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Roasting Process

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Quality Determinants In Coffee Production

Part of the book series: Food Engineering Series ((FSES))

Abstract

In the roasting chapter, the reader is presented with a broad, technical and practical approach to the observed developments in the sector, the matrices that are employed in the roasting process, as well as the chemical, sensory and qualitative constraints, considering that such processes can impact on the structure of the factors mentioned.

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Author information

Authors and Affiliations

  1. Coffee Analysis and Research Laboratory, Federal Institute of Espírito Santo, Venda Nova do Imigrante, ES, Brazil

    Lucas Louzada Pereira, Danieli Grancieri Debona & Gustavo Falquetto de Oliveira

  2. Department of Physics and Chemistry, Federal University of Espírito Santo, Alegre, ES, Brazil

    Patrícia Fontes Pinheiro

  3. Department of Production Engineering, Federal University of Rio Grande do Sul, Porto Alegre, RS, Brazil

    Carla Schwengber ten Caten

  4. Hummingbird Coffee LLC, Moscow, Russia

    Valentina Moksunova

  5. Laboratory of Plant Ecology and Geoecology, Center of Collective Sharing, Institute of Marine geology and Geophysics, Yuzhno-Sakhalinsk, Russia

    Anna V. Kopanina

  6. Laboratory of Plant Ecology and Geoecology, Institute of Marine Geology and Geophysics, Yuzhno-Sakhalinsk, Russia

    Inna I. Vlasova & Anastasiaya I. Talskikh

  7. Unir/Hisashi Yamamoto Coffee Inc., Nagaoka, Japan

    Hisashi Yamamoto

Authors
  1. Lucas Louzada Pereira
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  2. Danieli Grancieri Debona
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  3. Patrícia Fontes Pinheiro
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  4. Gustavo Falquetto de Oliveira
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  5. Carla Schwengber ten Caten
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  6. Valentina Moksunova
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  7. Anna V. Kopanina
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  8. Inna I. Vlasova
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  9. Anastasiaya I. Talskikh
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  10. Hisashi Yamamoto
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Corresponding author

Correspondence to Hisashi Yamamoto .

Editor information

Editors and Affiliations

  1. Coffee Analysis and Research Laboratory, Federal Institute of Espírito Santo, Venda Nova do Imigrante, Espírito Santo, Brazil

    Lucas Louzada Pereira

  2. Department of Forest and Wood Science, Federal University of Espirito Santo, Jerônimo Monteiro, Espírito Santo, Brazil

    Taís Rizzo Moreira

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Pereira, L.L. et al. (2021). Roasting Process. In: Louzada Pereira, L., Rizzo Moreira, T. (eds) Quality Determinants In Coffee Production. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-030-54437-9_7

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