| Autor: |
Putra, Satya Andika, Hanifah, Umi, Karim, Mirwan Ardiansyah |
| Předmět: |
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| Zdroj: |
AIP Conference Proceedings; 2019, Vol. 2097 Issue 1, p030112-1-030112-6, 6p |
| Abstrakt: |
The roasting coffee is one of the processing coffee beans which determines the quality of the coffee flavor. In general, the process of roasting coffee uses a rotating cylinder, a fixed drum with agitator and a fluidized bed. Theoretical study of fluidization and heat transfer has been carried out on a fluidized bed coffee roaster 1000 gram capacity with a tubular roasting chamber. Green beans (Robusta coffee) used in the roaster at two different operating temperature settings, 250°C and 220°C for high-temperature short time (HTST) and low-temperature long time (LTLT) roasting processes. At this operating temperature, minimum fluidizing velocity was 2.19 m/s and 2.16 m/s respectively, and the thermal energy for roasting coffee was 8773.25 W and 7639.56 W respectively. The thermal energy was defined based on the heat transfer from hot air to coffee beans which was 3399.63 W for HTST process and 3091.49 W for LTLT process that calculates at hot air velocities 2.5 m/s. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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