Online monitoring of coffee roasting by proton transfer reaction time-of-flight mass spectrometry (PTR-ToF-MS): Towards a real-time process control for a consistent roast profile

Analytical and Bioanalytical Chemistry

Volumn 402, Issue 8, 2012, Pages 2531-2543

  Wieland, Flurin ^a   Gloess, Alexia N ^a   Keller, Marco ^b   Wetzel, Andreas ^b   Schenker, Stefan ^b   Yeretzian, Chahan ^a  

^a ZURICH UNIVERSITY OF APPLIED SCIENCES   (Switzerland)

^b Buhler AG   (Switzerland)

Author keywords

Agriculture; Beverages; Foods; Gas sensors; Process analysis; Quality assurance control; Sampling

Indexed keywords

3-D SPACE; AUTOMATED PROCESS CONTROL; CALIBRATION PROCESS; END POINTS; ENERGY INPUTS; FIRST PRINCIPAL COMPONENTS; GUATEMALA; HIGH SENSITIVITY; HOT AIR; INLET TEMPERATURE; MASS RESOLUTION; MASS SPECTRAL; ONLINE MONITORING; PARTS PER BILLION; PREDICTIVE MODELS; PRINCIPAL COMPONENT ANALYSIS (PCA); PROCESS ANALYSIS; PROTON TRANSFER REACTIONS; REAL TIME; REAL-TIME PROCESS CONTROL; ROASTING EXPERIMENTS; ROASTING PROCESS; TIME OF FLIGHT MASS SPECTROMETRY;

AGRICULTURE; AIR INTAKES; BEVERAGES; CHARGE TRANSFER; CHEMICAL SENSORS; FOOD PRODUCTS; MASS SPECTROMETERS; MASS SPECTROMETRY; PARTIAL DISCHARGES; PRINCIPAL COMPONENT ANALYSIS; SAMPLING; VOLATILE ORGANIC COMPOUNDS;

THERMAL PROCESSING (FOODS);

PROTON; VOLATILE ORGANIC COMPOUND;

ARTICLE; CHEMISTRY; COFFEE; COOKING; FOOD ANALYSIS; MASS SPECTROMETRY; METHODOLOGY; ONLINE SYSTEM; TIME;

COFFEE; COOKING; FOOD ANALYSIS; MASS SPECTROMETRY; ONLINE SYSTEMS; PROTONS; TIME FACTORS; VOLATILE ORGANIC COMPOUNDS;

EID: 84859105900     PISSN: 16182642     EISSN: 16182650     Source Type: Journal    
DOI: 10.1007/s00216-011-5401-9     Document Type: Article

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