| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 223596 | Journal of Food Engineering | 2012 | 6 Pages |
The aim of this work is to investigate surface energy properties of various raw coffee bean species (tensiometric approach) and to develop a tensiometric marker based on contact angle measurements of Fomblin HC/25 drops, a perfluoropolyether phosphate (PFPE), to distinguish different species of raw coffee beans. To create measurable contact angles, raw coffee beans were pre-selected according to the endosperm surface morphology (smooth surface) and affixed to a specifically developed support. The tensiometric method was developed using contact angle method (CA) and calculation models such as Owens, Wendt and Kaelble. Results show the tensiometric properties of raw coffee beans expressed as surface free energy (SFE) and the capability of the marker to distinguish species. This work could create interesting prospects for quality control at the product source, storage conditions, and for industrial process evaluation of roasting and drying.
Graphical abstractThe preceeding entails placing the pericarps of raw coffee beans on an adhesive film supported by silica glass. After drops of liquid tests are produced and contact angles (CA) measured at the interface by sessile drop fitting, the surface energy components of raw beans species were determined by Owens conversion mathematical model. As a result their tensiometricprints are performed.Figure optionsDownload full-size imageDownload as PowerPoint slideHighlights► A support system developed for contact angles measurements on coffee beans surface. ► Surface energy analyzes of coffee beans employing two PFPE as “fluid tests”. ► A tensiometric index PFPE based for distinguish different species of coffee beans. ► Evaluate the suitability of PFPEs for surface free energy analyzes of biomaterials. ► Quality evaluation and industrial processes control of coffee beans by tensiometry.
