In-line monitoring of the coffee roasting process with near infrared spectroscopy: Measurement of sucrose and colour

In this work, a real-time and in-situ analytical tool based on near infrared spectroscopy is proposed to predict two of the most relevant coffee parameters during the roasting process, sucrose and colour. The methodology was developed taking in consideration different coffee varieties (Arabica and R...

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Bibliographic Details
Main Author: Santos, João Rodrigo (author)
Other Authors: Viegas, Olga (author), Páscoa, Ricardo N. M. J. (author), Ferreira, Isabel M. P. L. V. O. (author), Rangel, António O. S. S. (author), Lopes, João Almeida (author)
Format: article
Language:eng
Published: 2016
Subjects:
Coffee roasting
Near infrared spectroscopy
Sucrose
Colour
In-line monitoring
Chemometrics
Online Access:http://hdl.handle.net/10400.14/19708
Country:Portugal
Oai:oai:repositorio.ucp.pt:10400.14/19708

Internet

http://hdl.handle.net/10400.14/19708

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