Particle size and roasting on water sorption in conilon coffee during storage

The aim of this work was to evaluate alterations on the water sorption of coffee due to the effect of roast, grind and storage in two temperatures (10 and 30 ºC) during 180 days. Crude grain coffee (Coffea canephora) with average initial moisture content of 12.61 % (d.b.) was used. Grain was roast...

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Main Authors: Corrêa, Paulo Cesar, de Oliveira, Gabriel Henrique Horta, Rodrigues de Oliveira, Ana Paula Lelis, Vargas Elías, Guillermo Asdrúbal, Machado Baptestini, Fernanda
Format: informe de investigación
Language: Inglés
Published: 2017
Subjects:
Online Access: http://www.coffeescience.ufla.br/index.php/Coffeescience/article/view/1061
http://hdl.handle.net/10669/72995

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