Investigation on Effects of Roasting Temperature and Roasting Time on Caffeine Content in Coffee using Optical Method
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Date
2007-07
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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 veri ed 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 coef cient and
translational dipole moment were (1054m2=mol) and (12:78 0:71) cm respectively
Key words: coffee, caffeine, roasting, uv/vis spectrophotometer, thermal
Description
Keywords
Coffee;caffeine;roasting; uv/vis spectrophotometer; thermal