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Roasting
Heat stability
The purpose of this study is to investigate the effect of heating temperature on the time and profile of roasting Arabica coffee beans of the Gayo variety Abbysinia, in order to determine the production cost of roasting Arabica coffee beans. Techniques in data collection are carried out by collecting observational data that will be processed into information. In the process of roasting Arabica coffee beans, data was collected from 3 types of treatments, namely the type of light roasting roasting profile that uses a temperature of 190 Cο, the type of medium roasting roasting profile that uses a temperature of 200 Cο and the type of dark roasting roasting profile with a temperature of 210 Cο. from each treatment there were 3 repetitions of each type of roasting profile and temperature that had been determined, in each repetition using 500 grams of Arabica coffee beans, then roasting was carried out 9 times repeated. The analysis shows that the time of roasting results is very influential in determining the results of Work Capacity (KA), the lowest yield of roasted coffee beans is found in the type of dark roast roasting profile with a temperature of 210 Cο at 76% with roasting time that tends to be short. The lowest operating cost is found in the type of light roast roasting profile of Rp.215,393/kg and the highest operating cost is found in the dark roast of Rp.263,196/kg
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The physicochemical properties of microwave-roasted cocoa beans such as color, degree of browning, pH, titrable acidity, organic acid, and sugar content were determined and compared with those of conventionally-roasted beans. Microwave roasting temperatures were 110, 120, 130, 140 and . Roasting times were 0, 5, 10, 20, and 30 min. Conventional roasting was done at and 15 min as a reference. The pH had no relations with roasting temperature or roasting time. As roasting time and roasting temperature were increased, the titrable acidity values of roasted cocoa beans became higher than those of raw bean. But there were no differences among each condition. Color, degree of browning, and sugar content changed as roasting temperature and roasting time increased. The organic acid content of roasted beans increased but the degree of increase was different from organic acid to organic acid. Roasting by microwaves resulted in higher inner temperature of samples than the surface temperature. To increase roasting efficiency, the other heat sources should be used together with microwave.
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Browning
Organic acid
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Roasting process of diaspore by microwave was tested in order to decrease the digestion temperature,the effects of operation parameters such as NaOH addition,roasting temperature and roasting time were investigated,the digestion performance of roasting ore and head ore were comparatively studied,and the microstructure of roasting ore was analyzed by SEM.The optimal conditions is 100 kg/t NaOH addition,535℃ roasting temperature,and 5 min roasting time,short microwave irradiation time has obvious influence on microstructure of roasting ore.
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Diaspore (botany)
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We evaluated the differences in total polyphenol content (TPC) of beverages prepared by three methods (Hario V60, espresso and pour-over coffee) using single-origin beans roasted at four temperatures. The beans were roasted based on the degree of roasting: the lightest roasting had a final temperature of 204 °C (first roasting), a slightly darker roasting had a final temperature of 205 °C (second roasting), a dark roasting had a final temperature of 215 °C (third roasting) and the darkest roasting had a final temperature of 220 °C (fourth roasting). TPC in the beverage was highest for the Hario V60 for all temperatures, ranging from 32.0 to 46.8 mg GAE g–1 (gallic acid equivalent per 1 g of ground beans). The third roasting had the highest TPC, ranging from 34.6 to 46.8 mg GAE g–1 for all methods of preparation, whereas the content for the fourth roasting ranged from 28.6 to 32.3 mg GAE g–1. Our results indicated that the differences in TPC in the beverage depended on the preparation method (P < 0.001) and the degree of roasting (P < 0.001). The most nutritional coffee was prepared using the Hario V60 with the third roasting.
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Roasting
Trigonelline
Coffee bean
Green coffee
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This study conducted to verify the effect of roasting conditions of cacao bean on the quality characteristics and antioxidant effect of cookies using response surface methodology. A central composite design was carried out to optimize roasting conditions which were consisted of two independent variables: roasting time (5～25 min, X₁) and roasting temperature (110～170℃, X₂). The quality characteristics and the antioxidant activity of cookies were measured as dependent variables. In case of quality characteristics of cookies, as the results, the experimental value was increased according to the increasing of degree of roasting in all properties except the moisture content and the density. In addition, it was found that the roasting temperature affected the characteristics rather than the roasting time. The antioxidant effect of cookies also showed higher activity as the roasting degree increased such as by the roasting time and the temperature. It was predicted to be 15.00～22.54 min of roasting time and 140.00～169.65℃ of roasting temperature among the optimum range of roasting conditions selected as the experimental value of baking loss, spread factor and antioxidant activity.
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This study investigated the functional properties of lateral roots of red ginseng following roasting treatment The ten different conditions, based on the central composite design for roasting parameters, were pre-established according to roasting temperature() and time(). The functional characteristics were monitored using response surface methodology, whereby polynomial equations and correlation coefficients were investigated between roasting conditions. The functional properties of the samples were affected more by roasting time than temperature. The optimal roasting condition ranges for maximizing the functional qualities of lateral roots of red ginseng were predicted to be a roasting temperature of , and a roasting time of 13.8-20.0 min.
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Central composite design
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Flavor components focused on the methyl pyrazines(2,3-dimethyl pyrazine, 2,3,5-trimethyl pyrazine, tetramethyl pyrazine) of microwave-roasted cocoa beans were determined and compared with those of conventionally-roasted cocoa beans. Domestic microwave oven was modified to design the microwave roasting system. Temperature measurement technique using thermocouple probes was developed to determine the center temperature of cocoa beans during microwave roasting. Microwave roasting was carried out under two different conditions. Under the first condition, roasting time was fixed to 30 min, while roasting temperature was varied to Under the second condition, roasting temperature was fixed to , while roasting time was varied to 5 min, 10 min, 20 min, and 30 min. Conventional roasting was done at for 15 min as a reference. Amount of methyl pyrazines and their ratios were influenced by microwave roasting temperature and roasting time. The most suitable methyl pyrazine ratio of cocoa beans was obtained at for 30 min of microwave roasting.
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Pyrazine
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We developed a high thermal efficiency and eco-friendly coffee roaster. In coffee roasting machine, the core element is a roasting drum. Most of the coffee roasting drum is a flat cylindrical barrel. We got the idea from the traditional shape of cereal puffing machine. This is well known to be very thermal efficiency type of oak barrel shape in heating system. So we designed oak barrel shaped roasting drum to be available within 10 minutes of roasting time with 3kg of coffee beans. With our developed coffee roasting machine, the heating speed of roasting process is very fast, and the roasting of coffee beans can be quickly finished. We experimented with other coffee roasting machine of the same amount of roasting capacity. The results were outstanding in roasting time and the quality of roasting. In spite of smaller fuel consumption, the roasting time was more shorter than any other type of roasting machine.
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The use of infrared (IR) heating technology was investigated for improving safety and processing efficiency of dry-roasted almonds. Almonds were roasted at 130, 140 and 150C with three different methods: IR heating, sequential infrared and hot air (SIRHA) heating, and traditional hot air (HA) heating. The heating rate and color change of almonds under different heating methods and temperatures were evaluated. The value of overall color change was used as the indicator of degree of roasting. Pediococcus sp. NRRL B-2354 was used as a surrogate for Salmonella Enteriditis PT 30 and inoculated onto raw almonds for evaluating the pasteurization efficacy of different processing methods and conditions. When SIRHA roasting was used to produce medium roasted almonds, 4.10-, 5.82- and 6.96-log bacterial reductions were achieved with 130, 140 and 150C roasting temperatures and roasting times of 21, 11 and 5 min, respectively. Under those conditions, the SIRHA roasting process resulted in 38%, 39% and 62% time saving compared to traditional HA roasting at the same corresponding roasting temperatures. We concluded that SIRHA roasting is a superior roasting method for the production of roasted almonds that meets the pasteurization requirement and has the potential to reduce costs due to reduced roasting time compared to current hot air roasting.
Roasting
Pasteurization
Infrared heater
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