Exploiting near infrared spectroscopy as an analytical tool for on-line monitoring of acidity during coffee roasting
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- 作者：Joã ; o Rodrigo Santosa ; Miguel Lopob ; Antó ; nio O.S.S. Rangela ; Joã ; o Almeida Lopesc ; jlopes@ff.ulisboa.pt" class="auth_mail" title="E-mail the corresponding author
- 关键词：Coffee roasting ; Coffee acidity ; Near infrared spectroscopy ; On-line monitoring ; Chemometrics
- 刊名：Food Control
- 出版年：2016
- 出版时间：February 2016
- 年：2016
- 卷：60
- 期：Complete
- 页码：408-415
- 全文大小：1206 K
文摘
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Real-time monitoring of coffee roasting processes.
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Coffee roasting non-invasive analysis by NIRS.
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Prediction of titratable acidity by NIRS (R2 = 0.89).
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Effect of roasting conditions on titratable acidity.