Roasted coffee/food testing

The chemical and physical properties of roasted coffee conversion from green coffee beans to roasted coffee products. The roasting process is the process of producing a unique flavor of coffee by altering the taste of raw coffee beans. Unbaked coffee beans contain similar or higher levels of acid, protein, sugar, and caffeine compared to roasted coffee beans, but lack the flavor of roasted coffee beans due to Maillard and other chemical reactions that occur during the roasting process. The vast majority of coffee is commercially roasted on a large scale, but small-scale commercial roasting has shown significant growth, which is a trend towards using "single source" coffee in specialty stores. Some coffee drinkers even make coffee their hobby by roasting it at home to try out the flavor of coffee beans and ensure that it is roasted as fresh as possible. The earliest recorded tool for roasting coffee beans was a thin pot made of metal or porcelain, which was used in the Ottoman Empire and Greater Persia in the 15th century. In the 19th century, commercial roasters in the United States and Europe obtained multiple patents to allow the use of large quantities of coffee. In the 1950s, just as instant coffee became a popular coffee beverage, professional coffee shops began operating to cater to connoisseurs and offer more traditional brewed beverages. In the 1970s, more specialty coffee shops were established, providing a variety of roasted and coffee beans from around the world. In the 1980s and 1990s, the gourmet coffee industry achieved significant development. This trend continued until the 21st century. The coffee roasting process occurs after coffee processing and before coffee brewing. It mainly includes sorting, baking, cooling, and packaging, but can also include grinding in large baking rooms. In large-scale operations, it is necessary to manually open or open the machine opened coffee bean bag, place it in the hopper, and then screen to remove debris. Then weigh the raw beans and transfer them to the storage hopper through a belt or pneumatic conveyor. The mung beans are transported from the storage hopper to the baking machine. Initially, the process was endothermic (absorbing heat), but it would release heat (releasing heat) at a temperature of approximately 175 ° C (347 ° F). For the baking machine, this means that the beans are self heating and may need to adjust the heat source of the baking machine. At the end of the baking cycle, pour the roasted beans out of the baking room and air cool them with suction vents

Function of testing report:

1. Project bidding: Issue authoritative third-party CMA/CNAS qualification report

2. Online e-commerce platform entry: Quality inspection report recognized by major e-commerce platforms

3. Used as a sales report: issuing legally effective testing reports to make consumers more confident

4. Papers and research: Provide professional personalized testing needs

5. Judicial services: providing scientific, fair, and accurate testing data

6. Industrial problem diagnosis: Verify the troubleshooting and correction of industrial production problems

BAIJIAN testing process:

1. Telephone communication and confirmation of requirements

2. Recommend solutions and confirm quotations

3. Mail samples and arrange testing

4. Progress tracking and result feedback

5. Provide reports and after-sales service

6. If urgent or priority processing is required

Our Competitive Edge:

1. The testing industry is fully covered, meeting different testing needs

2. Fully cover the laboratory and allocate localized testing nearby

3. Engineers provide one-on-one services to make testing more accurate

4. Free initial testing, with no testing fees charged

5. Self service order delivery for free on-site sampling

6. Short cycle, low cost, and attentive service

7. Possess authoritative qualifications such as CMA, CNAS, CAL, etc

8. The testing report is authoritative and effective, and is generally used in China