Differences on bulk density, final moisture content, pH, swelling and soluble solids were also observed. The same was observed with T 2 for flat beans. Roasting T 1 and T 3 were developed on shorter periods for peaberry beans.
Three types of temperature development were compared: high temperature all the time (T 1) temperature increasing with time (T 2) and low temperature all the time (T 3) for flat and peaberry. The influences of temperature development and grain shape were evaluated with respect to bulk density, moisture reduction, swelling rate, changes in grain dimensions, pH, soluble solids, acidity, weight loss, reducing and non-reducing sugars, color and sensorial attributes. Roasting of dry coffee cherry in two shapes process was studied in this work with flat and peaberry beans. Roasting is responsible for physical, chemical and sensorial changes in coffee, like color change, weight loss, swelling and compounds generation that are responsible for the flavor and the taste of the beverage. Ranged between 4 and 10% showing near uniform dispersion about their respective mean values. Using appropriate expressions, the arithmetic mean, geometric mean, square The coefficients of variation (CV) for these measured parameters were 8.94%, 4.03%,ĥ.18%, 8.17% and 10.63% respectively. Results show that the mean major, intermediate, minor diameters, weight and Measured at the above moisture content were axial dimensions, weight and volume, sphericity, aspect ratio, particleĪnd bulk densities and porosity. The selected physical properties breadfruit seeds Of tools, equipment, machines and systems for their processing. Moisture content (wb) were measured using standard methods as a prelude to obtaining relevant data for the design Some physical properties of parboiled African breadfruit seeds (Treculia africana var.
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