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Coffee in Health and Disease Prevention by Victor R. Preedy

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Chapter 27

Physicochemical Characteristics of Roasted Coffee

Xiuju Wang,  and Loong-Tak Lim     Department of Food Science, University of Guelph, Guelph, ON, Canada

Abstract

Roasting is an important processing step that develops the unique chemical, physical, and sensorial characteristics of roasted coffees. The physicochemical properties developed depend on the coffee variety, origin, and roasting conditions. In general, the color of roasted coffee beans ranges from light–dark brown to black, depending on the degree of roast. Roasted beans are brittle due to reduced moisture content, expanded volume, and increased porosity after roasting. Macropores, mesopores, and micropores are produced after roasting, which are important in determining physical ...

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