Model-based optimization of coffee roasting process: Model development, prediction, optimization and application to upgrading of Robusta coffee beans

2021 ◽  
pp. 110888
Author(s):  
San Ratanasanya ◽  
Nathamol Chindapan ◽  
Jumpol Polvichai ◽  
Booncharoen Sirinaovakul ◽  
Sakamon Devahastin
2021 ◽  
Vol 10 (1) ◽  
pp. 29
Author(s):  
Mafaza Kanzul Fikri ◽  
Trapsilo Prihandono ◽  
Lailatul Nuraini

Abstract: An important stage that will determine the quality of ready-to-consume coffee is roasting. This method has been developed and used to obtain the best and specific quality of coffee brewing. In addition to the method used, the type of coffee greatly influences the quality characteristics of the brewed coffee produced. Coffee beans will not have a high commercial value before being subjected to a roasting process for the formation of the best aroma and taste. Roasting is a combination of time and temperature that changes the structure and chemical properties in coffee beans through the pyrolysis process. Even high-quality coffee beans cannot have maximum aroma and flavor if the roasting process is not done properly. This research uses a roasting machine type Hot Air Roasting or with other names Air Roasting is a different roasted coffee method. Coffee roasting process is not on the surface of the roaster but in the air, this coffee roasting method was introduced by Michael Sivetz, a chemical engineer and consultant of the world coffee industry. Based on the results of this study that the decrease in density discussed in the previous paragraph shows that the longer the roasting, the weight of coffee will decrease because the water content in coffee beans has begun to decrease. This shows that the longer the coffee beans are roasted, the better the results of heating. This research process uses a hot air type roasting machine. Hot water is one type of roasting machine that is good and efficient, because the heating carried out by the machine uses electrical energy. The final results obtained in this study the temperature continues to rise but the density decreases. This shows the inverse relationship between temperature and density of coffee and the best roasting results and can be used for brewing robusta coffee at 200 ° C in 15-20 minutes.    Keywords: Hot Air Roasting, Robusta Coffee


2020 ◽  
Vol 38 (No. 6) ◽  
pp. 388-396
Author(s):  
Eugenio Ivorra ◽  
Juan Camilo Sarria-González ◽  
Joel Girón-Hernández

Artificial vision has wide-ranging applications in the food sector; it is easy to use, relatively low cost and allows to conduct rapid non-destructive analyses. The aim of this study was to use artificial vision techniques to control and model the coffee roasting process. Samples of Castillo variety coffee were used to construct the roasting curve, with captured images at different times. Physico-chemical determinations, such as colour, titratable acidity, pH, humidity and chlorogenic acids, and caffeine content, were investigated on the coffee beans. Data were processed by (i) Principal component analysis (PCA) to observe the aggrupation depending on the roasting time, and (ii) partial least squares (PLS) regression to correlate the values of the analytical determinations with the image information. The results allowed to construct robust regression models, where the colour coordinates (L*, a*), pH and titratable acidity presented excellent values in prediction (R2Pred 0.95, 0.91, 0.94 and 0.92). The proposed algorithms were capable to correlate the chemical composition of the beans at each roasting time with changes in the images, showing promising results in the modelling of the coffee roasting process.


2021 ◽  
Vol 922 (1) ◽  
pp. 012031
Author(s):  
F Fachruddin ◽  
S Syafriandi ◽  
R Fadhil

Abstract This study aims to simulate the temperature distribution of coffee roasting machines and study the profile of coffee beans roasted using a horizontal cylinder-type roaster. The coffee used in this study is arabica. The simulation method for the temperature estimation in the coffee roasting process uses the Solidworks Flow Simulation 2016 software, while the actual temperature measurement using a thermocouple is simulated with the Surfer software version 16. Furthermore, each stage of the coffee roasting process has been carried out, including the weight of the material, the roasting temperature, and the bulk density. The final step is to observe the profile of the roasted coffee beans at every minute of treatment. The study results indicate a difference between the approximate temperature simulation (top 176.85°C, bottom 191.97°C) and the actual temperature measured results (upper 214°C, bottom 220°C). The weight of the material (coffee green bean), the roasting temperature, and the bulk density during the test experienced regular movements from the beginning to the end of the treatment. The profile of roasted coffee beans shows a darker color movement along with the longer roasting time used. The profile of the roasted coffee beans will be beneficial in determining at which level of roasting you want (light, medium, medium-dark, dark).


2021 ◽  
Vol 10 (2) ◽  
pp. 191-200
Author(s):  
Ratih Rahmahwati

The roasting process of coffee beans in West Kalimantan, especially Pontianak city, is still done traditionally. The coffee roasting process is done manually by using a fire stove as a heater. Workers with standing posture stir the coffee beans continuously, and it can take 4 hours for 20 kilos of coffee beans. Standing work posture is required for stirring the coffee beans but can cause fatigue in workers due to long-standing times and high heating temperatures. This situation causes the roasting process to be less efficient and can cause the roasting process to be uneven. The purpose of this study was to identify musculoskeletal complaints of standing work posture in the manual coffee roasting process and provide an evaluation of corrective work posture when using the design results of an automatic digital roasting machine. The methods used in this study were the Nordic Body Map (NBM) and the Rapid Upper Limb Assessment (RULA) to assess the level of risk of posture for musculoskeletal complaints. The results of the identification of body points that experience fatigue were carried out by distributing NBM questionnaires and evaluating the worker's posture using RULA on CATIA V5R20. Based on the existing NBM, the risk score is 78, and the final RULA score is 6, which means that immediate corrective action is needed because the work posture is categorized as dangerous and does not meet ergonomic principles. Improvement of working posture is made by designing a roasting machine that is digital and automatic. So the workers do not need to mix the coffee beans manually. Based on roasting machine implementation results, there was a significant change in the NBM score and the final RULA score. The NBM results obtained a score of 55 which means that the risk is moderate with the risk of fatigue in the neck, right leg and, left leg. Meanwhile, evaluation of work posture based on RULA on CATIA obtained a final score of 3, which means that the work posture is not dangerous and does not require immediate improvement.  


2020 ◽  
Vol 8 (1) ◽  
Author(s):  
Ashri Indriati ◽  
Dadang D Hidayat ◽  
Cecep E Andriansyah ◽  
Ari Rahayuningtyas ◽  
Arie Sudaryanto

The changes in physical, mechanical, and colours after roasting in two-level were investigated. Aims of this study were to evaluate changes in the physical, mechanical, and colours due to the roasting process of the Arabica and Robusta coffee bean grown in Cisalak Sub-District, Subang District-West Java. Results of analysis determined that the roasting process resulted in decreasing the moisture content of green coffee bean from 13.8% to 6,54% of first-level roasted bean and 6.24 of the second-level roasted bean, while that of robusta decreased from  11.22% to 7.56 and 6.12%. First-level roasting was categorised as a light roast, while the second-level was a medium roast. The Roast Weight Loss of arabica and robusta from green to light roast bean were 19.45 % and 16,24%, respectively, and that to medium roast bean was 26.20% and 22.37%, respectively. The roast volume change of arabica and robusta from green to light roast bean were 50.55% and 44.30 % respectively, and that to medium roast bean were 54.65% and 55.92 % respectively. The total colour differences between green with light and medium roast bean of arabica were 6.39 and 2.52, while that of robusta were 6.19 and 2.49, respectively.


2016 ◽  
Vol 20 (suppl. 5) ◽  
pp. 1271-1283
Author(s):  
Goran Vuckovic ◽  
Mladen Stojiljkovic ◽  
Gordana Vasiljevic

Exergoeconomic methods provide an effective approach for identifying, evaluating and reducing thermodynamic inefficiencies and costs in an energy system. The aim of this paper is to show the potential for cost reduction on the demand side, using the exergoeconomic method in the example of real processes for coffee roasting. More than 6.5?109 kg of coffee beans is roasted worldwide annually, mostly in batch roasters. Near the end of the roast, roasting coffee emits volatile organic compounds, carbon monoxide and other pollutants, which in many industrialized countries have to be oxidized in afterburners. Afterburners release exhaust gases with a temperature of 250-450?C, depending on the roasting process and the method of exhaust gas cleaning. The aim of this paper is to use exergy analysis and exergoeconomic performance evaluation to determine the energy use for coffee roasting and the afterburning process, and evaluate the way to utilize waste heat and reduce costs in the factory. For roasters with the capacity of up to 4 tons of green coffee beans per hour, the potential of heat recovery is 1.1 MW and the possibility to save money is around 60,000 ? per year. This case study is similar to many others worldwide, and the results of this analysis could lead to more general conclusions.


2021 ◽  
Vol 10 (6) ◽  
pp. 3072-3082
Author(s):  
Yohanssen Pratama ◽  
I Gde Eka Dirgayussa ◽  
Paian Fernando Simarmata ◽  
Mia Hotmaria Tambunan

Coffee roasting is the process by which raw coffee beans (green beans) are roasted until they reach a certain roast level. In general, the roast level of roasted coffee beans is divided into 3 levels, namely the roast level of light, medium and dark. One way to find out the roast level of roasted coffee beans is to see the color change of the coffee beans. However, it is very difficult to know the exact color conditions of each roast level of roasted coffee beans and this can be overcome by build an automatic coffee roasting equipment. In this research, an automatic coffee roaster was done with a system that is able to control the roasting temperature and stirring of coffee beans. This tool can also monitor the change in color of the coffee beans during the roasting process. The system that has been implemented can detect color changes and classify the level of dark roast of roasted coffee beans using the Euclidean distance algorithm. The Euclidean distance give a threshold to classified the roast level. The system accuracy for predicting coffee beans color at the level of dark roast is 90% and 80% for overall.


2021 ◽  
Vol 922 (1) ◽  
pp. 012073
Author(s):  
Syafriandi ◽  
F Fachruddin ◽  
A Lubis ◽  
H Maulina ◽  
P Nazura

Abstract The roasting process is the process of frying something without using oil. The roasting processes raw materials into cooked or ready-to-eat ingredients. The purpose of the roasting is to get a certain taste using heat transfer methods either without media or using sand. When the roasting process occurs, the coffee beans undergo physical changes, one of which is the water content due to heat transfer from the roasting medium to the material. During the roasting process, evaporation of water content occurs and the coffee beans will experience a decrease in mass. Coffee bean roasting machines with stove heat sources from gas fuel are currently being developed. The use of gas fuel is sometimes difficult to regulate a constant temperature because it depends on the valve setting to exit the gas flow on the stove. On the other hand if incomplete combustion occurs it will affect the flavour of the roasted coffee beans. The purpose of this study was to test a coffee roasting machine with an electric element heat source. Roasting machine testing with a time of 50 minutes produces an average temperature of 196.64 °C with a final moisture content of 3.61%.


PRASI ◽  
2020 ◽  
Vol 15 (01) ◽  
pp. 44
Author(s):  
Jajang Suryana

ABSTRAK              Penelitian ini adalah penelitian pengembangan. Pengembangan dimaksud bertalian dengan main product revision, yaitu perancangan buku panduan Model Blended Learning Berbasis Webblog. Metode yang digunakan dalam penelitian ini adalah metode penelitian pengembangan yang berbasis FGD dan angket reviewer mendalam sebagai alat evaluasi. Hasil FGD dan angket reviewer mendalam dari sejumlah ahli dan calon pengguna buku pedoman, ditetapkan bahwa 1) format buku pedoman yang ergonomis adalah A5; 2) isi bahasan buku sebagian disusun dalam format bahasan tutorial sejalan dengan fungsi buku pedoman; 3) ukuran halaman A5 masih memberi ruang yang nyaman untuk pembacaan gambar-gambar bahan tutorial hasil screenshot; 4) layout naskah rata kiri-kanan dengan kepala alinea rata kiri dianggap cukup nyaman; 5) cover buku yang polos dianggap cukup eye-catching dengan penggunaan huruf sans serif; dan 6) font dengan rata tengah pada tampilan cover buku dianggap lebih nyaman.  Kata-kata kunci: blended learning, webblog, pengembangan, buku pedoman ABSTRACT             This research is a 2nd year development research. Previous research is a development study revision of the implementation of blended learning models based serve in the D-3 Visual Communication Design FBS, Undiksha,. The development is already reached the main position of product revision based on the findings of some problems in the steps and evaluation of learning activities. The revision of the learning model was developed using the pattern of the approach of Chiesa & Frattini (2009) relating to three achievements of development research, namely inputs (results of inventory and research theory), process (model development) and the outputs (formula of learning activities). The previous research has analyzed three problems that are a barrier to the implementation of this learning model, which is related to input, process, and output. The results of the analysis became a consideration in determining the revision of implementation of this blended learning model based serve. All records and findings in the research activities were compiled into a key ingredient in the writing of the Manual on the Blended learning Model based on the Webblog.Keywords: blended learning, inputs; process, outputs, manual, webblog


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