This study reviews the toughening and plasticization effects of water on coffee beans in terms of texture modifications and water status and mobility, investigated by the joint use of sorption isotherms, DSC, LF-NMR and integrates the results of the dielectric properties assessment currently ongoing on green and roasted coffee beans. This multi-analytical approach is aimed to a better understand the role of water status in the determination of the toughening and plasticization effect.

Multianalytical approach to study water state, mobility and antiplasticization effects on coffee beans

ROCCULI, PIETRO;SACCHETTI, GIAMPIERO;ROMANI, SANTINA;RAGNI, LUIGI;DALLA ROSA, MARCO;PITTIA, PAOLA
2012

Abstract

This study reviews the toughening and plasticization effects of water on coffee beans in terms of texture modifications and water status and mobility, investigated by the joint use of sorption isotherms, DSC, LF-NMR and integrates the results of the dielectric properties assessment currently ongoing on green and roasted coffee beans. This multi-analytical approach is aimed to a better understand the role of water status in the determination of the toughening and plasticization effect.
Book of Abstract of EUROFOODWATER 2012 – 7th International Conference on Water in Food
53
53
Rocculi P.; Sacchetti G.; Romani S.; Ragni L.; Dalla Rosa M.; Pittia P.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11585/125221
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