|本期目录/Table of Contents|

[1]吴传宇.云南咖啡豆烘焙温度曲线试验研究[J].集美大学学报(自然科学版),2013,18(5):342-345.
　WU Chuan-yu.Study on Roasting Temperature Curve of Yunnan Coffee[J].Journal of Jimei University,2013,18(5):342-345.
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云南咖啡豆烘焙温度曲线试验研究(PDF)
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《集美大学学报（自然科学版）》[ISSN:1007-7405/CN:35-1186/N]

卷:
第18卷
期数:
2013年第5期
页码:
342-345
栏目:
水产科学与生物工程
出版日期:
2013-09-25

文章信息/Info

Title:
Study on Roasting Temperature Curve of Yunnan Coffee
作者:
吴传宇
(福建农林大学机电工程学院,福建 福州 350002 )
Author(s):
WU Chuan-yu
(Mechanical and Electrical Engineering College,Fujian Agriculture and Forestry University Fuzhou 350002,China)
关键词:
咖啡烘焙; 温升速度; 温度曲线; 烘焙效率
Keywords:
coffee roasting ; temperature-rise; temperature-curve; roasting efficiency
分类号:
-
DOI:
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文献标志码:
-
摘要:
］通过1组云南咖啡豆的烘焙试验，观察并分析其烘焙效果，得出烘焙温度曲线中影响烘焙效果的主要因素是烘焙温升速度和出豆温度.通过试验得出，在烘焙初期用较高功率、10~15 ℃温升速度，后期用较低功率、1~2 ℃温升速度，既可以保证较高的烘焙品质，又可以保证较高的烘焙效率
Abstract:
Through roasting experiments and analysis of the roasted products,major factors affecting the roasting temperature curve of coffee were known as the roasting temperature rising rate and the temperature of the roasted bean.To guarantee higher quali ty coffee roasting as well as roasting efficiency,a higher roasting power and fast temperature rising rate at the initial stage together with lower power and slow temperature rising rate was obtained by experiments.

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更新日期/Last Update: 2014-06-28