Heat and mass transfer modeling of an artisan coffee roasting process: A comparative study

In order to achieve effective coffee roasting control, there is a need for coffee roasting process models that can solve in real-time. This paper contributes by evaluating the roasting process model performance for different roasting time periods and bean moisture contents. The method firstly involv...

Full description

Saved in:
Bibliographic Details
Published in:Drying technology 2023-07, Vol.41 (10), p.1697-1713
Main Authors: Uren, Kenneth R., Vosloo, Johandri, van der Merwe, Abraham F., van Schoor, George
Format: Article
Language:English
Subjects:
bean temperature
Coffee
Comparative studies
degree of roast
Mass transfer
Moisture content
Moisture effects
Roast profile
Roasting
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:In order to achieve effective coffee roasting control, there is a need for coffee roasting process models that can solve in real-time. This paper contributes by evaluating the roasting process model performance for different roasting time periods and bean moisture contents. The method firstly involved selecting roasting profile models from literature on the basis of their computational efficiency and simplified geometry definition of the coffee bean structure. Three models were considered constituting different bean temperature and moisture content sub-models. Next the modeled results were compared with experimental results obtained from an instrumented commercial artisan roaster. It was found that all three models could sufficiently predict the roast profile from the modeled bean temperature and moisture content. However, all three consistently overestimated the moisture content during roasting. For longer roasting times, the final moisture content prediction was closer to the experimental value.
ISSN:0737-3937
1532-2300
DOI:10.1080/07373937.2023.2175851