{"product_id":"determination-of-caffeine-in-roasted-coffee-using-optical-method-von-alemayehu-kiros","title":"Determination of Caffeine in Roasted Coffee Using Optical Method","description":"\u003cp\u003eShorttitle 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.\u003c\/p\u003e\u003cdiv class=\"aw-variant-hidden-subtitle-div\" id=\"aw-variant-subtitle-9783843378628\"\u003e\u003ch3\u003eEffect of roasting time on caffeine content, effect of roasting temperature on caffeine content, effect of temperature on pure caffeine\u003c\/h3\u003e\u003c\/div\u003e","brand":"Autorenwelt Shop","offers":[{"title":"Softcover - 9783843378628","offer_id":39469947519069,"sku":"9783843378628","price":49.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0940\/0622\/files\/4a85def5-1922-4536-a538-b0184868913f.jpg?v=1781412182","url":"https:\/\/shop.autorenwelt.de\/en\/products\/determination-of-caffeine-in-roasted-coffee-using-optical-method-von-alemayehu-kiros","provider":"Autorenwelt Shop","version":"1.0","type":"link"}