Water sorption isotherms of roasted coffee and coffee roasted with sugar

Coffee roasted with sugar ("torrefacto" coffee) is used in Spain and Portugal, where it is mixed with conventionally roasted coffee to improve the taste and colour of solutions. This study investigates water sorption isotherms for both coffee types in the temperature range 25-40\0\C, corre...

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Veröffentlicht in:	International journal of food science & technology 1999-06, Vol.34 (3), p.287-290
Hauptverfasser:	Cepeda, Emilio, de Latierro, Raul Ortiz, San José, María J., Olazar, Martín
Format:	Artikel
Sprache:	eng
Schlagworte:	BET equation Biological and medical sciences Coffee, tea and other stimulative beverage industries Food industries Fundamental and applied biological sciences. Psychology GAB equation monolayer moisture content torrefacto torrefacto,water activity water activity
Online-Zugang:	Volltext
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Beschreibung
Zusammenfassung:	Coffee roasted with sugar ("torrefacto" coffee) is used in Spain and Portugal, where it is mixed with conventionally roasted coffee to improve the taste and colour of solutions. This study investigates water sorption isotherms for both coffee types in the temperature range 25-40\0\C, correlating experimental data with the GAB model and calculating monolayer moisture from the BET equation. (Abstract quotes from original text)
ISSN:	0950-5423 1365-2621
DOI:	10.1046/j.1365-2621.1999.00257.x