Optimization of the roasting of robusta coffee ( C. canephora conillon) using acceptability tests and RSM

With the objective of optimizing the roasting of robusta coffee ( Coffea canephora Conillon), a two factor central composite design (11 samples) was used to optimise the settings for roasting time and the initial internal temperature of the roaster drum on response variables of acceptance with 25 co...

Full description

Saved in:

Bibliographic Details
Published in:	Food quality and preference Vol. 12; no. 2; pp. 153 - 162
Main Authors:	Mendes, Luciane C, de Menezes, Hilary C, Aparecida, M, da Silva, A.P
Format:	Journal Article
Language:	English
Published:	Oxford Elsevier Ltd 01-03-2001 Elsevier
Subjects:	Biological and medical sciences C. canephora Conillon Coffee Coffee, tea and other stimulative beverage industries Food industries Fundamental and applied biological sciences. Psychology General aspects Methods of analysis, processing and quality control, regulation, standards Roasting Robusta Sensory analysis Roasting C. canephora Conillon Sensory analysis Robusta Coffee Cooking Coffea canephora Stimulative beverage Temperature effect Environmental factor Stimulant plant Response Surface Methodology Optimization Time dependence Roasting(food) Dicotyledones Angiospermae Rubiaceae Response surface Spermatophyta
Online Access:	Get full text
Tags:	Add Tag No Tags, Be the first to tag this record!

Be the first to leave a comment!