Moisture content of roasted coffee beans is a major issue for the coffee industry and the consumer.  A gravimetric method is the standard method for moisture content, but is time consuming. Italian researchers have compared the use of NIR (near infrared) spectroscopy to that of a thermogravimetric moisture analyser (TMA) to enable real-time monitoring of the coffee bean moisture content. The NIR spectra of roasted beans and ground coffee were analysed chemometrically and compared to TMA results. It was found that the NIR results gave good or better accuracy than the TMA results, and hence it was concluded that the NIR method would be a good standard method for coffee moisture content evaluation.

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