| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10278107 | Journal of Food Engineering | 2012 | 6 Pages |
Abstract
⺠X-ray microtomography (μCT) for the characterisation of microstructure of coffee beans at different roasting times. ⺠Several microstructural parameters were calculated for each roasting time and their variations discussed. ⺠This study investigates how the microstructure of the coffee bean evolves with increase in roasting time. ⺠The results show that μCT is a suitable technique for microstructural analysis of roasted foods such as coffee bean.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
P. Frisullo, M. Barnabà , L. Navarini, M.A. Del Nobile,