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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/181

Title: INVESTIGATION ON EFFECTS OF ROASTING TEMPERATURE AND ROASTING TIME ON CAFFEINE CONTENT IN COFFEE USING OPTICAL METHOD
Authors: Alemayehu, Kiros
Keywords: coffee
caffeine
roasting
uv/vis spectrophotometer
thermal
Copyright: 2007
Date Added: 5-Oct-2007
Publisher: Addis Ababa University
Abstract: In this work a simultaneous determination of caffeine content was performed in sample of sidamo (Ethiopia) coffee, before and after roasting at either different temperature (140 􀀀 2100c) and different exposure time (4 􀀀 10 min) in order to investigate the effect on roasting temperature and roasting time on the content of caffeine content in coffee. A UV/VIS spectrophotometer method was used. A modest losses of caffeine was veried both in the roasting time and roasting temperature. Rate constant for chemical reactions at 2000c were determined. The result shows weight loss increases during roasting. For a pure caffeine molar decadic absorption coefcient and translational dipole moment were (1054m2=mol) and (12:78  0:71) cm respectively.
Description: The School of Graduate studies in partial fulllment of the requirements for the degree of Masters of Science in the subject of Physics Addis Ababa University
URI: http://hdl.handle.net/123456789/181
Appears in:Thesis - Physics

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