Determination of Caffeine in Roasted Coffee Using Optical Method,Used

Determination of Caffeine in Roasted Coffee Using Optical Method,Used

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SKU: DADAX3843378622
Brand: LAP Lambert Academic Publishing
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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 (1402100c) or different exposure time (410min). 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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