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A KINETICS STUDY OF COFFEE BEAN OF ROASTING AND STORAGE CONDITIONS

SHU-YAO TSAI, BING-FANG HWANG

2016encoffeeroastingkineticsstorageflavor

Abstract

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Coffee beans roasting is an important step in coffee production because it enables the development of flavor, aroma and color. Most coffee beans are commercially roasted in large-scale, but some coffee drinkers prefer to precisely control the freshness and the special flavor by their own roasting method. This study was conducted to develop a novel approach to thermal decomposition that includes the heat reactivity properties of coffee beans. From roasting conditions versus thermal decomposition characteristics, we found the optimal roasting conditions and thermal decomposition characteristics, and discovered the control conditions. The parameters and reactivity properties could be applied to design during roasting and storage. Overall, we applied a nonisothermal kinetic model for the evaluation of kinetic parameters and storage conditions, compared the results to simulated thermal analysis, and then did a sensory evaluation to determine the suitable roasting condition. This approach led to the development of a novel procedure and an appropriate model for estimating the interesting relationship of roasting control process, thermal decomposition properties, storage conditions and sensory evaluation of coffee beans.

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Cite This Work

@article{b8e10f5f-0551-48f6-a7ed-bb446ce56235,
  title={A KINETICS STUDY OF COFFEE BEAN OF ROASTING AND STORAGE CONDITIONS},
  author={SHU-YAO TSAI and BING-FANG HWANG},
  year={2016},
  language={en}
}
TY  - JOUR
TI  - A KINETICS STUDY OF COFFEE BEAN OF ROASTING AND STORAGE CONDITIONS
AU  - SHU-YAO TSAI
AU  - BING-FANG HWANG
PY  - 2016
LA  - en
ER  -

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