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

dc.contributor.author	Gikuru, Mwithiga
dc.contributor.author	Jindal, V.K.
dc.date.accessioned	2015-07-09T06:14:32Z
dc.date.available	2015-07-09T06:14:32Z
dc.date.issued	2003-08-23
dc.identifier.citation	Journal of Food Process Engineering vol.26 (6) pp.543-558	en_US
dc.identifier.uri	http://onlinelibrary.wiley.com/doi/10.1111/j.1745-4530.2003.tb00655.x/epdf
dc.identifier.uri	http://hdl.handle.net/123456789/149
dc.description.abstract	Coffee 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.language.iso	en	en_US
dc.publisher	Blackwell Publishing Ltd	en_US
dc.title	Physical changes during coffee roasting in Rotary Conduction‐Type Heating Units	en_US
dc.type	Article	en_US

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