Studies on roasting of coffee beans in a spouted bed
1997
Nagaraju, V.D. | Murthy, C.T. | Ramalakshmi, K. | Rao, P.N.S.
Studies have been conducted in an experimental spouted bed roaster for coffee beans (peaberry) using hot air as the heating medium. Conditions for optimum roasting have been evaluated. It was found that the best quality product was obtained at an air temperature of 250 degrees C for a roasting time of 5 min. The behaviour of the system can be represented by an unsteady state heat transfer mechanism. Based on the time-temperature relationship, the overall heat transfer coefficient was found to be 12.023 W/(m2K).
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书目信息
Journal of food engineering
ISSN
0260-8774
出版者
Boston : Springer US
其它主题
Hot air treatment; Optimization
语言
英语
注释
2019-12-05
类型
Journal Article; Text
2024-02-27
MODS
