Correlación Entre Parámetros Térmicos de Café de Diferente Origen.

Half century ago the food industry introduced in the home around all word the coffee consume considering the different tastes, for this cause the coffee producers has seen in the flavors diversification a excellent commercial opportunity. It is a complex subject due to the characteristics and organoleptic properties of coffee changing according to soil kind and cultivation, geographic high, variety, etc. For this reason it is necessary to obtain a statistical quantification of the thermal parameters diffusivity and effusivity related to the structural and chemical composition of a material, for doing the thermal characterization of this product that allows to identify the origin that classifies as special with certification objective. In this work the thermal characterization of coffee from Quindío region with different characteristics, using the photoacoustic technique is reported. A deep profile in the bean was made too for understanding better the heat conduction inside. For the effussivity and diffusivity measurements was used a close an open cell, respectively. [ABSTRACT FROM AUTHOR]