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Determination of Caffeine in Roasted Coffee Using Optical Method: Effect of Roasting Time on Caffeine Content, Effect of Roasting Temperature on ... Effect of Temperature on Pure Caffeine Alemayehu Kiros
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Determination of Caffeine in Roasted Coffee Using Optical Method: Effect of Roasting Time on Caffeine Content, Effect of Roasting Temperature on ... Effect of Temperature on Pure Caffeine
Alemayehu Kiros
Shorttitle In this work a simultaneous determination of caffeine content was performed in sample of Sidama (Ethiopia) coffee, before and after roasting at either different temperature (140-2100c) or different exposure time (4-10min). A UV/VIS spectrophotometer method is used. A modest loss of caffeine was verified both in the roasting time and roasting temperature. Rate constant for chemical reactions at 2000 c were determined. The result shows weight loss increases during roasting. For pure caffeine molar decadic absorption coefficient and translational dipole moment were calculated.
| Mediji | Grāmatas Paperback Book (Grāmata ar mīksto vāku un līmēto muguru) |
| Izlaists | 2010. gada 26. novembris |
| ISBN13 | 9783843378628 |
| Izdevēji | LAP LAMBERT Academic Publishing |
| Lapas | 56 |
| Izmēri | 226 × 3 × 150 mm · 95 g |
| Valoda | Angļu |
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