Yucheng Fu

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In this feasibility study, Fourier transform infrared (FTIR) spectroscopy and chemometric analysis were adopted to discriminate coffees from different geographical origins and of different roasting degrees. Roasted coffee grounds were extracted using two methods: (1) solvent alone (dichloromethane, ethyl acetate, hexane, acetone, ethanol, or acetic acid)(More)
In this study, the effects of particle size (222 to 1085μm), packing amount (7.1 to 10.7g), and brewing volume (113 to 226mL) on physiochemical properties of coffee brews, prepared using a commercial single-serve brewer, were investigated. The results show that decreasing particle size increased the extraction yield by about 63% without changing the(More)
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