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Froggy Jumps
Froggy Jumps

Control de Calidad Café y Cacao en Polvo

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Control de Calidad Café y Cacao en Polvo

Froggy Jumps

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About this activity

Métodos físicos, químicos y sensoriales

Created by

LUCIA SEGOVIA
LUCIA SEGOVIA
Ecuador

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Control de Calidad Café y Cacao en Polvo
 

Froggy Jumps

Control de Calidad Café y Cacao en PolvoOnline version

Métodos físicos, químicos y sensoriales

by LUCIA SEGOVIA
1

¿Qué método se usa para determinar la humedad en café y cacao: 105°C en horno o desecación?

2

¿Qué técnica determina la densidad aparente de polvo de cacao?

3

Para medir la acidez o pH en extractos, ¿qué método se utiliza?

4

Qué técnica evalúa la cantidad de grasa en café o cacao?

5

¿Qué método sensorial emplea un panel entrenado para aroma y sabor?

6

Para evaluar tamaño de partícula en cacao en polvo, se usa?

7

¿Qué técnica instrumental se usa para cuantificar cafeína?

8

Qué método se usa para evaluar pigmentos y color en los productos?

9

¿Qué técnica instrumental se utiliza para perfiles de aroma?

10

¿Qué análisis complementa la humedad con precisión usando Karl Fischer?

11

Que se puede evaluar en fisicomimicos

12

Atributos evaluados del polvo de cacao

13

El aroma en el cafe es importante

14

En el polvo del cafe se puede medir el pH

15

El color es importante en la cata del cafe

 
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