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Particle size and roasting on water sorption in conilon coffee during storage
The aim of this work was to evaluate alterations on the water sorption of coffee due to the effect of roast, grind and storage in two temperatures (10 and 30 ºC) during 180 days. Crude grain coffee (Coffea canephora) with ...
Preservation of roasted and ground coffee during storage. Part 2: Bulk density and intergranular porosit
The determination of physical properties is an important factor in the design of machinery and the scaling of post-harvest operations. The present study evaluates the influence of the level of roasting and the size of ...