THE CHARACTERIZATION OF GRINDING FORCES

THE CHARACTERIZATION OF GRINDING FORCES

Traditionally the grinding process has been a finishing process and the operating parameters and the resuns obtained in this mode are well known.However, wHh the advent mozelle riesling of more modern techniques in grinding, there is a need for a greater understanding of the process and in particular a need to be able to predict the forces in grind

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Minority compounds and sensory analysis evaluation of Coffea arabica var. caturra cultivated in three different altitudinal ranges

The composition of minority compounds in samples of roasted and ground coffee (Coffea arabica var.caturra) cultivated in three altitudinal ranges 1300-1400, 1400-1600, 1600-1800 m.a.s.l., in the Huila department of Colombia were determined.The samples were collected in July of 2012.pH, total acidity and total lipids were measured.Subsequently, the

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