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Studies on roasting of coffee beans in a spouted bed.

Nagaraju, V. D. and Murthy, C. T. and Ramalakshmi, K. and Srinivasa Rao, P. N. (1997) Studies on roasting of coffee beans in a spouted bed. Journal of Food Engineering, 31 (2). 263-270, 15 ref..

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Abstract

Optimization of coffee bean roasting in a spouted bed roaster was investigated. An air temp. of 250C for 5 min gave the best product, as determined from colour value, total soluble solids, chlorogenic acid content and moisture content. The system was modelled as an unsteady state heat transfer mechanism, and, based on the time-temp. relationship, the overall heat transfer coeff. was 12.023 W/(m2K). It is concluded that the spouted bed roaster gave performance comparable with patented HTST roasters.

Item Type: Article
Uncontrolled Keywords: BEVERAGES-; COFFEE-; COOKING-; ROASTING-
Subjects: 600 Technology > 07 Beverage Technology > 04 Coffee
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 05 Aug 2008 06:47
Last Modified: 01 Jul 2015 10:35
URI: http://ir.cftri.com/id/eprint/7817

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