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Coffee Roasting Process Monitoring w...

Yergenson, Nathan .

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Coffee Roasting Process Monitoring with In Situ NIR Spectroscopy.

Record Type:	Electronic resources : Monograph/item
Title/Author:	Coffee Roasting Process Monitoring with In Situ NIR Spectroscopy./
Author:	Yergenson, Nathan .
Published:	Ann Arbor : ProQuest Dissertations & Theses, : 2019,
Description:	90 p.
Notes:	Source: Masters Abstracts International, Volume: 81-02.
Contained By:	Masters Abstracts International81-02.
Subject:	Chemical engineering. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=13808251
ISBN:	9781085592789

Coffee Roasting Process Monitoring with In Situ NIR Spectroscopy.
Yergenson, Nathan .

Coffee Roasting Process Monitoring with In Situ NIR Spectroscopy. - Ann Arbor : ProQuest Dissertations & Theses, 2019 - 90 p.

Source: Masters Abstracts International, Volume: 81-02.

Thesis (M.S.)--University of Idaho, 2019.

This item must not be sold to any third party vendors.

There is a need in the roasting industry for better real time feedback during roasting to consistently achieve the desired qualities in roasted coffee, and NIR spectroscopy has shown some promise for this purpose.This project generated a new roast degree scale based on in situ NIR prediction of the cracking sounds which are commonly used as a real time indication of roast degree. This required measuring the start and end times of the two crack events by analyzing recorded audio from a large set of roasts including eight varieties of coffee with four roast temperature profiles each. An NIR spectrometer with a custom diffuse reflectance probe attached to the roaster recorded in situ spectra during each roast for predicting the crack event times and determining the roast degree.Measurements of coffee acidity provided a basis for comparing the newly developed crack scale to two other scales: a simple scale generated based on NIR absorbance and the common CIELAB scale based on visible color. Both NIR based scales performed better than the visible scale in this comparison, and the simple NIR scale performed best. This scale was then used as a basis for determining the effects of different roast temperatures on acidity, to explore the ability to control acidity independent of roast degree. A new set of constant temperature roasts provided the dataset for this analysis, resulting in simple linear relationships between roast degree, roast time, and acidity.

ISBN: 9781085592789Subjects--Topical Terms:

560457
Chemical engineering.
Subjects--Index Terms:

Coffee roasting

Coffee Roasting Process Monitoring with In Situ NIR Spectroscopy.
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300 $a 90 p.
500 $a Source: Masters Abstracts International, Volume: 81-02.
500 $a Advisor: Aston, D. Eric.
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506 $a This item must not be sold to any third party vendors.
520 $a There is a need in the roasting industry for better real time feedback during roasting to consistently achieve the desired qualities in roasted coffee, and NIR spectroscopy has shown some promise for this purpose.This project generated a new roast degree scale based on in situ NIR prediction of the cracking sounds which are commonly used as a real time indication of roast degree. This required measuring the start and end times of the two crack events by analyzing recorded audio from a large set of roasts including eight varieties of coffee with four roast temperature profiles each. An NIR spectrometer with a custom diffuse reflectance probe attached to the roaster recorded in situ spectra during each roast for predicting the crack event times and determining the roast degree.Measurements of coffee acidity provided a basis for comparing the newly developed crack scale to two other scales: a simple scale generated based on NIR absorbance and the common CIELAB scale based on visible color. Both NIR based scales performed better than the visible scale in this comparison, and the simple NIR scale performed best. This scale was then used as a basis for determining the effects of different roast temperatures on acidity, to explore the ability to control acidity independent of roast degree. A new set of constant temperature roasts provided the dataset for this analysis, resulting in simple linear relationships between roast degree, roast time, and acidity.
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650 4 $a Food science. $3 3173303
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653 $a Near infrared spectroscopy
653 $a Roast degree
653 $a Titratable acidity
690 $a 0542
690 $a 0359
710 2 $a University of Idaho. $b Chemical and Materials Science Engineering. $3 3281065
773 0 $t Masters Abstracts International $g 81-02.
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