Analysis of coffee thermophysical changes during roasting using differential scanning colorimetry

The main objective of the present study was to evaluate variation dependency between physical green coffee beans characteristics and thermal effects during roasting. In this work analyzed roasting process, used differential scanning colorimetry able describe thermophysical processes inside a bean process developed. For analysis were explored six samples with different origins. data obtained showed differences in effects, transition from an endothermic exothermic one, as well amount heat required for process. humidity density curves then compared observed data. direct grain concludes that properties requires use strategies energy obtain quality product.