KINETICS OF MASS LOSS OF ARABICA COFFEE DURING ROASTING PROCESS
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Engenharia Agrícola |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162016000200300 |
Resumo: | 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. |
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KINETICS OF MASS LOSS OF ARABICA COFFEE DURING ROASTING PROCESSCoffea arabicamass decreaseroasting degreeroasting temperaturenon-isothermal roastingABSTRACT 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.Associação Brasileira de Engenharia Agrícola2016-04-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162016000200300Engenharia Agrícola v.36 n.2 2016reponame:Engenharia Agrícolainstname:Associação Brasileira de Engenharia Agrícola (SBEA)instacron:SBEA10.1590/1809-4430-Eng.Agric.v36n2p300-308/2016info:eu-repo/semantics/openAccessVARGAS-ELÍAS,GUILLERMO A.CORRÊA,PAULO C.SOUZA,NATÁLIA R. DEBAPTESTINI,FERNANDA M.MELO,EVANDRO DE C.eng2016-05-04T00:00:00Zoai:scielo:S0100-69162016000200300Revistahttp://www.engenhariaagricola.org.br/ORGhttps://old.scielo.br/oai/scielo-oai.phprevistasbea@sbea.org.br||sbea@sbea.org.br1809-44300100-6916opendoar:2016-05-04T00:00Engenharia Agrícola - Associação Brasileira de Engenharia Agrícola (SBEA)false |
dc.title.none.fl_str_mv |
KINETICS OF MASS LOSS OF ARABICA COFFEE DURING ROASTING PROCESS |
title |
KINETICS OF MASS LOSS OF ARABICA COFFEE DURING ROASTING PROCESS |
spellingShingle |
KINETICS OF MASS LOSS OF ARABICA COFFEE DURING ROASTING PROCESS VARGAS-ELÍAS,GUILLERMO A. Coffea arabica mass decrease roasting degree roasting temperature non-isothermal roasting |
title_short |
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_sort |
KINETICS OF MASS LOSS OF ARABICA COFFEE DURING ROASTING PROCESS |
author |
VARGAS-ELÍAS,GUILLERMO A. |
author_facet |
VARGAS-ELÍAS,GUILLERMO A. CORRÊA,PAULO C. SOUZA,NATÁLIA R. DE BAPTESTINI,FERNANDA M. MELO,EVANDRO DE C. |
author_role |
author |
author2 |
CORRÊA,PAULO C. SOUZA,NATÁLIA R. DE BAPTESTINI,FERNANDA M. MELO,EVANDRO DE C. |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
VARGAS-ELÍAS,GUILLERMO A. CORRÊA,PAULO C. SOUZA,NATÁLIA R. DE BAPTESTINI,FERNANDA M. MELO,EVANDRO DE C. |
dc.subject.por.fl_str_mv |
Coffea arabica mass decrease roasting degree roasting temperature non-isothermal roasting |
topic |
Coffea arabica mass decrease roasting degree roasting temperature non-isothermal roasting |
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. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-04-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162016000200300 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162016000200300 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1809-4430-Eng.Agric.v36n2p300-308/2016 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Associação Brasileira de Engenharia Agrícola |
publisher.none.fl_str_mv |
Associação Brasileira de Engenharia Agrícola |
dc.source.none.fl_str_mv |
Engenharia Agrícola v.36 n.2 2016 reponame:Engenharia Agrícola instname:Associação Brasileira de Engenharia Agrícola (SBEA) instacron:SBEA |
instname_str |
Associação Brasileira de Engenharia Agrícola (SBEA) |
instacron_str |
SBEA |
institution |
SBEA |
reponame_str |
Engenharia Agrícola |
collection |
Engenharia Agrícola |
repository.name.fl_str_mv |
Engenharia Agrícola - Associação Brasileira de Engenharia Agrícola (SBEA) |
repository.mail.fl_str_mv |
revistasbea@sbea.org.br||sbea@sbea.org.br |
_version_ |
1752126272750747648 |