Structure expansion of green coffee beans using instantaneous controlled pressure drop process

Innovative Food Science and Emerging Technologies

Volumn 9, Issue 4, 2008, Pages 534-541

  Kamal, Ibtisam M ^a   Sobolik, V ^a   Kristiawan, Magdalena ^a   Mounir, Sabah M ^a   Allaf, K ^a  

^a UNIVERSITÉ DE LA ROCHELLE   (France)

Author keywords

Coffea arabica; Coffee beans; DIC; Instantaneous Controlled Pressure Drop; Structure

Indexed keywords

ARSENIC COMPOUNDS; BATCH DATA PROCESSING; CALCINATION; CHLORINE COMPOUNDS; CURING; DEWATERING; DROPS; DRYING; ENERGY CONSERVATION; ENVIRONMENTAL IMPACT; EXPANSION; EXPERIMENTS; EXTRACTION; FLUID MECHANICS; GRAVITATION; HEATING; HYDRATION; INDUSTRIAL APPLICATIONS; INDUSTRIAL PLANTS; LANTHANUM; MICROWAVES; NITROGEN COMPOUNDS; ORGANIC POLYMERS; PRESSURE DROP; SELF ASSEMBLY; STEAM; TECHNOLOGY;

ACTIVE COMPOUNDS; BATCH PROCESSING; COFFEA ARABICA; COFFEE BEANS; DIC; ENERGY SAVINGS; EXPANSION RATIO; FINAL PRODUCTS; GEOGRAPHICAL ORIGINS; GRAVITY FORCES; GREEN COFFEE BEANS; GUILLOTINE VALVES; HEATING TIME; HIGH-QUALITY; HYDRATION CAPACITY; INDUSTRIAL RELEVANCE; INITIAL MOISTURE CONTENT; INSTANTANEOUS CONTROLLED PRESSURE DROP; ORGANOLEPTIC PROPERTIES; PROCESSING PARAMETERS; RAW BEANS; RESPONSE SURFACE METHODOLOGIES; STRUCTURE; TAPPED DENSITY; WEIGHT LOSSES;

PROCESS CONTROL;

COFFEA ARABICA;

EID: 49849091335     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2008.01.004     Document Type: Article

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