Investigation On Effects Of Roasting Temperature And Roasting Time On Caffeine Content In Coffee Using Optical Method

In this work a simultaneous determination of caffeine content was performed inrnsample of sidamo (Ethiopia) coffee, before and after roasting at either different temperaturern(140 À€€ 2100c) and different exposure time (4 ð€€€ 10 min) in order to investigaternthe effect on roasting temperature and roasting time on the content of caffeine contentrnin coffee. A UV/VIS spectrophotometer method was used. A modest losses of caffeinernwas veri ed both in the roasting time and roasting temperature. Rate constantrnfor chemical reactions at 2000c were determined. The result shows weight loss increasesrnduring roasting. For a pure caffeine molar decadic absorption coef cient andrntranslational dipole moment were (1054m2=mol) and (12:78 0:71) cm respectivelyrnKey words: coffee, caffeine, roasting, uv/vis spectrophotometer, thermal

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