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Effect of the roasting process on glass transition and phase transition of Colombian Arabic coffee beans

✍ Scribed by Rivera, Wayner; Velasco, Ximena; Gálvez, Cristian; Rincón, Carlos; Rosales, Andrés; Arango, Pedro

Book ID
123361040
Publisher
Elsevier
Year
2011
Weight
398 KB
Volume
1
Category
Article
ISSN
2211-601X

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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