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ABSTRA
CT
volution of carbon dio
xide and water vvapor
apor dur
ing rroasting
oasting of coffee was follo
wed in an isother
mal
ABSTRACT
CT:: E
Ev
dioxide
during
follow
isothermal
atur
e shor
t-time and a lo
w-temper
atur
e long-time rroasting
oasting pr
ocess
n addition, C
O 2 rrelease
elease dur
ing stor
high-temperatur
ature
short-time
low-temper
w-temperatur
ature
process
ocess.. IIn
CO
during
stor-high-temper
age of rroasted
oasted beans was follo
wed. C
O2 and water vvapor
apor concentr
ation w
er
e assay
ed in the exhaust air b
y nondispersiv
e
follow
CO
concentration
wer
ere
assayed
by
nondispersive
infr
ar
ed gas analysis
O 2 ev
olution rrates
ates differ
ed in the 2 pr
ocesses
O 2 rreleased
eleased
infrar
ared
analysis.. Although C
CO
evolution
differed
processes
ocesses,, the final total amount of C
CO
after 63 d of stor
age rremained
emained equal. C
O 2 ev
olution and differ
entiation betw
een ev
apor
ation of initial water and
storage
CO
evolution
differentiation
between
evapor
aporation
chemically for
med water sho
wed that chemical rreactions
eactions leading to rrelev
elev
ant amounts of C
O 2 and water star
formed
show
elevant
CO
startt at approximately 180 C. A mass balance established on the present measurements was able to account fairly well for the
gr
avimetr
ically measur
ed rroast
oast loss
gravimetr
avimetrically
measured
loss..
Keywor
ds: coffee rroasting,
oasting, carbon dio
xide ev
olution, moistur
e ev
apor
ation
eywords:
dioxide
evolution,
moisture
evapor
aporation
Introduction
Hot air
Position B
Exhaust air
Position C
TA
C)
(
vA
(m/s)
TB
C)
(
TC
C)
(
28
28
28
28
28
28
28
28
28
28
28
28
28
28
28
1.7
3.2
4.7
1.7
3.2
4.7
1.7
3.2
4.7
1.7
3.2
4.7
1.7
3.2
4.7
28
28
28
100
100
100
148
148
149
199
199
197
249
248
245
28
28
28
95
96
95
140
143
145
186.5
191
193
228.5
234
236.5
vC (m/s)
Calculated Measured
1.70
3.20
4.70
2.08
3.92
5.74
2.34
4.42
6.52
2.60
4.93
7.27
2.84
5.38
7.95
1.85
3.06
4.23
2.27
4.07
5.66
2.42
4.48
6.45
2.82
5.42
7.33
3.19
5.42
7.87
Figure 1Diagram of the fluidized-bed hot air laboratory roaster. 1, 6, 10 = flow straightener; 2 = air flow
meter for inlet air velocity vA, thermocouple T 51
(Rotronic, CH-Bassersdorf) for air temperature TA;
3 = inlet air flap valve; 4 = inlet radial fan; 5 = electrical heaters; 7 = static air mixing element; 8 = temperature probe PT 100 for air temperature control TBC;
9 = thermocouple for air temperature TB; 11 = fluidized
bed roasting chamber and thermocouple for product
temperature TP; 12 = sample drawing of exhaust air,
thermocouple for air temperature TC, pitostatic air
velocity measurement vC. 13 = exhaust air; d = diameter of the tube.
E125
The concentration of carbon dioxide and water vapor was measured in the exhaust air by infrared absorption with a LI 6400 Portable Photosynthesis System (LI-COR Inc., Lincoln, Nebr., U.S.A.).
An aliquot of the air (approximately 0.2%) was led from the exhaust
air tube through a sampling tube (r = 0.0025 m) to the detector. The
sampling tube had a length of approx. 1.5 m so that the air could
cool down before entering the detector system. To compensate for
potential variations of air velocity over the exhaust tube cross-section (r = 0.05 m), the sampling tube was positioned in the exhaust
tube. Therefore, each roasting trial was repeated 5 times, and the
position of the sampling tube was moved from the peripherical
position at sampling tube entering (p1) to the tube center (c) and
to the opposite peripherical position (p2).
For the infrared absorption, the major absorption band for CO2
was centered on 4.26 m, whereas for water vapor, band pass filters
were centered on the 2.59-m band (Long and others 1996). The instrument reading was mol CO2/mol air and mmol H2O/mol air. Calibration of the instrument was carried out as recommended by the
LI-COR(LI-COR Inc., Lincoln, Nebr., U.S.A.) company. Before each
roasting run, the carbon dioxide and water vapor concentration of
the exhaust air were recorded for at least 2 min. Over the experiment
period, the average carbon dioxide concentration of the hot air was
around 540 mol/mol air (0.054%), whereas the water vapor concentration of the hot roasting air was between 6 and 8 mmol/mol air.
These baseline values were subtracted from the carbon dioxide and
water vapor readings during the roasting process itself.
air
p V& C
=
R TC
(2)
The whole roasted batch of initially 100 g green coffee was placed
in a 500-mL septum flask immediately after roasting. The flask was
closed tight with a special rubber septum of 12-mm thickness. The
existing pressure in the flask after the sample preparation was measured by placing the flasks in a headspace sampling device
equipped with a pressure transducer as described in detail by Gntensperger and Escher (1994). The flasks were stored at room temperature (23 1C, 73.4F) while bean gas release took place. The
headspace pressure was determined periodically. After each measurement, the rubber septum was opened and the flask was vented. After closing the flask again, the existing headspace pressure
was remeasured and the gas release could restart for the next time
period. A release rate was calculated. The gas release of 3 batches
was measured.
20
HTST
250
16
200
12
150
8
100
4
50
0
water content
0
20
LTLT
0
200
250
16
200
12
150
8
100
4
50
(3)
roast loss
50
100
150
Roasting time (s)
water content
Temperature (C)
Temperature (C)
(1)
TC
TA
vC = v A
200
roast loss
400
600
0
800
run 1 (c)
run 2 (p2)
run 3 (c)
run 4 (p1)
run 5 (p2)
800
700
Weight (g)
Step
600
Initial beans
Total solids
Moisture
Sum
Roasting loss (on-line)
Carbon dioxide
Total water
Silver chaff
Sum
Cooling loss (calculated)
Carbon dioxide
Water
Sum
Total weight loss
(on-line/calculated)
Roast loss (gravimetric)
Storage loss
Carbon dioxide
LTLT
91.7
8.3 0.2
100.0
91.7
8.3 0.2
100.0
0.4 0.0
10.2 1.2
1.0
11.6 1.2
0.50 0.3
11.4 1.4
1.0
12.9 1.7
0.1 0.0
1.6 0.2
1.7 0.2
13.3 1.4
0.0 0.0
0.1 0.0
0.1 0.0
13.0 1.7
15.38 0.05
15.86 0.02
0.99 0.02
0.83 0.01
750
run
run
run
run
run
700
650
1
2
3
4
5
(c)
(p2)
(c)
(p1)
(p2)
600
550
500
14
500
14
H2O conc. (mmol/mol air)
HTST
12
10
8
6
0
40
80
120
Roasting time (s)
160
200
Figure 3Development of carbon dioxide and water vapor concentration in the exhaust air during high-temperature-short-time (HTST) roasting. Positions p1, p2, and c as
explained in the Materials and Methods section.
URLs and E-mail addresses are active links at www.ift.org
12
10
8
6
0
200
400
600
800
E127
900
Table 2Mass balance for the roasting and storage of coffee beans and comparison with overall roast loss
ture, roast loss, and moisture content of beans during the isothermal HTST and LTLT roasting process to equal roast loss (15.38% and
15.86%, respectively). In both processes, the bean core temperature
did not reach the pre-set air temperatures of 260C and 228C, respectively, because of excessive heat transfer by radiation. This is
a typical phenomenon in small-scale roasting equipment with a
large air-to-bean ratio. The increase of roast loss and the decrease
of moisture content were almost linear at HTST conditions. Only
toward the end, the curve for moisture content started to level off.
In contrast, exponential curves over the roasting time were observed
at LTLT conditions for both roast loss and moisture content. These
results confirm earlier results (Schenker 2000; Schenker and others
2000, 2002) that showed roasting temperature is the most decisive
parameter in controlling overall changes in coffee beans.
eroasting. In both figures, the concentration data measured at 3
locations of the cross-section of the exhaust are plotted. In general, there was good agreement of all concentration curves. Part of the
differences within 1 set probably originated from the differences in
air velocity. Nevertheless, one can see that the distribution of carbon dioxide and water vapor concentration over the cross-section
of the exhaust tube was fairly homogeneous.
When comparing the HTST (Figure 3) and LTLT processes (Figure
4), clear differences were observed in the development of evolved
gas concentration over roasting time. The carbon dioxide concentration increased sharply in the end phase of HTST roasting,
whereas the concentration in LTLT roasting stayed much lower and
leveled off in the end phase. One could imagine that HTST roasting moved toward pyrolytic conditions at the end of the process. As
far as the formation of water vapor is concerned, a maximum concentration and a subsequent decline were observed. The peak concentration in the HTST roasting was higher than in the LTLT roasting.
It is concluded that the on-line measuring system can be applied to monitor gas evolution over the roasting process.
1.4
1.2
Cumulative evolved CO2
(g/100g initial green beans)
1.0
0.8
0.6
0.4
0.2
HTST
LTLT
0.0
0
6
12
Roast loss (g/100g wb)
10 20 30 40 50 60 70
Storage time (d)
Figure 6Cumulative evolved carbon dioxide during roasting and storage for high-temperature-short-time (HTST) and
low-temperature-long-time (LTLT) roasting. Storage time was
63 d at room temperature (23 1 C).
0.4
0.3
0.2
4
2
0.1
0.0
0
40
80
120
0.10
0.08
HTST
10
8
0.06
6
0.04
0.02
0.00
0
0
160
40
80
120
Roasting time (s)
CO 2 evolution rate
Cumulative evolved CO 2
1.2
1.0
0.5
0.4
0.8
0.3
0.6
0.2
0.4
0.1
0.2
0.6
LTLT
0.0
0.0
0
200
400
600
800
0.12
1.4
12
160
14
H 2O evaporation rate
Cumulative evaporated water
0.10
0.08
0.5
14
12
10
LTLT
8
0.06
6
0.04
0.02
0.00
0
0
200
400
600
CO 2 evolution rate
Cumulative evolved CO 2
10
0.6
HTST
0.12
12
800
0.10
Mass balance
In Table 2, a mass balance over the roasting and storage is presented on the basis of evolved carbon dioxide, evaporated water,
and losses of solids in the form of silver chaffs. An estimation of the
loss of gases during the cooling step was done by linear extension
of the cumulative carbon dioxide and moisture evaporation values
for another 20 s after the end of roasting. A standard deviation of the
evolved carbon dioxide and moisture was calculated from the deviation of air velocity and gas concentration measurements.
Taking the variations of the data in Table 2 into account, approx-
HTST
0.06
0.04
0.02
0.00
0
80
120
160
200
0.08
0.06
0.04
40
0.5
HTST
LTLT
0.4
0.3
0.2
0.1
0.0
0.020
HTST
LTLT
0.10
0.08
LTLT
0.02
0.015
0.010
0.005
0.000
0.00
0
200
400
Roasting time (s)
600
800
50
100
150
200
250
Figure 9Influence of bean core temperature on the formation and evaporation of chemical reaction water and
carbon dioxide per degree Celsius and 100 g of green beans
Vol. 70, Nr. 2, 2005JOURNAL OF FOOD SCIENCE
E129
Conclusions
E130
Acknowledgments
The authors gratefully acknowledge the funding of this work by G.
W. Barth Ltd., Freiberg/Neckar, Germany, as well as technical support by Keme Food Engineering Ltd., Haco Swiss Ltd., and Migros
Betriebe Birsfelden Ltd, Birsfelden, Switzerland. Special thank are
due to Dr. Jrg Leipner, Inst. of Plant Science at ETH Zurich, for
support with the instrumentation for IR gas analysis.
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