scholarly journals Roasting optimization and kinetics of raw and instant controlled pressure drop pre-treated coffee beans

2019 ◽  
Vol 7 (1) ◽  
pp. 1-16
Author(s):  
Kamal I ◽  
Allaf K
Keyword(s):  
Activation Energy ◽  
Pressure Drop ◽  
Time Process ◽  
Coffee Beans ◽  
Roasting Process ◽  
Pre Treatment ◽  
Instant Controlled Pressure Drop ◽  
Time And Energy ◽  
Kinetics Of ◽  
Roasting Time

Introduction: Coffee is one of the most widely consumed beverages in the world. The desired aroma and flavour of coffee are developed duringroasting which is the most important step in coffee processing. Instant Controlled Pressure Drop Process (DIC) technology is controlled hightemperature and short time process which been used successfully to improving the kinetics of drying, extraction, and decontamination of fresh and dried natural products. The main advantages of DIC are that it is a master controlled temperature and time process, the dwell times are short, reducing the chemical degradation, so new products with superior quality attributes may be developed. Materials and Methods: Two coffee beans varieties were investigated by Brazilian and Ethiopian sources. The raw beans were pre-treated using the DIC process under adopted conditions prior to roasting. A two-factor central composite design was used to optimize the settings of roasting time and roasting temperature on response variables of bulk, true and normalized density, and roasting degree. Also, microscopic analysis using Scanning Electron Microscopy (SEM) and kinetics of the roasting processes are included. Results and Discussion: The obtained results confirmed that the roasted DIC treated beans for both varieties have lower densities, higher roasting degree and lower activation energy needed for roasting compared to the raw beans. The physical properties’ magnitude is highly relevant to coffee origin. Roasting time and the temperature seemed to be of significant regarding all the physical characteristics of the beans, however, time was of topmost significance. Besides, treating coffee been by DIC prior to roasting leads to texture modification and conservation of time and energy needed for roasting. Conclusions: The physical properties of the roasted coffee beans are highly affected and changed with the coffee origin, roasting conditions and pre-treatment of coffee beans prior to roasting using the DIC process. The incorporation of the DIC process prior to roasting seemed to achieve more conservation of time and energy needed for roasting compared to the raw untreated beans. The higher degree of roasting and the competitive roasting activation energy of Brazilian coffee beans give aconclusion that more economic roasting process could be achieved with the Brazilian coffee. The pre-treatment by DIC enhances the remarkable reduction in coffee beans density and increasing in the roasting degrees that are in line with the industrial needs of coffee beverages. Response Surface Methodology is an efficient tool for optimization and mathematical modeling of the coffee roasting process.

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 Impact of instant controlled pressure drop pre-treatment on solvent extraction of edible oil from rapeseed seeds

OCL ◽  
2014 ◽  
Vol 21 (3) ◽  
pp. A301 ◽  
Author(s):  
Tamara Allaf ◽  
Frédéric Fine ◽  
Valérie Tomao ◽  
Cuong Nguyen ◽  
Christian Ginies ◽  
...  
Keyword(s):  
Solvent Extraction ◽  
Pressure Drop ◽  
Edible Oil ◽  
Pre Treatment ◽  
Instant Controlled Pressure Drop

scholarly journals IMPACT OF INSTANTANEOUS CONTROLLED PRESSURE PROP (DIC) TECHNOLOGY ON EXTRACTION OF TOTAL PHENOLS OF MOROCCAN SALVIA OFFICINALIS

2011 ◽  
Vol 7 (2) ◽  
pp. 1287-1295
Author(s):  
Mharti Fatima-Zohra ◽  
Abdellaoui Abdelfattah ◽  
Kamal Ibtisam ◽  
Lyoussi Badiaa ◽  
Allaf Tamara ◽  
...  
Keyword(s):  
Salvia Officinalis ◽  
Raw Material ◽  
Total Phenolic ◽  
Total Phenols ◽  
Assisted Extraction ◽  
Solvent Type ◽  
Pre Treatment ◽  
Salvia Officinalis L ◽  
Instant Controlled Pressure Drop ◽  
Kinetics Of

The main objective of this study was to intensify the extraction of total phenols from Salvia officinalis L. using instant controlled pressure drop (DIC) as a texturing pre-treatment. The effect of solvent type on Total Phenolic Content (TPC) was also studied. TPC was determined using spectrophotometric Folin-Ciocalteau method and external calibration with Gallic acid. The obtained results showed that water was the most efficient solvent to extract total phenols from Salvia officinalis L. Moreover, texturing and expansion by DIC pretreatment had a great impact on polyphenol yields and revealed greater extraction kinetics. Likewise, drying kinetics of DIC-treated sage was enhanced compared to the raw material. DIC-assisted extraction can be considered as a promising technology to use in the case of the Moroccan Salvia officinalis L. as an important Mediterranean source of natural phenols.

scholarly journals Pressure, temperature and processing time in enhancing Camelina sativa oil extraction by Instant Controlled Pressure-Drop (DIC) texturing pre-treatment

2020 ◽  
Vol 71 (3) ◽  
pp. 365
Author(s):  
K. Bouallegue ◽  
T. Allaf ◽  
R. Ben Younes ◽  
C. Téllez-Pérez ◽  
C. Besombes ◽  
...  
Keyword(s):  
Solvent Extraction ◽  
Pressure Drop ◽  
Processing Time ◽  
Seed Oil ◽  
Oil Extraction ◽  
Camelina Sativa ◽  
Oil Yield ◽  
Camelina Oil ◽  
Pre Treatment ◽  
Instant Controlled Pressure Drop

Instant Controlled Pressure Drop (DIC) was evaluated as a texturing pre-treatment for the extraction of Camelina sativa (L.) oil. DIC was coupled to Accelerated Solvent Extraction (ASE), Pressing and Dynamic Maceration (DM). DIC optimization was performed by studying the effects of pressure, temperature and processing time on oil yield. DIC + ASE obtained seed-oil yields of 615.9±0.5 against 555.5±0.5 g oil/kg-ddb for untextured seeds (RM). Via pressing, oil yields were 490.9±0.5 and 444.7±0.5 g oil/kg-ddb for textured and untextured seeds, respectively. Through coupling DIC (P: 0.63 MPa and t: 105 s) to the pressing extraction (60 s) of seeds along with 2h of DM of meals, it was possible to reach 605.8 g oil/kg ddb of oil yield. The same results were not obtained for RM seeds, where after 24 h of DM extraction, the oil yield was 554.7 g oil/kg ddb. DIC allowed for an increase in Camelina oil yields, reduced extraction time and valorized pressing meals.

scholarly journals Impact of Instant Controlled Pressure Drop Treatment on Dehydration and Rehydration Kinetics of Green Moroccan Pepper (Capsicum Annuum)

2012 ◽  
Vol 42 ◽  
pp. 978-1003 ◽  
Author(s):  
C. Téllez-Pérez ◽  
M.M. Sabah ◽  
J.G. Montejano-Gaitán ◽  
V. Sobolik ◽  
C.-A. Martínez ◽  
...  
Keyword(s):  
Pressure Drop ◽  
Capsicum Annuum ◽  
Instant Controlled Pressure Drop ◽  
Kinetics Of

scholarly journals Effect of Broken Coffee Beans Particle Size, Roasting Temperature, and Roasting Time on Quality of Coffee Beverage

2020 ◽  
Vol 2020 ◽  
pp. 1-15
Author(s):  
Ezana Getaneh ◽  
Solomon Workneh Fanta ◽  
Neela Satheesh
Keyword(s):  
Particle Size ◽  
Temperature Distribution ◽  
Physical Properties ◽  
Initial Moisture Content ◽  
Coffee Bean ◽  
Sensory Acceptability ◽  
Coffee Beans ◽  
Roasting Process ◽  
Roasting Temperature ◽  
Roasting Time

Optimum flavor and aroma of the coffee are developed during the roasting process. However, certain problems exist in the coffee roasting process such as partial charring, over roasting, and poor temperature distribution across the coffee bean (due to the low thermal conductivity of bean), if conditions are not optimized. Hence, uniform temperature distribution across the coffee bean in the roasting process is highly desirable. To achieve these requirements, the broken coffee beans were positioned in a single layer packed bed arrangement using the closed system by circulating hot air. In this experiment, three factors were arranged in a completely randomized design with three levels and three replications. The first factor considered was roasting temperature (200°C, 230°C, and 260°C), second factor was roasting time (5 min, 10 min, and 15 min), and third was particle size (4–6 mm, 2.36–3.35 mm, and 1.7–2.36 mm). The initial moisture content of raw beans (cv. Limu) was determined. The data were collected on selective physical properties of roasted coffee beans and sensory acceptability of prepared beverage. The results showed that the physical properties and sensory acceptability are significantly high ( P < 0.001 ). It depends on the interaction effect of all the studied factors. Among the studies parameters, roasting temperature of 230°C with a particle size range of 4–6 mm showed the steady transition in dry mass loss and change in bulk density with increase in roasting duration. Coffee roasted at 230°C for 10 min with a particle size of 4–6 mm showed the highest sensory acceptability score (89.21). In conclusion, it can be said that a temperature of 230°C, a time of 10 min, and a particle size between 2.36–3.35 mm and 4–6 mm are recommended conditions for the roasting process of coffee beans.

Adaptive neuro-fuzzy interface system and neural network modeling for the drying kinetics of instant controlled pressure drop treated parboiled rice

2021 ◽  
pp. 108201322098395
Author(s):  
Sourav Chakraborty ◽  
Swapnil Prashant Gautam ◽  
Mausumi Sarma ◽  
Manuj Kumar Hazarika
Keyword(s):  
Neural Network ◽  
Pressure Drop ◽  
Structural Properties ◽  
Drying Kinetics ◽  
Neural Network Modeling ◽  
Parboiled Rice ◽  
Neuro Fuzzy ◽  
Interface System ◽  
Instant Controlled Pressure Drop ◽  
Kinetics Of

Hot air drying kinetics of paddy grains during instant controlled pressure drop (ICPD) assisted parboiling process and its impact on the quality and micro-structural properties of milled rice were investigated. Among five mathematical models, Midilli model showed best fitted outcomes for prediction of adequate drying behavior. For the mapping of moisture ratio (MR) as a function of treatment pressure (TP), decompressed state duration (DD) and drying time (DT), artificial neural network (ANN) and adaptive neuro-fuzzy interface system (ANFIS) were applied. ANFIS model (5-5-5) with Gaussian membership function demonstrated best performance when contrasted with 3-5-1 ANN architecture. Effective diffusivity of the drying process varied from 2.8 × 10−09 to 7.0 × 10−09 m2/s with the increase of TP and DD. In comparison of quality parameters with the variation of TP and DD, positive impacts on head rice yield (HRY), redness (a*) and yellowness (b*) values and negative consequences on cooking time (CT) and brightness (L*) value were observed. The outcomes additionally uncovered that parboiled rice obtained at 0.6 MPa TP, indicated best quality in terms of improved process performance, HRY, CT, color and micro-structural properties.

The Characteristics of LPCVD Aluminum Films: Nucleation and Selectivity

1992 ◽  
Vol 280 ◽  
Author(s):  
K.-I. Lee ◽  
Y.-S. Kim ◽  
S.-K. Joo
Keyword(s):  
Activation Energy ◽  
Substrate Temperature ◽  
Growth Kinetics ◽  
Silicon Substrate ◽  
Source Material ◽  
Surface Topology ◽  
Aluminum Films ◽  
Pre Treatment ◽  
First Time ◽  
Kinetics Of

ABSTRACTGrowth kinetics of CVD Al films using TIBA(Tri-IsoButyl-Aluminum) as a source material were investigated. Nucleation activation energy of aluminum on the silicon substrate was determined to be 3.2 eV for the first time in this work. It turned out that selectivity between Si and SiO2 was very sensitive to the substrate temperature during deposition, which could be well explained from the nucleation activation energy derived in this work. It was found that the surface topology of aluminum films could be improved by reduction of nucleation activation energy through pre-treatment of the substrate.

scholarly journals KINETICS OF MASS LOSS OF ARABICA COFFEE DURING ROASTING PROCESS

2016 ◽  
Vol 36 (2) ◽  
pp. 300-308 ◽  
Author(s):  
GUILLERMO A. VARGAS-ELÍAS ◽  
PAULO C. CORRÊA ◽  
NATÁLIA R. DE SOUZA ◽  
FERNANDA M. BAPTESTINI ◽  
EVANDRO DE C. MELO
Keyword(s):  
Mass Loss ◽  
Mass Loss Rate ◽  
Arabica Coffee ◽  
Coffee Beans ◽  
Roasting Process ◽  
Before And After ◽  
The Difference ◽  
Physical And Chemical ◽  
Kinetics Of ◽  
Processing Steps

ABSTRACT Roasting is one of the most complex coffee processing steps due to simultaneous transfers of heat and mass. During this process, beans lose mass because of fast physical and chemical changes that will set color and flavor of the commercial coffee beverage. Therefore, we aimed at assessing the kinetics of mass loss in commercially roasted coffee beans according to heating throughout the processing. For that, we used samples of 350-g Arabica coffee processed grains with water content of 0.1217 kga kg-1, in addition to a continuous roaster with firing gas. The roaster had initial temperatures of 285, 325, 345 and 380 °C, decreasing during the process up to 255, 285, 305 and 335 °C respectively. Mass loss was calculated by the difference between grain weight before and after roasting. We observed a linear variation directly dependent on roaster temperature. For each temperature during the process was obtained a constant mass loss rate, which was reported by the Arrhenius model with r2 above 0.98. In a roaster in non-isothermal conditions, the required activation energy to start the mass loss in a commercial coffee roasting index was 52.27 kJ mol -1.

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