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Food and Bioprocess Technology

, Volume 10, Issue 8, pp 1509–1520 | Cite as

Roasting and Colouring Curves for Coffee Beans with Broad Time-Temperature Variations

  • D. Pramudita
  • T. Araki
  • Y. Sagara
  • A. H. Tambunan
Original Paper
  • 366 Downloads

Abstract

The effects of time and temperature on change in bean colour and kinetics of coffee roasting covering pre-roasting and over-roasting condition were investigated. Arabica coffee beans (Colombia Excelso) were dried or roasted in an oven at constant temperatures (140, 180, 200, 220, 260, and 300 °C) to obtain the profiles of mass loss and colour change. Changes in roasting rate from the first stage (high rate) to the second (low rate) were found to occur at different levels of roast loss for different roasting temperatures. Roasting curves were obtained by normalising the data of mass reductions, which comprised solid and moisture, to the initial solid mass. Changes in bean colour were found to follow a certain path regardless of the roasting temperature, as shown by the characteristic colouring curve, and were less affected by the temperature compared to the roast loss. A method of predicting the bean colour during roasting was also presented by analysing the relationships among the L*, a* and b* values.

Keywords

Coffee Roasting curve Colouring curve Roasting temperature 

Nomenclature

Ab

Surface area of coffee bean (m2)

a*

Red-green colour value

b*

Yellow-blue colour value

Ct

Content of a material at time t (kg kg−1)

h*

Hue angle (°)

k

Lumped reaction rate (kg kg−1 min−1)

L*

Lightness value (0–100)

mCo

Initial mass of component (kg)

mCt

Mass of component at time t (kg)

md

Mass of dry beans (kg)

mgb

Mass of green beans (kg)

mrb

Mass of roasted beans (kg)

mSo

Initial mass of solid (kg)

mw

Mass of wet beans (kg)

p

A constant

Rw

Drying rate (kg kg−1 min−1)

RL

Roast loss (kg kg−1)

t

Time (minute)

Tr

Roasting temperature (°C)

Vb

Volume of coffee bean (m3)

X

Moisture content (kg kg−1)

Xn

Moisture content at time t n (kg kg−1)

Notes

Acknowledgements

This research was supported by Ajinomoto General Foods, Inc. and Food Kansei Communications. Special thanks are also due to Dr. Tomoaki Sōma for providing experimental devices and Mr. Zulhaj Rizki for the discussions.

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Copyright information

© Springer Science+Business Media New York 2017

Authors and Affiliations

  • D. Pramudita
    • 1
    • 2
  • T. Araki
    • 1
  • Y. Sagara
    • 3
  • A. H. Tambunan
    • 4
  1. 1.Graduate School of Agricultural and Life SciencesThe University of TokyoTokyoJapan
  2. 2.Department of Chemical EngineeringBandung Institute of Technology, ITB Ganesha CampusBandungIndonesia
  3. 3.Food Kansei CommunicationsTokyoJapan
  4. 4.Department of Mechanical and Biosystem EngineeringBogor Agricultural UniversityBogorIndonesia

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