Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/50469
Título: Near-infrared spectroscopy and multivariate calibration as an alternative to the Agtron to predict roasting degrees in coffee beans and ground coffees
Palavras-chave: Coffee roasting
Roasting degree
Industrial application
Specialty coffees
Torrefação de café
Grau de torrefação
Aplicação industrial
Cafés especiais
Data do documento: 15-Dez-2021
Editor: Elsevier
Citação: PIRES, F. de C. et al. Near-infrared spectroscopy and multivariate calibration as an alternative to the Agtron to predict roasting degrees in coffee beans and ground coffees. Food Chemistry, London, v. 365, 130471, 15 Dec. 2021. DOI: 10.1016/j.foodchem.2021.130471.
Resumo: Agtron method is widely used in the industry to determine roasting degrees in whole and ground coffee but it suffers from some inconveniences associated with unavailability of equipment, high cost, and lack of reproductive results. This study investigates the feasibility to determine roasting degrees in coffee beans and ground specialty coffees using near-infrared (NIR) spectroscopy combined with multivariate calibration based on partial least squares (PLS) regression. Representative data sets were considered to cover all Agtron roasting profiles for whole and ground coffees. Proper development of models with outlier evaluation and complete validation using parameters of merit such as accuracy, adjust, residual prediction deviation, linearity, analytical sensitivity, and limits of detection and quantification are presented to prove their performance. The results indicated that predictive chemometric models, for intact coffee beans and ground coffee, could be used in the coffee industry as an alternative to Agtron, thus digitalizing the roasting quality control.
URI: https://doi.org/10.1016/j.foodchem.2021.130471
http://repositorio.ufla.br/jspui/handle/1/50469
Aparece nas coleções:DCA - Artigos publicados em periódicos

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