STUDIES ON ROASTING OF COFFEE BEANS IN A SPOUTED BED

Authors
NAGARAJU VD MURTHY CT RAMALAKSHMI K RAO PNS
Citation
Vd. Nagaraju et al., STUDIES ON ROASTING OF COFFEE BEANS IN A SPOUTED BED, Journal of food engineering, 31(2), 1997, pp. 263-270
Citations number
15
Categorie Soggetti
Food Science & Tenology","Engineering, Chemical
Journal title
Journal of food engineering → ACNP
ISSN journal
02608774
Volume
31
Issue
2
Year of publication
1997
Pages
263 - 270
Database
ISI
SICI code
0260-8774(1997)31:2<263:SOROCB>2.0.ZU;2-U
Abstract
Studies have been conducted in an experimental spouted bed roaster for coffee beans (peaberry) using hot air as the heating medium. Conditio ns for optimum roasting have been evaluated. It was found that the bes t 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 repre sented by an unsteady state heat transfer mechanism. Based on the time -temperature relationship, the overall heat transfer coefficient was f ound to be 12.023 W/(m(2) K). (C) 1997 Published by Elsevier Science L imited.