Open AccessAnalysis of temperature control effect in fluidized bed coffee roaster
Author(s) -
Diego Andrés Campo-Ceballos,
Kevin Jancarlo Barco-Sotelo,
Hector Fabian Dorado-Ipia,
Carlos Alberto Gaviria-López
Publication year - 2020
Publication title -
visión electrónica/visión electrónica
Language(s) - English
Resource type - Journals
eISSN - 2248-4728
pISSN - 1909-9746
DOI - 10.14483/22484728.17431
Subject(s) - roasting , fluidized bed , added value , work (physics) , temperature control , moisture , process engineering , agricultural engineering , environmental science , mathematics , engineering , waste management , business , mechanical engineering , materials science , composite material , metallurgy , finance
One of the main sources of economic income in Colombia's agricultural sector is the marketing of coffee with a high contribution to the country's economy. However, trends in coffee industry 4.0 show that the coffee roasting process is where more value aggregation is presented and at the same time is one of the most complex because multiple factors are involved such as grain moisture, volume, variety and heat and mass transfer variables. The main objective of this work was to design and implement a fluidized bed system for the study of the effect of temperature control on the physical properties of roasted coffee from Cauca-Colombia. The development of the work was addressed in 4 sequential phases: CAD design, Digital manufacture, temperature control design and the systems analysis. The proposed fluid bed system features a control system for the RoR (rate of rise) that can be adjusted between 3 to 20°C/min, and provide a prediction in the events of the standard roasting profile (Turning Point, Yellow, First Crack, Development time, Second Crack, Drop).