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Determination of Caffeine in Roasted Coffee Using Optical Method: Effect of Roasting Time on Caffeine Content, Effect of Roasting Temperature on ... Effect of Temperature on Pure Caffeine
Alemayehu Kiros
Determination of Caffeine in Roasted Coffee Using Optical Method: Effect of Roasting Time on Caffeine Content, Effect of Roasting Temperature on ... Effect of Temperature on Pure Caffeine
Alemayehu Kiros
Shorttitle In this work a simultaneous determination of caffeine content was performed in sample of Sidama (Ethiopia) coffee, before and after roasting at either different temperature (140-2100c) or different exposure time (4-10min). A UV/VIS spectrophotometer method is used. A modest loss of caffeine was verified both in the roasting time and roasting temperature. Rate constant for chemical reactions at 2000 c were determined. The result shows weight loss increases during roasting. For pure caffeine molar decadic absorption coefficient and translational dipole moment were calculated.
Media | Books Paperback Book (Book with soft cover and glued back) |
Released | November 26, 2010 |
ISBN13 | 9783843378628 |
Publishers | LAP LAMBERT Academic Publishing |
Pages | 56 |
Dimensions | 226 × 3 × 150 mm · 95 g |
Language | English |
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