Physical changes during coffee roasting in Rotary Conduction‐Type Heating Units

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dc.contributor.authorGikuru, Mwithiga
dc.contributor.authorJindal, V.K.
dc.date.accessioned2015-07-09T06:14:32Z
dc.date.available2015-07-09T06:14:32Z
dc.date.issued2003-08-23
dc.description.abstractCoffee beans were roasted in a rotary conduction-type-heating unit under constant heating surface or product temperatures ranging from 200 to 240C or 170 to 210C, respectively. the roasting duration was varied from 0 to 70 min through intermittent sampling of coffee beans at selected intervals. There were marked changes in physical conditions of coffee beans during roasting. the specific gravity, bulk density, susceptibility to breakage, and color lightness index L changed from 1.2 to 0.5, 0.7 to 0.3 g/cm3, 20 to 100, and 50 to 12, respectively.en_US
dc.identifier.citationJournal of Food Process Engineering vol.26 (6) pp.543-558en_US
dc.identifier.urihttp://onlinelibrary.wiley.com/doi/10.1111/j.1745-4530.2003.tb00655.x/epdf
dc.identifier.urihttp://hdl.handle.net/123456789/149
dc.language.isoenen_US
dc.publisherBlackwell Publishing Ltden_US
dc.titlePhysical changes during coffee roasting in Rotary Conduction‐Type Heating Unitsen_US
dc.typeArticleen_US
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