A calorimetric study of self‐heating in coffee and chicory

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Abstract
Summary: The technique of heat flow calorimetry was used to determine the specific heat of coffee and chicory products and to study their thermal behaviour above 20°C. Intensive exothermic reactions were particularly evident when measurements were made with sealed cells. The data obtained help in the understanding of how exothermic reactions (and self‐heating) occurring in such foodstuffs can bring them above their minimum ignition temperature.

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