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Rapport

by Gibson, A; Butty, M; Association Scientifique Internationale du Café, Paris (Francia); 7. Colloque International sur la Chimie des Cafes Verts, Torrefies et Leurs Derives Hambourg (Alemania, R.F.) 9-14 Jun 1975.
Publisher: Paris (Francia) 1976Description: p. 141-152.Other Title: Overfermented coffee beans (stinkers); a method for their detection and elimination.Subject(s): PROCESAMIENTO | GRANOS | FERMENTACION | OLOR | CALIDAD | PODREDUMBRE | METODOS | PROPIEDADES OPTICAS | PROPIEDADES ORGANOLEPTICAS | PALATABILIDAD | CAFE VERDE | DEFECTOS DEL GRANO | PROCESSING | GRAIN | FERMENTATION | SMELL | QUALITY | SPEAR ROT | METHODS | OPTICAL PROPERTIES | ORGANOLEPTIC PROPERTIES | PALATABILITY | TRAITEMENT | GRAIN | FERMENTATION | ODEUR | QUALITE | POURRITURE DE LA FLECHE | METHODE | PROPRIETE OPTIQUE | PROPRIETE ORGANOLEPTIQUE | APPETABILITESummary: Extensive trials have demonstrated that most off-flavours are due to the presence of over-fermented beans of either the hidden or obvious genera. Such beans exhibit a characteristic fluorescence pattern which enables them to be distinguished from otherwise sound, clean, green coffee. A commercial sorting machine has been developed in cooperation with Gunson's Sortex, London, which can remove over-fermented coffee beans at an efficiency level of 100. The range and variety of off-flavours which can be removed by virtue of the fluorescence of the causative green coffee, is impressive not only in its diversity but in its comprehensive nature. With the exception of taints caused by external contamination, all known off-flavours can apparently be removed by this fluorescense sorting technique
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++Ilus. 15 ref. Sum. (En). También en: Kenya Coffee (Kenia) v. 40(475) p. 319-330. (1975)

Extensive trials have demonstrated that most off-flavours are due to the presence of over-fermented beans of either the hidden or obvious genera. Such beans exhibit a characteristic fluorescence pattern which enables them to be distinguished from otherwise sound, clean, green coffee. A commercial sorting machine has been developed in cooperation with Gunson's Sortex, London, which can remove over-fermented coffee beans at an efficiency level of 100. The range and variety of off-flavours which can be removed by virtue of the fluorescence of the causative green coffee, is impressive not only in its diversity but in its comprehensive nature. With the exception of taints caused by external contamination, all known off-flavours can apparently be removed by this fluorescense sorting technique

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