Physical and Chemical Property Changes of Coffee Beans during Roasting
作者： A. M. Noor Aliah , A. M. Fareez Edzuan , H. L. Bong
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摘要: The desired aroma and flavour of coffee are developed during roasting process where the beans undergo a series complex chemical reactions leading to changes physical properties. In order study correlation between properties process, 100 g Timor Arabica were roasted sampled at 2 minutes interval period. such as weight loss, surface temperature, colour cracking sound well spectral characteristics by using FTIR spectrometer investigated. timing for apparent correspond with first second noted 6 10 period, respectively. It can be assumed that important compounds, which may good indicators degree, appeared near optimum data utilized develop an online monitoring device degree doneness.
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