Different coffee varieties have been analyzed by thermal analysis (TG, DTG and DSC) under controlled atmosphere (Nitrogen, Air in static and dynamic conditions and Oxygen). Thermograms allowed to characterize the investigated coffee varieties and to point out the importance of the conditions under which coffee roasting is performed. Moreover, with thermogravimetry the umidity of samples of decaffeinated roasted coffee was been determined.
CHARACTERIZATION OF COFFEES BY THERMOANALYTICAL METHODS / Curini, Roberta; D'Ascenzo, Giuseppe; Materazzi, Stefano; E., Chiacchierini; S. D., Curtis; M. C., Lucchetti. - In: ANNALI DI CHIMICA. - ISSN 0003-4592. - STAMPA. - 81:11-12(1991), pp. 625-638.
CHARACTERIZATION OF COFFEES BY THERMOANALYTICAL METHODS
CURINI, Roberta;D'ASCENZO, Giuseppe;MATERAZZI, Stefano;
1991
Abstract
Different coffee varieties have been analyzed by thermal analysis (TG, DTG and DSC) under controlled atmosphere (Nitrogen, Air in static and dynamic conditions and Oxygen). Thermograms allowed to characterize the investigated coffee varieties and to point out the importance of the conditions under which coffee roasting is performed. Moreover, with thermogravimetry the umidity of samples of decaffeinated roasted coffee was been determined.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
