Model-based optimization of coffee roasting process: Model development, prediction, optimization and application to upgrading of Robusta coffee beans

Last modified: April 20, 2022
You are here:
Estimated reading time: 1 min
Research Article: Model-based optimization of coffee roasting process: Model development, prediction, optimization and application to upgrading of Robusta coffee beans
Author: San Ratanasanya, Nathamol Chindapan, Jumpol Polvichai, Booncharoen Sirinaovakul & Sakamon Devahastin
Email: nathamol.chi@siam.edu
Department|Faculty: Department of Food Technology, Faculty of Science, Siam University, Bangkok 10160
ภาควิชา|คณะ: ภาควิชาเทคโนโลยีการอาหาร คณะวิทยาศาสตร์ มหาวิทยาลัยสยาม กรุงเทพฯ 10160
Published: Journal of Food Engineering Volume 318, April 2022, 110888

Citation

Ratanasanya, S., Chindapan, N., Polvichai, J., Sirinaovakul, B., Devahastin, S. (2022). Model-based optimization of coffee roasting process: Model development, prediction, optimization and application to upgrading of Robusta coffee beans. Journal of Food Engineering, 318, 110888.


ABSTRACT

Since coffee bean roasting is a complicated process involving transient transport processes along with complex chemical reactions, modeling and optimizing such process is a challenge. Here, machine learning was first used to formulate models that allowed predictions of selected quality indicators of coffee beans undergoing hot air or superheated steam roasting at various conditions. Starling particle swarm optimization (SPSO) as well as other swarm intelligence and gradient-based algorithms were then used to determine conditions that would yield roasted beans with quality indicators similar to those of benchmarks. Test was also performed to determine if Robusta beans could be roasted at conditions depicted by SPSO to yield the beans with quality indicators similar to those of commercial blend of Arabica and Robusta beans. SPSO predicted values of quality indicators with average errors of lower than 9% and 13% when laboratory-scaled Robusta beans and commercial blend of beans were used as benchmarks.

Keywords: Chemical composition, color, hot air, starling particle swarm optimization, quality, superheated steam.


Model-based optimization of coffee roasting process: Model development, prediction, optimization and application to upgrading of Robusta coffee beans

คณะวิทยาศาสตร์ มหาวิทยาลัยสยาม | Faculty of Science, Siam University, Bangkok, Thailand

Tags:
Was this article helpful? บทความนี้เป็นประโยชน์หรือไม่?
ไม่ / Dislike 0
Views: 12
Previous: Comparative evaluation of phenolics and antioxidant activities of hot air and superheated steam roasted coffee beans (Coffea canephora)
Next: ผลของอุณหภูมิที่มีต่อความต้านทานความร้อนของแบคทีเรียชอบเกลือ และทนความร้อน ในน้ำปลาโซเดียมต่ำ