5910-2019-5-617-622.

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Abstract (sommario):

The actuality of exhausted of titanium-magnetite ore deposits wastes is stipulated not only by necessity of their negative impact on environmental elimination, but also by a possibility of application of these wastes as vanadium-containing raw materials. Analysis of existing technological processes for vanadium extraction accomplished. A possibility of vanadium extraction out of Kusinsky deposit titanium-magnetite ore tails studied. Results of experiments on vanadium extraction as soluble vanadates by leaching from the samples after roasting with soda ash, sodium sulfate, calcium oxide, and so

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37

Vamanu, Emanuel, Florentina Gatea, and Diana Roxana Pelinescu. "Bioavailability and Bioactivities of Polyphenols Eco Extracts from Coffee Grounds after In Vitro Digestion." Foods 9, no. 9 (2020): 1281. http://dx.doi.org/10.3390/foods9091281.

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Abstract (sommario):

Coffee grounds are a valuable source of bioactive compounds. In Romania, most of the amount obtained is lost through non-recovery; the rest is occasionally used as organic fertilizer. The coffee grounds were selected according to the roasting degree: blonde roasted (BR), medium roasted (MR), and dark roasted (DR). The study aimed to evaluate three extracts, obtained with a mixture of ethanol/water/acetic acid (50/49.5/0.5), depending on the roasting degree. The majority phenolic component, the antioxidant, and anti-inflammatory effect, as well as the role that gastrointestinal transit had on t

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38

Rahayuningtyas, Ari, Cecep E. Ardiasnyah, Fitri Setiyoningrum, et al. "Evaluation of Fluidized-Bed and Drum Roaster Performance in Roasting of Robusta Green Bean." BIO Web of Conferences 69 (2023): 03006. http://dx.doi.org/10.1051/bioconf/20236903006.

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Abstract (sommario):

The roasting process is essential in producing ground coffee as it is where coffee's distinctive aroma and flavour are developed. There are two coffee roasters: drum and fluidized bed roasters, each with benefits and drawbacks. This study aimed to determine the effects of roasting machine type and roasting level on the characteristics of Robusta coffee. The experimental design used was a 2x3 factorial of a Randomized Block Design. The results indicated that the water content, ash content, caffeine content, total phenol content, bulk density, colour, coffee ground aroma, brewing colour, brewing

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Leme, Dimas Samid, Sabrina Alves da Silva, Bruno Henrique Groenner Barbosa, Flávio Meira Borém, and Rosemary Gualberto Fonseca Alvarenga Pereira. "Recognition of coffee roasting degree using a computer vision system." Computers and Electronics in Agriculture 156 (January 2019): 312–17. http://dx.doi.org/10.1016/j.compag.2018.11.029.

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40

Green, Stella, Emily Fanning, Joy Sim, Graham T. Eyres, Russell Frew, and Biniam Kebede. "The Potential of NIR Spectroscopy and Chemometrics to Discriminate Roast Degrees and Predict Volatiles in Coffee." Molecules 29, no. 2 (2024): 318. http://dx.doi.org/10.3390/molecules29020318.

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Abstract (sommario):

This study aimed to establish a rapid and practical method for monitoring and predicting volatile compounds during coffee roasting using near-infrared (NIR) spectroscopy coupled with chemometrics. Washed Arabica coffee beans from Ethiopia and Congo were roasted to industry-validated light, medium, and dark degrees. Concurrent analysis of the samples was performed using gas chromatography-mass spectrometry (GC-MS) and NIR spectroscopy, generating datasets for partial least squares (PLS) regression analysis. The results showed that NIR spectroscopy successfully differentiated the differently roa

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41

Fitri, Niken Syah, Muhammad Ikhsan Sulaiman, and Yusriana Yusriana. "Rancang Bangun Prototipe Alat Deteksi Derajat Gongseng Kopi." Jurnal Ilmiah Mahasiswa Pertanian 9, no. 1 (2024): 434–43. https://doi.org/10.17969/jimfp.v9i1.29350.

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Abstract (sommario):

Abstrak. Pengolahan kopi sebelum diminum merupakan proses yang cukup panjang yang diawali dengan proses pemanenan biji kopi yang sudah matang, dilanjutkan dengan proses sangrai dengan menggunakan suhu yang berbeda. Kualitas kopi dipengaruhi oleh beberapa faktor, termasuk derajat gongseng atau tingkat pemanggangan kopi. Secara umum, tingkat pemanggangan kopi dibagi atas 3 yaitu light, medium, dan dark. Salah satu teknologi yang dapat bekerja otomatis adalah sensor warna digunakan untuk berbagai kebutuhan. Saat ini industri kopi sudah tersedia alat penyangrai dan penggiling kopi otomatis. Namun

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42

Zhang, Xinwei, Yonghui Song, Ning Yin, Xinzhe Lan, and Jianping Jin. "Study on Vacuum Roasting Pretreatment of Carbonaceous Gold Concentrates Based on Nonoxidation Technology." Journal of Chemistry 2021 (November 15, 2021): 1–18. http://dx.doi.org/10.1155/2021/6848020.

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Abstract (sommario):

Carbonaceous gold ores are difficult to treat because of the “preg-robbing” by carbonaceous matters and locking by minerals. Roasting is the most commonly used method that is useful in dealing with carbonaceous gold ores. In this study, flotation gold concentrates containing sulfides and carbonaceous matters were investigated to ascertain the reaction process and the matters’ transformation characteristics in different temperatures by vacuum roasting pretreatment. Calcine and volatile condensates were characterized with several techniques. In the process of vacuum roasting, the main chemical r

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43

Münchow, Morten, Jesper Alstrup, Ida Steen, and Davide Giacalone. "Roasting Conditions and Coffee Flavor: A Multi-Study Empirical Investigation." Beverages 6, no. 2 (2020): 29. http://dx.doi.org/10.3390/beverages6020029.

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Abstract (sommario):

This research investigates the relative importance of two roasting parameters—colour (i.e., roast degree) and time—on the sensory properties of coffee. The paper draws on data from eight studies conducted using sensory descriptive analysis with trained (in six studies) or semi-trained (in two studies) assessors, focusing on a common set of attributes. The results indicated that, while both parameters significantly affected coffee flavour, colour was the stronger predictor of the two. The effects direction for both colour and time were similar and related to the rate of non-enzymatic browning,

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44

Adzimi, Sista Naelly, Robby Priaji Sakti, Aldiyansyah, et al. "Implementation of Fuzzy Logic to Determine the Doneness of Beef Steak." Journal of Applied Science, Technology & Humanities 1, no. 4 (2024): 329–41. http://dx.doi.org/10.62535/93z2df58.

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Abstract (sommario):

This study aims to implement fuzzy logic in determining the doneness level of beef steak based on the inputs of roasting time and roasting temperature. The output of the developed system is in the form of maturity levels in the categories of "rare", "medium rare", "medium", "medium well", and "well done". Data for this study were obtained through interviews with experienced beef steak sellers. This research method includes direct calculations as well as the use of MATLAB software to develop fuzzy logic systems. The results of the interview analysis are used as a basis for the formation of fuzz

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Mohammed, H. Alqarni Prawez Alam Mohammad Ayman Salkini ¬¬ Maged S. Abdel-Kader. "ROASTING EFFECT ON THE CAFFEINE CONTENTS AND ANTIOXIDANT POTENTIAL OF DIFFERENT COFFEE GRADES AVAILABLE IN THE SAUDI MARKET." INDO AMERICAN JOURNAL OF PHARMACEUTICAL SCIENCES 05, no. 12 (2018): 16738–45. https://doi.org/10.5281/zenodo.2505094.

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Abstract (sommario):

<em>In the Saudi market different grades of coffee (Coffee arabica) are available based on the degree of roasting. However, some unique grades subjected to very mild roasting are available for the preparation of the popular “Arabic Coffee”. Caffeine contents were quantified by </em><em>HPTLC method</em><em> in the five available grades of coffee and coffee seed shells “Coffee Husks”. </em><em>Caffeine contents were estimated in both hydro-alcohol and aqueous extracts of the coffee grades</em><em> using </em><em>silica gel 60 F<sub>254</sub> plates and ethyl acetate: met

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46

Huang, Luelue, Miaoling Liu, Bin Li, Bimal Chitrakar, and Xu Duan. "Terahertz Spectroscopic Identification of Roast Degree and Variety of Coffee Beans." Foods 13, no. 3 (2024): 389. http://dx.doi.org/10.3390/foods13030389.

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Abstract (sommario):

In this study, terahertz time-domain spectroscopy (THz-TDS) was proposed to identify coffee of three different varieties and three different roasting degrees of one variety. Principal component analysis (PCA) was applied to extract features from frequency-domain spectral data, and the extracted features were used for classification prediction through linear discrimination (LD), support vector machine (SVM), naive Bayes (NB), and k-nearest neighbors (KNN). The classification effect and misclassification of the model were analyzed via confusion matrix. The coffee varieties, namely Catimor, Typic

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47

Niu, Zhiya, Zhongyan Zhu, Jing Zhou, et al. "Effect of Roasting on the Chemical Composition and Oxidative Stability of Tomato (Solanum lycopersicum L.) Seed Oil." Foods 13, no. 11 (2024): 1682. http://dx.doi.org/10.3390/foods13111682.

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Abstract (sommario):

In this study, tomato seed (TS) samples were subjected to different roasting conditions (90–170 °C and 10–30 min) to compare their effects on the chemical composition and oxidative stability of tomato seed oil (TSO). Unroasted TS was considered as a control sample. Our results revealed that moderate roasting (130 °C/20 min) can significantly increase the content of linoleic acid (54.01–54.89%), linolenic acid (2.17–2.41%), phytosterols (2789.56–3037.31 mg/kg), squalene (5.06–13.10 mg/kg), total phenols (22.37–22.67 mg GAE/100 g), and other functional components (p < 0.05) in TSO, while the

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48

Romano, Andrea, Luca Cappellin, Sara Bogialli, Paolo Pastore, Luciano Navarini, and Franco Biasioli. "Monitoring In Vitro and In Vivo Aroma Release of Espresso Coffees with Proton-Transfer-Reaction Time-of-Flight Mass Spectrometry." Applied Sciences 12, no. 20 (2022): 10272. http://dx.doi.org/10.3390/app122010272.

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Abstract (sommario):

This work presents in vitro and in vivo aroma release analysis of three espresso coffees carried out by PTR-ToF-MS headspace and nosespace analysis, respectively. The products were C. arabica coffees prepared using an espresso coffee machine: a low-caffeine C. arabica var. laurina light roast, a low-caffeine C. arabica var. laurina dark roast, and a single-origin coffee from Ethiopia which were roasted to a medium roast degree. Headspace analysis allowed for discrimination between coffees with a prediction accuracy of 92% or higher. Relevant discriminating compounds were related to the roastin

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49

Awwad, Shady, Ahmed Abu-Zaiton, Reem Issa, et al. "The effect of excessive coffee consumption, in relation to diterpenes levels of medium-roasted coffee, on non-high-density lipoprotein cholesterol level in healthy men." Pharmacia 70, no. 1 (2023): 49–59. http://dx.doi.org/10.3897/pharmacia.70.e90495.

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Abstract (sommario):

This study was designed to determine the levels of coffee oil and diterpenes and evaluate the correlation between the effect of excessive roasted coffee consumption on non-high-density lipoprotein cholesterol (non-HDL) and the roasting degree effect on the levels of coffee oil and diterpenes extracted from Coffea arabica. The coffee oil and diterpenes were extracted using soxhlet and liquid-liquid extraction. Sixty-six healthy normolipidemic male participants were assigned for this study which consisted of two stages. The first stage is the coffee abstaining stage where subjects were requested

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50

Sokolova, Yulia V., and Anton N. Chepikov. "OXIDATIVE ROASTING OF INDUSTRIAL SPENT CATALYSTS CO-Mo/Al2O3 HYDROPROCESSING WITH LIM." IZVESTIYA VYSSHIKH UCHEBNYKH ZAVEDENII KHIMIYA KHIMICHESKAYA TEKHNOLOGIYA 63, no. 11 (2020): 57–64. http://dx.doi.org/10.6060/ivkkt.20206311.6256.

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Abstract (sommario):

The oxidative roasting of industrial spent catalyst Co-Mo/Al2O3 for the hydrotreatment of diesel fuel with lime in an air atmosphere was studied. Using the data of DTA, TG and X-ray phase analysis, it was found that during roasting, the sulfur and carbon oxides forms CaSO4 and CaCO3, and Mo is converted to calcium molybdate. Using the filtering fixed bed of reagents, the kinetics of roasting was studied. It was found that in the temperature range of 550 – 600 °C with air, supply rate of 3 l/min the process ends in 38 - 44 min for ground and non-ground catalyst. The optimal parameters (lime con

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