The determination of moisture content of roasted coffee
A number of methods are compared for the measurement of "moisture" in roast ground coffees. The results of oven drying methods are shown to include in addition to water, volatile acids, carbon dioxide, aroma volatiles as well as generated water and carbon dioxide. A method using reflux with boiling methanol followed by Karl Fischer titration of an aliquot gave results indicative of the true moisture content of roast and ground coffee samples
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | biblioteca |
| Published: |
París (Francia)
1988
|
| Subjects: | CAFE TOSTADO, CAFE MOLIDO, CONTENIDO DE AGUA, COMPUESTOS VOLATILES, DIOXIDO DE CARBONO, METODOS, |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|