Prospective of Innovative Technologies for Quality Supervision and Classification of Roasted Coffee Beans

Resumen

Color sorting is the major procedure employed for establish roast degree of coffee beans. However, color-based procedures have been proven to be ineffective, since coffee beans roasted to different degrees can present the same average readings in light reflectance measurements with significant quality variations. Besides to color, other major changes in beans are volume (swell), mass, form, bean pop and density. Eight samples of arabica coffee from Colombia and Guatemala have been roasted under slightly different conditions of time and temperature in order to obtain the same color classification. Sample analysis of data from nuclear magnetic resonance relaxometry show differences between samples in T1 and T2 parameters at cellular and subcellular level, and image analysis carried out on X-ray μCT leading to microestruture images corroborate differences in porosity and fissures presence among them, proving the potentiality of these technological solutions for sensing the microstructure of coffee to provide tools to enhance the roasting process.