M. Al-Shemmeri , P. Fryer , R. Farr , E. Lopez-Quiroga
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引用次数: 0
Abstract
The development of coffee bean porosity during roasting was captured for a Kenyan Arabica coffee roasted under different constant inlet air temperature conditions in a pilot-scale spouted bed roaster. Coffee bean porosity was characterised using X-ray Micro Computed Tomography (Micro-CT). These data demonstrated a significant increase in coffee bean porosity of up to 60% during roasting. The coffee's intrinsic physical properties were also analysed to identify the relationship between porosity, thermophysical properties (density, thermal conductivity, specific heat capacity) and common process indicators (colour, mass, moisture, volume). Implications for heat transfer during roasting are also discussed. As Micro-CT, pycnometry and thermal properties analysers are not readily available tools, correlation of costly analytical methods with rapid discriminative tests are presented, allowing developers to utilise more accessible characterisation techniques to inform modulation of their processes and products. The data-driven approach to map coffee's physicochemical development during roasting provides comprehensive data that could be used to calibrate mechanistic or kinetic models. These physics-driven models could then be used as routine equations nested in heat and mass transfer simulations for developers to predict coffee's thermal evolution and subsequent physical transformation during roasting.
在试验规模的喷水床烘焙机中,在不同的恒定进气温度条件下烘焙肯尼亚阿拉比卡咖啡,捕捉了烘焙过程中咖啡豆孔隙率的变化。使用 X 射线显微计算机断层扫描(Micro-CT)对咖啡豆孔隙率进行了表征。这些数据表明,在烘焙过程中,咖啡豆的孔隙率显著增加了 60%。此外,还对咖啡的固有物理特性进行了分析,以确定孔隙率、热物理特性(密度、热导率、比热容)和常见工艺指标(颜色、质量、水分、体积)之间的关系。此外,还讨论了焙烧过程中热传导的影响。由于微型计算机断层扫描(Micro-CT)、温度计和热性能分析仪不是现成的工具,因此介绍了成本高昂的分析方法与快速鉴别测试的相关性,使开发人员能够利用更方便的表征技术为其工艺和产品的调整提供信息。在烘焙过程中绘制咖啡理化发展图的数据驱动方法提供了可用于校准机械或动力学模型的全面数据。然后,这些物理驱动模型可作为常规方程嵌套在传热和传质模拟中,供开发人员预测咖啡在烘焙过程中的热演变和随后的物理变化。
期刊介绍:
The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including:
Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes.
Accounts of food engineering achievements are of particular value.