Vargas-Elías, Guillermo A.; Corrêa, Paulo C.; Souza, Natália R. de; Baptestini, Fernanda M.; Melo, Evandro de C.
(Associação Brasileira de Engenharia Agrícola, 2016-03)
Roasting is one of the most complex coffee processing steps due to simultaneous transfers of heat and mass. During this process, beans lose mass because of fast physical and chemical changes that will set color and flavor ...