The DOI matches its Crossref record; 22 of the 23 references it cites were found in a registry or an index.
Characterization of water mobility in dry and wetted roasted coffee using low-field proton nuclear magnetic resonance
Abstract
Roasted and ground coffee was studied by low-field 1H nuclear magnetic resonance at various water contents and temperatures. The spin-spin relaxation times (T2) were measured with single pulse free induction decay (FID) and Carr-Purcell-Meiboom-Gill (CPMG) sequences. Four relaxing components were distinguished: the solid population was observed with FID sequence at T2s 9 μs; the other three populations, measured with the CPMG sequence, corresponded to an apolar phase, the coffee oil, and two polar phases. The two polar populations, observed at T2m 6 ms and 27 ms (for coffee with 50% water content at 90 °C) were attributed to water in cell wall polymers and in water filling cells lumen. The T2 values appeared relatively insensitive to temperature, showing an Arrhenius type evolution with no break due to an important structure change. Furthermore, the intensity of the mobile phase increased as a function of time up to 10 min after wetting, providing information about water absorption dynamics in roasted coffee.
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“Mateus et al. found that closed porosity in roasted coffee grinds decreased from ~30% in dry coffee to ~5% in coffee with 30% w/w water content [58]”
From Physiochemical Characteristics of Hot and Cold Brew Coffee Chemistry: The Effects of Roast Level and Brewing Temperature on Compound Extraction (2020) · cites this paper as [58]
Citations
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Cited by
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Metadata
- Authors
- Mateus, M.-L., Champion, D., Liardon, R., & Voilley, A.
- Affiliations
- Nestlé (Switzerland) (CH)
- Université de Bourgogne (FR)
- Corresponding author
- Mateus, M.-L.
- ORCID
- Champion, D.
- Venue
- Journal of Food Engineering
- Publisher
- Elsevier BV
- Published
- 2007-08
- Volume
- 81
- Issue
- 3
- Pages
- 572-579
- ISSN
- 0260-8774 (ISSN-L)
- OpenAlex
- W2075715367
- Cited by
- 40
- References
- 23
- Citations by year
- 2026: 1 · 2025: 1 · 2024: 4 · 2023: 5 · 2022: 2 · 2021: 4 · 2020: 4 · 2019: 1 · 2018: 4 · 2017: 1 · 2014: 1 · 2013: 3 · 2012: 1
- FWCI
- 1.59
- Type
- journal article
- Language
- en
- Open access
- closed
- Licence
- www.elsevier.com/tdm/userlicense/1.0/ (tdm)
- Locations
- Journal of Food Engineering (publishedVersion)
- Topics
- Physical Sciences › Chemistry › Spectroscopy › NMR spectroscopy and applications
- Health Sciences › Medicine › Pharmacology (medical) › Coffee research and impacts
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Drying and Modeling
- Keywords
- roasted coffee, water mobility, T1 relaxation time, moisture content, wettability, coffee oil, cell wall polymers, temperature dependence, Arrhenius temperature dependence
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- Mateus, M.-L., Champion, D., Liardon, R., & Voilley, A. (2007). Characterization of water mobility in dry and wetted roasted coffee using low-field proton nuclear magnetic resonance. Journal of Food Engineering. https://doi.org/10.1016/j.jfoodeng.2006.12.015
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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