Studies on roasting of coffee beans in a spouted bed

被引：38

作者：

Nagaraju, VD

Murthy, CT

Ramalakshmi, K

Rao, PNS

机构：

[1] Department of Food Engineering, Ctrl. Food Technol. Res. Institute

来源：

JOURNAL OF FOOD ENGINEERING | 1997年 / 31卷 / 02期

关键词：

D O I：

10.1016/S0260-8774(96)00026-X

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

Studies have been conducted in an experimental spouted bed roaster for coffee beans (peaberry) using hot air as the heating medium. Conditions for optimum roasting have been evaluated. It was found that the best quality product was obtained at an air temperature of 250 degrees C for a roasting time of 5 min. The behaviour of the system can be represented by an unsteady state heat transfer mechanism. Based on the time-temperature relationship, the overall heat transfer coefficient was found to be 12.023 W/(m(2) K). (C) 1997 Published by Elsevier Science Limited.

引用

页码：263 / 270

页数：8

共 15 条

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