On-line assessment of brightness and surface kinetics during coffee roasting

Hernández, J.A.; Heyd, B.; Trystram, Gilles

doi:10.1016/j.jfoodeng.2007.12.009

Cited by 36 publications

(15 citation statements)

References 7 publications

(9 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The roasting of coffee beans is another very important step in coffee processing, since specific organoleptic properties (flavors, aromas, and color) are developed and affect the quality of the coffee and the excellence of the coffee beverage, as a consequence (Hernández et al 2008;Franca et al 2005;Fujioka and Shibamoto 2008). This process is time-temperature dependent and leads to several changes in the chemical composition and biological activities of coffee as a result of the transformation of naturally occurring polyphenolic constituents into a complex mixture of Maillard reaction products (Czerny et al 1999;Sacchetti et al 2009), as well as the formation of organic compounds resulting from pyrolysis (Daglia et al 2000).…”

Section: Coffee Beans Processingmentioning

confidence: 99%

“…Sulfur compounds are also changed by oxidation, thermal degradation, and/or hydrolysis (Kumazawa and Masuda 2003), and the vanillin content increases considerably during the roasting process (Czerny and Grosch 2000). Besides the chemical reactions during coffee roasting, moisture loss and other major changes (color, volume, mass, form, pH, density, and volatile components) occur, while CO 2 is generated (Hernández et al 2008). Therefore, coffee roasting is a quite complex process considering the importance of the heat transferred to the bean (Franca et al 2009a).…”

Section: Coffee Beans Processingmentioning

confidence: 99%

See 1 more Smart Citation

Production, Composition, and Application of Coffee and Its Industrial Residues

Mussatto

Machado

Martins

et al. 2011

Food Bioprocess Technol

791

413

View full text Add to dashboard Cite

Coffee is one of the most consumed beverages in the world and is the second largest traded commodity after petroleum. Due to the great demand of this product, large amounts of residues are generated in the coffee industry, which are toxic and represent serious environmental problems. Coffee silverskin and spent coffee grounds are the main coffee industry residues, obtained during the beans roasting, and the process to prepare "instant coffee", respectively. Recently, some attempts have been made to use these residues for energy or value-added compounds production, as strategies to reduce their toxicity levels, while adding value to them. The present article provides an overview regarding coffee and its main industrial residues. In a first part, the composition of beans and their processing, as well as data about the coffee world production and exportation, are presented. In the sequence, the characteristics, chemical composition, and application of the main coffee industry residues are reviewed. Based on these data, it was concluded that coffee may be considered as one of the most valuable primary products in world trade, crucial to the economies and politics of many developing countries since its cultivation, processing, trading, transportation, and marketing provide employment for millions of people. As a consequence of this big market, the reuse of the main coffee industry residues is of large importance from environmental and economical viewpoints.

show abstract

Section: Coffee Beans Processingmentioning

confidence: 99%

Section: Coffee Beans Processingmentioning

confidence: 99%

Production, Composition, and Application of Coffee and Its Industrial Residues

Mussatto

Machado

Martins

et al. 2011

Food Bioprocess Technol

791

413

View full text Add to dashboard Cite

show abstract

“…A similar method for the measurement of lithium, calcium and sodium through the radiation emitted by the sample into an air-butane flame was developed (Lyra et al (2009). Image analysis was also used for a real-time assessment of the coffee roasting process (Hernández et al, 2008). An approach employing a CCD camera as a sensor for recognizing volatile alcohols was described (Shirshov et al, 2007).…”

Section: Image Analysismentioning

confidence: 99%

Real-Time Analysis to Evaluate Crystallization Processes

Silva¹,

Silva²,

Sena³

2012

Crystallization - Science and Technology

View full text Add to dashboard Cite

“…Beans weight was automatically measured using an electronic scale METTLER (SB16001) and controlled by the computer (a program written in bash (Bourne, 2002) making the weight acquisition each minute as it is reported by Hernández et al (2007)). During coffee roasting, air temperature, bean temperature and bean weight were measured (Hernández-Pérez, 2002;Hernández et al, 2007), and color pictures of the beans were also acquired on-line (Hernández et al, 2008).…”

Section: Coffee Roastingmentioning

confidence: 99%