Mechanical behaviour of Arabica coffee (Coffea arabica) beans under loading compression

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41310%2F18%3A77090" target="_blank" >RIV/60460709:41310/18:77090 - isvavai.cz</a>

Výsledek na webu

<a href="http://dx.doi.org/10.1088/1755-1315/122/1/012100" target="_blank" >http://dx.doi.org/10.1088/1755-1315/122/1/012100</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1088/1755-1315/122/1/012100" target="_blank" >10.1088/1755-1315/122/1/012100</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Mechanical behaviour of Arabica coffee (Coffea arabica) beans under loading compression

Popis výsledku v původním jazyce

The uniformity of the product of the grinding process depends on various factors including the brittleness of the roasted coffee bean and it affects the extraction of soluble solids to obtain the coffee brew. Therefore, the reaching of a certain degree of brittleness is very important for the grinding to which coffee beans have to be subjected to before brewing. The aims of this study to show the mechanical behaviour of Arabica coffee beans from Tobasa (Indonesia) with roasted using different roasting time (40, 60 and 80 minutes at temperature 174 degrees C) under loading compression 225 kN. Universal compression testing machine was used with pressing vessel diameter 60 mm and compression speed 10 mm min(-1) with different initial pressing height ranging from 20 to 60 mm. The results showed that significant correlation between roasting time and the brittleness.

Název v anglickém jazyce

Mechanical behaviour of Arabica coffee (Coffea arabica) beans under loading compression

Popis výsledku anglicky

The uniformity of the product of the grinding process depends on various factors including the brittleness of the roasted coffee bean and it affects the extraction of soluble solids to obtain the coffee brew. Therefore, the reaching of a certain degree of brittleness is very important for the grinding to which coffee beans have to be subjected to before brewing. The aims of this study to show the mechanical behaviour of Arabica coffee beans from Tobasa (Indonesia) with roasted using different roasting time (40, 60 and 80 minutes at temperature 174 degrees C) under loading compression 225 kN. Universal compression testing machine was used with pressing vessel diameter 60 mm and compression speed 10 mm min(-1) with different initial pressing height ranging from 20 to 60 mm. The results showed that significant correlation between roasting time and the brittleness.

Druh

D - Stať ve sborníku

CEP obor

—

OECD FORD obor

20901 - Industrial biotechnology

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2018

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název statě ve sborníku

INTERNATIONAL CONFERENCE ON AGRICULTURE, ENVIRONMENT, AND FOOD SECURITY - IOP Conference Series-Earth and Environmental Science

ISBN

—

ISSN

1755-1307

e-ISSN

—

Počet stran výsledku

4

Strana od-do

1-4

Název nakladatele

IOP

Místo vydání

Bristol, UK

Místo konání akce

Medan

Datum konání akce

7. 11. 2017

Typ akce podle státní příslušnosti

WRD - Celosvětová akce

Kód UT WoS článku

000445900200100