Measuring moisture and color of roasted coffee by using BUCHI NIR-Online®
This application note reports the BUCHI NIR-Online® process analyzer performance to assess coffee quality.
Coffee is one of the most famous drinks worldwide. Beyond variety and geographical origin of the coffee beans, the key factor for its taste is the roasting strategy of the beans themselves. Roasting not only extends the shelf life by reducing the moisture of the coffee beans, it is also crucial for developing and highlighting typical colors and flavors of specific coffee varieties.Hence real-time control of the roasting process is very critical not only to ensure a consistent and repeatable high-quality of the final product, but also to reduce the operating costs, avoiding faulty batches and increasing the margin by optimized roasting results and moisture content.
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Guía de impulso del análisis alimentario, completa
Esta guía ofrece un resumen exhaustivo del empleo de los NIR y los métodos de referencia, como son la extracción de grasas y el método de Kjeldahl para la determinación de proteínas, en todos los pasos de la cadena de procesamiento de alimentos. Acceda a una descripción detallada de las técnicas, que incluye la preparación de muestras, las medidas normativas, la resolución de problemas, preguntas frecuentes y estudios específicos de caso.