RELATIVE IMPORTANCE AND INTERACTION OF ROASTING VARIABLES IN COFFEE ROASTING PROCESS

Authors

  • Cinthia da Conceição Garcia Universidade Federal Fluminense
  • Annibal Duarte Pereira Netto
  • Michelle Costa da Silva
  • Alexandre Alves Catão
  • Iasmim Amorim de Souza
  • Larissa Silva Farias
  • Thiago Nunes Emerich de Paula
  • Mateus Nunes Emerick de Paula
  • Sandro Coutinho dos Reis
  • Ademário Iris da Silva Junior Instituto Federal de Ciência e Tecnologia do Rio de Janeiro http://orcid.org/0000-0003-2896-4533

DOI:

https://doi.org/10.25186/cs.v13i3.1483

Keywords:

Coffee roasting, multivariate experimental planning, coffee roasting control variables, coffee roasting response variables.

Abstract

This work describes a study in which levels of variables that may control the coffee roasting process were set in an experimental matrix that aimed at measuring their relative importance and the interaction between variables. Each control variable was set in two levels and the combination of these levels elicited 32 different roasting procedures. The physical responses were determined for a specific roaster. Experimental planning allowed the determination of the relative influence of each control variable in each response variable for this roaster. This led to a primary quantification of the major factors that contribute to the roasting process and the relative importance of roast parameters that influence the quality of the coffee beverage. Moreover, these results indicated what interactions could occur between these parameters. The characterization of the relative influence of control variables is a first approach to model the roaster response and the coffee quality that each roasting can achieve.

Author Biography

Ademário Iris da Silva Junior, Instituto Federal de Ciência e Tecnologia do Rio de Janeiro

Possui graduação em Química pelo Instituto de Química - Universidade Federal do Rio de Janeiro (1986), IQ-UFRJ, e mestrado em Físico-Química e doutorado em Química pelo IQ-UFRJ (1992 e 2010). Também é técnico em química (1979) pela Escola Técnica Federal de Química do Rio de Janeiro (ETFQ-RJ). Tem experiência na área de Análise Química, atuando principalmente nos seguintes temas: potenciometria, espectrofotometria molecular e atômica, cromatografia e espectrometria de massas. Foi professor concursado do Departamento de Química Analítica da Universidade Estadual do Rio de Janeiro. É professor de Análise Instrumental no IFRJ, Instituto Federal do Rio de Janeiro (ex-Escola Técnica Federal de Química do Rio de Janeiro, ex-Cefet Química), desde 1991. É revisor de periódicos nacionais e internacionais na área de cromatografia. Sua tese de doutorado foi a primeira totalmente.desenvolvida no Brasil, que utilizou cromatografia bidimensional abrangente. É coordenador do Projeto Café, aprovado na chamada 94/2013, do CNPq, que investiga o tratamento do café depois da colheita e antes da torrefação, e do projeto Torrefação de Café, aprovado na chamada 17/2014, que investiga o processo de torra e o funcionamento do torrefador de café. De agosto de 2016 a julho de 2017, fez um pós doutorado com pesquisas em torra de café na universidade Monash, na Austrália, no grupo do professor Philip Marriott.

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Published

2018-09-27

How to Cite

GARCIA, C. DA C.; PEREIRA NETTO, A. D.; DA SILVA, M. C.; CATÃO, A. A.; DE SOUZA, I. A.; FARIAS, L. S.; EMERICH DE PAULA, T. N.; EMERICK DE PAULA, M. N.; DOS REIS, S. C.; DA SILVA JUNIOR, A. I. RELATIVE IMPORTANCE AND INTERACTION OF ROASTING VARIABLES IN COFFEE ROASTING PROCESS. Coffee Science - ISSN 1984-3909, v. 13, n. 3, p. 379-388, 27 Sep. 2018.

Issue

Vol. 13 No. 3 (2018)

Section

Articles

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