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Quality Coffee & Cacao QA

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Quality Coffee & Cacao QA

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About this activity

Control de calidad sensorial y físico-químico

Created by

Paola Vasconez
Paola Vasconez
Ecuador

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Quality Coffee & Cacao QA
 

Quality Coffee & Cacao QAOnline version

Control de calidad sensorial y físico-químico

by Paola Vasconez
1

¿Qué método físico se utiliza para evaluar la densidad aparente del café tostado?

2

¿Qué técnica sensorial identifica defectos de sabor en cacao?

3

¿Qué análisis químico determina el contenido de humedad del café verde?

4

¿Qué mide la espectroscopía para estimar compuestos aromáticos del cacao?

5

¿Qué parámetro físico se evalúa con el índice de refracción en café?

6

¿Qué método se usa para evaluar la molienda y uniformidad en cacao en polvo?

7

¿Qué prueba sensorial identifica rancidez en café?

8

¿Qué medición química indica contenido de grasa en cacao?

9

¿Qué prueba verifica niveles de alcalinidad en café procesado?

10

¿Qué método se usa para monitorizar contaminantes microbianos en cacao en polvo?

11

¿Cuáles son los métodos físicos?

12

¿Cuál es el método químico?

13

¿Cuáles son los efectos sensoriales que se evalua?

14

¿Que se evalua en el café?

15

¿Que se evalua en el polvo de cacao?

 
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