Detection of sediment and peels in roasted ground coffee
A method to detect sediment and peels in common ground coffee is described in this work. The method consists in the partial defatting of material by using an organic solvent agent, in order to separate the sediment from the coffee powder, thus, causing the latter to get loose-grained; sifting of mat...
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 1974 |
| País: | Brasil |
| Institución: | Instituto Adolfo Lutz |
| Repositorio: | Revista do Instituto Adolfo Lutz (Online) |
| Idioma: | portugués |
| OAI Identifier: | oai:ojs.periodicos.saude.sp.gov.br:article/37054 |
| Acceso en línea: | https://periodicos.saude.sp.gov.br/RIAL/article/view/37054 |
| Access Level: | acceso abierto |
| Palabra clave: | Coffee (roasted and ground) , detection of sediment and peels café (torrado e moído), determinação do sedimento e cascas |
| Sumario: | A method to detect sediment and peels in common ground coffee is described in this work. The method consists in the partial defatting of material by using an organic solvent agent, in order to separate the sediment from the coffee powder, thus, causing the latter to get loose-grained; sifting of material to discard the coffee powder which is not interesting for observation through a magnifier; separation and weighing of impurities. In final calculation, a correction factor was used to convert the weight obtained for roasted coffee into that appIying for raw coffee. |
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