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Roasting of coffee beans in a spouted bed coffee roaster.

Nagaraju, V. D. and Ramalakshmi, K. (2002) Roasting of coffee beans in a spouted bed coffee roaster. Journal of Food Science and Technology, 39 (5). 530-533, 9 ref..

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A laboratory model spouted bed roaster for roasting coffee beans (Arabica and Robusta types) was investigated. The roaster chamber is connected to a hot air generator and a simple air classification technique is used for chaff separation and collection at the chamber outlet. Inlet temp. of 180-260C were used and coffee beans were roasted in 500 g quantities. The spouted bed effectively handled coffee beans of different varieties, sizes, shapes and blends. The model roaster increased yield, soluble solids contents, aroma and flavour and enhanced bean swelling ratio of Arabica and Robusta coffee beans, in comparison to the conventional process.

Item Type: Article
Subjects: 600 Technology > 07 Beverage Technology > 04 Coffee
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Plantation Products Spices and Flavour Technology
Food Engineering
Depositing User: Somashekar K.S
Date Deposited: 15 Jun 2011 04:11
Last Modified: 15 Jun 2011 04:11
URI: http://ir.cftri.res.in/id/eprint/6352

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