La torrefaction du café: Processus technologique et transformations chimiques
Fifteen years ago, "high yield" products, that were supposed to give the consumer a higher number of cups of beverage for a given weight of roasted coffee, were put on the world market. This coincided with substantial developments in the field of technology, involving both the techniques for manufacturing these new products and also the manufacturing equipment. The progress in the field of roasting was particularly noticeable. We took advantage of this particularly favourable situation to study the kinetics of processing by taking samples regularly throughout treatment and determining the physical and chemical characteristics for the purpose of redefining the main phenonema that occur during production of roasted coffee. These "kinetic" samples were first of all taken when conventional conditions (length of process: 720 seconds) were applied to different pure varieties of coffee and also subsequently when the total length of operations had been reduced to 150 seconds and suitably modified technical parameters had been applied to the above-mentioned pure varieties. Considerable changes occur in the behaviour of beans during treatment and have been demonstrated by the different tests on the samples taken. The most spectacular changes are described and commented upon. In addition to these "kinetic" samples, other series of roasted products were prepared, mainly from the so-called commercial range, in order to determine more fully some of the mechanisms that had already been studied. The repercussions that speeding up the operation had on the physical and chemical characteristics of the beans were examined more thoroughly. The influence of quenching (at the end of treatment) was also demonstrated
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| Format: | biblioteca |
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París (Francia)
1988
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| Subjects: | COFFEA, TOSTADO, COMPUESTOS ORGANICOS, COMPOSICION, PROPIEDADES FISICO-QUIMICAS, PROPIEDADES ORGANOLEPTICAS, |
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