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Physicochemical Changes of Coffee Beans During Roasting

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dc.contributor.advisor Lim, Loong-Tak Wang, Niya 2012-04-20 2012-05-08T20:15:51Z 2012-05-08T20:15:51Z 2012-04-20
dc.description.abstract In this research, physicochemical changes that took place during roast processing of coffee beans using fluidized air roaster were studied. The results showed that high-temperature-short-time resulted in higher moisture content, higher pH value, higher titratable acidity, higher porous structure in the bean cell tissues, and also produced more aldehydes, ketones, aliphatic acids, aromatic acids, and caffeine than those processed at low-temperature-long-time process. Fourier transform infrared (FTIR) spectroscopy and chemometric analysis showed that clusters for principal components score plots of ground coffee, extracted by a mixture of equal volume of ethyl acetate and water, were well separated. The research indicated that variations in IR-active components in the coffee extracts due to different stages of roast, roasting profiles, and geographical origins can be evaluated by the FTIR technique. en_US
dc.description.sponsorship Natural Sciences and Engineering Research Council of Canada (NESRC) and Mother Parkers Tea & Coffee Inc. en_US
dc.language.iso en en_US
dc.publisher The University of Guelph en_US
dc.subject Solvent extraction en_US
dc.subject FTIR en_US
dc.subject coffee en_US
dc.subject discrimination en_US
dc.subject chemometrics en_US
dc.subject roassting profiles en_US
dc.title Physicochemical Changes of Coffee Beans During Roasting en_US
dc.type Thesis en_US Food Science en_US Master of Science en_US Department of Food Science en_US

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