Investigation On Effects Of Roasting Temperature And Roasting Time On Caffeine Content In Coffee Using Optical Method
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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
Subsurface Intelligence & Critical Mineral Exploration
Modern Geology projects now focus on Machine Learning in Mineral Targeting, Carbon Capture & Storage (CCS) Geologic Modeling, and Critical Mineral Systems (Lithium, REEs). If your research involves Hydrogeological Connectivity, Seismic Inversion, or Geotechnical Site Characterization, ensure your analysis follows the JORC or NI 43-101 reporting standards and utilizes robust 3D Subsurface Visualization and Geochemical Fingerprinting frameworks.
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