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Specific heat measurement of organic and conventional coffee samples by thermal relaxation: Medición del calor específico de muestras de café orgánico y convencional por relajación térmica

Type de document
journalArticle
Langue source
Anglais
Titre français
Titre anglais
Specific heat measurement of organic and conventional coffee samples by thermal relaxation: Medición del calor específico de muestras de café orgánico y convencional por relajación térmica
Auteur(s)
  • GORDILLO-DELGADO Fernando
  • GRISALES Fernando
  • GARCÍA-GIRALDO John
Editeur(s)
Autre(s)
Id
RQQHLN7A
Version
2293
Url zotero
https://www.zotero.org/groups/2567444/items/RQQHLN7A
Date ajout
5 janvier 2021 17:06
Date modification
5 janvier 2021 17:06
Résumé anglais
The specific heat at constant pressure (Cp) is a necessary thermal parameter in the description of the heat transport in a material, related to the adaptation to changes of temperature, which is very important in the valuation and inspection of inputs for the construction, adhesives, insulators thermal and electronic devices. In this work, a thermal relaxation system with infrared thermometry was used to determine the Cp of green coffee beans, measuring the temperature of the material placed inside a vacuum chamber that reaches a pressure of Torr. The sample was heated by radiation with laser light and the data was obtained by means of an acquisition card. The calibration of the system was made comparing the values obtained of Cp of Zinc, Tungsten, Titanium and Steel sheets with those reported and similarity was found. This method was used to measure the Cp of samples of organic and conventional coffee; these values were subjected to an analysis of variance and significant differences were found with a confidence level of 95 %. This technique could be used for the discrimination of organic coffee in the certification process.
Note
None
CRAW tags
  • AB - Modalité bio
  • FREDO qualité des produits
  • GEO Colombie
  • boisson
  • comparaison
WEB tags
Titre de la publication
Respuestas
Volume
24
Pages
65-71
Date caractères
September 1, 2019
Date publication
1 septembre 2019
Doi
10.22463/0122820X.1838 Le DOI est une URL unique de référencement d'une publication. Il est donc plus fiable et permanent qu'une URL classique