On-Line Process Control of the Roast Degree of Coffee

Highlights of Analytical Chemistry in Switzerland

Authors

  • Flurin Wieland Zurich University of Applied Sciences, Institute of Chemistry and Biological Chemistry, CH-8820 Wädenswil, Switzerland
  • Alexia N. Gloess Zurich University of Applied Sciences, Institute of Chemistry and Biological Chemistry, CH-8820 Wädenswil, Switzerland
  • Marco Keller Bühler AG, Gupfenstrasse 5, CH-9240 Uzwil, Switzerland
  • Andreas Wetzel Bühler AG, Gupfenstrasse 5, CH-9240 Uzwil, Switzerland
  • Stefan Schenker Bühler AG, Gupfenstrasse 5, CH-9240 Uzwil, Switzerland
  • Chahan Yeretzian Zurich University of Applied Sciences, Institute of Chemistry and Biological Chemistry, CH-8820 Wädenswil, Switzerland

DOI:

https://doi.org/10.2533/chimia.2012.443

Keywords:

Coffee, On-line process control, Principle component analysis (pca), Proton-transfer-reaction time-of-flight mass spectrometry (ptr-tof-ms), Roasting
CHIMIA Vol. 66 No. 6 (2012): Organic Free Radicals

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Published

2012-06-27

Issue

Vol. 66 No. 6 (2012): Organic Free Radicals

Section

Columns, Conference Reports

Categories

License

Copyright (c) 2012 Swiss Chemical Society

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

How to Cite

[1]
F. Wieland, A. N. Gloess, M. Keller, A. Wetzel, S. Schenker, C. Yeretzian, Chimia 2012, 66, 443, DOI: 10.2533/chimia.2012.443.