Cryo assisted spouted bed roasting of coffee beans

Nagaraju, V. D.; Ramalakshmi, K.; Sridhar, B.S.

doi:10.1016/j.ifset.2016.08.016

Cited by 13 publications

(10 citation statements)

References 14 publications

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“…A spouted bed roaster is a type of fluidized bed roaster; it has a focal point. However, the particles to be roasted in a spouted bed roaster should be smaller in size, and they create unsteady or slugging fluidization [11].…”

Section: Introductionmentioning

confidence: 99%

Effect of Broken Coffee Beans Particle Size, Roasting Temperature, and Roasting Time on Quality of Coffee Beverage

Getaneh

Fanta

Satheesh

2020

Journal of Food Quality

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Optimum flavor and aroma of the coffee are developed during the roasting process. However, certain problems exist in the coffee roasting process such as partial charring, over roasting, and poor temperature distribution across the coffee bean (due to the low thermal conductivity of bean), if conditions are not optimized. Hence, uniform temperature distribution across the coffee bean in the roasting process is highly desirable. To achieve these requirements, the broken coffee beans were positioned in a single layer packed bed arrangement using the closed system by circulating hot air. In this experiment, three factors were arranged in a completely randomized design with three levels and three replications. The first factor considered was roasting temperature (200°C, 230°C, and 260°C), second factor was roasting time (5 min, 10 min, and 15 min), and third was particle size (4–6 mm, 2.36–3.35 mm, and 1.7–2.36 mm). The initial moisture content of raw beans (cv. Limu) was determined. The data were collected on selective physical properties of roasted coffee beans and sensory acceptability of prepared beverage. The results showed that the physical properties and sensory acceptability are significantly high ( P < 0.001 ). It depends on the interaction effect of all the studied factors. Among the studies parameters, roasting temperature of 230°C with a particle size range of 4–6 mm showed the steady transition in dry mass loss and change in bulk density with increase in roasting duration. Coffee roasted at 230°C for 10 min with a particle size of 4–6 mm showed the highest sensory acceptability score (89.21). In conclusion, it can be said that a temperature of 230°C, a time of 10 min, and a particle size between 2.36–3.35 mm and 4–6 mm are recommended conditions for the roasting process of coffee beans.

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Section: Introductionmentioning

confidence: 99%

Effect of Broken Coffee Beans Particle Size, Roasting Temperature, and Roasting Time on Quality of Coffee Beverage

Getaneh

Fanta

Satheesh

2020

Journal of Food Quality

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“…However, continuous‐type conventional drum roasters use a high air‐to‐bean ratio which permits roasting at a lower temperature (that is, 250 °C) and shorter time (3 to 6 min). Commercial usage of conventional drum roasters has been abandoned due to high energy input costs, loss of product, degradation of aromatic compounds, less total soluble solids and volatiles in the beverage, smoky environment, high degree of burnt flavor, and so on (Eggers & Pietsch, 2008; Nagaraju, Murthy, Ramalakshmi, & Srinivasa, ; Nagaraju, Ramalakshmi, & Sridhar, ). Packed‐bed roasters are batch‐type roasting systems with a tangential flow of hot gas through specially designed louvers which whirl the beans in a spinning packed‐bed pattern.…”

Section: Primary Processingmentioning

confidence: 99%

“…SBR technology has been further extended and improved by accompanying it with the cryogenic treatment (−40 ± 5 °C) of roasted beans. The key physical aspects of coffee roasted by cryogenic SBR (CSBR) have also been evaluated and compared with those of noncryogenic SBR and CDR coffee beans (Nagaraju et al., ). It was found that cryogenic treatment has a more significant impact on bulk density than on texture, dehydration, and color degradation properties.…”

Section: Primary Processingmentioning

confidence: 99%

“…CSBR‐roasted beans (both cryo‐ and noncryo‐treated) have a higher rate of dehydration and lower bulk density than CDR beans. Changes in color development between these 3 roasting techniques clearly indicate overall variations in the reaction patterns of pyrolysis, caramelization, and Maillard reactions (Nagaraju et al., ). Comparative volatile analysis revealed that CSBR is efficient in retaining more of the major flavor volatile compounds, which are mostly furans (that is, 2‐[(methylthio)methyl]‐, 3‐furan methanol, acetate, 2,3‐pentanedione), pyrazines (that is, pyrazine‐methyl), pyrroles (that is, 1 H ‐pyrrole), and thiols (that is, 1‐propen‐2‐ol, 2‐furfuryl thiol), due to enveloping of volatiles at such a low temperature.…”

Section: Primary Processingmentioning

confidence: 99%

“…The retention of such aroma compounds makes CSBR coffee sweeter, with nutty notes devoid of the smoky and burnt flavors observed in counterpart noncryo‐treated and CDR‐roasted coffee. The bitter, smoky, and burnt notes in noncryo‐treated and CDR‐roasted coffee may be due to the presence of higher levels of the relevant aroma compounds, that is, furans, pyridines, and thiazoles, due to longer thermal processing (Nagaraju et al., ).…”

Section: Primary Processingmentioning

confidence: 99%

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Farm to Consumer: Factors Affecting the Organoleptic Characteristics of Coffee. II: Postharvest Processing Factors

Hameed

Hussain

Ijaz

et al. 2018

Comp Rev Food Sci Food Safe

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The production and consumption of coffee are increasing despite the roadblocks to its agriculture and global trade. The unique, refreshing, and stimulating final cupping quality of coffee is the only reason for this rising production and consumption. Coffee quality is a multifaceted trait and is inevitably influenced by the way it is successively processed after harvesting. Reportedly, 60% of the quality attributes of coffee are governed by postharvest processing. The current review elaborates and establishes for the first time the relationship between different methods of postharvest processing of coffee and its varying organoleptic and sensory quality attributes. In view of the proven significance of each processing step, this review has been subdivided into three sections, secondary processing, primary processing, and postprocessing variables. Secondary processing addresses the immediate processing steps on the farm after harvest and storage before roasting. The primary processing section adheres specifically to roasting, grinding and brewing/extraction, topics which have been technically addressed more than any others in the literature and by industry. The postprocessing attribute section deals generally with interaction of the consumer with products of different visual appearance. Finally, there are still some bottlenecks which need to be addressed, not only to completely understand the relationship of varying postharvest processing methods with varying in-cup quality attributes, but also to devise the next generation of coffee processing technologies.

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Sensory analysis of microwave‐roasted fenugreek and coffee blend

Yazicioglu

2022

Legume Science

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Fenugreek is one of the well‐known legumes, used for its antimicrobial, antioxidant, nutritional, and pharmaceutical properties. It was aimed to obtain coffee by blending microwave (600 W)‐roasted fenugreek with coffee arabica and to determine the best roasting conditions (2 and 4 min), and blending ratios (20% and 50%) for fenugreek seeds by consumer sensory analysis. A voluntary, minimal‐trained consumer panel of 80 panelists was conducted. Coffee from roasted Arabica beans (100%) was used as a control. Cronbach's alpha values of 67.2% and 90.9% were obtained for the reliability of the first and second parts of the survey, respectively. The attributes “brown” color, “burnt,” and “bitter” taste, and “astringent” texture were significantly different between samples (p < 0.05), whereas oily appearance, green color, coffee, green/vegan, fruity, sour, sweet, nutty, caramel, cacao, caffeine and creamy flavor, and viscosity sensation were statistically the same. The Tamhane T2 post hoc test showed that the color of the control sample was more brownish, whereas the 50% blend of 4 min roasted fenugreek had a more burnt, bitter, and astringent taste. Appreciation scores for taste/aroma, appearance, and mouthfeel also differed significantly between samples, whereas odor was rated as the same by panelists. This study shows that sample with 20% mixture of fenugreek roasted for 4 min at 600 W had statistically the same scores as the control sample in terms of odor, appearance, aroma, taste, and mouthfeel. These findings were also supported by physical and antioxidative quality measurements such as color, pH, moisture content, total phenolic content, and antioxidant activity.

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Cryo assisted spouted bed roasting of coffee beans

Cited by 13 publications

References 14 publications

Effect of Broken Coffee Beans Particle Size, Roasting Temperature, and Roasting Time on Quality of Coffee Beverage

Effect of Broken Coffee Beans Particle Size, Roasting Temperature, and Roasting Time on Quality of Coffee Beverage

Farm to Consumer: Factors Affecting the Organoleptic Characteristics of Coffee. II: Postharvest Processing Factors

Sensory analysis of microwave‐roasted fenugreek and coffee blend

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