Chapter 41. Water State and Mobility Affect the Mechanical Properties of Coffee Beans

  1. Dr. David S. Reid President3,
  2. Dr. Tanaboon Sajjaanantakul4,
  3. Dr. Peter J. Lillford5,
  4. Dr. Sanguansri Charoenrein6
  1. P. Pittia1,
  2. G. Sacchetti1,
  3. P. Rocculi2,
  4. L. Venturi2,
  5. M. Cremonini2,
  6. M. Dalla Rosa2

Published Online: 14 MAY 2010

DOI: 10.1002/9780470958193.ch41

Book Title

Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10

Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10

Additional Information

How to Cite

Pittia, P., Sacchetti, G., Rocculi, P., Venturi, L., Cremonini, M. and Rosa, M. D. (2010) Water State and Mobility Affect the Mechanical Properties of Coffee Beans, in Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10 (eds D. S. Reid, T. Sajjaanantakul, P. J. Lillford and S. Charoenrein), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470958193.ch41

Editor Information

  1. 3

    Department of Food Science and Technology, University of California, Davis, California, USA

  2. 4

    Kasetsart University, Thailand

  3. 5

    Centre for Formulation Engineering, Chemical Engineering, University of Birmingham, Birmingham, UK

  4. 6

    Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand

Author Information

  1. 1

    Department of Food Science, University of Teramo, Teramo, Italy

  2. 2

    Department of Food Science, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Cesena, Italy

Publication History

  1. Published Online: 14 MAY 2010
  2. Published Print: 11 JUL 2010

ISBN Information

Print ISBN: 9780813812731

Online ISBN: 9780470958193

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CHAPTER TOOLS

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Keywords:

  • coffee beans mechanical properties - water state and mobility;
  • water plasticization and antiplasticization effects raw and roasted coffee beans;
  • water, food matrices plasticizer - decreasing glass transition temperature and mechanical resistance;
  • antiplasticization effect of water - plasticization threshold;
  • water-sorption isotherm in coffee beans;
  • coffee beans textural properties single beans uniaxial compression;
  • Carr-Purcell-Meiboom Gill (CPMG) pulse sequence

Summary

This chapter contains sections titled:

  • Abstract

  • Introduction

  • Materials and Methods

  • Results and Discussion

  • Conclusions

  • References

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