scholarly journals Monitoring Suhu Proses Sangrai Biji Kopi

2017 ◽  
Vol 12 (2) ◽  
pp. 63
Author(s):  
Roza Susanti ◽  
Zas Ressy Aidha ◽  
Fedri Tri Satrio
Keyword(s):  
Temperature Monitoring ◽  
Coffee Bean ◽  
Roasting Process ◽  
Suitable Temperature ◽  
Roasting Temperature ◽  
Thermocouple Temperature

Temperature set of the coffee bean roasting to get the roasting temperature of arabica using thermocouple temperature cencor. Temperature monitoring is controlled by microcontroller. The suitable temperature set of roasting process determine the temperature of three conditions, they are light roast, medium roast, and dark roast. Roasting temperature set of the coffee bean have a goal to get the best quality of coffee bean.

scholarly journals Análisis de parámetros del cultivo y procesos de la transformación del café

2019 ◽  
pp. 18-30
Author(s):  
Yolanda Lagunes-Paredes ◽  
Adolfo Ramirez-Roman ◽  
Angel Suarez-Alvarez ◽  
Teresita de Jesús Olivares-Silva
Keyword(s):  
Hot Water ◽  
Coffee Bean ◽  
Temperature Changes ◽  
Roasting Process ◽  
Coffee Ground ◽  
Chemical Factors ◽  
Total Lack ◽  
Physical And Chemical ◽  
Light Medium

There are environmental factors that influence the "quality" of coffee: soil, altitude, water, shading, temperature, winds, precipitation. This research paper analyzed physical and chemical factors: altitude, humidity of the environment and soil, and soil pH, in three different regions such as Córdoba, Coatepec and Xico. These temperatures and humidity varied, the pH of the soil was more acidic in high and humid regions and they were also variable in the different samples, due to temperature changes. The percentage of coffee bean moisture was analyzed, as it is an important condition to consider coffee suitable for the next roasting process. Finally, the coffee roasting process of each region was carried out; using a light, medium and dark term. Subsequently, the pH of each sample of coffee ground in hot water is analyzed, however, the acidity does not refer to the level of acidity of the coffee, it should not be confused with the character of acidity. Purely chemical process, A high acidity is described as bright, while a coffee with low acidity can be described as mild, and the low, considered uninteresting. A total lack of acidity can also result in a flat coffee.

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.

scholarly journals Kajian Mutu Kopi Arabika Gayo Dengan Perlakuan Variasi Suhu dan Lama Penyangraian

2017 ◽  
Vol 2 (2) ◽  
pp. 416-422
Author(s):  
Kaswindi Kaswindi ◽  
Bambang Sukarno Putra ◽  
Rita Khathir
Keyword(s):  
Moisture Content ◽  
Coffee Bean ◽  
Arabica Coffee ◽  
Caffeine Content ◽  
Randomized Design ◽  
Coffee Beans ◽  
Roasting Process ◽  
Postharvest Handling ◽  
The Impact

Abstrak. Mutu kopi arabika gayo sangat tergantung pada proses penanganan pasca panen, terutama proses penyangraian. Tujuan penelitian ini untuk mengetahui pengaruh suhu dan lama penyangraian terhadap mutu kopi arabika gayo. Penelitian ini menggunakan biji kopi arabika gayo dari Desa Buntul Kemumu. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktorial dengan variasi suhu 160, 170 dan 180˚C dengan lama penyangraian  15, 20, dan 25 menit. Parameter penelitian meliputi rendemen, kadar air, keasaman (pH), kafein dan uji organoleptik terhadap warna, aroma dan rasa oleh 25 orang panelis. Data dianalisis menggunakan analisis sidik ragam (ANOVA) dengan uji lanjut Beda Nyata Jujur (BNJ) pada taraf 5%. Hasil penelitian ini menunjukan bahwa rendemen, kadar air, dan keasaman kopi arabika gayo dipengaruh secara nyata oleh suhu dan lama penyangraian. Rendemen tertinggi diperoleh pada suhu 160℃ dan lama penyangraian 15 menit yaitu 85,2%. Kadar air pada kopi arabika gayo memenuhi standar SNI yaitu maksimal 7%, kecuali pada perlakuan suhu 160˚C dan lama penyangraian 15 menit yaitu 7,14% . Keasaman (pH) tertinggi diperoleh pada suhu 160˚C lama penyangraian 15 menit yaitu 4,95. Kadar kafein kopi arabika gayo meningkat semakin tinggi suhu dan lama penyangraian. Berdasarkan uji organoleptik menunjukan bahwa kopi arabika gayo yang paling disukai panelis diperoleh suhu penyangraian 170 dan 180˚C dengan lama penyangraian 25 menit.Study of Arabica Gayo Coffee Quality under Temperature and Roasting Duration TreatmentsAbstract. The quality of gayo arabica coffee was affected by postharvest handling especially roasting process. This study aimed to find out the impact of temperature and roasting duration against the quality of gayo arabica coffee.The study was conducted by using Factorial Completely Randomized Design i.e. roasting temperature at 3 levels namely 160, 170 and 180℃, and roasting durations at 3 levels namely 15, 20, and 25 minutes. The coffee beans from Buntul Kemumu Village was evaluated in this study. Parameters analysed were yield, moisture content, acidity, caffeine content and 25 respondent perceptions on colour, aroma and taste. Data were analysed by using analysis of variance (ANOVA) and honestly significance difference at probability 5%. The results showed that the yield, moisture content, and acidity of gayo arabica coffee bean were influenced by temperature and roasting duration. The highest yield was obtained at treatment 160℃ temperature for 15 minutes roasting, i.e 85.2%. The mositure content of gayo arabica coffee beans followed the SNI qualification, i.e. 7%, unless at treatment 160℃ temperature for 15 minutes roasting, i.e. 7.14%. The highest acidity (pH) was obtained from treatment 160℃ temperature for 15 minutes roasting, i.e. 4.95. The caffeine content increased as temperature and roasting duration increased. Respondent perceptions showed that the best quality of gayo arabica coffee was obtained from treatment 170 and 180℃ temperature for 25 minutes roasting.

scholarly journals Changes of physical properties of coffee beans during roasting

2012 ◽  
pp. 21-31 ◽  
Author(s):  
Marija Jokanovic ◽  
Natalija Dzinic ◽  
Biljana Cvetkovic ◽  
Slavica Grujic ◽  
Bozana Odzakovic
Keyword(s):  
Heating Time ◽  
Coffee Bean ◽  
Roasted Coffee ◽  
Colour Parameter ◽  
Coffee Beans ◽  
Roasting Process ◽  
Roasting Temperature ◽  
Physical Changes ◽  
Light Medium

The effects of heating time on physical changes (weight, volume, texture and colour) of coffee beans (Outspan and Guaxupe coffee) were investigated. The roasting temperature of both samples was 170?C and samples for analysis were taken at the intervals of 7 minutes during 40 minutes of roasting. Total weight loss at the end of the roasting process was 14.43 % (light roasted) and 17.15 % (medium to dark roasted) for Outspan and Guaxupe coffee beans, respectively. Significant (P < 0.05) changes in the coffee bean breaking force values were noted between the 7th and 14th minutes, and statistically not significant (P > 0.05) between the 35th and 40th minutes of the roasting. According to the L* colour parameter as a criterion for the classification of roasted coffee colour (light, medium, dark), the Outspan sample was medium and Guaxupe sample was dark roasted.

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 Detection of Coffee Bean Damage in The Roasting Process Based on Shape Features Analysis

2020 ◽  
Vol 1503 ◽  
pp. 012001
Author(s):  
I G A Gunadi ◽  
I P M K Artha ◽  
I G P Christyaditama ◽  
G A S Wicaksana ◽  
I M Martina
Keyword(s):  
Coffee Bean ◽  
Shape Features ◽  
Roasting Process

scholarly journals Effects of sodium roasting on the leaching rate of boron-bearing tailings and its mechanism analysis

2018 ◽  
Vol 5 (8) ◽  
pp. 172342
Author(s):  
Chengxi Zou ◽  
Zhenyu Tang ◽  
Wei Xie ◽  
Hanguang Fu ◽  
Jiacai Kuang ◽  
...  
Keyword(s):  
Scientific Basis ◽  
Raw Material ◽  
Sodium Borate ◽  
Mechanism Analysis ◽  
Leaching Rate ◽  
X Ray Diffraction ◽  
X Ray ◽  
Roasting Process ◽  
Roasting Temperature ◽  
Theoretical Amount

The study reported was intended to improve the leaching rate of boron-bearing tailings, using a method of sodium roasting that uses boron-bearing tailings as the raw material and Na 2 CO 3 as the sodium agent. The effects of the roasting temperature and Na 2 CO 3 amount on the leaching rate of boron-bearing tailings are mainly evaluated. The morphology and composition of the samples after sodium roasting are analysed by scanning electron microscopy and X-ray diffraction. The results show that sodium roasting can significantly improve the leaching rate of boron-bearing tailings. Under the optimal conditions where roasting temperature is 950°C, Na 2 CO 3 amount is five times the theoretical amount and roasting time is 2 h, the leaching rate of boron-bearing tailings is up to 86.78%. Based on the analysis of the characterization results and the mechanism analysis of the sodium roasting process, the main reason for the increase of leaching rate is the reaction between Na 2 O produced by the decomposition of Na 2 CO 3 and the boron in boron-bearing tailings resulting in soluble sodium borate. The results provide a scientific basis for the efficient comprehensive use of boron-bearing tailings.

Effects of Activated Carbon in Microwave Induction of Lateritic Ore

2013 ◽  
Vol 372 ◽  
pp. 433-436 ◽  
Author(s):  
He Chen ◽  
Rui Guo ◽  
Na Su ◽  
Yue Hong Zhang ◽  
Xuan Wen Liu
Keyword(s):  
Activated Carbon ◽  
Microwave Irradiation ◽  
Stable Process ◽  
Heating Time ◽  
Heating Process ◽  
Roasting Process ◽  
Reductive Roasting ◽  
Lateritic Ore ◽  
Composition Of Products

Lateritic ore can be heated and deoxidized rapidly via microwave irradiation with activated carbon as deoxidizer. In this paper, we studied the reductive roasting behavior of carbon-containing lateritic ore in microwave field and the composition of products through different heating process with varying carbon content. The results show that the heating process of the lateritic ore is a thermally stable process. The reductive level of lateritic ore can be adjusted by changing the proportion of carbon powders and the heating time of microwave irradiation. During this reductive roasting process, the quality of the added carbon powders will make a great impact on the phase composition of the product and then affect the heating rate. The reductive calcite product mainly consists of magnetite and wastage. With the rising of the content of reducing agent, the reductive level of lateritic ore will increase, which cause Ni and a small quantity of Fe to be deoxidized and forms Ni-Fe alloy.

Gaseous Fluorides Formation Mechanism in the Roasting Process of the Fluorite-Bearing Iron Concentrate

2013 ◽  
Vol 690-693 ◽  
pp. 3498-3505 ◽  
Author(s):  
Yi Ci Wang ◽  
Jian Liang Zhang ◽  
Jing Wang ◽  
Fang Zhang ◽  
Guo Ping Luo
Keyword(s):  
Thermal Analysis ◽  
Water Vapor ◽  
Formation Mechanism ◽  
Theoretical Basis ◽  
Emission Rate ◽  
Sintering Process ◽  
Iron Concentrate ◽  
Roasting Process ◽  
Fluorine Emission ◽  
Roasting Temperature

The gaseous fluorides formation mechanism in the roasting process of the fluorite-bearing iron concentrate was studied by thermodynamic calculation, differential thermal analysis (DTA) and chemical analysis. The results show that fluorine in the fluorite-bearing iron concentrate begins to escape since 400~500°C, and the emission rate of fluorine significantly increases when the temperature is above 1100°C; in the roasting process of fluorite-bearing iron concentrate, SiO2, K2O, Na2O, MgO, Al2O3 in the gangue and water vapor in roasting atmospher react with CaF2 in fluorite to generate such gaseous fluorides as SiF4, KF, NaF, MgF2, AlF3 and HF; with the increase of roasting temperature, the emission rate of fluorine increases obviously; and the water vapor in roasting atmosphere can improve escaping of fluorine.The results provide a theoretical basis for the improvement of roasting technology to reduce fluorine emission in the roasting or sintering process of Baiyanobo iron concentrate.

Study on Process of Microwave Magnetizing Roast for Low-Grade Hematite

2011 ◽  
Vol 201-203 ◽  
pp. 1816-1820
Author(s):  
Jie Li ◽  
Bao Wei Li ◽  
Bang Wen Zhang ◽  
Lei Wang
Keyword(s):  
Carbon Content ◽  
Magnetic Separation ◽  
Low Grade ◽  
Percent Reduction ◽  
Iron Smelting ◽  
Magnetic Process ◽  
P Content ◽  
Roasting Process ◽  
Roasting Temperature ◽  
Roasting Time

The microwave magnetic roasting process of low-grade hematite under low temperature was studied experimentally. The effects of roasting temperature, carbon content and roasting time on the reduction and magnetic separation were investigated. It shows that the best percent reduction is 10.96％(near to theoretical value 11.11%)which can be obtained under the condition of roasting temperature of 650°С , carbon content of 1.0% and roasting time of 10 minute. The results of magnetic separation show that the best magnetic separation grade for the sintered ore occurs at 570 instead of 650°С owing to the sintering of ore powders at high temperature of 650°С . Further ball-milling and magnetic separation of this concentrate produces two kind of final concentrate, one of which is in grade 65.6% with the recovery being 45.3%, and the other is in grade 63.4% with the recovery being 62.6％. After the magnetic separation, concentrate ore meets the iron-smelting requirements because of its low S and P content and high grade. This magnetic process results in the enrichment of RE and Nb in tailing ore, which can be reused for the extraction of Rare Earth and Nb.

Sign in / Sign up

Export Citation Format

Share Document