𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Effect of moisture content on the static coefficient of friction of parchment coffee beans

✍ Scribed by B.N. Ghosh

Publisher
Elsevier Science
Year
1968
Tongue
English
Weight
779 KB
Volume
13
Category
Article
ISSN
0021-8634

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

Effect of the roasting method on the con
Effect of the roasting method on the content of 5-hydroxytryptamides of carboxylic acids in roasted coffee beans
✍ Nebesny, E. ;Budryn, G. πŸ“‚ Article πŸ“… 2002 πŸ› John Wiley and Sons 🌐 English βš– 64 KB πŸ‘ 1 views

Coffee beans of Coffea liberica (robusta) variety were roasted using convection and microwave heating. For roasting we used green coffee beans of 7.5% moisture content, and beans wetted to 10% moisture content and dried to 5% moisture content. The content of 5-hydroxytryptamides of carboxylic acids

Effect of moisture content on the storag
Effect of moisture content on the storage of brazil nuts
✍ G. Ayerst; D. Budd πŸ“‚ Article πŸ“… 1960 πŸ› John Wiley and Sons 🌐 English βš– 569 KB

## Abstract Current practice in the collection, handling and storage of Brazil nuts is described. Laboratory and field methods of determining moisture contents, the relationship between moisture content and relative humidity, and the effect of moisture content on respiration rate have been investig