Alma Pérez
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Research Subjects
Research Interests
Alma Pérez has a total of 5 co-authors. Here are the top co-authors by number of shared publications:
- Ema Antonio
Materials Unit, Yucatán Scientific Research Center, Calle 43 No.130 x 32 y 34. Colonia Chuburna de Hidalgo, Pinzon II, Merida, Mexico., Mexico
1 shared publication - Iván Antonio García-Montalvo
División de Estudios de Posgrado e Investigación, Tecnológico Nacional de Mexico, Instituto Tecnológico de Oaxaca
1 shared publication - Jesica Jiménez
National Technological Institute of Mexico, Technological Institute of Oaxaca, Division of Graduate Studies and Research, Engineer Víctor Bravo Ahuja Avenue, No. 125 Technologic Street, Oaxaca, Mexico, Mexico
1 shared publication - Luis Humberto Robledo-Taboada
Instituto Tecnologico de Oaxaca, Tecnologico Nacional de Mexico, Calz. Tecnologico No. 125, Oaxaca C.P. 68030, Mexico
1 shared publication - Marco Antonio Sánchez-Medina
Tecnológico Nacional de México, Instituto Tecnológico de Oaxaca
1 shared publication
Latest Publications
- Open Access
- 6 May 2024
- Published by MDPI AG in Preprints.org
Microstructure and Elemental Composition of Coffea arabica L. Roasted Medium of Specialty and with “Pluma” Denomination of Origin
The state of Oaxaca, Mexico obtained the “Pluma” designation of origin in 2022 and has stood out for the production of specialty coffee. Within its process, roasting is one of the stages that contributes to the physical, chemical and sensory quality of the coffee bean. Therefore, the microstructure and elemental chemical composition of special medium-roasted Coffea arabica L beans from six locations with this denomination were analyzed using Scanning Electron Microscopy. The average values of roughness Rz (25.93±2.69-34.18±1.15 and 13.85±1.66-21.85±6.63) and Ra (5.20±0.47- 8.27±0.82 and 6.55±0.94-11.53±1.65) were obtained at 400 and 2000x, respectively. The roasted Coffea arabica L. beans from MAP and HUA are the ones with the greatest roughness and both are located at a lower altitude compared to the rest. PLU and PTO roasted beans showed the highest physical and structural integrity. In all grains, 6C (66.48-81.14%), 8O (18.86-28.69%) and only 20Ca (4.5%) were found on the outside. This research constitutes a standard of authenticity and microstructural and elemental quality of Coffea arabica L. beans with designation of origin "Pluma".
- 6 May 2024
- Published by MDPI AG in Preprints.org
Open AccessMicrostructure and Elemental Composition of Coffea arabica L. Roasted Medium of Specialty and with “Pluma” Denomination of Origin
The state of Oaxaca, Mexico obtained the “Pluma” designation of origin in 2022 and has stood out for the production of specialty coffee. Within its process, roasting is one of the stages that contributes to the physical, chemical and sensory quality of the coffee bean. Therefore, the microstructure and elemental chemical composition of special medium-roasted Coffea arabica L beans from six locations with this denomination were analyzed using Scanning Electron Microscopy. The average values of roughness Rz (25.93±2.69-34.18±1.15 and 13.85±1.66-21.85±6.63) and Ra (5.20±0.47- 8.27±0.82 and 6.55±0.94-11.53±1.65) were obtained at 400 and 2000x, respectively. The roasted Coffea arabica L. beans from MAP and HUA are the ones with the greatest roughness and both are located at a lower altitude compared to the rest. PLU and PTO roasted beans showed the highest physical and structural integrity. In all grains, 6C (66.48-81.14%), 8O (18.86-28.69%) and only 20Ca (4.5%) were found on the outside. This research constitutes a standard of authenticity and microstructural and elemental quality of Coffea arabica L. beans with designation of origin "Pluma".