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In-line monitoring of the coffee roasting process with near infrared spectroscopy: Measurement of sucrose and colour

2016-03-30Journal article Restricted access
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dc.contributor.authorSantos, João Rodrigo
dc.contributor.authorViegas, Olga
dc.contributor.authorPáscoa, Ricardo N. M. J.
dc.contributor.authorFerreira, Isabel M. P. L. V. O.
dc.contributor.authorRangel, António O. S. S.
dc.contributor.authorLopes, João Almeida
dc.date.accessioned2016-04-18T10:34:35Z
dc.date.available2016-04-18T10:34:35Z
dc.date.issued2016-03-30
dc.description.abstractIn this work, a real-time and in-situ analytical tool based on near infrared spectroscopy is proposed to predict two of the most relevant coffee parameters during the roasting process, sucrose and colour. The methodology was developed taking in consideration different coffee varieties (Arabica and Robusta), coffee origins (Brazil, East-Timor, India and Uganda) and roasting process procedures (slow and fast). All near infrared spectroscopy-based calibrations were developed resorting to partial least squares regression. The results proved the suitability of this methodology as demonstrated by rangeerror- ratio and coefficient of determination higher than 10 and 0.85 respectively, for all modelled parameters. The relationship between sucrose and colour development during the roasting process is further discussed, in light of designing in real-time coffee products with similar visual appearance and distinct organoleptic profile.pt_PT
dc.identifier.citationSANTOS, João R.; VIEGAS, Olga; PÁSCOA, Ricardo N.M.J.; FERREIRA, Isabel M.P.L.V.O.; RANGEL, António O.S.S.; LOPES, João A. - In-line monitoring of the coffee roasting process with near infrared spectroscopy: Measurement of sucrose and colour. Food Chemistry, ISSN: 0308-8146. (2016) 208, 103–110pt_PT
dc.identifier.doi10.1016/j.foodchem.2016.03.114pt_PT
dc.identifier.eid84964067879
dc.identifier.pmid27132829
dc.identifier.urihttp://hdl.handle.net/10400.14/19708
dc.identifier.wos000375856600013
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationNORTE-07-0124-FEDER-00006pt_PT
dc.relationUID/QUI/50006/2013-POCI/01/0145/ FEDER/007265pt_PT
dc.relationDESENVOLVIMENTO DE SISTEMAS AUTOMÁTICOS MINIATURIZADOS DE BAIXO CUSTO NA CARACTERIZAÇÃO QUÍMICA DE CAFÉS
dc.relationNON-INVASIVE NEAR-INFRA RED SPECTROSCOPIC TECHNOLOGY FOR EARLY PREDICTION AND OPTIMIZATION OF WINE QUALITY
dc.subjectCoffee roastingpt_PT
dc.subjectNear infrared spectroscopypt_PT
dc.subjectSucrosept_PT
dc.subjectColourpt_PT
dc.subjectIn-line monitoringpt_PT
dc.subjectChemometricspt_PT
dc.titleIn-line monitoring of the coffee roasting process with near infrared spectroscopy: Measurement of sucrose and colourpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleDESENVOLVIMENTO DE SISTEMAS AUTOMÁTICOS MINIATURIZADOS DE BAIXO CUSTO NA CARACTERIZAÇÃO QUÍMICA DE CAFÉS
oaire.awardTitleNON-INVASIVE NEAR-INFRA RED SPECTROSCOPIC TECHNOLOGY FOR EARLY PREDICTION AND OPTIMIZATION OF WINE QUALITY
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FMulti%2F50016%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/9471 - RIDTI/PTDC%2FAGR-PRO%2F6817%2F2014/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F63492%2F2009/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F81384%2F2011/PT
oaire.citation.endPage110
oaire.citation.startPage103
oaire.citation.titleFood Chemistry
oaire.citation.volume208
oaire.fundingStream5876
oaire.fundingStream9471 - RIDTI
person.familyNameSantos
person.familyNameViegas
person.familyNamePáscoa
person.familyNameFerreira
person.familyNameSantos Silva Rangel
person.familyNameLopes
person.givenNameJoão
person.givenNameOlga
person.givenNameRicardo
person.givenNameIsabel
person.givenNameAntónio Osmaro
person.givenNameJoao
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person.identifier.ciencia-idD61D-7CFB-178A
person.identifier.ciencia-id851D-6813-3FB5
person.identifier.orcid0000-0002-4182-4431
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person.identifier.orcid0000-0003-2073-7643
person.identifier.orcid0000-0001-8424-1431
person.identifier.orcid0000-0002-6486-8947
person.identifier.orcid0000-0002-1657-344X
person.identifier.ridD-3198-2012
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person.identifier.ridD-4938-2013
person.identifier.ridH-1733-2011
person.identifier.scopus-author-id15763817400
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project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
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project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
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