In-line monitoring of the coffee roasting process with near infrared spectroscopy: Measurement of sucrose and colour

Santos, João Rodrigo; Viegas, Olga; Páscoa, Ricardo N.M.J.; Ferreira, Isabel M. P. L. V. O.; Rangel, António O.S.S.; Lopes, João A.

doi:10.1016/j.foodchem.2016.03.114

Cited by 56 publications

(40 citation statements)

References 27 publications

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“…NIRS has been used successfully for quantification of chemical compounds in coffee samples (Pizarro et al 2004(Pizarro et al , 2007, discrimination between Arabica and Robusta species (Esteban-Díez et al 2007), and prediction of sensory properties and degree of roast (Esteban-Díez et al 2004;Ribeiro et al 2011). Recently, in a pioneering approach, NIRS was employed for in situ prediction of titratable acidity (Santos et al 2016a) and sucrose concentration (Santos et al 2016b) during coffee roasting processes. The potential to accompany chemical reactions during coffee roasting enables more efficient implementation of corrective procedures, better understanding of the roasting process, and, most importantly, improvement of the general quality of the coffee product.…”

Section: Introductionmentioning

confidence: 99%

A Non-invasive Real-Time Methodology for the Quantification of Antioxidant Properties in Coffee During the Roasting Process Based on Near-Infrared Spectroscopy

Catelani

Páscoa

Santos

et al. 2016

Food Bioprocess Technol

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This paper describes the development of a real-time method based on near-infrared spectroscopy (NIRS) for determination of total antioxidant capacity (TAC) and total phenolic content (TPC) in coffee during the roasting process. The real-time non-invasive monitoring procedure involved pointing a diffuse reflectance probe directly at the roasting chamber through a glass window in order to monitor the roasting process. The figures of merit of the chemometric models to estimate TAC and TPC showed selectivity values higher than 12% and determination coefficients (R 2 P) above 0.90. The TAC and TPC profiles during the roasting procedure are discussed in terms of the antioxidant compounds likely to be present in green and roasted coffee. NIRS was found to be a satisfactory real-time tool for monitoring the content of antioxidant compounds in coffee during the roasting process, complementing other established procedures.

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Section: Introductionmentioning

confidence: 99%

A Non-invasive Real-Time Methodology for the Quantification of Antioxidant Properties in Coffee During the Roasting Process Based on Near-Infrared Spectroscopy

Catelani

Páscoa

Santos

et al. 2016

Food Bioprocess Technol

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“…[22] As an alternative analytical approach, the dielectric spectroscopy approach losses the resonant nature of other approaches that have proven to be effective for this type of coffee studies. [30][31][32][33][34] One of the most notable advantages of this approach is that the samples do not require of any sort of previous handling and that the wide frequency range offers the possibility of exploring several behaviors. Consequently, this technology offers an intermediate alternative between data availability and easiness of analysis and use.…”

Section: Resultsmentioning

confidence: 99%

Determination of the complex permittivity of cherry, pulped, green, and roasted coffee using a planar dielectric platform and a coaxial probe between 0.3 and 6 GHz

Velasquez

Peña

Bohórquez

et al. 2018

International Journal of Food Properties

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“…Color measurements have been successfully applied to predict the optimal temperature and period of roasting (Mendes, De Menezes, Aparecida, & Da Silva, ), acrylamide level (Gökmen & Şenyuva, ), and to discriminate between raw and roasted Arabica and Robusta beans (Mendonca, Franca, & Oliveira, ). Fine color correlations with sucrose content (Santos, Viegas, & Pascoa, ), acidity (Santos, Lopo, Rangel, & Lopes, ), moisture, density (Alessandrini, Romani, Pinnavaia, & Rosa, ), and caffeine content (Pizarro, Esteban‐Diez, Gonzalez‐Sáiz, & Forina, ) have also been established. Online roasting control systems via online image monitoring also work on the principle of evaluating variation in surface color/brightness and surface area of coffee beans (Hernandez, Heyd, & Trystram, ).…”

Section: Primary Processingmentioning

confidence: 90%

“… Note : Data were compiled from Akiyama et al., , 2003; Baggenstoss et al., ,b; Craig et al., ; Czerny et al., , 2008; Czerny & Grosch, ; Dawidowicz & Typek, ; Dorfner et al., ; Gloess et al., ; Gonzalez‐Rios et al., ,b; Grosch et al., , 2001a,b; Hertz‐Schünemann et al. , ; Lee et al., ,b; Mayer & Grosch, ; Moon and Shibamoto et al., ; Nebesny et al., ; Pramudita et al., ; Ribeiro et al., 2010; Rousi et al., 2012; Santos et al., ; Schenker et al., 2002; Steen et al., 2017; Toledo et al., ; Wang & Lim, .…”

Section: Primary Processingmentioning

confidence: 99%

Farm to Consumer: Factors Affecting the Organoleptic Characteristics of Coffee. II: Postharvest Processing Factors

Hameed

Hussain

Ijaz

et al. 2018

Comp Rev Food Sci Food Safe

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The production and consumption of coffee are increasing despite the roadblocks to its agriculture and global trade. The unique, refreshing, and stimulating final cupping quality of coffee is the only reason for this rising production and consumption. Coffee quality is a multifaceted trait and is inevitably influenced by the way it is successively processed after harvesting. Reportedly, 60% of the quality attributes of coffee are governed by postharvest processing. The current review elaborates and establishes for the first time the relationship between different methods of postharvest processing of coffee and its varying organoleptic and sensory quality attributes. In view of the proven significance of each processing step, this review has been subdivided into three sections, secondary processing, primary processing, and postprocessing variables. Secondary processing addresses the immediate processing steps on the farm after harvest and storage before roasting. The primary processing section adheres specifically to roasting, grinding and brewing/extraction, topics which have been technically addressed more than any others in the literature and by industry. The postprocessing attribute section deals generally with interaction of the consumer with products of different visual appearance. Finally, there are still some bottlenecks which need to be addressed, not only to completely understand the relationship of varying postharvest processing methods with varying in-cup quality attributes, but also to devise the next generation of coffee processing technologies.

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In-line monitoring of the coffee roasting process with near infrared spectroscopy: Measurement of sucrose and colour

Cited by 56 publications

References 27 publications

A Non-invasive Real-Time Methodology for the Quantification of Antioxidant Properties in Coffee During the Roasting Process Based on Near-Infrared Spectroscopy

A Non-invasive Real-Time Methodology for the Quantification of Antioxidant Properties in Coffee During the Roasting Process Based on Near-Infrared Spectroscopy

Determination of the complex permittivity of cherry, pulped, green, and roasted coffee using a planar dielectric platform and a coaxial probe between 0.3 and 6 GHz

Farm to Consumer: Factors Affecting the Organoleptic Characteristics of Coffee. II: Postharvest Processing Factors

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