Zainudin, Najah Hazimah (2020) Effect of roasting parameters on color and moisture content of Arabica and Liberica coffee bean. [Project Paper] (Submitted)
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Abstract
Roasting is the most crucial step in processing of coffee. This research aimed to evaluate the effect of roasting parameters (temperature and time) on color changes and moisture content of variety of coffee beans which is Coffea Arabica and Liberica beans. The method used in this study was by using oven heating at roasting time (15 to 75 minutes) on 200°C, (5 to 30 minutes) on 220°C and (5 to 25 minutes) at 240°C. The parameters involved were color (L*, a*, b*, chroma, hue angle and color difference) and moisture content. Data were analyzed with analysis of variance ANOVA at 5% significant level by using Microsoft Excel. The results showed that the interaction between temperature and roasting time influence significantly on all parameters such as color (L*, a*, b*, chroma hue angle and color difference) and moisture content. Increases in roasting parameters gave a decrease in all the parameters except for a* and b* values of roasted coffee beans at the early of the burning of coffee bean due to initial phase of yellow intensification and also for the color difference at the end of the roasting at very high temperature and longer time due to over roasting of coffee bean than a commercial one. The decrease in coffee bean's hardness during roasting was associated with the loss of moisture content. Thus, the color and moisture content affect the quality of coffee during roasting.
| Item Type: | Project Paper |
|---|---|
| Subjects: | T Technology > TP Chemical technology |
| Faculty: | Faculty of Engineering |
| Depositing User: | Ms. AZLINA ZAINAL ABIDIN |
| Date Deposited: | 03 Nov 2025 08:05 |
| Last Modified: | 26 Nov 2025 08:17 |
| URI: | http://psaspb.upm.edu.my/id/eprint/2587 |
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