Coffea arabica beans microstructural changes induced by roasting: An X-ray microtomographic investigation

► X-ray microtomography (μCT) for the characterisation of microstructure of coffee beans at different roasting times. ► Several microstructural parameters were calculated for each roasting time and their variations discussed. ► This study investigates how the microstructure of the coffee bean evolves with increase in roasting time. ► The results show that μCT is a suitable technique for microstructural analysis of roasted foods such as coffee bean.