Coffee beans microstructural changes induced by cultivation processing: An X-ray microtomographic investigation |
| |
Authors: | P FrisulloJ Laverse M BarnabàL Navarini MA Del Nobile |
| |
Affiliation: | a Department of Food Science, University of Foggia, Via Napoli, 25, 71100 Foggia, Italy b Illycaffè S.p.A., Via Flavia, 110, Trieste, Italy c Istituto per la Ricerca e le Applicazioni Biotecnologiche per la Sicurezza e la Valorizzazione dei Prodotti Tipici e di Qualità, Università degli Studi di Foggia, BIOAGROMED, Via Napoli, 52, 71100 Foggia, Italy |
| |
Abstract: | The present work reports on the microstructural characterisation of four types of different processed coffee beans, Coffea arabica, Arabica monsooned, Coffea canephora and Robusta monsooned, by means of X-ray microtomography technique (μCT). A three dimensional (3-D) quantitative analysis was carried out on the microstructure the bean samples before and after roasting. The 3-D microstructure information provides a better understanding of the structure of the beans and from an engineering perspective; knowledge about the microstructure can be used to identify the important processing parameters that affect the quality of coffee. With regards to the microstructure, the porosity increase can summarise the overall effects of the roasting process on coffee beans. Results demonstrate the success of μCT for the quantification of the microstructural alterations of the coffee beans induced by their different cultivation processes before and after the roasting process. |
| |
Keywords: | Coffee bean X-ray microtomography Food microstructure |
本文献已被 ScienceDirect 等数据库收录! |
|