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Carbon Dioxide Evolution and Moisture Evaporation During Roasting of Coffee Beans
Author(s) -
Geiger Raphael,
Perren Rainer,
Kuenzli Roland,
Escher Felix
Publication year - 2005
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2005.tb07084.x
Subject(s) - roasting , carbon dioxide , chemistry , water vapor , moisture , evaporation , isothermal process , environmental chemistry , meteorology , thermodynamics , organic chemistry , physics
Evolution of carbon dioxide and water vapor during roasting of coffee was followed in an isothermal high‐temperature short‐time and a low‐temperature long‐time roasting process. In addition, CO 2 release during storage of roasted beans was followed. CO 2 and water vapor concentration were assayed in the exhaust air by nondispersive infrared gas analysis. Although CO 2 evolution rates differed in the 2 processes, the final total amount of CO 2 released after 63 d of storage remained equal. CO 2 evolution and differentiation between evaporation of initial water and chemically formed water showed that chemical reactions leading to relevant amounts of CO 2 and water start at ap ‐proximately 180°C. A mass balance established on the present measurements was able to account fairly well for the gravimetrically measured roast loss.