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Control de Calidad: Café y Cocoa

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Control de Calidad: Café y Cocoa

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Métodos fisicoquímicos y sensoriales para QA

Created by

Sara
Sara
Ecuador

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Control de Calidad: Café y Cocoa
 

Control de Calidad: Café y CocoaOnline version

Métodos fisicoquímicos y sensoriales para QA

by Sara
1

¿Qué técnica sensorial evalúa aroma, sabor y cuerpo en café?

2

¿Qué prueba mide la humedad de la muestra de cacao?

3

¿Qué método determina la humedad en café seco?

4

¿Qué técnica cuantifica materia particulada y tamaño de partícula?

5

¿Qué mide la dureza de la superficie de cacao en polvo?

6

¿Qué prueba evalúa los compuestos volátiles del café por aroma?

7

¿Qué mide la acidez o pH de una muestra de cacao?

8

¿Qué técnica evalúa la presencia de humedad en cacao usando microondas?

9

¿Qué análisis determina la grasa/inóculo en café?

10

¿Qué prueba sensorial identifica la aceitosa o rancia en cacao?

11

¿Qué método evalúa la uniformidad del tamaño de partícula en cacao en polvo?

12

¿Qué técnica cuantifica azúcares reductores en café?

13

¿Qué mide el índice de refracción para QA en café o cacao?

14

¿Qué prueba detecta mohos o contaminación microbiana de forma sensorial?

15

¿Qué método determina la concentración de grasa en cacao en polvo?

 
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