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...
| Autor principal: | |
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| Outros Autores: | , , , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2016
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10400.14/19708 |
| País: | Portugal |
| Oai: | oai:repositorio.ucp.pt:10400.14/19708 |