scholarly journals Testing coffee roasting machine with electric heater as energy source

2021 ◽  
Vol 922 (1) ◽  
pp. 012073
Author(s):  
Syafriandi ◽  
F Fachruddin ◽  
A Lubis ◽  
H Maulina ◽  
P Nazura
Keyword(s):  
Heat Transfer ◽  
Water Content ◽  
Gas Flow ◽  
Electric Heater ◽  
Coffee Bean ◽  
Roasting Machine ◽  
Coffee Beans ◽  
Roasting Process ◽  
Gas Fuel ◽  
Coffee Roasting

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%.

scholarly journals SISTEM PENGENDALIAN SUHU DAN PEMANTAUAN KELEMBABAN BIJI KOPI PADA MESIN PENYANGRAI BERBASIS ARDUINO 2560

2017 ◽  
Vol 19 (2) ◽  
pp. 19
Author(s):  
Anggi Permana ◽  
Iman Setiono
Keyword(s):  
Liquid Crystal Display ◽  
Effect Of Temperature ◽  
Coffee Bean ◽  
Heat Element ◽  
Modern Times ◽  
Roasting Machine ◽  
Coffee Beans ◽  
Roasting Process ◽  
The Right ◽  
Gas Stoves

Anggi Permana, Iman Setiono, in this paper explain that along with the development of modern times. Technological advancements were increasingly found in manufacturing products, everything was done to be easy and practical. These products are made with the aim of helping human work. However, not all manufacturing products are automated. Some products still work manually. Therefore, we are required to be able to innovate by changing the manual process with a more efficient method by using products that are automatic. One tool is the roasting machine for coffee beans. Currently on the market it is rare for automatic coffee roasters to be designed. Most coffee roasters are done manually, use hand mixers, and use wood stoves or gas stoves. This situation becomes less efficient where the roasting is still using the hands, causing it to ripen evenly and burn. Though to get the right coffee is from the roasting process. Roasting determines the color and variety of flavors of coffee to be consumed. The effect of temperature and time also affects the results of roasting, even when roasting here we monitor the thickness of coffee beans. to produce good roasting. The principle is to give the right amount of time and the right temperature so that coffee will not only have a fragrant aroma but also create the right taste. To solve the problem, in this article we made coffee bean roasters. This coffee bean roasting system is based on Arduino MEGA type 2560. The roasting process uses the mlx90614 sensor and DHT11 sensor to monitor the moisture of coffee beans that will be displayed on the 7-segment. The heating media used is using heat elements instead of stoves. This tool is able to roast as much as 400 grams of coffee. It is expected that the roasting machine of coffee beans will be more optimal  Keywords: Arduino MEGA, heat element, DHT11 sensor, MLX90614 sensor and, 7-segment. ReferencesMusbikhin. 2011. Penegertian sensor dan macam-macam sensor. (http://www.musbikhin.com/pengertian-sensor-dan-macam-macam-sensor). diakses tanggal 4 juni 2017.Ardy, faisal. 2016. Pengertian DHT11. (https://docslide.net/documents/2012-2-00944-sk-bab2001pdf.html). diakses tanggal 4 juni 2017.Elok, Dhinda. 2016. Aplikasi Arduino Untuk Monitoring Dan Setting Suhu Piringan Logam Dengan Sensor MLX90614 Pada Aplikasi Pemanas Roti. Tugas Akhir. Tidak diterbitkan. PSD III Teknik Elektro Universitas Diponegoro, Semarang.Ecadio. 2017. Teori arduino. (http://ecadio.com/belajar-dan-mengenal-arduino-mega). diakses tanggal 30 april 2017.Syahwil, muhammad. 2017. Panduan Mudah Balajar Arduino Menggunakan Simulasi Proteus. Andi Offset. jakartaKho, Dickson. 2017. Pengertian 7segment. (http://teknikelektronika.com/pengertian-seven-segment-display-layar-tujuh-segmen/). diakses tanggal 2 mei 2017.Permata, Redi. (2016). Rancang Bangun Sistem Pengontrol BATCH MIXER Pada Industri Minuman Dengan Metode PID Berbasis Arduino Uno R3. Tugas Akhir. Tidak diterbitkan. PSD III Teknik Elektro Universitas Diponegoro, Semarang.Restiawan, Masde. (2016). Otomatisasi Pengatur Suhu Dan Waktu Pada Penyangrai Kopi ( Roaster Coffee ) Berbasis Atmega 16 Pada Tampilan Lcd ( Liquid Crystal Display). Tugas Akhir. Tidak diterbitkan. PSD III Teknik Elektro Universitas Diponegoro, Semarang.

scholarly journals Perbaikan Tingkat Risiko Musculoskeletal Disorders Berdasarkan Pendekatan Nordic Body Map dan Rapid Upper Limb Assessment Pada Hasil Rancang Bangun Mesin Roasting Kopi Digital Otomatis

2021 ◽  
Vol 10 (2) ◽  
pp. 191-200
Author(s):  
Ratih Rahmahwati
Keyword(s):  
Upper Limb ◽  
Musculoskeletal Complaints ◽  
West Kalimantan ◽  
Roasting Machine ◽  
Work Posture ◽  
Working Posture ◽  
Coffee Beans ◽  
Roasting Process ◽  
Body Map ◽  
Coffee Roasting

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.  

scholarly journals PENGARUH SUHU DAN LAMA WAKTU PENYANGRAIAN TERHADAP MASSA JENIS BIJI KOPI ROBUSTA MENGGUNAKAN MESIN ROASTING TIPE HOT AIR

2021 ◽  
Vol 10 (1) ◽  
pp. 29
Author(s):  
Mafaza Kanzul Fikri ◽  
Trapsilo Prihandono ◽  
Lailatul Nuraini
Keyword(s):  
Chemical Properties ◽  
Research Process ◽  
Hot Water ◽  
Roasting Machine ◽  
Robusta Coffee ◽  
Hot Air ◽  
Coffee Beans ◽  
Roasting Process ◽  
Coffee Roasting

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

scholarly journals Determining Optimum Point of Robusta Coffee Bean Roasting Process for Taste Consistency

2018 ◽  
Vol 34 (1) ◽  
pp. 59-65 ◽  
Author(s):  
Andi Dharmawan ◽  
Firstyoryza Cahyo ◽  
Sukrisno Widyotomo
Keyword(s):  
Moisture Content ◽  
Water Content ◽  
Specific Area ◽  
Coffee Bean ◽  
Temperature Changes ◽  
Robusta Coffee ◽  
Optimum Point ◽  
Coffee Beans ◽  
Roasting Process ◽  
Roasting Time

Roasting is an important coffee bean processing that affect quality and flavor consistency. Roasting parameters are summarized in the roasting profile which describe density, water content, pH, yield, taste, time and temperature as well as roasting technique of the beans. Roasting profile which is important for roaster master varies according to coffee bean types, such as Arabica and Robusta collected from specific area. Therefore, this paper studiedthe process of roasting Robusta coffee beans collected from Sumber Asin, Malang with normal roast technique using roaster machine in order to get taste consistency with determining optimum point from these parameters. During roasting process, temperature changes were recorded every two minutes for 20 minutes after temperature reached 180 OC. Density, moisture content, yield, pH, and flavor were assessed after roasting. The normal roasting technique required optimum roasting time of 9-10 minutes at 180 ± 5 OC, density value of 0.49 ± 0.04 gram/ml, water content of 3.5 ± 1.3%, losses 9.7 ± 1.9%, pH 5.3 ± 0.2, with chocolaty, spicy, and thick body flavors. There was strong correlation between Robusta roasting profile with all parameters measured. The optimal Robusta roasting time could be determined from intersec-tion  line between temperature and density in the roasting profile. Robusta optimum roasting time is about 10 minutes. The roaster master could use optimum roasting time in accordance to roasting quality.

scholarly journals Computer vision techniques for modelling the roasting process of coffee (Coffea arabica L.) var. Castillo

2020 ◽  
Vol 38 (No. 6) ◽  
pp. 388-396
Author(s):  
Eugenio Ivorra ◽  
Juan Camilo Sarria-González ◽  
Joel Girón-Hernández
Keyword(s):  
Robust Regression ◽  
Low Cost ◽  
Principal Component ◽  
Titratable Acidity ◽  
Artificial Vision ◽  
Physico Chemical ◽  
Coffee Beans ◽  
Roasting Process ◽  
Roasting Time ◽  
Coffee Roasting

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.

scholarly journals Temperature coverage simulation of horizontal cylinder type coffee roasting machine

2021 ◽  
Vol 922 (1) ◽  
pp. 012031
Author(s):  
F Fachruddin ◽  
S Syafriandi ◽  
R Fadhil
Keyword(s):  
Bulk Density ◽  
Horizontal Cylinder ◽  
Roasted Coffee ◽  
Actual Temperature ◽  
Coffee Beans ◽  
Roasting Process ◽  
Study Results ◽  
Roasting Temperature ◽  
Roasted Coffee Beans ◽  
Coffee Roasting

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).

scholarly journals Changes Of Some Engineering Properties Of Coffee Beans Due To Roasting Process

2020 ◽  
Vol 8 (1) ◽  
Author(s):  
Ashri Indriati ◽  
Dadang D Hidayat ◽  
Cecep E Andriansyah ◽  
Ari Rahayuningtyas ◽  
Arie Sudaryanto
Keyword(s):  
Weight Loss ◽  
Moisture Content ◽  
Volume Change ◽  
Engineering Properties ◽  
Coffee Bean ◽  
Green Coffee ◽  
Robusta Coffee ◽  
Coffee Beans ◽  
Roasting Process ◽  
Green Coffee Bean

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.

scholarly journals DEVELOPMENT AND EVALUATION OF DRUM COFFEE ROASTING MACHINE FOR SMALL-SCALE ENTERPRISES

2020 ◽  
Vol 60 (1) ◽  
pp. 79-88
Author(s):  
Dadang Dayat Hidayat ◽  
Arie Sudaryanto ◽  
Yose Rizal Kurniawan ◽  
Ashri Indriati ◽  
Diang Sagita
Keyword(s):  
Development Time ◽  
Performance Test ◽  
Development Stage ◽  
Small Scale ◽  
Coffee Bean ◽  
Green Coffee ◽  
Roasting Machine ◽  
Average Crack ◽  
And Performance ◽  
Coffee Roasting

The design, manufacture and evaluation of a drum coffee roasting machine had been carried out. The aimed of the study was to develop a small-scale drum roaster to meet the demand of the small enterprises at design and function. The development stage consisted of sizing of the main components, creating technical drawings, determination of component materials, manufacture and performance test. The dimension of the roaster drum was 168.28 mm in diameter and 250 mm in length; the capacity of the roaster was 750 gram/ batch. Results of the test determined that the coffee roasting machine had worked well as expected. The preheating time was 15-22 minutes at a drum speed of 67.5 rpm. The initial loading temperature was 180°C. The test using arabica coffee bean reveals that the average crack time was 8.78 minutes, development time was 2.35 minutes, decreasing mass and increasing volume ranged from 19.80 – 20.30 % and 49.97 – 54.85 % respectively. The average crack time of Robusta coffee bean was 10 minutes; development time was 3 minutes, decreasing mass and increasing volume ranged from 10.87 – 14.90 % and 44.93 – 56.20 %, respectively. The required time to roast Arabica green coffee bean to the light-medium and medium-dark level was 11.3 and 12.38 minutes respectively, besides for Robusta green coffee beans was 13.00 and 14.00 minutes respectively.

scholarly journals Perancangan, Implementasi Monitoring dan Kontrol Alat Pemanggang Kopi

ELKHA ◽  
2020 ◽  
Vol 12 (2) ◽  
pp. 69
Author(s):  
Friyogi Tampubolon ◽  
Yohanssen Pratama ◽  
I Gde Eka Dirgayussa
Keyword(s):  
Raspberry Pi ◽  
Roasted Coffee ◽  
3D Design ◽  
Roasting Machine ◽  
Coffee Beans ◽  
Human Labor ◽  
Temperature Parameter ◽  
The Difference ◽  
Roasted Coffee Beans ◽  
Coffee Roasting

Coffee roasting is the process of removing the water that is exist in the coffee beans. Roasted coffee beans will change weight and give a nice aroma and taste. The longer the coffee beans are roasted, the color of the coffee beans will continue getting darker blackish brown. The roasting level of coffee beans is determined from the change in color of coffee beans starting from light, medium and dark. Roasting coffee beans that develop on a home industry scale is still manual, that is, using more human labor in its operation. Therefore, this research will be made an automatic coffee roasting machine using a heater to heating the coffee beans, a DC motor to stir roasted coffee beans and a webcam to monitor changes in the color of coffee beans when roasted. Components of heating elements and motors controlled by Arduino Mega 2560 microcontroller while the webcam is connected with Raspberry Pi 3. As a component of performance that has been met with sensors as data collectors, microcontrollers as data processors and actuators as control systems. In this researh 3D modeling for a roasting container is done using SketchUp 3D design software. The results of the coffee roasting machine can meet the requirements of the system designed in accordance with the roasting level desired by the user and the thermocoupel give a better result in reading the temperature parameter compared to infrared thermometer. In 4,5 minutes the difference reading in temperature reach 27,50C between two sensors.

scholarly journals Exergoeconomic evaluation of real processes for coffee roasting

2016 ◽  
Vol 20 (suppl. 5) ◽  
pp. 1271-1283
Author(s):  
Goran Vuckovic ◽  
Mladen Stojiljkovic ◽  
Gordana Vasiljevic
Keyword(s):  
Energy Use ◽  
Waste Heat ◽  
Energy System ◽  
Industrialized Countries ◽  
Gas Cleaning ◽  
Coffee Beans ◽  
Roasting Process ◽  
Exhaust Gas Cleaning ◽  
Coffee Roasting

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.

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