Modeling and simulation of coffee bean heating during roasting: effect of heat generation
The temperature of the coffee bean during roasting determines the sensory and nutritional quality of the beverage. Thus, evaluation of the effect of heat generated by evaporation and oxidation reactions during roasting is mandatory to elucidate this process. This work aimed to model and simulate hea...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2025-05-01
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| Series: | Frontiers in Food Science and Technology |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/frfst.2025.1603783/full |
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| author | Jaime Daniel Bustos-Vanegas Márcio Arêdes Martins Paulo Cesar Corrêa Fernanda Machado Baptestini Gabriel Henrique Horta de Oliveira |
| author_facet | Jaime Daniel Bustos-Vanegas Márcio Arêdes Martins Paulo Cesar Corrêa Fernanda Machado Baptestini Gabriel Henrique Horta de Oliveira |
| author_sort | Jaime Daniel Bustos-Vanegas |
| collection | DOAJ |
| description | The temperature of the coffee bean during roasting determines the sensory and nutritional quality of the beverage. Thus, evaluation of the effect of heat generated by evaporation and oxidation reactions during roasting is mandatory to elucidate this process. This work aimed to model and simulate heating. It was considered a lumped analysis on developing a physical model for estimating the temperature of the coffee bean. The model was fitted to experimental data. When evaporation is negligible, the model overestimates the temperature during the exothermic reaction period, beginning at 150°C, and up to the consumption stage of the reagents. By contrast, when exothermic reactions are ignored, the model underestimates the temperature of the bean due to cooling caused by evaporation. The temperatures estimated by the model showed R2 values between 0.973 and 0.994 at different roasting temperatures. The model can be used as an optimization and controlling tool in the roasting process. |
| format | Article |
| id | doaj-art-7b624854e73a429ca3ec0c8bbf5c96de |
| institution | Kabale University |
| issn | 2674-1121 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Food Science and Technology |
| spelling | doaj-art-7b624854e73a429ca3ec0c8bbf5c96de2025-08-20T03:48:23ZengFrontiers Media S.A.Frontiers in Food Science and Technology2674-11212025-05-01510.3389/frfst.2025.16037831603783Modeling and simulation of coffee bean heating during roasting: effect of heat generationJaime Daniel Bustos-Vanegas0Márcio Arêdes Martins1Paulo Cesar Corrêa2Fernanda Machado Baptestini3Gabriel Henrique Horta de Oliveira4Engineering Department, South Colombian University, Neiva, Huila, ColombiaAgricultural Engineering Department, Federal University of Viçosa, Viçosa, BrazilAgricultural Engineering Department, Federal University of Viçosa, Viçosa, BrazilRural Engineering Department, Federal University of Espírito Santo, Vitória, BrazilAgricultural Department, Federal Institute of Southeast Minas Gerais, Manhuaçu, BrazilThe temperature of the coffee bean during roasting determines the sensory and nutritional quality of the beverage. Thus, evaluation of the effect of heat generated by evaporation and oxidation reactions during roasting is mandatory to elucidate this process. This work aimed to model and simulate heating. It was considered a lumped analysis on developing a physical model for estimating the temperature of the coffee bean. The model was fitted to experimental data. When evaporation is negligible, the model overestimates the temperature during the exothermic reaction period, beginning at 150°C, and up to the consumption stage of the reagents. By contrast, when exothermic reactions are ignored, the model underestimates the temperature of the bean due to cooling caused by evaporation. The temperatures estimated by the model showed R2 values between 0.973 and 0.994 at different roasting temperatures. The model can be used as an optimization and controlling tool in the roasting process.https://www.frontiersin.org/articles/10.3389/frfst.2025.1603783/fullvolumetric expansionexothermic reactionsmoisture contentCoffea arabica L.mathematical modeling |
| spellingShingle | Jaime Daniel Bustos-Vanegas Márcio Arêdes Martins Paulo Cesar Corrêa Fernanda Machado Baptestini Gabriel Henrique Horta de Oliveira Modeling and simulation of coffee bean heating during roasting: effect of heat generation Frontiers in Food Science and Technology volumetric expansion exothermic reactions moisture content Coffea arabica L. mathematical modeling |
| title | Modeling and simulation of coffee bean heating during roasting: effect of heat generation |
| title_full | Modeling and simulation of coffee bean heating during roasting: effect of heat generation |
| title_fullStr | Modeling and simulation of coffee bean heating during roasting: effect of heat generation |
| title_full_unstemmed | Modeling and simulation of coffee bean heating during roasting: effect of heat generation |
| title_short | Modeling and simulation of coffee bean heating during roasting: effect of heat generation |
| title_sort | modeling and simulation of coffee bean heating during roasting effect of heat generation |
| topic | volumetric expansion exothermic reactions moisture content Coffea arabica L. mathematical modeling |
| url | https://www.frontiersin.org/articles/10.3389/frfst.2025.1603783/full |
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