Effect of Time Temperature History on Coffee Aroma during Roasting with Heat Conduction
<p>The objective of this research is to determine the effect of time temperature history on coffee<br /> aroma. Four levels of temperature (160, 180, 200, and 220oC) were used for roasting<br /> temperature with heat conduction. The dried mature of coffee beans (12% MC w.b.) was us...
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| Format: | Article NonPeerReviewed |
| Published: |
[Yogyakarta] : International Agricultural Engineering Conference
2009
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| Online Access: | https://repository.ugm.ac.id/93925/ http://repository.ugm.ac.id/digitasi/index.php?module=cari_hasil_full&idbuku=1724 |
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| Institution: | Universitas Gadjah Mada |
| Summary: | <p>The objective of this research is to determine the effect of time temperature history on coffee<br />
aroma. Four levels of temperature (160, 180, 200, and 220oC) were used for roasting<br />
temperature with heat conduction. The dried mature of coffee beans (12% MC w.b.) was used as<br />
samples. About 100 gram of Robusta coffee was subjected on each pan temperatures during 12<br />
minutes. The surface of pan temperature was automatically controlled and the coffee was stirred<br />
manually during roasting. During roasting aroma observation was conducted with an own made<br />
electronic nose using four gas sensors (TG S880, TGS 826, TGS 825, and TGS 822). Air<br />
delivery time is 90 seconds and it is repeated five times. Temperature was measured every 2<br />
minutes with thermo logger. The weight loss and moisture content were determined every 2<br />
minutes. Coffee aroma was measured by two methods |
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