Theoretical study of fluidization and heat transfer on fluidized bed coffee roaster

Putra, Satya Andika; Hanifah, Umi; Karim, Mirwan Ardiansyah

doi:10.1063/1.5098287

Cited by 2 publications

(3 citation statements)

References 5 publications

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“…Based on this and the dendrograms (Figure 2), the HTST roast shows the respective weights of the variables in construction of the multivariate models; flavor indicating 30% and aftertaste indicating 20% are the variables that contributed most to such results, corroborating the studies of Putra, Hanifah and Karim, (2019), who claim that fast roasting produces coffee with a more pleasant flavor. Flavor is the main characteristic of coffee, as it reflects the intensity, quality, and complexity of the taste and aroma combination.…”

Section: Sensory Analysissupporting

confidence: 78%

“…On one hand, the point of view of processing, the roasting should be conducted to highlight coffee quality; therefore, knowing the interaction of the temperature to which beans are exposed and the duration of the exposure is fundamental since this binomial conducts the roasting process (Pramudita et al, 2017). On the other hand, there are several manners of combining roasting time and temperature, including high temperature at short time (HTST), medium temperature at medium time (MTMT), and low temperature at long time (LTLT) (Gloess et al, 2014;Putra;Hanifah;Karim, 2019).…”

Section: Introdutionmentioning

confidence: 99%

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Sensory analysis and mid-infrared spectroscopy for discriminating roasted specialty coffees

Debona

Oliveira

Caten

et al. 2021

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In general, the process of roasting coffee uses a rotated fix drum or fluidized bed. Theoretically, the fluidized bed can provide more homogenous roastings throughout the process. Thus, in this study, we analyzed the sensorial and chemical attributes for two different coffees submitted to three roasting profiles using fluidized bed roaster. The coffees were roasted for a high temperature for a short time (HTST), medium temperature for a medium time (MTMT), and low temperature for a long time (LTLT). Sensory analysis was performed on the roasted coffees according to the SCA methodology and chemical analysis through mid-infrared spectroscopy. The results of sensory analysis indicated a preference for MTMT roasting for coffee grown at high altitude and HTST roasting for coffee grown at low altitude. Chemically, coffees show that LTLT and MTMT roasts are most distant from each other in their chemical composition when roasting low altitude coffee, whereas the HTST and MTMT roasts are the most distant from each other when roasting high altitude coffee.

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Section: Sensory Analysissupporting

confidence: 78%

Section: Introdutionmentioning

confidence: 99%

Sensory analysis and mid-infrared spectroscopy for discriminating roasted specialty coffees

Debona

Oliveira

Caten

et al. 2021

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“…They present the best heat transfer since the grains are in direct contact with the hot air. This type of roasters has been the subject of study in recent years [9].…”

Section: Introductionmentioning

confidence: 99%

Analysis of temperature control effect in fluidized bed coffee roaster

et al. 2020

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One of the main sources of economic income in Colombia's agricultural sector is the marketing of coffee with a high contribution to the country's economy. However, trends in coffee industry 4.0 show that the coffee roasting process is where more value aggregation is presented and at the same time is one of the most complex because multiple factors are involved such as grain moisture, volume, variety and heat and mass transfer variables. The main objective of this work was to design and implement a fluidized bed system for the study of the effect of temperature control on the physical properties of roasted coffee from Cauca-Colombia. The development of the work was addressed in 4 sequential phases: CAD design, Digital manufacture, temperature control design and the systems analysis. The proposed fluid bed system features a control system for the RoR (rate of rise) that can be adjusted between 3 to 20°C/min, and provide a prediction in the events of the standard roasting profile (Turning Point, Yellow, First Crack, Development time, Second Crack, Drop).

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Theoretical study of fluidization and heat transfer on fluidized bed coffee roaster

Cited by 2 publications

References 5 publications

Sensory analysis and mid-infrared spectroscopy for discriminating roasted specialty coffees

Sensory analysis and mid-infrared spectroscopy for discriminating roasted specialty coffees

Analysis of temperature control effect in fluidized bed coffee roaster

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