Feasibility of using colorimetric devices for whole and ground coffee roasting degrees prediction
Fabiana de Carvalho Pires,
Yhan da Silva Mutz,
Thaís Cristina Lima de Carvalho
et al.
Abstract:BACKGROUNCoffee roasting is one of the crucial steps in obtaining a high‐quality product as it forms the product's color and flavor characteristics. Roast control is made by visual inspection or traditional instruments such as the Agtron spectrophotometer, which can have high implementation costs. Therefore, the present study evaluated colorimetric approaches (a bench colorimeter, smartphone digital images, and a colorimetric sensor) to predict the Agtron roasting degrees of whole and ground coffee. Two calibr… Show more
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