Smart Online Coffee Roasting Process Control: Modelling Coffee Roast Degree and Brew Antioxidant Capacity for Real-Time Prediction by Resonance-Enhanced Multi-Photon Ionization Mass Spectrometric (REMPI-TOFMS) Monitoring of Roast Gases

Process control with high time resolution is essential to maintain high product quality in coffee roasting. However, analytical techniques for quality assurance or measurements of desired coffee properties are often labor-intensive and can only be conducted after dropping the coffee beans. Resonance...

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Detalles Bibliográficos
Autores principales: Czech, Hendryk, Heide, Jan, Ehlert, Sven, Koziorowski, Thomas, Zimmermann, Ralf
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278678/
https://www.ncbi.nlm.nih.gov/pubmed/32422859
http://dx.doi.org/10.3390/foods9050627

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278678/
https://www.ncbi.nlm.nih.gov/pubmed/32422859
http://dx.doi.org/10.3390/foods9050627

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