Data di Pubblicazione:
2014
Citazione:
Classification of Different Roasting Processes by MOX Nanowire / Sberveglieri, Veronica; Nunez Carmona, Estefania; Zappa, D.; Comini, E.; Pulvirenti, Andrea. - In: PROCEDIA ENGINEERING. - ISSN 1877-7058. - ELETTRONICO. - 87:(2014), pp. 572-575. ( 28th European Conference on Solid-State Transducers, EUROSENSORS 2014 ita 2014) [10.1016/j.proeng.2014.11.553].
Abstract:
In the industry of coffee, to obtain a cup of coffee with a balanced aroma, every step in the coffee production chain is crucial one of the most important steps is the roasting process.
The roasted coffee is one of the most difficult food matrixes for the complexity of the aroma (VOCs).
The aim of this study was to monitor different roasting processes using a novel electronic nose, equipped with an array of MOX gas sensors based on thin films as well as nanowires, in parallel with classical colorimetric techniques to define the homogeneity of the final coffee samples.
The roasted coffee is one of the most difficult food matrixes for the complexity of the aroma (VOCs).
The aim of this study was to monitor different roasting processes using a novel electronic nose, equipped with an array of MOX gas sensors based on thin films as well as nanowires, in parallel with classical colorimetric techniques to define the homogeneity of the final coffee samples.
Tipologia CRIS:
Relazione in Atti di Convegno
Keywords:
MOX nanowire, Rosted coffee, Electronic nose, Colorimeter, Coffee origin, Roasting method
Elenco autori:
Sberveglieri, Veronica; Nunez Carmona, Estefania; Zappa, D.; Comini, E.; Pulvirenti, Andrea
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Link al Full Text:
Titolo del libro:
EUROSENSORS 2014
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