Click on “Download PDF” for the PDF version or on the title for the HTML version.

If you are not an ASABE member or if your employer has not arranged for access to the full-text, Click here for options.

Evolution of physical properties of coffee during roastin

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan

Citation:  Paper number  026030,  2002 ASAE Annual Meeting . (doi: 10.13031/2013.9759) @2002
Authors:   Melissa Abreu Andrade Rodrigues, Maria Lúcia Alves Borges, Adriana Silva França, Leandro Soares de Oliveira, Paulo César Corrêa
Keywords:   coffee; roasting; physical properties

The main objetive of the present study was the evaluation of the variation of physical properties of coffee beans during roasting. The following characteristics were evaluated: volume, solid, apparent and bulk densities, weight loss and color. The results showed that both volume and weight loss increase during roasting, and that such increase can be described by two lines presenting different slopes, coinciding with the drying and pyrolysis stages. It was also observed that bulk, solid and apparent densities decrease during roasting, due to the increase in volume and simultaneous decrease in mass. The results also show that the variations in color parameters are more significant at the onset of pyrolysis.

(Download PDF)    (Export to EndNotes)