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Theoretical and Experimental Studies on Cryo-assisted Spouted bed Roasting of coffee beans.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/11562/
 
Title Theoretical and Experimental Studies on Cryo-assisted Spouted bed Roasting of coffee beans.
 
Creator Kiran, B.
 
Subject 04 Coffee
05 Processing and Engineering
 
Description Roasting is a very important process to obtain a good flavored cup of coffee as well as to increase its market value. In coffee the characteristic aroma and flavor are developed during roasting because of pyrolytic reactions, and thus it is necessary to optimize the roasting process to the type of coffee being roasted. This implies controlling the roasting parameters such that they are sufficient for the required chemical reactions to occur, without burning the beans and compromising the flavor of the beverage which depends upon the heat transfer rate. The degree of roast can be monitored by the color of the beans, by the loss of mass, by the flavor and aroma developed or by the chemical changes of certain components. The present study aims at the development of a method of roasting of coffee beans involving spouted bed roasting (SBR) followed by cryo-assisted cooling and grinding and optimize its process conditions. It was found from the studies that coffee subjected to SBR roasting had more concentration of caffeine and lesser concentration of chlorogenic acid (CGA) than the conventional drum roasting (CDR). The cryo-pulverization of roasted beans found to have no great impact on the concentration of the caffeine and CGA but had greater impact on the volatile compounds. 15 flavor compounds were identified in the coffee extracts from the present study. It helped in the retention of the most flavor compounds, especially the furans and thiols. The major compounds were 1-propen-2-acetate, 3- furanmethanol. Furan, 2[methylthio] methyl. CDR produced a very less number of volatile compounds with less concentration The optimized conditions of roasting based on the present studies were found to be: temperature 210°C, time 22 minutes. The proposed roasting method will be very useful for coffee processing in order to produce high quality coffee beans and increase its economic value.
 
Contributor Sridhar, B. S.
 
Date 2013
 
Type Student Project Report
NonPeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/11562/1/Kiran.pdf
Kiran, B. (2013) Theoretical and Experimental Studies on Cryo-assisted Spouted bed Roasting of coffee beans. [Student Project Report] (Submitted)