A heat and mass transfer study of coffee bean roasting

Fadai, Nabil T.; Melrose, J. R.; Please, Colin P.; Schulman, Alexandra; Gorder, Robert A. Van

doi:10.1016/j.ijheatmasstransfer.2016.08.083

Cited by 64 publications

(125 citation statements)

References 16 publications

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“…Drum roasting has been studied in detail with respect to coffee beans. Fadai et al (18) reported that roasting of coffee beans is accompanied with significant moisture loss and generation of latent heat within the coffee bean. Vapor migration and heat transfer cause the rupturing of the cell walls, causing expansion of the bean (18).…”

Section: Discussionmentioning

confidence: 99%

Evaluating the Risk of Salmonellosis from Dry Roasted Sunflower Seeds

Kottapalli

Nguyen

Dawson

et al. 2020

Journal of Food Protection

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Outbreaks and recalls related to nuts and seeds in the United States have increased recently, and 80% of these recalls are due to Salmonella. The U.S. Food and Drug Administration's Food Safety Modernization Act requires food manufacturers to implement risk-based preventive controls based on scientific and technical evidence. Data are limited on the inactivation of Salmonella during processing of saltwater brined in-shell sunflower seeds. The goal of this research was to validate the adequacy of roasting in controlling Salmonella during the production of sunflower seeds and to assess the resulting risk. Four Salmonella strains were inoculated onto sunflower seeds and processed to simulate commercial manufacturing. Seeds were tumbled and roasted at 2258F (107.28C) and 2758F (1358C) for roasting times from 5 to 45 min. Regression models for Salmonella inactivation and water activity change were developed. The inactivation model predicted a 5-log reduction in Salmonella when sunflower seeds were roasted at 1358C for 19.2 min, with a corresponding water activity of~0.61. Roasted sunflower seeds are typically not saleable at water activities .0.6 due to quality issues. Saleable water activities (0.03 to 0.04) were only achieved when the sunflower seeds were roasted for 45 min at 1358C, which resulted in a .7-log reduction in Salmonella. A quantitative microbial risk assessment based on literature values, expert opinion, and the above-mentioned models was used to predict risk of salmonellosis from sunflower seeds. The quantitative microbial risk assessment model predicted an arithmetic mean probability of illness of 1.45EÀ07 per 28-g serving based on roasting at 1358C for 20 min and an arithmetic mean probability of illness of 5.46EÀ10 per serving based on roasting at 1358C for .45 min (i.e., saleable product process parameters). This study demonstrates that sunflower seeds roasted to saleable parameters should not represent a public health risk from potential presence of Salmonella.

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Section: Discussionmentioning

confidence: 99%

Evaluating the Risk of Salmonellosis from Dry Roasted Sunflower Seeds

Kottapalli

Nguyen

Dawson

et al. 2020

Journal of Food Protection

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“…Gas tersebut terdesak keluar dan menyebabkan terjadinya suara ledakan yang disebut cracking (Wilson, 2014). Tahap awal proses penyangraian akan terjadi kenaikan suhu dan peningkatan volume biji (Schenker et al, 2000;Fadai, Melrose, Please, Schulman, & Gorder, 2017). Selama itu air dan material di dalam biji kopi akan berubah menjadi gas dan menyebabkan tekanan gas didalam biji menjadi sangat tinggi (Vargas-Elías, Corrêa, Souza, Baptestini, & Melo, 2016).…”

Section: Hasil Dan Pembahasan Suhu Dan Waktu First Crackunclassified

“…Setelah first crack terjadi maka suhu penyangraian akan semakin meningkat. Peningkatan suhu selama penyangraian menyebabkan semakin banyak ledakan yang terjadi pada biji kopi semakin riuh terdengar (Fadai et al, 2017). Peristiwa ledakan yang semalin banyak yang ditandakan dengan semakin riuhnya suara poping dinamakan second crack (Wilson, 2014).…”

Section: Suhu Dan Waktu Second Crackunclassified

“…Air memiliki sensitifitas panas yang paling tinggi dan titik didih yang paling rendah dibandingkan senyawa lainnya dalam biji kopi. Ketika biji kopi mulai dimasukkan dalam mesin sangrai maka akan terjadi kenaikan sihu biji kopi (Fadai et al, 2017;Mwithiga & Jindal, 2003). Kenaikan suhu diawal proses penyangraian ini sebagian besar digunakan untuk menguapkan air bebas.…”

Section: Suhu Dan Waktu Muncul Asapunclassified

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Dampak Penambahan Sorbitol Terhadap Karakteristik Fisik Biji Kopi Robusta Selama Penyangraian

Hasbullah

Hikmahyuliani

Rokhmah³

2019

JITeK

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AbstrakPenambahan sorbitol dalam biji kopi ditujukan untuk meningkatkan aroma dan antioksidan setelah disangrai. Penelitian ini bertujuan untuk mengidentifikasi perubahan fisik pada biji kopi robusta selama penyangraian. Parameter yang diamati adalah suhu dan waktu first crack, second crack, akhir proses penyangraian, dan munculnya asap. Konsentrasi sorbitol terdiri dari 0%, 5% dan 10% (b/b). Sedangkan jenis penyangraian terdiri dari light, medium dan dark. Hasil penelitian menunjukkan bahwa penambahan sorbitol dan jenis penyangraian berpengaruh terhadap sebagian besar parameter fisik selama penyangraian. Peningkatan konsentrasi sorbitol menyebabkan penurunan suhu second crack dan suhu munculnya asap. Namun seluruh parameter waktu mengalami kenaikan. Tingkat penyangraian yang semakin meningkat menyebabkan kenaikan waktu seluruh parameter. Meskipun demikian, suhu seluruh parameter cenderung berfluktuasi. AbstractAddition of sorbitol in coffee beans is intended to enhance flavor and antioxidants after roasting. This study aims to identify physical changes in robusta coffee beans during roasting. The parameters observed were temperature and time of first crack, second crack, end of roasting process, and the appearance of smoke. Sorbitol concentration consists of 0%, 5% and 10% (w/w). While the type of roasting consists of light, medium and dark. The results showed that the addition of sorbitol and the type of roasting affected most physical parameters during roasting. Increasing the concentration of sorbitol causes a decrease in second crack temperature and the temperature of the appearance of smoke. But all time parameters have increased. The increasing level of roasting causes an increase in the time of all parameters. However, the temperature of all parameters tends to fluctuate.

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“…In the food industry, roasting is generally performed to improve or alter the quality of a product or to increase the processing efficiency (Chung, Chung, & Youn, 2011). It is a high-temperature short-time (HTST) process in which both heat and mass transfer take place (Fadai, Melrose, Please, Schulman, & Van Gorder, 2017). During the process, puffing of wheat kernels occurs due to high internal pressures (Schoeman & Manley, 2019).…”

Section: Introductionmentioning

confidence: 99%

Characterization of white flour produced from roasted wheats differing in hardness and protein content

et al. 2020

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Background and objectives Roasting of cereals can improve sensory properties and increase shelf‐life of products made thereof. Here, the physicochemical properties of white flour from roasted wheats differing in hardness and protein content were characterized. Findings Hard, soft, and intermediate texture wheat kernels were roasted for 140 s at 180°C. Roasting of hard wheat resulted in the largest reduction in hectoliter mass (7.36 kg/hl), flour yield (2.33%), and moisture content (2.87%). The largest increase in flour ash (0.06%) and damaged starch (4.54%) was observed for the soft and hard wheats, respectively. A gluten network did not form during dough mixing with any of the resultant flours. When composite flours were prepared (80% untreated flour and 20% flour from roasted wheat), the water absorption capacity of the medium‐textured wheat composite flour displayed the largest decrease (5.2%) compared to the control. Hard and medium‐textured roasted wheats had improved Chopin P/L ratios and higher levels of free starch than the control. Conclusions Prior roasting impacts wheat flour milling characteristics. Roasting has a greater effect on hard and medium‐textured wheats than on soft wheat. Significance and novelty Roasting of wheat prior to milling results in flour which alone or in composites prepared with regular flour has unique functionalities.

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A heat and mass transfer study of coffee bean roasting

Cited by 64 publications

References 16 publications

Evaluating the Risk of Salmonellosis from Dry Roasted Sunflower Seeds

Evaluating the Risk of Salmonellosis from Dry Roasted Sunflower Seeds

Dampak Penambahan Sorbitol Terhadap Karakteristik Fisik Biji Kopi Robusta Selama Penyangraian

Characterization of white flour produced from roasted wheats differing in hardness and protein content

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