Autores
Orientador(es)
Resumo(s)
Characterisation of coffee quality based on bean quality assessment is associated with the relative
amount of defective beans among non-defective beans. It is therefore important to develop a methodology
capable of identifying the presence of defective beans that enables a fast assessment of coffee grade
and that can become an analytical tool to standardise coffee quality. In this work, a methodology for quality
assessment of green coffee based on near infrared spectroscopy (NIRS) is proposed. NIRS is a green
chemistry, low cost, fast response technique without the need of sample processing. The applicability
of NIRS was evaluated for Arabica and Robusta varieties from different geographical locations. Partial
least squares regression was used to relate the NIR spectrum to the mass fraction of defective and
non-defective beans. Relative errors around 5% show that NIRS can be a valuable analytical tool to be used
by coffee roasters, enabling a simple and quantitative evaluation of green coffee quality in a fast way.
Descrição
Palavras-chave
Green coffee beans Coffee bean defects Near infrared spectroscopy Partial least squares regression Experimental design
Contexto Educativo
Citação
SANTOS, João Rodrigo ...[et al.] - Evaluation of green coffee beans quality using near infrared spectroscopy: A quantitative approach. Food Chemistry. ISSN 0308-8146. Vol. 35, n.º 3 (2012), p.1828–1835
Editora
Elsevier