IDENTIFICACIÓN DE ADULTERANTES SOYA, FRÍJOL Y CEBADA EN CAFÉ TOSTADO Y MOLIDO UTILIZANDO EFA-IRTF

Detection and quantification of adulterants in processed coffee is very important, because some sensorial characteristics and grain size are readily reproducible with products as cereals, legumes, seeds, roots and bad quality coffee after roast and ground. In this work, spectral characteristics of m...
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Autor*in:	Fernando Gordillo-Delgado [verfasserIn] Ángela J. García-Salcedo [verfasserIn] Claudia Mejía-Morales [verfasserIn]

Format:	E-Artikel
Sprache:	Spanisch

Erschienen:	2012

Schlagwörter:	coffee adulterants infrared photoacoustic spectroscopy

Übergeordnetes Werk:	In: Temas Agrarios - Universidad de Córdoba, 2019, 17(2012), 1, Seite 52-59
Übergeordnetes Werk:	volume:17 ; year:2012 ; number:1 ; pages:52-59

Links:	Link aufrufen Link aufrufen Journal toc

Katalog-ID:	DOAJ027634485

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language	Spanish
source	In Temas Agrarios 17(2012), 1, Seite 52-59 volume:17 year:2012 number:1 pages:52-59
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author	Fernando Gordillo-Delgado
spellingShingle	Fernando Gordillo-Delgado misc coffee misc adulterants misc infrared photoacoustic spectroscopy misc Agriculture misc S IDENTIFICACIÓN DE ADULTERANTES SOYA, FRÍJOL Y CEBADA EN CAFÉ TOSTADO Y MOLIDO UTILIZANDO EFA-IRTF
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topic_title	IDENTIFICACIÓN DE ADULTERANTES SOYA, FRÍJOL Y CEBADA EN CAFÉ TOSTADO Y MOLIDO UTILIZANDO EFA-IRTF coffee adulterants infrared photoacoustic spectroscopy
topic	misc coffee misc adulterants misc infrared photoacoustic spectroscopy misc Agriculture misc S
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title	IDENTIFICACIÓN DE ADULTERANTES SOYA, FRÍJOL Y CEBADA EN CAFÉ TOSTADO Y MOLIDO UTILIZANDO EFA-IRTF
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title_sort	identificación de adulterantes soya, fríjol y cebada en café tostado y molido utilizando efa-irtf
title_auth	IDENTIFICACIÓN DE ADULTERANTES SOYA, FRÍJOL Y CEBADA EN CAFÉ TOSTADO Y MOLIDO UTILIZANDO EFA-IRTF
abstract	Detection and quantification of adulterants in processed coffee is very important, because some sensorial characteristics and grain size are readily reproducible with products as cereals, legumes, seeds, roots and bad quality coffee after roast and ground. In this work, spectral characteristics of medium-roasted coffee powder that was blended to different concentrations with barley, bean and soy, are defined. This was done using infrared photoacoustic (PA) spectroscopy with Fourier transform. The samples were placed into a PA cell, which was adapted to a spectrophotometer as accessory for measuring. Principal Component Analysis (PCA) was applied on the spectra derivatives in order to estimate the effect of each adulterant. It was noted from the spectra behavior and PCA, that some characteristics of coffee, related to lipids and carbohydrates content, are modified in a different way when it is blended with the adulterants in different proportions. This analysis strengthens the definition of criteria that can be used for discriminating roasted and ground coffee, according to the degree of purity.
abstractGer	Detection and quantification of adulterants in processed coffee is very important, because some sensorial characteristics and grain size are readily reproducible with products as cereals, legumes, seeds, roots and bad quality coffee after roast and ground. In this work, spectral characteristics of medium-roasted coffee powder that was blended to different concentrations with barley, bean and soy, are defined. This was done using infrared photoacoustic (PA) spectroscopy with Fourier transform. The samples were placed into a PA cell, which was adapted to a spectrophotometer as accessory for measuring. Principal Component Analysis (PCA) was applied on the spectra derivatives in order to estimate the effect of each adulterant. It was noted from the spectra behavior and PCA, that some characteristics of coffee, related to lipids and carbohydrates content, are modified in a different way when it is blended with the adulterants in different proportions. This analysis strengthens the definition of criteria that can be used for discriminating roasted and ground coffee, according to the degree of purity.
abstract_unstemmed	Detection and quantification of adulterants in processed coffee is very important, because some sensorial characteristics and grain size are readily reproducible with products as cereals, legumes, seeds, roots and bad quality coffee after roast and ground. In this work, spectral characteristics of medium-roasted coffee powder that was blended to different concentrations with barley, bean and soy, are defined. This was done using infrared photoacoustic (PA) spectroscopy with Fourier transform. The samples were placed into a PA cell, which was adapted to a spectrophotometer as accessory for measuring. Principal Component Analysis (PCA) was applied on the spectra derivatives in order to estimate the effect of each adulterant. It was noted from the spectra behavior and PCA, that some characteristics of coffee, related to lipids and carbohydrates content, are modified in a different way when it is blended with the adulterants in different proportions. This analysis strengthens the definition of criteria that can be used for discriminating roasted and ground coffee, according to the degree of purity.
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IDENTIFICACIÓN DE ADULTERANTES SOYA, FRÍJOL Y CEBADA EN CAFÉ TOSTADO Y MOLIDO UTILIZANDO EFA-IRTF

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