Validation of methods for determination of sediments in roasted and ground coffee
The analysis of roast and ground coffee sediment is part of product quality control procedures. The aim of this study was to validate a methodology for determining sediment in roasted and ground coffee based on the principle of sedimentation with the use of organic solvent. A set of 30 samples of pr...
| Principais autores: | Freitas Santos, Julio Cesar, Mendes, Lumena Cunha, Correa, Jessica Almeida, Alkmim Filho, Juarez Fabiano, Reis da Silva, Danilo Vicente, de Jesus, Leonardo Nonato, Souza Dibai, Wagner Lutero |
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| Formato: | Artigo |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná (UTFPR)
2016
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| Acesso em linha: |
http://periodicos.utfpr.edu.br/rebrapa/article/view/3656 |
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peri-article-36562016-09-19T17:14:40Z Validation of methods for determination of sediments in roasted and ground coffee Freitas Santos, Julio Cesar Mendes, Lumena Cunha Correa, Jessica Almeida Alkmim Filho, Juarez Fabiano Reis da Silva, Danilo Vicente de Jesus, Leonardo Nonato Souza Dibai, Wagner Lutero Ciência, Tecnologia e de Alimentos café em pó, análise do café, impurezas do café, microscopia do café The analysis of roast and ground coffee sediment is part of product quality control procedures. The aim of this study was to validate a methodology for determining sediment in roasted and ground coffee based on the principle of sedimentation with the use of organic solvent. A set of 30 samples of product was fortified in five increasing levels of sediments, 0.4%, 0.8%, 1.2%, 1.6% and 3% and analyzed in duplicate by two operators, totaling 120 results. In the evaluation of accuracy in repeatability and intermediate conditions dispersion index was obtained in a suitable range, below 20%, suitable for use. The accuracy and precision of the method were considered satisfactory, and the uncertainty below 15%, proving appropriateness of using the method for routine analysis in the determination of sediments in roasted and ground coffee. Universidade Tecnológica Federal do Paraná (UTFPR) 2016-09-01 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf http://periodicos.utfpr.edu.br/rebrapa/article/view/3656 10.3895/rebrapa.v7n2.3656 Brazilian Journal of Food Research; v. 7, n. 2 (2016); 143 - 155 Brazilian Journal of Food Research; v. 7, n. 2 (2016); 143 - 155 2448-3184 10.3895/rebrapa.v7n2 por http://periodicos.utfpr.edu.br/rebrapa/article/view/3656/pdf Direitos autorais 2016 CC-BY http://creativecommons.org/licenses/by/4.0 |
| institution |
Universidade Tecnológica Federal do Paraná |
| collection |
PERI |
| language |
Português |
| format |
Artigo |
| author |
Freitas Santos, Julio Cesar Mendes, Lumena Cunha Correa, Jessica Almeida Alkmim Filho, Juarez Fabiano Reis da Silva, Danilo Vicente de Jesus, Leonardo Nonato Souza Dibai, Wagner Lutero |
| spellingShingle |
Freitas Santos, Julio Cesar Mendes, Lumena Cunha Correa, Jessica Almeida Alkmim Filho, Juarez Fabiano Reis da Silva, Danilo Vicente de Jesus, Leonardo Nonato Souza Dibai, Wagner Lutero Validation of methods for determination of sediments in roasted and ground coffee |
| author_sort |
Freitas Santos, Julio Cesar |
| title |
Validation of methods for determination of sediments in roasted and ground coffee |
| title_short |
Validation of methods for determination of sediments in roasted and ground coffee |
| title_full |
Validation of methods for determination of sediments in roasted and ground coffee |
| title_fullStr |
Validation of methods for determination of sediments in roasted and ground coffee |
| title_full_unstemmed |
Validation of methods for determination of sediments in roasted and ground coffee |
| title_sort |
validation of methods for determination of sediments in roasted and ground coffee |
| description |
The analysis of roast and ground coffee sediment is part of product quality control procedures. The aim of this study was to validate a methodology for determining sediment in roasted and ground coffee based on the principle of sedimentation with the use of organic solvent. A set of 30 samples of product was fortified in five increasing levels of sediments, 0.4%, 0.8%, 1.2%, 1.6% and 3% and analyzed in duplicate by two operators, totaling 120 results. In the evaluation of accuracy in repeatability and intermediate conditions dispersion index was obtained in a suitable range, below 20%, suitable for use. The accuracy and precision of the method were considered satisfactory, and the uncertainty below 15%, proving appropriateness of using the method for routine analysis in the determination of sediments in roasted and ground coffee. |
| publisher |
Universidade Tecnológica Federal do Paraná (UTFPR) |
| publishDate |
2016 |
| url |
http://periodicos.utfpr.edu.br/rebrapa/article/view/3656 |
| _version_ |
1805294208575078400 |
| score |
10,814766 |