Determination of Caffeine in Roasted Coffee Using Optical Method Год выпуска: 2010Автор: Alemayehu KirosИздательство: LAP Lambert Academic PublishingСтраниц: 56ISBN: 9783843378628Описание Shorttitle In this work a simultaneous determination of caffeine content was performed in sample of Sidama (Ethiopia) coffee, before and after roasting at either different temperature (140-2100c) or different exposure time (4-10min). A UV/VIS spectrophotometer method is used. A modest loss of caffeine was verified both in the roasting time and roasting temperature. Rate constant for chemical reactions at 2000 c were determined. The result shows weight loss increases during roasting. For pure caffeine molar decadic absorption coefficient and translational dipole moment were calculated.
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