Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/50469
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dc.creatorPires, Fabiana de Carvalho-
dc.creatorPereira, Rosemary Gualberto Fonseca Alvarenga-
dc.creatorBaqueta, Michel Rocha-
dc.creatorValderrama, Patrícia-
dc.creatorRocha, Roney Alves da-
dc.date.accessioned2022-07-05T17:35:24Z-
dc.date.available2022-07-05T17:35:24Z-
dc.date.issued2021-12-15-
dc.identifier.citationPIRES, F. de C. et al. Near-infrared spectroscopy and multivariate calibration as an alternative to the Agtron to predict roasting degrees in coffee beans and ground coffees. Food Chemistry, London, v. 365, 130471, 15 Dec. 2021. DOI: 10.1016/j.foodchem.2021.130471.pt_BR
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2021.130471pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/50469-
dc.description.abstractAgtron method is widely used in the industry to determine roasting degrees in whole and ground coffee but it suffers from some inconveniences associated with unavailability of equipment, high cost, and lack of reproductive results. This study investigates the feasibility to determine roasting degrees in coffee beans and ground specialty coffees using near-infrared (NIR) spectroscopy combined with multivariate calibration based on partial least squares (PLS) regression. Representative data sets were considered to cover all Agtron roasting profiles for whole and ground coffees. Proper development of models with outlier evaluation and complete validation using parameters of merit such as accuracy, adjust, residual prediction deviation, linearity, analytical sensitivity, and limits of detection and quantification are presented to prove their performance. The results indicated that predictive chemometric models, for intact coffee beans and ground coffee, could be used in the coffee industry as an alternative to Agtron, thus digitalizing the roasting quality control.pt_BR
dc.languageen_USpt_BR
dc.publisherElsevierpt_BR
dc.rightsrestrictAccesspt_BR
dc.sourceFood Chemistrypt_BR
dc.subjectCoffee roastingpt_BR
dc.subjectRoasting degreept_BR
dc.subjectIndustrial applicationpt_BR
dc.subjectSpecialty coffeespt_BR
dc.subjectTorrefação de cafépt_BR
dc.subjectGrau de torrefaçãopt_BR
dc.subjectAplicação industrialpt_BR
dc.subjectCafés especiaispt_BR
dc.titleNear-infrared spectroscopy and multivariate calibration as an alternative to the Agtron to predict roasting degrees in coffee beans and ground coffeespt_BR
dc.typeArtigopt_BR
Appears in Collections:DCA - Artigos publicados em periódicos

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