Exploiting near infrared spectroscopy as an analytical tool for on-line monitoring of acidity during coffee roasting
This work focused on the monitoring during the roasting process of one of the main characteristics of coffee's organoleptic profile: acidity. Batches of Arabica and Robusta coffee varieties from different origins were roasted following different process conditions. Simultaneously, real-time on-...
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| Outros Autores: | , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2016
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10400.14/18972 |
| País: | Portugal |
| Oai: | oai:repositorio.ucp.pt:10400.14/18972 |