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Nauka i technologia rolno-przemysłowego przetwarzania kawy

Nauka i technologia rolno-przemysłowego przetwarzania kawy

José Ferrer / Raquel Alejos

88,41 €
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2025
Materia
Tecnología: cuestiones generales
ISBN:
9786206840978
88,41 €
IVA incluido
Disponible
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Sobre IBD

Jednym z najczęściej badanych odpadów powstających podczas przemysłowego przetwarzania kawy jest miazga kawowa. Wynika to głównie z dużych ilości wytwarzanych podczas zbiorów, które powodują poważne problemy z zanieczyszczeniem w okolicy Centrum Kawy, gdzie odpady te są usuwane. Ogólnym celem tych badań naukowych było zbadanie procesu kiszenia miazgi kawowej przy użyciu melasy jako aktywatora procesu: fizykochemiczna charakterystyka miazgi kawowej; kiszenie miazgi kawowej; kiszenie mieszanek miazgi kawowej z melasą; charakterystyka kiszonej miazgi kawowej i rozwój innowacyjnych produktów wytwarzanych z kiszonej miazgi kawy arabskiej. Nauka i technologia kawy to interdyscyplinarna dziedzina, która obejmuje studia, badania i zastosowanie zasad naukowych i technologicznych na wszystkich etapach produkcji i konsumpcji kawy. W tym kontekście wiedza jest łączona z dziedzin takich jak botanika, agronomia, chemia, mikrobiologia, inżynieria i gastronomia. Innowacyjne produkty wytwarzane z zakiszonego miąższu kawy arabica: napoje funkcjonalne, mąka z miąższu kawy, kosmetyki, suplementy diety i bioplastiki.

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