Roasting Kinetics and Physicochemical Property Changes of Robusta Coffee Beans Undergoing Superheated Steam Roasting: Experimental and Modeling Studies.
หัวหน้าโครงการ
:
ณฐมล จินดาพรรณ
ทีมวิจัย
:
ณฐมล จินดาพรรณ
หัวหน้าโครงการ
สักกมน เทพหัสดิน ณ อยุธยา
นักวิจัยที่ปรึกษา
วันที่เริ่มโครงการ
:
1 ก.ค. 2558
วัตถุประสงค์
:
2.1 To study the effect of roasting temperature on the roasting kinetics of Robusta coffee beans undergoing superheated steam roasting as well as to compare the results with those obtained using hot air roasting.
2.2 To study the evolution of key physicochemical properties of Robusta coffee beans during superheated steam roasting at different time-temperature conditions as well as to compare the results with those obtained using hot air roasting.
2.3 To study the evolution of important coffee volatiles and sensory characteristics during superheated steam roasting at different time-temperature conditions as well as to compare the results with those obtained using hot air roasting.
2.4 o develop a mathematical model that allows the prediction of bean temperature and mass loss as well as kinetics of quality changes of Robusta coffee beans undergoing superheated steam roasting.
