Evaluation of the coffee classification process (Coffee arabicaL.) by the FTIR infrared spectroscopy method
Evaluación del proceso de clasificación de café (Coffee arabica L.) por el método de la espectroscopia infrarroja FTIR
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The objective of this work was to evaluate the differentiation of healthy coffee beans and defective coffee beans (Black, Bleached Vinegar, Vinegar Color and Broca), which have a high negative impact on the sensory moment. The coffee was examined by the FTIR infrared spectroscopy method, generating characteristic curves in a wave spectrum ranging from 750 to 4000 cm-1. This can be a very valuable tool at the time of making a prior identification. Through the analysis carried out with the Agilent Cary 630 ATR-FTIR analyzer, it can be developed quickly and reliably for the identification between clean coffee and defective coffee.
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