Coffea arabica beans microstructural changes induced by roasting: An X-ray microtomographic investigation

Journal of Food Engineering

Volumn 108, Issue 1, 2012, Pages 232-237

  Frisullo, P ^a   Barnaba M ^b   Navarini, L ^b   Del Nobile, M A ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

^b EURAND SpA   (Italy)

Author keywords

Coffee bean; Food microstructure; X ray microtomography

Indexed keywords

MICROSTRUCTURE; PORE SIZE; THERMAL PROCESSING (FOODS); TOMOGRAPHY;

COFFEE BEANS; FOOD MICROSTRUCTURES; GREEN COFFEE BEANS; MICRO-STRUCTURAL CHARACTERIZATION; MICROSTRUCTURAL ANALYSIS; MICROSTRUCTURAL CHANGES; NONINVASIVE TECHNIQUE; X RAY MICROTOMOGRAPHY;

COFFEE;

COFFEA ARABICA;

EID: 84864339580     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.07.036     Document Type: Article

References (20)

1. Amorim, H.V., 1976. Some physical aspects of brazilian green coffee beans and the quality of the beverage. Turrialba 26 (1), 24-27.
2. Bellido, G.G., Scanlon, M.G., Page, J.H., Hallgrimsson, B., 2006. The bubble size distribution in wheat flour dough. Food Res. Int. 39, 1058-1066.
3. Dentan, E., 1977. Structure fine du grain de café vert. In : Proceedings of the 8th ASIC Colloquium, Paris. pp. 59-64.
4. Dentan, E., Illy, A., 1985. Étude microscopique de grains de café matures, immatures et immatures fermentés Arabica Santos. In : Proceedings of the 11th ASIC Colloquium, Paris. pp. 341-368.
5. Dutra, E.R., Oliveira, L.S., Franca, A.S., Ferraz, V.P., Afonso, R.J.C.F., 2001. A preliminary study on the feasibility of using the composition of coffee roasting exhaust gas for the determination of the degree of roast. J. Food Eng 47 (3), 241-246.
6. Falcone, P.M., Baiano, A., Zanini, F., Mancini, L., Tromba, G., Dreossi, D., et al., 2005. Three-dimensional quantitative analysis of bread crumb by X-ray microtomohraphy. J. Food Sci. 70 (3), 265-272.
7. Frisullo, P., Laverse, J., Marino, R., Del Nobile, M.A., 2009. X-ray computer tomography to study processed meat micro-structure. J. Food Eng. 94, 283-289.
8. Gutiérrez, C., Ortolá, M.D., Chiralt, A., Fito, P., 1993. Análisis por meb de la porosidad del café tostado. In: Proceedings of the 15th ASIC Colloquium, Paris. pp. 661-671.
9. Léonard, A., Blacher, S., Nimmol, C., Devahastin, S., 2007. Effect of far-infrared radiation assisted drying on microstructure of banana slices: an illustrative use of X-ray microtomography in microstructural evaluation of a food product. J. Food Eng. 85, 154-162.
10. Lim, K.S., Barigou, M., 2004. X-ray micro-tomography of cellular food products. Food Res. Int. 37, 1001-1012.
11. Massini, R., Nicoli, M.C., Cassarà, A., Lerici, C.R., 1990. Study on physical and physicochemical changes of coffee beans during roasting. Note 1. Ital. J. Food Sci. 2, 123-130.
12. Mendoza, F., Verboven, P., Mebatsion, H.M., Kerckhofs, G., 2007. Three-dimensional pore space quantification of apple tissue using X-ray computed microtomography. Planta 226, 559-570.
13. Mousavi, R., Miri, T., Cox, P.W., Fryer, P.J., 2005. A novel technique for ice crystal visualization in frozen solids using X-ray micro-computed tomography. J. Food Sci. 70 (7), 437-442.
14. Pareyt, B., Talhaoui, F., Kerckhofs, G., Brijs, K., Goesaert, H., Wevers, M., Delcour, J.A., 2009. The role of sugar and fat in sugar-snap cookies: structural and textural properties. J. Food Eng. 90, 400-408.
15. Pittia, P., Nicoli, M.C., Sacchetti, G., 2007. Effect of moisture and water activity on textural properties of raw and roasted coffee beans. J. Texture Stud. 38, 116-134.
16. 2-Desorption von Röstkaffee unter dem Gesichtspunkt einer neuen Packstoffentwicklung. In: Proceedings of the 7th ASIC Colloquium, Paris. pp. 323-333.
17. Sahoo, P.K., Soltani, S., Wong, A.K.C., Chen, Y.C., 1988. A survey of thresholding techniques. Comput. Vision Graphics Image Proc. 41 (2), 233-260.
18. Schenker, S., Handschin, S., Frey, B., Perren, R., Escher, F., 2000. Pore structure of coffee beans affected by roasting conditions. J. Food Sci. 65 (3), 452-457.
19. Whitworth, M.B., Alava, J.M., 1999. The imaging and measurement of bubble in bread doughs. In: Campbell, G.M., Webb, C., Pandiella, S.S., Niranjan, K. (Eds.), Bubbles in Foods. Eagan Press, St. Paul, MN, pp. 221-231.
20. Wilson, A.J., 1997. Preliminary investigations of oil biosynthesis in the coffee cherry. In: Proceedings of the 17th ASIC Colloquium, Paris. pp. 92-99.