Lilla director speaks about the acrylamide control during Coffee Roasting.

Lilla director speaks about the acrylamide control during Coffee Roasting.

Currently scientific periodicals have published articles about acrylamide because it is suspected that this chemical is an active carcinogen.

In coffee’s instance, it’s formed in the beginning of roasting, when the beans of green coffee acquire a brown color. Because of this, at 26° Encafé Lila’s general director, Mr Fernando Fernandes shared his knowledge about the subjects of roasting process, chemical transformation of pyrolisis, profile roasting, etc

In his speech Fernando exposed both problems and options to control this substance in roasting processes.

To learn more about this matter, access www.abic.com.br and click on ‘Jornal do Café.’

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