A Kinetics Study of Coffee Bean of Roasting and Storage Conditions
2017
Tsai, Shu‐Yao | Hwang, Bing‐Fang | Wang, Shen‐Pao | Lin, Chun‐Ping
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. PRACTICAL APPLICATIONS: 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. A novel approach to discovering the heat reactivity properties of coffee beans. Coffee beab flavor with roasting conditions has a very close character of the relationship. It could be applied to set baking function and special flavor designs for roasting coffee beans.
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por National Agricultural Library