Scalable model for industrial coffee roasting chamber

Palma, Federico Di; Iacono, Francesca; Toffanin, Chiara; Ziccardi, Andrea; Magni, Lalo

doi:10.1016/j.procs.2021.01.362

Cited by 5 publications

(2 citation statements)

References 12 publications

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“…On the other hand, toasting is a unit operation to achieve the characteristic flavor and texture in breakfast cereal and snack foods [9,10]. In the processing of cocoa [11][12][13] and coffee [14][15][16], toasting develops the required profiles in color, aroma, and flavor sensations. In cereals and pseudocereals, toasting whole kernels could cause structural changes in starch and protein, breaking chains into partially soluble intermediate molecules with technological quality for the development of a variety of functional foods [17][18][19].…”

Section: Introductionmentioning

confidence: 99%

Raw Kernels Packaged for Toasting: A Current Challenge for Microwave Technology

Lara

2024

Microwave Technologies - Recent Advances and New Trends and Applications

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The applications of microwaves for household use and processing at the industrial level have gained immense importance over traditional conduction or convection heating systems. Microwaves can heat and toast raw kernels such as peanuts, maize, hazelnuts, sunflower seeds, cocoa beans, coffee, and other food kernels with a notable decrease in energy consumption and heating time because this technology generates volumetric heating in each kernel with the absorption of the incident energy. However, for raw kernels packaged for toasting, the availability of a continuous or at least intermittent movement device is highly required in microwave ovens. This chapter will briefly discuss the basic principles available in microwave ovens based on the dielectric heating modes. Recent advances and challenges in uniform heating using movement or rotating devices. Also, the pros and cons of applying microwave energy in toasting processing operations will be discussed.

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Section: Introductionmentioning

confidence: 99%

Raw Kernels Packaged for Toasting: A Current Challenge for Microwave Technology

Lara

2024

Microwave Technologies - Recent Advances and New Trends and Applications

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“…Consequently, with the increase in temperature, various physical and chemical changes take place inside the beans including exothermic reactions and water evaporation that results in the development of color, aroma, and taste characteristics of the coffee [8,9]. The heat energy is used to evaporate the water in the early stages of the roasting process [10]. The rate of evaporation is high in the beginning and then slows down gradually toward the end of the roasting process.…”

Section: Introductionmentioning

confidence: 99%

Development and Experiments on a Batch-Type Solar Roaster—An Innovative Decentralized System for Coffee Roasting

et al. 2022

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About 70% of the harvested coffee is exported to the industrialized nations for value addition due to lack of processing and logistic facilities in developing coffee producer countries, thus leaving behind a marginal economic return for the growers. This research was conducted to investigate the roasting capacity of an innovatively developed batch-type directly solar radiated roasting system for the decentralized processing of coffee using solar energy. Central composite rotatable design (CCRD) was employed to design the experiments to optimize the coffee roasting process. Experimental results revealed that with an average solar direct normal irradiance (DNI) of 800 W/m2, the roaster was capable of roasting a batch of 2 kg coffee beans in 20, 23, and 25 min subjected to light roasts, medium roasts, and dark roasts, respectively at a drum speed of two revolutions per minute (rpm). The batch-type solar roaster has the capacity to roast 28.8–36 kg of coffee beans depending on dark to light roasting conditions on a clear sunny day with DNI ranging from 650 to 850 W/m2. The system thermal efficiency during coffee roasting was determined to be 62.2%, whereas the roasting efficiency at a corresponding light roast, medium roast, and dark roast was found to be 97.5%, 95.2%, and 91.3%, respectively. The payback period of the solar roaster unit was estimated to be 1038 working sunshine hours, making it viable for commercialization.

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A Practical Guide to Coffee Roaster Modelling

Bolt

Vaal

2022

Computer Aided Chemical Engineering

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Scalable model for industrial coffee roasting chamber

Cited by 5 publications

References 12 publications

Raw Kernels Packaged for Toasting: A Current Challenge for Microwave Technology

Raw Kernels Packaged for Toasting: A Current Challenge for Microwave Technology

Development and Experiments on a Batch-Type Solar Roaster—An Innovative Decentralized System for Coffee Roasting

A Practical Guide to Coffee Roaster Modelling

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