Effect of Time Temperature History on Coffee Aroma during Roasting with Heat Conduction

• المؤلفون الرئيسيون: Karyadi, Joko Nugroho Wahyu, Rahayoe, Sri, Meliala, Elia Andreas
• التنسيق: مقال PeerReviewed
• اللغة: English
• منشور في: 2009
• الموضوعات: Makalah prosiding
• الوصول للمادة أونلاين: https://repository.ugm.ac.id/33091/1/193.pdf; https://repository.ugm.ac.id/33091/
• المؤسسة: Universitas Gadjah Mada

The objective of this research is to determine the effect of time temperature history on coffee aroma. Four levels of temperature (160, 180, 200, and 220oC) were used for roasting temperature with heat conduction. The dried mature of coffee beans (12% MC w.b.) was used as samples. About 100 gram of...