Optimization of Far Infrared Radiation Power for Roasting Coffee
Keywords:
Far Infrared, Radiation, Coffee Bean, Color, RoastingAbstract
Investigating the possibility of using a Far Infrared heater to radiate heat sources for roasting coffee, this study measured the roasting temperature, roasting time, and color variation of a 1-kilogram coffee bean in a horizontal roaster coffee machine using different power heaters (1000, 1500, 2000, 2500, and 3000 W FIR). Comparing the results with consumer-acceptable roasted coffee colors (37.05 to 4.69 L*, 2.29 to 4.15 a*, and 2.70 to 6.29 b*)[1], it was observed that the coffee temperature roasted above 250°C with a moisture content of 9% (dry basis-db.). The findings demonstrated that as the FIR power increased, the coffee bean's temperature increased while the roasting time decreased. Moreover, the color attributes (CIE L*, a*, and b* values) decreased significantly with higher roasting temperatures and shorter times. The specific energy requirement varied at different FIR powers, with the minimum being 3750 J/g at 2500 W and the maximum at 6075 J/g at 1000 W, which could be attributed to the increased FIR power and sample surface temperature. This decrease in specific energy requirement was associated with reduced drying time. The respective roasting times for the FIR power heaters were as follows: 81 minutes for 1000 W, 40 minutes for 1500 W, 28 minutes for 2000 W, 20 minutes for 2500 W, and 18 minutes for 3000 W. These results indicate the potential of using Far Infrared heaters for efficient coffee roasting, offering control over temperature and roasting time to achieve desired color attributes and flavor profiles.
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