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Orientador(es)
Resumo(s)
This work focused on the monitoring during the roasting process of one of the main characteristics of
coffee's organoleptic profile: acidity. Batches of Arabica and Robusta coffee varieties from different origins
were roasted following different process conditions. Simultaneously, real-time on-line monitoring of
the coffee roasting process was performed with near infrared spectroscopy (NIRS) using a diffuse
reflectance probe. Spectral data were analysed with chemometric tools and acidity profiles were estimated
directly from NIR spectra, revealing an encouraging agreement with values obtained with the
reference analytical methodology. NIRS proved to be a reliable non-invasive technique for real-time
monitoring of coffee roasting processes and may be used as an end-roasting signalizing tool. Furthermore,
the approach presented also revealed good perspectives for the exploration of NIRS in the
monitoring of other relevant compounds during coffee roasting.
Descrição
Palavras-chave
Coffee roasting Coffee acidity Near infrared spectroscopy On-line monitoring Chemometrics
Contexto Educativo
Citação
Santos, J.R.; Lopo, M.; Rangel, António O.S.S.; Lopes, J.A. -Exploiting near infrared spectroscopy as an analytical tool for on-line monitoring of acidity during coffee roasting. Food Control, ISSN: 0956-7135. (2016) 60, 408-415
Editora
Elsevier