Numerical and experimental characterization of coffee roasting in a rotary drum type roaster by forced internal convection
Bibliographic record
Abstract
The effect of air injection into a coffee roasting chamber of a 2 kg rotary drum roaster is investigated on the temperature profiles and organoleptic properties of a Catuai coffee variety. In the experimental study, 1 kg of coffee beans were used and the air injection velocities were varied for the cases of 0 (standard roasting design), 1, 2 and 3 m/s; testing in triplicate and the two most representative were taken. In the coffee roaster, the temperature was monitored simultaneously in the air inlet duct, roasting chamber and gas outlet duct. The organoleptic properties were examined by a group of professionals from Negociaciones Agroindustrial Arévalo S.A. NARSA in the province of Chanchamayo - Peru, which has a G4 laboratory certified by the Specialty Coffee Association (SCA). In the organoleptic ratings, a maximum score of 83.21/100 was found for the 2 m/s test and a minimum of 80.63/100 for the 1 m/s test. For the numerical characterization, the principle of fluid mechanics such as turbulent regime flow and energy transport were used by the finite volume (FV) method using SolidWorks 2021 Flow Simulation software. The numerical results showed that for the 2 m/s test, the temperature of the bean reaches 195 oC at 500 s, indicating that the whole coffee bean reaches the cooking temperature required for the development time prior to eviction; while for the 1 m/s test, it did not exceed 190 oC. It is shown here that the effect of air injection in the roasting chamber, caused organoleptic changes with respect to the conventional design without air injection, due to a sustained cooking at different times and an adequate development time. However, there is a speed threshold where when exceeded, temperatures inside the chamber remain low, development time is extended (machine energy consumption is extended), and organoleptic properties should not improve. However, as the test speeds are exceeded, temperatures inside the chamber remain low, causing the development time to be extended with higher energy consumption and under these conditions the organoleptic properties are not improved.
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How this classification was reachedexpand
Full frame distilled prediction
Teacher imitationNot calibrated prevalence, not ground truth. Human validation pending. Learned from the 10,348 direct Codex labels and 10,348 direct Gemma labels. Candidate is the union of thresholded teacher heads; consensus is their intersection. These outputs are machine_predicted_unvalidated and are not human labels or direct frontier model labels.
Codex and Gemma teacher scores by category
| Category | Codex | Gemma |
|---|---|---|
| Metaresearch | 0.000 | 0.000 |
| Meta-epidemiology (narrow) | 0.000 | 0.000 |
| Meta-epidemiology (broad) | 0.000 | 0.000 |
| Bibliometrics | 0.000 | 0.000 |
| Science and technology studies | 0.000 | 0.000 |
| Scholarly communication | 0.000 | 0.000 |
| Open science | 0.000 | 0.000 |
| Research integrity | 0.000 | 0.000 |
| Insufficient payload (model declined to judge) | 0.000 | 0.000 |
Machine scores (provisional)
The two teacher heads of the student model, read on this work. A score orders the frame for review; it never asserts a category, and the validation status ships verbatim with every row.
Baseline scores from an immature model (maturity gate not passed, 7 training rounds). Scores rank; they never assert a category.
score_only:v0-immature-baseline · verbatim from the scoring run: score_only means the number may rank works, and no category label ships from itClassification
machine, unvalidatedMachine predicted; a candidate call from one teacher head, not a consensus.
How this classification was reached, model by model and score by score, is at the end of the page under "How this classification was reached".