Durability of biopolymeric composites formulated with fillers from a by‐product of coffee roasting

2021 ◽  
Author(s):  
Laura Sisti ◽  
Grazia Totaro ◽  
Antonella Rosato ◽  
Nicole Bozzi Cionci ◽  
Diana Di Gioia ◽  
...  
Keyword(s):  
Coffee Roasting

scholarly journals From the green bean to the cup of coffee: investigating coffee roasting by on-line monitoring of volatiles

2002 ◽  
Vol 214 (2) ◽  
pp. 92-104 ◽  
Author(s):  
Chahan Yeretzian ◽  
Alfons Jordan ◽  
Raphael Badoud ◽  
Werner Lindinger
Keyword(s):  
Green Bean ◽  
On Line ◽  
Coffee Roasting

Analysis of two treatment technologies for coffee roasting matrixes: combustion and anaerobic digestion

2018 ◽  
Vol 21 (3) ◽  
pp. 685-694 ◽  
Author(s):  
D. Panepinto ◽  
V. A. Riggio ◽  
G. Campo ◽  
A. Cerutti ◽  
C. Comoglio ◽  
...  
Keyword(s):  
Anaerobic Digestion ◽  
Treatment Technologies ◽  
Coffee Roasting

scholarly journals Computer vision techniques for modelling the roasting process of coffee (Coffea arabica L.) var. Castillo

2020 ◽  
Vol 38 (No. 6) ◽  
pp. 388-396
Author(s):  
Eugenio Ivorra ◽  
Juan Camilo Sarria-González ◽  
Joel Girón-Hernández
Keyword(s):  
Robust Regression ◽  
Low Cost ◽  
Principal Component ◽  
Titratable Acidity ◽  
Artificial Vision ◽  
Physico Chemical ◽  
Coffee Beans ◽  
Roasting Process ◽  
Roasting Time ◽  
Coffee Roasting

Artificial vision has wide-ranging applications in the food sector; it is easy to use, relatively low cost and allows to conduct rapid non-destructive analyses. The aim of this study was to use artificial vision techniques to control and model the coffee roasting process. Samples of Castillo variety coffee were used to construct the roasting curve, with captured images at different times. Physico-chemical determinations, such as colour, titratable acidity, pH, humidity and chlorogenic acids, and caffeine content, were investigated on the coffee beans. Data were processed by (i) Principal component analysis (PCA) to observe the aggrupation depending on the roasting time, and (ii) partial least squares (PLS) regression to correlate the values of the analytical determinations with the image information. The results allowed to construct robust regression models, where the colour coordinates (L*, a*), pH and titratable acidity presented excellent values in prediction (R2Pred 0.95, 0.91, 0.94 and 0.92). The proposed algorithms were capable to correlate the chemical composition of the beans at each roasting time with changes in the images, showing promising results in the modelling of the coffee roasting process.

Numerical modeling of heat and mass transfer during coffee roasting process

2011 ◽  
Vol 105 (2) ◽  
pp. 264-269 ◽  
Author(s):  
Angelo Fabbri ◽  
Chiara Cevoli ◽  
Laura Alessandrini ◽  
Santina Romani
Keyword(s):  
Mass Transfer ◽  
Numerical Modeling ◽  
Heat And Mass Transfer ◽  
Roasting Process ◽  
Coffee Roasting

EVALUASI ANTROPOMETRI PADA RUANG BREWING KOPI KLINIK KOPI JALAN KALIURANG YOGYAKARTA

2020 ◽  
Vol 4 (1) ◽  
pp. 18
Author(s):  
Bhanu Rizfa Hakim
Keyword(s):  
Body Size ◽  
Human Motion ◽  
Spatial Motion ◽  
Motion Study ◽  
Coffee Brewing ◽  
Coffee Roasting

ABSTRAKRuang Brewing Kopi di Klinik kopi merupakan ruang yang sangat penting oleh para penyaji kopi dan pengunjung karena di ruang inilah segala kegiatan tentang kopi dilakukan seperti, memilih kopi, brewing kopi, menikmati kopi, berbagi pengetahuan tentang kopi dan melakukan pembayaran. Ruang Brewing kopi ini selalu dipenuhi pengunjung dengan bermacam dimensi ukuran tubuh dan barang bawaan. Berdasarkan pengamatan awal ditemukan permasalahan sirkulasi dan gerak terutama pada saat ramai pengunjung, banyaknya pengunjung mengakibatkan rasa tidak nyaman bagi pengunjung lain dan penyaji kopi. Tujuan penelitian ini adalah mengkaji permasalahan ergonomi pada tata ruang sirkulasi dan gerak ruang brewing di Klinik kopi Yogyakarta melalui studi gerak sesuaiergonomi. Hasil kajian ini memberi kontribusi terhadap kenyamanan gerak bagi pengunjung dan penyaji kopi. Tolak ukur dalam penelitian ada 2 aspek yaitu anthropometri dan ergonomic space. Metode yang digunakan dalam penelitian ini adalah dengan metode pemetaan aktivitas ( activity mapping ). Dari hasil analisis ditemukan bahwa yang sekarang tidak memenuhi standar kebutuhan dimensi gerak manusia (anthropometri), maka untuk meningkatkan kualitas ruang brewing kopi yang ergonomis dibutuhkan penataan dan desain perabot yang lebih baik. ABSTRACTBrewing Coffee in the Klinik Kopi is a very important space by the publishers of coffee and visitors because it is this space in all activities of the coffee is performed such as, pick coffee, roasting coffee, enjoy the coffee, sharing knowledge about coffee and make a payment. Coffee Brewing Chamber is always filled with visitors with various dimensions of body size and stuff. Based on early observations found problems of circulation and motion especially when many visitors, the number of visitors resulted in discomfort for other visitors and publishers. The purpose of this research is to examine the problem of ergonomics on spatial motion and circulation spaces brewing coffee in the clinic as Yogyakarta via the appropriate motion study ergonomics. The results of this study contribute towards motion comfort for visitors and publishers. A benchmark in the study there are two aspects, namely anthropometri and ergonomic space. The methods used in this research is to method mapping activity (activity mapping). From the results of the analysis it was found that the standard did not meet the needs of the present dimensions of human motion(anthropometry), thus improving the quality of coffee brewing an ergonomic space required Setup and better design.

scholarly journals Diacetyl and 2,3-pentanedione in breathing zone and area air during large-scale commercial coffee roasting, blending and grinding processes

2017 ◽  
Vol 4 ◽  
pp. 113-122 ◽  
Author(s):  
Michael J. McCoy ◽  
Kimberly A. Hoppe Parr ◽  
Kim E. Anderson ◽  
Jim Cornish ◽  
Matti Haapala ◽  
...  
Keyword(s):  
Large Scale ◽  
Breathing Zone ◽  
Grinding Processes ◽  
Coffee Roasting

Exploration of the cellular effects of the high-dose, long-term exposure to coffee roasting product furan and its by-product cis-2-butene-1,4-dial on human and rat hepatocytes

2020 ◽  
Vol 30 (7) ◽  
pp. 536-545
Author(s):  
João S. Teodoro ◽  
Rui Silva ◽  
António Aguiar ◽  
Abílio J. F. N. Sobral ◽  
Anabela P. Rolo ◽  
...  
Keyword(s):  
Rat Hepatocytes ◽  
High Dose ◽  
Cellular Effects ◽  
Coffee Roasting

Development of Selective Chemosensors for the On-Line Monitoring of Coffee Roasting by SOMMSA and COTA Technology

2002 ◽  
pp. 328-344
Author(s):  
T. Hofmann ◽  
J. Bock ◽  
L. Heinert ◽  
C.-D. Kohl ◽  
P. Schieberle
Keyword(s):  
On Line ◽  
Coffee Roasting
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