SBICafé
Biblioteca do Café

Roasted coffee beans characterization through optoelectronic color sensing

Mostrar registro simples

dc.contributor.author Vanegas-Ayala, Sebastian-Camilo
dc.contributor.author Leal-Lara, Daniel-David
dc.contributor.author Barón-Velandia, Julio
dc.date.accessioned 2024-09-03T00:15:56Z
dc.date.available 2024-09-03T00:15:56Z
dc.date.issued 2023-12-19
dc.identifier.citation VANEGAS-AYALA, S. -C.; LEAL-LARA, D. -D.; BARÓN-VELANDIA, J. Roasted coffee beans characterization through optoelectronic color sensing. Coffee Science - Lavras, v. 18, p. 1-7, 2023. DOI: 10.25186/.v18i.2156. Disponível em: https://coffeescience.ufla.br/index.php/Coffeescience/article/view/2156. Acesso em: 2 sep. 2024. pt_BR
dc.identifier.issn 1984-3909
dc.identifier.uri https://doi.org/10.25186/.v18i.2156 pt_BR
dc.identifier.uri http://www.sbicafe.ufv.br/handle/123456789/14610
dc.description.abstract The degree of roasting of the coffee determines the physical properties of the bean which are directly represented in the quality of the coffee, to classify the coffee bean efficiently represents a challenge that has been addressed from different technological approaches with colorimeters. This research aims to simplify the identification of the roast level of ground coffee on the Agtron scale by characterizing the degree of roast using an optoelectronic color sensor and establishing a correlation between the Red, Green, and Blue (RGB) scales. This allows for the assurance of quality levels of the beans right from the roasting process. This research comprehends the collection and preparation of samples, the definition of RGB and CIE L*a*b* values, and their interpretation in the Agtron scale using the red component of the RGB scale. The results showed an efficient and accurate estimation for the roast degree of ground coffee beans (0.1371 MSE) that uses minimum processing requirements and a function to assess the intermediate values in the Agtron scale. The characterization of the roast degree of ground coffee beans using data collected from an optoelectronic color sensor through a high-precision function with a linear structure enables the description of intermediate values not fully represented on the Agtron scale. This enhances the process of identifying the roast degree, facilitating subsequent quality assurance processes by maintaining the beans at the desired roast level. pt_BR
dc.format pdf pt_BR
dc.language.iso en pt_BR
dc.publisher Universidade Federal de Lavras pt_BR
dc.relation.ispartofseries Coffee Science;v. 18, p. 1-7, 2023;
dc.rights Open access pt_BR
dc.subject Agtron pt_BR
dc.subject coffee bean color pt_BR
dc.subject color sensor pt_BR
dc.subject RGB pt_BR
dc.subject.classification Cafeicultura::Qualidade de bebida pt_BR
dc.title Roasted coffee beans characterization through optoelectronic color sensing pt_BR
dc.type Artigo pt_BR

Arquivos deste item

Arquivos Tamanho Formato Visualização Descrição
e182156_2023.pdf 716.0Kb application/pdf Visualizar/Abrir ou Pre-visualizar Texto completo

Este item aparece na(s) seguinte(s) coleção(s)

Mostrar registro simples

Buscar em toda a Biblioteca


Sobre o SBICafé

Navegar

Minha conta