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Design and Development of Compact Spouted Bed Roaster for Coffee Beans and its Performance Evaluation.

Shivakumara, M. (2014) Design and Development of Compact Spouted Bed Roaster for Coffee Beans and its Performance Evaluation. [Student Project Report] (Submitted)

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Roasting is one of the important unit operations where in the grains are exposed to a heating process to remove the free and bound moisture present in them. Moisture removal accompanied by chemical reactions during this process brings about important physicochemical changes (color, volume, mass, density and volatile compounds). These changes also have a bearing on the shelf life and organoleptic properties of the product. Since uniformity in roasting is an important criterion, distribution of heat equally to all the food grains is of paramount importance. Therefore apart from heating, method/s of mixing the grains also assumes importance. Thus roasting becomes a thermo-mechanical operation. Conventionally, roasting is practiced in many ways such as sand roasting, conduction type drum roasting which are characteristic of the longer roasting time, non uniformity of products and smoky and acrid taste. Solid-gas contacting method in fluid bed roasters and spouted bed roasters is of late being used to achieve product uniformity. In view of the advantages of convection heat processing of particulates like coffee beans and the non availability small scale units, it was proposed to develop a compact, laboratory scale spouted bed roaster and evaluate its performance. Coffee bean is selected for studies under this project and its engineering properties were determined. Based on the critical design parameters, detailed design of the compact spouted bed roaster was designed. Product design principles were adopted to optimize the compact model. Based on the design drawings, a prototype of Compact Spouted Bed Roaster (CSBR) was fabricated using economical and efficient manufacturing process. In order to validate CSBR for roasting coffee beans, studies were conducted with wide range of operating conditions. Temperature of hot air ranged between 200 to 250°C and the residence period in the roaster was varied in the range of 6.5 to 19 min. Considering the overall product quality, hot air temperature of 230°C and residence time of 13 min was found to be optimal. The unit also was tested for other grains like corn, groundnut etc and was found to work satisfactory.

Item Type: Student Project Report
Uncontrolled Keywords: Coffee bean, roasting, spouted bed roaster
Subjects: 600 Technology > 05 Chemical engineering > 05 Unit Operations
600 Technology > 07 Beverage Technology > 04 Coffee
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Jun 2015 11:08
Last Modified: 26 Jun 2015 11:08
URI: http://ir.cftri.com/id/eprint/11899

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