To have a better understanding of the different behavior of selected geographical origins of green coffee during roasting in an industrial plant, in the present work five different green coffees (two arabica from Brazil and Costa Rica and three robusta from Vietnam, India and Ivory Coast) were treated in a batch roasting plant, taking samples for analysis at regular intervals. The evaluated parameters were volume, weight, moisture and color of the grains and grounds. The experimental results provided knowledge of the differences in roasting degree of selected coffee origins and also allowed us to observe the changes in physical attributes with roasting time. The conditions used by roasting machines result in a volume increase and a loss in weight and density with slight changes according to the origin. Lightness initially increase then decrease to lower values. Lightness of the grounds is higher with respect to that of the grains showing that that the roasting process took place from the outer to the bulk of the beans but at the end of the process lightness is uniform, outside and inside. The results obtained in the present study showed that some perceptible color differences in the final blends in grains of selected origins may appear to the consumer.

Modifications induced by industrial roasting in physical attributes of arabica and robusta coffee beans of selected origins

GIUNGATO, Pasquale;
2012-01-01

Abstract

To have a better understanding of the different behavior of selected geographical origins of green coffee during roasting in an industrial plant, in the present work five different green coffees (two arabica from Brazil and Costa Rica and three robusta from Vietnam, India and Ivory Coast) were treated in a batch roasting plant, taking samples for analysis at regular intervals. The evaluated parameters were volume, weight, moisture and color of the grains and grounds. The experimental results provided knowledge of the differences in roasting degree of selected coffee origins and also allowed us to observe the changes in physical attributes with roasting time. The conditions used by roasting machines result in a volume increase and a loss in weight and density with slight changes according to the origin. Lightness initially increase then decrease to lower values. Lightness of the grounds is higher with respect to that of the grains showing that that the roasting process took place from the outer to the bulk of the beans but at the end of the process lightness is uniform, outside and inside. The results obtained in the present study showed that some perceptible color differences in the final blends in grains of selected origins may appear to the consumer.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11586/63567
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