KINETICS OF MASS LOSS OF ARABICA COFFEE DURING ROASTING PROCESS

ABSTRACT Roasting is one of the most complex coffee processing steps due to simultaneous transfers of heat and mass. During this process, beans lose mass because of fast physical and chemical changes that will set color and flavor of the commercial coffee beverage. Therefore, we aimed at assessing t...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	GUILLERMO A. VARGAS-ELÍAS [verfasserIn] PAULO C. CORRÊA [verfasserIn] NATÁLIA R. DE SOUZA [verfasserIn] FERNANDA M. BAPTESTINI [verfasserIn] EVANDRO DE C. MELO [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch ; Spanisch ; Portugiesisch

Erschienen:	2016

Schlagwörter:	Coffea arabica mass decrease roasting degree roasting temperature non-isothermal roasting

Übergeordnetes Werk:	In: Engenharia Agrícola - Sociedade Brasileira de Engenharia Agrícola, 2005, 36(2016), 2, Seite 300-308
Übergeordnetes Werk:	volume:36 ; year:2016 ; number:2 ; pages:300-308

Links:	Link aufrufen Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.1590/1809-4430-Eng.Agric.v36n2p300-308/2016

Katalog-ID:	DOAJ014045451

Internformat


LEADER	01000caa a22002652 4500
001	DOAJ014045451
003	DE-627
005	20230502070257.0
007	cr uuu---uuuuu
008	230226s2016 xx \|\|\|\|\|o 00\| \|\|eng c
024	7		\|a 10.1590/1809-4430-Eng.Agric.v36n2p300-308/2016 \|2 doi
035			\|a (DE-627)DOAJ014045451
035			\|a (DE-599)DOAJ173669bdf71e49cfb5ab21cc7bb69c39
040			\|a DE-627 \|b ger \|c DE-627 \|e rakwb
041			\|a eng \|a spa \|a por
050		0	\|a S1-972
100	0		\|a GUILLERMO A. VARGAS-ELÍAS \|e verfasserin \|4 aut
245	1	0	\|a KINETICS OF MASS LOSS OF ARABICA COFFEE DURING ROASTING PROCESS
264		1	\|c 2016
336			\|a Text \|b txt \|2 rdacontent
337			\|a Computermedien \|b c \|2 rdamedia
338			\|a Online-Ressource \|b cr \|2 rdacarrier
520			\|a ABSTRACT Roasting is one of the most complex coffee processing steps due to simultaneous transfers of heat and mass. During this process, beans lose mass because of fast physical and chemical changes that will set color and flavor of the commercial coffee beverage. Therefore, we aimed at assessing the kinetics of mass loss in commercially roasted coffee beans according to heating throughout the processing. For that, we used samples of 350-g Arabica coffee processed grains with water content of 0.1217 kga kg-1, in addition to a continuous roaster with firing gas. The roaster had initial temperatures of 285, 325, 345 and 380 °C, decreasing during the process up to 255, 285, 305 and 335 °C respectively. Mass loss was calculated by the difference between grain weight before and after roasting. We observed a linear variation directly dependent on roaster temperature. For each temperature during the process was obtained a constant mass loss rate, which was reported by the Arrhenius model with r2 above 0.98. In a roaster in non-isothermal conditions, the required activation energy to start the mass loss in a commercial coffee roasting index was 52.27 kJ mol -1.
650		4	\|a Coffea arabica
650		4	\|a mass decrease
650		4	\|a roasting degree
650		4	\|a roasting temperature
650		4	\|a non-isothermal roasting
653		0	\|a Agriculture (General)
700	0		\|a PAULO C. CORRÊA \|e verfasserin \|4 aut
700	0		\|a NATÁLIA R. DE SOUZA \|e verfasserin \|4 aut
700	0		\|a FERNANDA M. BAPTESTINI \|e verfasserin \|4 aut
700	0		\|a EVANDRO DE C. MELO \|e verfasserin \|4 aut
773	0	8	\|i In \|t Engenharia Agrícola \|d Sociedade Brasileira de Engenharia Agrícola, 2005 \|g 36(2016), 2, Seite 300-308 \|w (DE-627)483300713 \|w (DE-600)2182578-6 \|x 01006916 \|7 nnns
773	1	8	\|g volume:36 \|g year:2016 \|g number:2 \|g pages:300-308
856	4	0	\|u https://doi.org/10.1590/1809-4430-Eng.Agric.v36n2p300-308/2016 \|z kostenfrei
856	4	0	\|u https://doaj.org/article/173669bdf71e49cfb5ab21cc7bb69c39 \|z kostenfrei
856	4	0	\|u http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162016000200300&tlng=en \|z kostenfrei
856	4	0	\|u http://www.scielo.br/pdf/eagri/v36n2/1809-4430-eagri-36-2-0300.pdf \|z kostenfrei
856	4	2	\|u https://doaj.org/toc/0100-6916 \|y Journal toc \|z kostenfrei
912			\|a GBV_USEFLAG_A
912			\|a SYSFLAG_A
912			\|a GBV_DOAJ
912			\|a SSG-OLC-PHA
912			\|a GBV_ILN_20
912			\|a GBV_ILN_22
912			\|a GBV_ILN_24
912			\|a GBV_ILN_31
912			\|a GBV_ILN_39
912			\|a GBV_ILN_40
912			\|a GBV_ILN_60
912			\|a GBV_ILN_62
912			\|a GBV_ILN_63
912			\|a GBV_ILN_65
912			\|a GBV_ILN_69
912			\|a GBV_ILN_70
912			\|a GBV_ILN_73
912			\|a GBV_ILN_95
912			\|a GBV_ILN_105
912			\|a GBV_ILN_110
912			\|a GBV_ILN_151
912			\|a GBV_ILN_161
912			\|a GBV_ILN_213
912			\|a GBV_ILN_230
912			\|a GBV_ILN_285
912			\|a GBV_ILN_293
912			\|a GBV_ILN_602
912			\|a GBV_ILN_2014
912			\|a GBV_ILN_4012
912			\|a GBV_ILN_4037
912			\|a GBV_ILN_4112
912			\|a GBV_ILN_4125
912			\|a GBV_ILN_4126
912			\|a GBV_ILN_4249
912			\|a GBV_ILN_4305
912			\|a GBV_ILN_4306
912			\|a GBV_ILN_4307
912			\|a GBV_ILN_4313
912			\|a GBV_ILN_4322
912			\|a GBV_ILN_4323
912			\|a GBV_ILN_4324
912			\|a GBV_ILN_4325
912			\|a GBV_ILN_4367
912			\|a GBV_ILN_4700
951			\|a AR
952			\|d 36 \|j 2016 \|e 2 \|h 300-308

Indexfelder

author_variant	g a v e gave p c c pcc n r d s nrds f m b fmb e d c m edcm
matchkey_str	article:01006916:2016----::ieisfasosfrbccfedrn
hierarchy_sort_str	2016
callnumber-subject-code	S
publishDate	2016
allfields	10.1590/1809-4430-Eng.Agric.v36n2p300-308/2016 doi (DE-627)DOAJ014045451 (DE-599)DOAJ173669bdf71e49cfb5ab21cc7bb69c39 DE-627 ger DE-627 rakwb eng spa por S1-972 GUILLERMO A. VARGAS-ELÍAS verfasserin aut KINETICS OF MASS LOSS OF ARABICA COFFEE DURING ROASTING PROCESS 2016 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier ABSTRACT Roasting is one of the most complex coffee processing steps due to simultaneous transfers of heat and mass. During this process, beans lose mass because of fast physical and chemical changes that will set color and flavor of the commercial coffee beverage. Therefore, we aimed at assessing the kinetics of mass loss in commercially roasted coffee beans according to heating throughout the processing. For that, we used samples of 350-g Arabica coffee processed grains with water content of 0.1217 kga kg-1, in addition to a continuous roaster with firing gas. The roaster had initial temperatures of 285, 325, 345 and 380 °C, decreasing during the process up to 255, 285, 305 and 335 °C respectively. Mass loss was calculated by the difference between grain weight before and after roasting. We observed a linear variation directly dependent on roaster temperature. For each temperature during the process was obtained a constant mass loss rate, which was reported by the Arrhenius model with r2 above 0.98. In a roaster in non-isothermal conditions, the required activation energy to start the mass loss in a commercial coffee roasting index was 52.27 kJ mol -1. Coffea arabica mass decrease roasting degree roasting temperature non-isothermal roasting Agriculture (General) PAULO C. CORRÊA verfasserin aut NATÁLIA R. DE SOUZA verfasserin aut FERNANDA M. BAPTESTINI verfasserin aut EVANDRO DE C. MELO verfasserin aut In Engenharia Agrícola Sociedade Brasileira de Engenharia Agrícola, 2005 36(2016), 2, Seite 300-308 (DE-627)483300713 (DE-600)2182578-6 01006916 nnns volume:36 year:2016 number:2 pages:300-308 https://doi.org/10.1590/1809-4430-Eng.Agric.v36n2p300-308/2016 kostenfrei https://doaj.org/article/173669bdf71e49cfb5ab21cc7bb69c39 kostenfrei http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162016000200300&tlng=en kostenfrei http://www.scielo.br/pdf/eagri/v36n2/1809-4430-eagri-36-2-0300.pdf kostenfrei https://doaj.org/toc/0100-6916 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4367 GBV_ILN_4700 AR 36 2016 2 300-308
spelling	10.1590/1809-4430-Eng.Agric.v36n2p300-308/2016 doi (DE-627)DOAJ014045451 (DE-599)DOAJ173669bdf71e49cfb5ab21cc7bb69c39 DE-627 ger DE-627 rakwb eng spa por S1-972 GUILLERMO A. VARGAS-ELÍAS verfasserin aut KINETICS OF MASS LOSS OF ARABICA COFFEE DURING ROASTING PROCESS 2016 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier ABSTRACT Roasting is one of the most complex coffee processing steps due to simultaneous transfers of heat and mass. During this process, beans lose mass because of fast physical and chemical changes that will set color and flavor of the commercial coffee beverage. Therefore, we aimed at assessing the kinetics of mass loss in commercially roasted coffee beans according to heating throughout the processing. For that, we used samples of 350-g Arabica coffee processed grains with water content of 0.1217 kga kg-1, in addition to a continuous roaster with firing gas. The roaster had initial temperatures of 285, 325, 345 and 380 °C, decreasing during the process up to 255, 285, 305 and 335 °C respectively. Mass loss was calculated by the difference between grain weight before and after roasting. We observed a linear variation directly dependent on roaster temperature. For each temperature during the process was obtained a constant mass loss rate, which was reported by the Arrhenius model with r2 above 0.98. In a roaster in non-isothermal conditions, the required activation energy to start the mass loss in a commercial coffee roasting index was 52.27 kJ mol -1. Coffea arabica mass decrease roasting degree roasting temperature non-isothermal roasting Agriculture (General) PAULO C. CORRÊA verfasserin aut NATÁLIA R. DE SOUZA verfasserin aut FERNANDA M. BAPTESTINI verfasserin aut EVANDRO DE C. MELO verfasserin aut In Engenharia Agrícola Sociedade Brasileira de Engenharia Agrícola, 2005 36(2016), 2, Seite 300-308 (DE-627)483300713 (DE-600)2182578-6 01006916 nnns volume:36 year:2016 number:2 pages:300-308 https://doi.org/10.1590/1809-4430-Eng.Agric.v36n2p300-308/2016 kostenfrei https://doaj.org/article/173669bdf71e49cfb5ab21cc7bb69c39 kostenfrei http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162016000200300&tlng=en kostenfrei http://www.scielo.br/pdf/eagri/v36n2/1809-4430-eagri-36-2-0300.pdf kostenfrei https://doaj.org/toc/0100-6916 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4367 GBV_ILN_4700 AR 36 2016 2 300-308
allfields_unstemmed	10.1590/1809-4430-Eng.Agric.v36n2p300-308/2016 doi (DE-627)DOAJ014045451 (DE-599)DOAJ173669bdf71e49cfb5ab21cc7bb69c39 DE-627 ger DE-627 rakwb eng spa por S1-972 GUILLERMO A. VARGAS-ELÍAS verfasserin aut KINETICS OF MASS LOSS OF ARABICA COFFEE DURING ROASTING PROCESS 2016 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier ABSTRACT Roasting is one of the most complex coffee processing steps due to simultaneous transfers of heat and mass. During this process, beans lose mass because of fast physical and chemical changes that will set color and flavor of the commercial coffee beverage. Therefore, we aimed at assessing the kinetics of mass loss in commercially roasted coffee beans according to heating throughout the processing. For that, we used samples of 350-g Arabica coffee processed grains with water content of 0.1217 kga kg-1, in addition to a continuous roaster with firing gas. The roaster had initial temperatures of 285, 325, 345 and 380 °C, decreasing during the process up to 255, 285, 305 and 335 °C respectively. Mass loss was calculated by the difference between grain weight before and after roasting. We observed a linear variation directly dependent on roaster temperature. For each temperature during the process was obtained a constant mass loss rate, which was reported by the Arrhenius model with r2 above 0.98. In a roaster in non-isothermal conditions, the required activation energy to start the mass loss in a commercial coffee roasting index was 52.27 kJ mol -1. Coffea arabica mass decrease roasting degree roasting temperature non-isothermal roasting Agriculture (General) PAULO C. CORRÊA verfasserin aut NATÁLIA R. DE SOUZA verfasserin aut FERNANDA M. BAPTESTINI verfasserin aut EVANDRO DE C. MELO verfasserin aut In Engenharia Agrícola Sociedade Brasileira de Engenharia Agrícola, 2005 36(2016), 2, Seite 300-308 (DE-627)483300713 (DE-600)2182578-6 01006916 nnns volume:36 year:2016 number:2 pages:300-308 https://doi.org/10.1590/1809-4430-Eng.Agric.v36n2p300-308/2016 kostenfrei https://doaj.org/article/173669bdf71e49cfb5ab21cc7bb69c39 kostenfrei http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162016000200300&tlng=en kostenfrei http://www.scielo.br/pdf/eagri/v36n2/1809-4430-eagri-36-2-0300.pdf kostenfrei https://doaj.org/toc/0100-6916 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4367 GBV_ILN_4700 AR 36 2016 2 300-308
allfieldsGer	10.1590/1809-4430-Eng.Agric.v36n2p300-308/2016 doi (DE-627)DOAJ014045451 (DE-599)DOAJ173669bdf71e49cfb5ab21cc7bb69c39 DE-627 ger DE-627 rakwb eng spa por S1-972 GUILLERMO A. VARGAS-ELÍAS verfasserin aut KINETICS OF MASS LOSS OF ARABICA COFFEE DURING ROASTING PROCESS 2016 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier ABSTRACT Roasting is one of the most complex coffee processing steps due to simultaneous transfers of heat and mass. During this process, beans lose mass because of fast physical and chemical changes that will set color and flavor of the commercial coffee beverage. Therefore, we aimed at assessing the kinetics of mass loss in commercially roasted coffee beans according to heating throughout the processing. For that, we used samples of 350-g Arabica coffee processed grains with water content of 0.1217 kga kg-1, in addition to a continuous roaster with firing gas. The roaster had initial temperatures of 285, 325, 345 and 380 °C, decreasing during the process up to 255, 285, 305 and 335 °C respectively. Mass loss was calculated by the difference between grain weight before and after roasting. We observed a linear variation directly dependent on roaster temperature. For each temperature during the process was obtained a constant mass loss rate, which was reported by the Arrhenius model with r2 above 0.98. In a roaster in non-isothermal conditions, the required activation energy to start the mass loss in a commercial coffee roasting index was 52.27 kJ mol -1. Coffea arabica mass decrease roasting degree roasting temperature non-isothermal roasting Agriculture (General) PAULO C. CORRÊA verfasserin aut NATÁLIA R. DE SOUZA verfasserin aut FERNANDA M. BAPTESTINI verfasserin aut EVANDRO DE C. MELO verfasserin aut In Engenharia Agrícola Sociedade Brasileira de Engenharia Agrícola, 2005 36(2016), 2, Seite 300-308 (DE-627)483300713 (DE-600)2182578-6 01006916 nnns volume:36 year:2016 number:2 pages:300-308 https://doi.org/10.1590/1809-4430-Eng.Agric.v36n2p300-308/2016 kostenfrei https://doaj.org/article/173669bdf71e49cfb5ab21cc7bb69c39 kostenfrei http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162016000200300&tlng=en kostenfrei http://www.scielo.br/pdf/eagri/v36n2/1809-4430-eagri-36-2-0300.pdf kostenfrei https://doaj.org/toc/0100-6916 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4367 GBV_ILN_4700 AR 36 2016 2 300-308
allfieldsSound	10.1590/1809-4430-Eng.Agric.v36n2p300-308/2016 doi (DE-627)DOAJ014045451 (DE-599)DOAJ173669bdf71e49cfb5ab21cc7bb69c39 DE-627 ger DE-627 rakwb eng spa por S1-972 GUILLERMO A. VARGAS-ELÍAS verfasserin aut KINETICS OF MASS LOSS OF ARABICA COFFEE DURING ROASTING PROCESS 2016 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier ABSTRACT Roasting is one of the most complex coffee processing steps due to simultaneous transfers of heat and mass. During this process, beans lose mass because of fast physical and chemical changes that will set color and flavor of the commercial coffee beverage. Therefore, we aimed at assessing the kinetics of mass loss in commercially roasted coffee beans according to heating throughout the processing. For that, we used samples of 350-g Arabica coffee processed grains with water content of 0.1217 kga kg-1, in addition to a continuous roaster with firing gas. The roaster had initial temperatures of 285, 325, 345 and 380 °C, decreasing during the process up to 255, 285, 305 and 335 °C respectively. Mass loss was calculated by the difference between grain weight before and after roasting. We observed a linear variation directly dependent on roaster temperature. For each temperature during the process was obtained a constant mass loss rate, which was reported by the Arrhenius model with r2 above 0.98. In a roaster in non-isothermal conditions, the required activation energy to start the mass loss in a commercial coffee roasting index was 52.27 kJ mol -1. Coffea arabica mass decrease roasting degree roasting temperature non-isothermal roasting Agriculture (General) PAULO C. CORRÊA verfasserin aut NATÁLIA R. DE SOUZA verfasserin aut FERNANDA M. BAPTESTINI verfasserin aut EVANDRO DE C. MELO verfasserin aut In Engenharia Agrícola Sociedade Brasileira de Engenharia Agrícola, 2005 36(2016), 2, Seite 300-308 (DE-627)483300713 (DE-600)2182578-6 01006916 nnns volume:36 year:2016 number:2 pages:300-308 https://doi.org/10.1590/1809-4430-Eng.Agric.v36n2p300-308/2016 kostenfrei https://doaj.org/article/173669bdf71e49cfb5ab21cc7bb69c39 kostenfrei http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162016000200300&tlng=en kostenfrei http://www.scielo.br/pdf/eagri/v36n2/1809-4430-eagri-36-2-0300.pdf kostenfrei https://doaj.org/toc/0100-6916 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4367 GBV_ILN_4700 AR 36 2016 2 300-308
language	English Spanish Portuguese
source	In Engenharia Agrícola 36(2016), 2, Seite 300-308 volume:36 year:2016 number:2 pages:300-308
sourceStr	In Engenharia Agrícola 36(2016), 2, Seite 300-308 volume:36 year:2016 number:2 pages:300-308
format_phy_str_mv	Article
institution	findex.gbv.de
topic_facet	Coffea arabica mass decrease roasting degree roasting temperature non-isothermal roasting Agriculture (General)
isfreeaccess_bool	true
container_title	Engenharia Agrícola
authorswithroles_txt_mv	GUILLERMO A. VARGAS-ELÍAS @@aut@@ PAULO C. CORRÊA @@aut@@ NATÁLIA R. DE SOUZA @@aut@@ FERNANDA M. BAPTESTINI @@aut@@ EVANDRO DE C. MELO @@aut@@
publishDateDaySort_date	2016-01-01T00:00:00Z
hierarchy_top_id	483300713
id	DOAJ014045451
language_de	englisch spanisch portugiesisch
fullrecord	<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">DOAJ014045451</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230502070257.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">230226s2016 xx \|\|\|\|\|o 00\| \|\|eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1590/1809-4430-Eng.Agric.v36n2p300-308/2016</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)DOAJ014045451</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)DOAJ173669bdf71e49cfb5ab21cc7bb69c39</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield><subfield code="a">spa</subfield><subfield code="a">por</subfield></datafield><datafield tag="050" ind1=" " ind2="0"><subfield code="a">S1-972</subfield></datafield><datafield tag="100" ind1="0" ind2=" "><subfield code="a">GUILLERMO A. VARGAS-ELÍAS</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">KINETICS OF MASS LOSS OF ARABICA COFFEE DURING ROASTING PROCESS</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2016</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">Computermedien</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">ABSTRACT Roasting is one of the most complex coffee processing steps due to simultaneous transfers of heat and mass. During this process, beans lose mass because of fast physical and chemical changes that will set color and flavor of the commercial coffee beverage. Therefore, we aimed at assessing the kinetics of mass loss in commercially roasted coffee beans according to heating throughout the processing. For that, we used samples of 350-g Arabica coffee processed grains with water content of 0.1217 kga kg-1, in addition to a continuous roaster with firing gas. The roaster had initial temperatures of 285, 325, 345 and 380 °C, decreasing during the process up to 255, 285, 305 and 335 °C respectively. Mass loss was calculated by the difference between grain weight before and after roasting. We observed a linear variation directly dependent on roaster temperature. For each temperature during the process was obtained a constant mass loss rate, which was reported by the Arrhenius model with r2 above 0.98. In a roaster in non-isothermal conditions, the required activation energy to start the mass loss in a commercial coffee roasting index was 52.27 kJ mol -1.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Coffea arabica</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">mass decrease</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">roasting degree</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">roasting temperature</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">non-isothermal roasting</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Agriculture (General)</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">PAULO C. CORRÊA</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">NATÁLIA R. DE SOUZA</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">FERNANDA M. BAPTESTINI</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">EVANDRO DE C. MELO</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">In</subfield><subfield code="t">Engenharia Agrícola</subfield><subfield code="d">Sociedade Brasileira de Engenharia Agrícola, 2005</subfield><subfield code="g">36(2016), 2, Seite 300-308</subfield><subfield code="w">(DE-627)483300713</subfield><subfield code="w">(DE-600)2182578-6</subfield><subfield code="x">01006916</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:36</subfield><subfield code="g">year:2016</subfield><subfield code="g">number:2</subfield><subfield code="g">pages:300-308</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doi.org/10.1590/1809-4430-Eng.Agric.v36n2p300-308/2016</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doaj.org/article/173669bdf71e49cfb5ab21cc7bb69c39</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162016000200300&tlng=en</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://www.scielo.br/pdf/eagri/v36n2/1809-4430-eagri-36-2-0300.pdf</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="u">https://doaj.org/toc/0100-6916</subfield><subfield code="y">Journal toc</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_DOAJ</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-PHA</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_20</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_22</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_24</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_31</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_39</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_40</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_60</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_62</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_63</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_65</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_69</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_70</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_73</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_95</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_105</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_110</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_151</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_161</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_213</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_230</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_285</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_293</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_602</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2014</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4012</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4037</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4112</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4125</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4126</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4249</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4305</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4306</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4307</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4313</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4322</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4323</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4324</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4325</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4367</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4700</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">36</subfield><subfield code="j">2016</subfield><subfield code="e">2</subfield><subfield code="h">300-308</subfield></datafield></record></collection>
callnumber-first	S - Agriculture
author	GUILLERMO A. VARGAS-ELÍAS
spellingShingle	GUILLERMO A. VARGAS-ELÍAS misc S1-972 misc Coffea arabica misc mass decrease misc roasting degree misc roasting temperature misc non-isothermal roasting misc Agriculture (General) KINETICS OF MASS LOSS OF ARABICA COFFEE DURING ROASTING PROCESS
authorStr	GUILLERMO A. VARGAS-ELÍAS
ppnlink_with_tag_str_mv	@@773@@(DE-627)483300713
format	electronic Article
delete_txt_mv	keep
author_role	aut aut aut aut aut
collection	DOAJ
remote_str	true
callnumber-label	S1-972
illustrated	Not Illustrated
issn	01006916
topic_title	S1-972 KINETICS OF MASS LOSS OF ARABICA COFFEE DURING ROASTING PROCESS Coffea arabica mass decrease roasting degree roasting temperature non-isothermal roasting
topic	misc S1-972 misc Coffea arabica misc mass decrease misc roasting degree misc roasting temperature misc non-isothermal roasting misc Agriculture (General)
topic_unstemmed	misc S1-972 misc Coffea arabica misc mass decrease misc roasting degree misc roasting temperature misc non-isothermal roasting misc Agriculture (General)
topic_browse	misc S1-972 misc Coffea arabica misc mass decrease misc roasting degree misc roasting temperature misc non-isothermal roasting misc Agriculture (General)
format_facet	Elektronische Aufsätze Aufsätze Elektronische Ressource
format_main_str_mv	Text Zeitschrift/Artikel
carriertype_str_mv	cr
hierarchy_parent_title	Engenharia Agrícola
hierarchy_parent_id	483300713
hierarchy_top_title	Engenharia Agrícola
isfreeaccess_txt	true
familylinks_str_mv	(DE-627)483300713 (DE-600)2182578-6
title	KINETICS OF MASS LOSS OF ARABICA COFFEE DURING ROASTING PROCESS
ctrlnum	(DE-627)DOAJ014045451 (DE-599)DOAJ173669bdf71e49cfb5ab21cc7bb69c39
title_full	KINETICS OF MASS LOSS OF ARABICA COFFEE DURING ROASTING PROCESS
author_sort	GUILLERMO A. VARGAS-ELÍAS
journal	Engenharia Agrícola
journalStr	Engenharia Agrícola
callnumber-first-code	S
lang_code	eng spa por
isOA_bool	true
recordtype	marc
publishDateSort	2016
contenttype_str_mv	txt
container_start_page	300
author_browse	GUILLERMO A. VARGAS-ELÍAS PAULO C. CORRÊA NATÁLIA R. DE SOUZA FERNANDA M. BAPTESTINI EVANDRO DE C. MELO
container_volume	36
class	S1-972
format_se	Elektronische Aufsätze
author-letter	GUILLERMO A. VARGAS-ELÍAS
doi_str_mv	10.1590/1809-4430-Eng.Agric.v36n2p300-308/2016
author2-role	verfasserin
title_sort	kinetics of mass loss of arabica coffee during roasting process
callnumber	S1-972
title_auth	KINETICS OF MASS LOSS OF ARABICA COFFEE DURING ROASTING PROCESS
abstract	ABSTRACT Roasting is one of the most complex coffee processing steps due to simultaneous transfers of heat and mass. During this process, beans lose mass because of fast physical and chemical changes that will set color and flavor of the commercial coffee beverage. Therefore, we aimed at assessing the kinetics of mass loss in commercially roasted coffee beans according to heating throughout the processing. For that, we used samples of 350-g Arabica coffee processed grains with water content of 0.1217 kga kg-1, in addition to a continuous roaster with firing gas. The roaster had initial temperatures of 285, 325, 345 and 380 °C, decreasing during the process up to 255, 285, 305 and 335 °C respectively. Mass loss was calculated by the difference between grain weight before and after roasting. We observed a linear variation directly dependent on roaster temperature. For each temperature during the process was obtained a constant mass loss rate, which was reported by the Arrhenius model with r2 above 0.98. In a roaster in non-isothermal conditions, the required activation energy to start the mass loss in a commercial coffee roasting index was 52.27 kJ mol -1.
abstractGer	ABSTRACT Roasting is one of the most complex coffee processing steps due to simultaneous transfers of heat and mass. During this process, beans lose mass because of fast physical and chemical changes that will set color and flavor of the commercial coffee beverage. Therefore, we aimed at assessing the kinetics of mass loss in commercially roasted coffee beans according to heating throughout the processing. For that, we used samples of 350-g Arabica coffee processed grains with water content of 0.1217 kga kg-1, in addition to a continuous roaster with firing gas. The roaster had initial temperatures of 285, 325, 345 and 380 °C, decreasing during the process up to 255, 285, 305 and 335 °C respectively. Mass loss was calculated by the difference between grain weight before and after roasting. We observed a linear variation directly dependent on roaster temperature. For each temperature during the process was obtained a constant mass loss rate, which was reported by the Arrhenius model with r2 above 0.98. In a roaster in non-isothermal conditions, the required activation energy to start the mass loss in a commercial coffee roasting index was 52.27 kJ mol -1.
abstract_unstemmed	ABSTRACT Roasting is one of the most complex coffee processing steps due to simultaneous transfers of heat and mass. During this process, beans lose mass because of fast physical and chemical changes that will set color and flavor of the commercial coffee beverage. Therefore, we aimed at assessing the kinetics of mass loss in commercially roasted coffee beans according to heating throughout the processing. For that, we used samples of 350-g Arabica coffee processed grains with water content of 0.1217 kga kg-1, in addition to a continuous roaster with firing gas. The roaster had initial temperatures of 285, 325, 345 and 380 °C, decreasing during the process up to 255, 285, 305 and 335 °C respectively. Mass loss was calculated by the difference between grain weight before and after roasting. We observed a linear variation directly dependent on roaster temperature. For each temperature during the process was obtained a constant mass loss rate, which was reported by the Arrhenius model with r2 above 0.98. In a roaster in non-isothermal conditions, the required activation energy to start the mass loss in a commercial coffee roasting index was 52.27 kJ mol -1.
collection_details	GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4367 GBV_ILN_4700
container_issue	2
title_short	KINETICS OF MASS LOSS OF ARABICA COFFEE DURING ROASTING PROCESS
url	https://doi.org/10.1590/1809-4430-Eng.Agric.v36n2p300-308/2016 https://doaj.org/article/173669bdf71e49cfb5ab21cc7bb69c39 http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162016000200300&tlng=en http://www.scielo.br/pdf/eagri/v36n2/1809-4430-eagri-36-2-0300.pdf https://doaj.org/toc/0100-6916
remote_bool	true
author2	PAULO C. CORRÊA NATÁLIA R. DE SOUZA FERNANDA M. BAPTESTINI EVANDRO DE C. MELO
author2Str	PAULO C. CORRÊA NATÁLIA R. DE SOUZA FERNANDA M. BAPTESTINI EVANDRO DE C. MELO
ppnlink	483300713
callnumber-subject	S - General Agriculture
mediatype_str_mv	c
isOA_txt	true
hochschulschrift_bool	false
doi_str	10.1590/1809-4430-Eng.Agric.v36n2p300-308/2016
callnumber-a	S1-972
up_date	2024-07-03T20:58:04.222Z
_version_	1803592961070465024
fullrecord_marcxml	<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">DOAJ014045451</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230502070257.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">230226s2016 xx \|\|\|\|\|o 00\| \|\|eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1590/1809-4430-Eng.Agric.v36n2p300-308/2016</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)DOAJ014045451</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)DOAJ173669bdf71e49cfb5ab21cc7bb69c39</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield><subfield code="a">spa</subfield><subfield code="a">por</subfield></datafield><datafield tag="050" ind1=" " ind2="0"><subfield code="a">S1-972</subfield></datafield><datafield tag="100" ind1="0" ind2=" "><subfield code="a">GUILLERMO A. VARGAS-ELÍAS</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">KINETICS OF MASS LOSS OF ARABICA COFFEE DURING ROASTING PROCESS</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2016</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">Computermedien</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">ABSTRACT Roasting is one of the most complex coffee processing steps due to simultaneous transfers of heat and mass. During this process, beans lose mass because of fast physical and chemical changes that will set color and flavor of the commercial coffee beverage. Therefore, we aimed at assessing the kinetics of mass loss in commercially roasted coffee beans according to heating throughout the processing. For that, we used samples of 350-g Arabica coffee processed grains with water content of 0.1217 kga kg-1, in addition to a continuous roaster with firing gas. The roaster had initial temperatures of 285, 325, 345 and 380 °C, decreasing during the process up to 255, 285, 305 and 335 °C respectively. Mass loss was calculated by the difference between grain weight before and after roasting. We observed a linear variation directly dependent on roaster temperature. For each temperature during the process was obtained a constant mass loss rate, which was reported by the Arrhenius model with r2 above 0.98. In a roaster in non-isothermal conditions, the required activation energy to start the mass loss in a commercial coffee roasting index was 52.27 kJ mol -1.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Coffea arabica</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">mass decrease</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">roasting degree</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">roasting temperature</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">non-isothermal roasting</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Agriculture (General)</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">PAULO C. CORRÊA</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">NATÁLIA R. DE SOUZA</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">FERNANDA M. BAPTESTINI</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">EVANDRO DE C. MELO</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">In</subfield><subfield code="t">Engenharia Agrícola</subfield><subfield code="d">Sociedade Brasileira de Engenharia Agrícola, 2005</subfield><subfield code="g">36(2016), 2, Seite 300-308</subfield><subfield code="w">(DE-627)483300713</subfield><subfield code="w">(DE-600)2182578-6</subfield><subfield code="x">01006916</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:36</subfield><subfield code="g">year:2016</subfield><subfield code="g">number:2</subfield><subfield code="g">pages:300-308</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doi.org/10.1590/1809-4430-Eng.Agric.v36n2p300-308/2016</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doaj.org/article/173669bdf71e49cfb5ab21cc7bb69c39</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162016000200300&tlng=en</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://www.scielo.br/pdf/eagri/v36n2/1809-4430-eagri-36-2-0300.pdf</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="u">https://doaj.org/toc/0100-6916</subfield><subfield code="y">Journal toc</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_DOAJ</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-PHA</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_20</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_22</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_24</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_31</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_39</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_40</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_60</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_62</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_63</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_65</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_69</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_70</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_73</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_95</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_105</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_110</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_151</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_161</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_213</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_230</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_285</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_293</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_602</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2014</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4012</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4037</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4112</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4125</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4126</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4249</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4305</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4306</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4307</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4313</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4322</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4323</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4324</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4325</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4367</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4700</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">36</subfield><subfield code="j">2016</subfield><subfield code="e">2</subfield><subfield code="h">300-308</subfield></datafield></record></collection>
score	7.3972692

Nicht das Richtige dabei?

Schreiben Sie uns!

KINETICS OF MASS LOSS OF ARABICA COFFEE DURING ROASTING PROCESS

Nicht das Richtige dabei?

Zugang & Verfügbarkeit

Vorhandene Bände

Nicht das Richtige dabei?