Feasibility of using colorimetric devices for whole and ground coffee roasting degrees prediction.
Fabiana de Carvalho PiresYhan da Silva MutzThaís Cristina Lima de CarvalhoNatasha Dantas LorenzoRosemary Gualberto Fonseca Alvarenga PereiraRoney Alves da RochaCleiton Antônio NunesPublished in: Journal of the science of food and agriculture (2024)
The obtained models presented good prediction capability, as assessed by external validation and randomization tests. The obtained findings point to an alternative for coffee roasting monitoring that can lead to higher digitalization and local control of the process, even for smaller producers, due to its lower costs. © 2024 Society of Chemical Industry.