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Kamal I, Allaf K
Pág. 1 - 18
Introduction: Coffee is one of the most widely consumed beverages in the world. The desired aroma and flavour of coffee are developed during roasting which is the most important step in coffee processing. Instant Controlled Pressure Drop Process (DIC) te...
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Silvi Ari Yanti,Chandrasa Soekardi,M. Sobron Yamin Lubis
Pág. 138 - 143
The purpose of this study is to determine the optimum temperature of roasting, optimal rotation speed of tube and roasting time, to produce roasted peanuts with good taste and good colour. The research method is experimental using a Completely Randomized...
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Gabriel Henrique Horta de Oliveira and Ana Paula Lelis Rodrigues de Oliveira
The objective of this work was to evaluate the influence of roasting, blending, and grinding on the nutritional, sensory and sustainable aspects of coffee. To achieve this, a systematic review of the literature was performed. The database for the selecti...
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Ali Raza, Faizan Majeed, Anjum Munir and Oliver Hensel
The current research has been conducted to investigate the capacity of an indigenously developed thermal oil based continuous solar roaster (CSR) for groundnuts roasting. A 10 m2 standing Scheffler fixed focus concentrator is used to target the incoming ...
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Johandri Vosloo, K Uren, A F Van der Merwe
Pág. 146
Die koffi eroosterproses is kompleks en jare se ondervinding word benodig om ?n kwaliteit koppie koffie te produseer (sowel as om dieselfde gehalte koffi e herhaaldelik te produseer). Alhoewel verskeie faktore die finale smaak van koffie kan beïnvlo...
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Santino Orecchio, Michele Fiore, Salvatore Barreca and Gabriele Vara
The objective of present study was to identify volatile organic compounds (VOCs) emitted from several sources (fuels, traffic, landfills, coffee roasting, a street-food laboratory, building work, indoor use of incense and candles, a dental laboratory, et...
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Polyanna Alves Silva, Valquíria Mikaela Rabelo, Jussara Maria Reis Calixto, Poliana de Oliveira Coelho, Inaiara de Carvalho Gorski
Pág. 739 - 744
The objective of this work was to evaluate the quality of 6 samples of Arabica coffee (Red Catuaí/144, new World 4/376, new World Acaiá 19/474, Yellow Catuaí/62, new World 9/375, new World 19/379), subjected to medium roasting, cultivated in the municipa...
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Henryk Kania and Mariola Saternus
This article presents the history of zinc, its production and demand. The quantity of zinc production, both primary zinc from ores and concentrates, and secondary zinc from scrap and zinc-rich waste, was discussed. A comprehensive economic analysis cover...
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Olena Kovaliova,Olexandr Pivovarov,Viktoriia Kalyna,Yuriy Tchoursinov,Ekaterina Kunitsia,Anton Chernukha,Dmytro Polkovnychenko,Natalia Grigorenko,Tetiana Kurska,Olena Yermakova
Pág. 26 - 35
This study has established patterns in the plasmochemical activation of technological solutions in the process of malt production. Of importance is the application of innovative technologies to purify water and technological solutions used at malt enterp...
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Mohamed Ismail Moustafa
One of the most extensively studied topics in dozens of studies is the alteration process of ilmenite, the formation of leucoxene, and the presence of some impurity oxides: SiO2 and Al2O3. The altered Egyptian black sand ilmenite grains of relatively low...
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