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

Correa Hernando, Eva Cristina; Barreiro Elorza, Pilar; Hills, B.P.; Bongaers, E.; Jiménez Ariza, Heidi Tatiana; Melado Herreros, Angela; Diezma Iglesias, Belen; Diaz Barcos, Virginia; Meneses, Beatriz y Oteros, R. (2011). Prospective of Innovative Technologies for Quality Supervision and Classification of Roasted Coffee Beans. En: "6th International CIGR Technical Symposium", 18/04/2011-20/04/2011, Nante, Francia.

Descripción

Título: Prospective of Innovative Technologies for Quality Supervision and Classification of Roasted Coffee Beans
Autor/es:
  • Correa Hernando, Eva Cristina
  • Barreiro Elorza, Pilar
  • Hills, B.P.
  • Bongaers, E.
  • Jiménez Ariza, Heidi Tatiana
  • Melado Herreros, Angela
  • Diezma Iglesias, Belen
  • Diaz Barcos, Virginia
  • Meneses, Beatriz
  • Oteros, R.
Tipo de Documento: Ponencia en Congreso o Jornada (Artículo)
Título del Evento: 6th International CIGR Technical Symposium
Fechas del Evento: 18/04/2011-20/04/2011
Lugar del Evento: Nante, Francia
Título del Libro: Proceedings of 6th International CIGR Technical Symposium
Fecha: 2011
Materias:
Palabras Clave Informales: food microstructure, multi spectral imaging, X-ray microtomography, nuclear magnetic resonance relaxometry.
Escuela: E.T.S.I. Agrónomos (UPM) [antigua denominación]
Departamento: Ingeniería Rural [hasta 2014]
Grupo Investigación UPM: LPF-TAGRALIA
Licencias Creative Commons: Reconocimiento - Sin obra derivada - No comercial

Texto completo

[img]
Vista Previa
PDF (Document Portable Format) - Se necesita un visor de ficheros PDF, como GSview, Xpdf o Adobe Acrobat Reader
Descargar (639kB) | Vista Previa

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.

Más información

ID de Registro: 6858
Identificador DC: http://oa.upm.es/6858/
Identificador OAI: oai:oa.upm.es:6858
URL Oficial: http://impascience.eu/CIGR/
Depositado por: Memoria Investigacion
Depositado el: 04 May 2011 08:27
Ultima Modificación: 20 Abr 2016 15:59
  • Open Access
  • Open Access
  • Sherpa-Romeo
    Compruebe si la revista anglosajona en la que ha publicado un artículo permite también su publicación en abierto.
  • Dulcinea
    Compruebe si la revista española en la que ha publicado un artículo permite también su publicación en abierto.
  • Recolecta
  • e-ciencia
  • Observatorio I+D+i UPM
  • OpenCourseWare UPM