นวัตกรรมใหม่ของการคั่วและทำเย็นเมล็ดกาแฟในระบบปิดโดยอาศัยกาลักความร้อน

Abstract

NEW INNOVATION OF COFFEE BEAN ROASTING AND COOLING IN A CLOSED SYSTEM USING THERMOSYPHON

The objective of this academic article is to educate the basic knowledge on a coffee bean, coffee processing by roasting and cooling, roasting level and a part of problems occurring in present coffee bean roasters. Moreover, knowledge on the design and making of coffee bean roasters has been collected from related researches and combined with the engineering knowledge on heat transfer to present the new innovation of coffee bean roasting and cooling in a closed system by using thermosyphon as a medium to transfer heat in to and out from coffee beans during roasting and cooling procedure, respectively. The obtained roasted coffee beans have satisfactory quality with rich aroma, no bad odor according to contamination of hot gas, bitter favor, no sour, and constant color entire all coffee beans. Specific energy consumption of this roaster is slightly lower than that of previous prototype roaster.