Features of Roasted Green Coffee Beans: A Review
DOI:
https://doi.org/10.61841/n3cy5n71Keywords:
Coffee roasting, Microwave aquametry, Fluid bed, Humidity, Density, Resting angle, Browning Index.Abstract
The advancement of food preparation component installations involves the assessment of the mechanical features of food components. The understanding of customers as well as the layout specifications of manufacturing equipment is influenced by features such as the length, structure and color. Liquid movement, humidity, density and resting angle. During this study, improvements in microwave defrosting variables analyzed the technology characteristics of green/unroasted coffee beans. The system variables were roasted energy (300, 450, 600 W) including time (5.0, 10.0, 15.0, &20.0 min) and the coffee beans were evenly spread with such a sequence of cooking. Satisfactory roasting with a signature coffee pink color, was deemed achieved. Water behavior of the potatoes has been identified under safe, laboratory limits (aw<0.6), and its higher water content can also be verified (0.14±0.06 to 0.96±0.12% db.). True and large volume density decreased considerably with the microwave power increase. Nevertheless, the results, including reposition angle, have improved from 300 to 600 W (17.84 to 25.50 °) and porosity (0.454-0.559). The globular variety of roasted coffee with no specified pattern varied from 0.659-0.707. The browning index (BI) of the specimens showed a certain increase in microwave energy, which was probably caused by the discoloration of the beans. The same pattern with a rise in roasting time has been identified. The BI was collected in the range of 67-72 for the most desired specimens. According to observations, the most desirable aspect and low processing time were baked coffee beans at 450 W for 5 min.
Downloads
References
[1] W. Dong, K. Cheng, R. Hu, Z. Chu, J. Zhao, and Y. Long, “Effect of microwave vacuum drying on the drying
characteristics, color, microstructure, and antioxidant activity of green coffee beans,” Molecules, vol. 23, no.
5, 2018.
[2] P. Ghosh and N. Venkatachalapathy, “Processing and Drying of Coffee – A Review.”
[3] C. Kelly and J. Scott, “Microwave Aquametry of Roasting Coffee Beans.”
[4] K. Tolessa, M. Rademaker, B. De Baets, and P. Boeckx, “Prediction of specialty coffee cup quality based on
near infrared spectra of green coffee beans,” Talanta, vol. 150, pp. 367–374, Apr. 2016.
[5] H. Darvishi, A. R. Asl, A. Asghari, M. Azadbakht, G. Najafi, and J. Khodaei, “Study of the drying kinetics of
pepper,” J. Saudi Soc. Agric. Sci., vol. 13, no. 2, pp. 130–138, Jun. 2014.
[6] H. D. dos Santos, Y. A. Alvarenga, and E. F. Boffo, “1H NMR metabolic fingerprinting of Chapada
Diamantina/Bahia (Brazil) coffees as a tool to assessing their qualities,” Microchem. J., vol. 152, Jan. 2020.
[7] N. Caporaso, M. B. Whitworth, S. Grebby, and I. D. Fisk, “Rapid prediction of single green coffee bean
moisture and lipid content by hyperspectral imaging,” J. Food Eng., vol. 227, pp. 18–29, Jun. 2018
[8] “Physical and Thermal Properties of Coffee | Semantic Scholar.” [Online]. Available:
https://www.semanticscholar.org/paper/Physical-and-Thermal-Properties-of-Coffee-ChandrasekarViswanathan/898389994e59bfa20c09f4e9d5f193a85341d19e. [Accessed: 30-Nov-2019].
[9] E. Bona et al., “Support vector machines in tandem with infrared spectroscopy for geographical classification
of green arabica coffee,” LWT - Food Sci. Technol., vol. 76, pp. 330–336, Mar. 2017.
[10] R. Upadhyay, S. Sehwag, and H. N. Mishra, “Electronic nose guided determination of frying disposal time of
sunflower oil using fuzzy logic analysis,” Food Chem., vol. 221, pp. 379–385, Apr. 2017.
[11] L. F. Ballesteros, J. A. Teixeira, and S. I. Mussatto, “Chemical, Functional, and Structural Properties of Spent
Coffee Grounds and Coffee Silverskin,” Food Bioprocess Technol., vol. 7, no. 12, pp. 3493–3503, 2014
Downloads
Published
Issue
Section
License
This work is licensed under a Creative Commons Attribution 4.0 International License.
You are free to:
- Share — copy and redistribute the material in any medium or format for any purpose, even commercially.
- Adapt — remix, transform, and build upon the material for any purpose, even commercially.
- The licensor cannot revoke these freedoms as long as you follow the license terms.
Under the following terms:
- Attribution — You must give appropriate credit , provide a link to the license, and indicate if changes were made . You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.
- No additional restrictions — You may not apply legal terms or technological measures that legally restrict others from doing anything the license permits.
Notices:
You do not have to comply with the license for elements of the material in the public domain or where your use is permitted by an applicable exception or limitation .
No warranties are given. The license may not give you all of the permissions necessary for your intended use. For example, other rights such as publicity, privacy, or moral rights may limit how you use the material.
