KINETICS OF MASS LOSS OF ARABICA COFFEE DURING ROASTING PROCESS
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 t...
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| Format: | Article |
| Language: | English |
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Sociedade Brasileira de Engenharia Agrícola
2016-04-01
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| Series: | Engenharia Agrícola |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162016000200300&tlng=en |
| _version_ | 1819284980492140544 |
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| author | GUILLERMO A. VARGAS-ELÍAS PAULO C. CORRÊA NATÁLIA R. DE SOUZA FERNANDA M. BAPTESTINI EVANDRO DE C. MELO |
| author_facet | GUILLERMO A. VARGAS-ELÍAS PAULO C. CORRÊA NATÁLIA R. DE SOUZA FERNANDA M. BAPTESTINI EVANDRO DE C. MELO |
| author_sort | GUILLERMO A. VARGAS-ELÍAS |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-12-24T01:56:00Z |
| format | Article |
| id | doaj.art-173669bdf71e49cfb5ab21cc7bb69c39 |
| institution | Directory Open Access Journal |
| issn | 0100-6916 |
| language | English |
| last_indexed | 2024-12-24T01:56:00Z |
| publishDate | 2016-04-01 |
| publisher | Sociedade Brasileira de Engenharia Agrícola |
| record_format | Article |
| series | Engenharia Agrícola |
| spelling | doaj.art-173669bdf71e49cfb5ab21cc7bb69c392022-12-21T17:21:34ZengSociedade Brasileira de Engenharia AgrícolaEngenharia Agrícola0100-69162016-04-0136230030810.1590/1809-4430-Eng.Agric.v36n2p300-308/2016KINETICS OF MASS LOSS OF ARABICA COFFEE DURING ROASTING PROCESSGUILLERMO A. VARGAS-ELÍASPAULO C. CORRÊANATÁLIA R. DE SOUZAFERNANDA M. BAPTESTINIEVANDRO DE C. MELOABSTRACT 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.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162016000200300&tlng=enCoffea arabicamass decreaseroasting degreeroasting temperaturenon-isothermal roasting |
| spellingShingle | GUILLERMO A. VARGAS-ELÍAS PAULO C. CORRÊA NATÁLIA R. DE SOUZA FERNANDA M. BAPTESTINI EVANDRO DE C. MELO KINETICS OF MASS LOSS OF ARABICA COFFEE DURING ROASTING PROCESS Engenharia Agrícola Coffea arabica mass decrease roasting degree roasting temperature non-isothermal roasting |
| title | KINETICS OF MASS LOSS OF ARABICA COFFEE DURING ROASTING PROCESS |
| title_full | KINETICS OF MASS LOSS OF ARABICA COFFEE DURING ROASTING PROCESS |
| title_fullStr | KINETICS OF MASS LOSS OF ARABICA COFFEE DURING ROASTING PROCESS |
| title_full_unstemmed | KINETICS OF MASS LOSS OF ARABICA COFFEE DURING ROASTING PROCESS |
| title_short | KINETICS OF MASS LOSS OF ARABICA COFFEE DURING ROASTING PROCESS |
| title_sort | kinetics of mass loss of arabica coffee during roasting process |
| topic | Coffea arabica mass decrease roasting degree roasting temperature non-isothermal roasting |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162016000200300&tlng=en |
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