Unraveling the Performance of Fluidized Coffee Roasters Under Slow and Fast Roasting Processes: Energy, Quality, and Economic Analysis-Reference-Cited by-同舟云学术

Unraveling the Performance of Fluidized Coffee Roasters Under Slow and Fast Roasting Processes: Energy, Quality, and Economic Analysis

Published:2024-08-26 Issue: Volume: Page:
ISSN:1738-1266
Container-title:Journal of Biosystems Engineering
language:en
Short-container-title:J. Biosyst. Eng.

Author:

Rahayuningtyas Ari,Sagita Diang^ORCID,Karim Mirwan Ardiansyah,Yulianti Lista Eka,Putri Devry Pramesti,Azizah Ida Farikha,Siregar Yusnan Hasani,Kuala Seri Intan,Hidayat Dadang Dayat,Darmawan Andi,Hariadi Hari

Funder

Kementerian Riset dan Teknologi /Badan Riset dan Inovasi Nasional

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s42853-024-00230-3.pdf

Reference36 articles.

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4. Bolka, M., & Emire, S. (2020). Effects of coffee roasting technologies on cup quality and bioactive compounds of specialty coffee beans. Food Science & Nutrition, 8(11), 6120–6130. https://doi.org/10.1002/fsn3.1904

5. Darmajana, D. A., Hidayat, D. D., Indriati, A., Sagita, D., Rahayuningtyas, A., & Sudaryanto, A. (2022). Comparative study of changes in physical, mechanical, and colour properties between arabica and robusta coffee beans prior to and after roasting. 2493, 040008. https://doi.org/10.1063/5.0109975