Coffee bean particle motion in a rotating drum measured using Positron Emission Particle Tracking (PEPT).

Autor: Al-Shemmeri M; School of Chemical Engineering, University of Birmingham, B15 2TT, UK; Jacobs Douwe Egberts, R&D Offices, OX16 2QU, UK., Windows-Yule K; School of Chemical Engineering, University of Birmingham, B15 2TT, UK., Lopez-Quiroga E; School of Chemical Engineering, University of Birmingham, B15 2TT, UK. Electronic address: e.lopez-quiroga@bham.ac.uk., Fryer PJ; School of Chemical Engineering, University of Birmingham, B15 2TT, UK.
Jazyk: angličtina
Zdroj: Food research international (Ottawa, Ont.) [Food Res Int] 2023 Jan; Vol. 163, pp. 112253. Date of Electronic Publication: 2022 Nov 29.
DOI: 10.1016/j.foodres.2022.112253
Abstrakt: Physicochemical transformation of coffee during roasting depends on the applied time-temperature profile (i.e., rate of heat transfer), with heat transfer phenomena governed by particle dynamics. Positron Emission Particle Tracking (PEPT), a non-invasive imaging technique, was used here to characterise the granular flow of coffee in a real, pilot-scale rotating drum roaster. The experimental study established the impact of drum speed, batch size and bean density (i.e., roast degree) on the system's particle dynamics. Particle motion data revealed two distinct regions: (i) a disperse (low occupancy, high velocity) region of in-flight particles and (ii) a dense (high occupancy, low velocity) bean bed. Implications of these results for heat transfer suggest that controlling drum speed for different density coffees will provide roaster operators with a tool to modulate conductive heat transfer from the heated drum to the bean bed. These comprehensive data thus inform roasting best practices and support the development of physics-driven models coupling heat and mass transfer to particle dynamics.
Competing Interests: Declaration of Competing Interest The authors declare the following financial interests/personal relationships which may be considered as potential competing interests: Author M. Al-Shemmeri is in receipt of an EngD studentship grant supported by Jacobs Douwe Egberts and EPSRC.
(Copyright © 2022 The Author(s). Published by Elsevier Ltd.. All rights reserved.)
Databáze: MEDLINE
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