The effect of air flow in coffee roasting for antioxidant activity and total polyphenol content
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- 作者：Han Sub Kwaka ; Seokgeun Jib ; Yoonhwa Jeongb ; c ; d ; yjeong@dankook.ac.kr" class="auth_mail" title="E-mail the corresponding author
- 关键词：Coffee ; Roasting ; Air flow ; Antioxidant ; Phenolic compound ; Response surface methodology
- 刊名：Food Control
- 出版年：2017
- 出版时间：January 2017
- 年：2017
- 卷：71
- 期：Complete
- 页码：210-216
- 全文大小：1003 K
文摘
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The effect of air flow, temperature and time in coffee roasting was modeled.
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Quadratic effect of air flow was observed for antioxidant activity in coffee roasting.
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Increase or decrease of air flow can deliver higher antioxidant activity of coffee.
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Antioxidant activity was a suitable parameter for nutritional quality of coffee beans.