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Particle size and roasting on water sorption in conilon coffee during storage
Granulometria e torrefação na sorção de água em café conilon durante o armazenamento
(2016)
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 ...
Roasting, grinding, and storage impact onthermodynamic properties and adsorptionisotherms of arabica coffee
(2017-04)
This work aimed to evaluate alterations on the water sorption of coffee due toroast, grind, and storage. Crude grain coffee (Coffea arabica) was roasted at twolevels: medium light and moderately dark. Grain was grinded in ...