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Food Science - Assignment

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Minerals comprise of cadmium, ttanium, mlybdenum, lad, cbalt, nckel, srontium, cpper, znc, brium, vnadium, cromium, rbidium, mgnesium, sdium, mnganese, clcium, ion and potassium. Te sugars present are the mannose, glactose, scrose, fuctose, gucose, ad arabinose. Frthermore, sveral amino acids like valine, trosine, treonine, srine, poline, hstidine, gycine, ioleucine, penylalanine, mthionine, lsine, lucine, ioleucine, gutamic acid, csteine, aparagine, aginine, ad alanine are also present in the coffee beans. I addition, te coffee beans comprise of complex B, vtamin PP and B3 (the niacin), ad chlorogenic acid in magnitudes that from 7 to 12%, tis is three to five times in excess of the caffeine.

Aong all these substances that are present in the chemical composition of the coffee beans, i is only caffeine that is not destroyed through excessive roasting, tus termed as thermostable. Aditional substances like fat, clorogenic acid, sgars, tigonelline, ad proteins can be destroyed or even preserved and converted into reactive products in the course of the coffee roasting procedure (Belitz, Gosch, &Schieberle, 2009). Te main aim of processing the coffee fruits, ater initial cleaning i to eliminate the outer pulp and skin layers, laving the beans in an undamaged and clean condition.

T start with the coffee is cleaned and sorted, ad then there is pulping, frmentation, dying, hlling, ad grading. I cleaning and sorting, te coffee fruits are sorted by size first so as to allow for an efficient process of the pulping. Tere are two cleaning and sorting procedures that depend on the processing methods that are the natural and wet processing. Te natural processing is the easiest procedure that commonly to the Robusta Coffee.

I involves leaving the fruits on the trees up until they dry naturally. Ater that then they are harvested, ad the fruit is passed through the hulling machine to remove the coffee husk in one step. Hwever, tis step cannot apply to Arabica coffee as they tend to fall when partially dry, o when overripe (Ranken, Kll, &Baker, 1997). Terefore, te best method for them is the wet processing where the fruits harvested are sieved so as to remove leaves, tigs, sones, ad aong others then passed over a flotation tank.

I this process, te partially dry float and are treated separately while. ..

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