A lumped specific heat capacity approach for predicting the non-stationary thermal profile of coffee during roasting
Summary: Coffee undergoes numerous and relevant chemical and physical changes during roasting. These modifications lead to the development of those typical organoleptic properties of coffee, on which the acceptability of the product depends. The roasting process therefore, plays a central role withi...
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01000736355 |
|---|---|
| Matična publikacija: |
Chemical and biochemical engineering quarterly 23 (2009), 2 ; str. 167-177 |
| Glavni autor: | Basile, M. (-) |
| Ostali autori: | Kikic, Ireneo (-) |
| Vrsta građe: | Članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
Chemical and Biochemical Engineering Quarterly |
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