Impact of Coffee Bean Roasting on the Content of Pyridines Determined by Analysis of Volatile Organic Compounds.

The aim of the study was to analyze the process of roasting coffee beans in a convection-conduction roaster (CC) without a heat exchanger and a convection-conduction-radiation roaster (CCR) with a heat exchanger for determination of the aroma profile. The aroma profile was analyzed using the SPME/GC-MS technique, and an Agrinose electronic nose was used to determine the aroma profile intensity. Arabica coffee beans from five regions of the world, namely, Peru, Costa Rica, Ethiopia, Guatemala, and Brazil, were the research material.

Numerical Modeling and Evaluation of PEM Used for Fuel Cell Vehicles.

The present study sought to analyze a novel type of polymer membrane fuel cell to be used in vehicles. The performance of the fuel cell was evaluated by modeling the types of production-consumption heat in the anode and cathode (including half-reaction heat, activation heat, and absorption/desorption heat) and waterflood conditions. The meshing of flow channels was carried out by square cells and the governing equations were numerically discretized in the steady mode using the finite difference method followed by solving in MATLAB software.

A Machine Learning Method for Classification and Identification of Potato Cultivars Based on the Reaction of MOS Type Sensor-Array.

In response to one of the most important challenges of the century, i.e., the estimation of the food demands of a growing population, advanced technologies have been employed in agriculture.

Effect of Supplementation of Flour with Fruit Fiber on the Volatile Compound Profile in Bread.

This paper presents the analyses of the effect of fiber additives on volatile organic compounds in bread. The bread was baked from wheat flour with the addition of 3% of fruit fiber, following common procedures. After baking, volatile organic compounds contained in the control bread and breads supplemented with cranberry, apple, and chokeberry fiber were determined.

Identification of the Olfactory Profile of Rapeseed Oil as a Function of Heating Time and Ratio of Volume and Surface Area of Contact with Oxygen Using an Electronic Nose.

The process of deep fat frying is the most common technological procedure applied to rapeseed oil. During heat treatment, oil loses its nutritional properties and its original consumer quality is lowered, which is often impossible to determine by organoleptic assessment. Therefore, the aim of the study was to correlate markers of the loss of the nutritional properties by rapeseed oil related to the frying time and the surface area of contact with oxygen with changes in the profile of volatile compounds.

Influence of Changes in the Level of Volatile Compounds Emitted during Rapeseed Quality Degradation on the Reaction of MOS Type Sensor-Array.

This study presents the applicability of a three-parameters method for digital description of spoiled rapeseed odor based on the use of an electronic nose. The method consists of the use of three parameters to describe the sensor response, i.e.