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Roasting green coffee beans using spouted bed roaster: changes in physical characteristics.

V D Nagaraju¹, Suvendu Bhattacharya

¹Food Engineering Department, Central Food Technological Research Institute (Council of Scientific and Industrial Research), Mysore, 570 020 India.

Journal of Food Science and Technology

|April 11, 2013

Summary

Spouted bed roasting of green coffee beans (Coffea arabica) affects bean color and texture. Optimal roasting conditions were identified to achieve desired color and reduced bean fracture force.

Keywords:

Coffee beans Instrumental colour Roasting Spouted bed

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Area of Science:

Food Science
Agricultural Engineering

Background:

Green coffee beans (Coffea arabica) undergo significant physical and chemical changes during roasting.
Spouted bed roasting offers potential advantages for coffee processing due to efficient heat and mass transfer.

Purpose of the Study:

To investigate the impact of spouted bed roasting parameters on the instrumental color and texture of pea-berry grade green coffee beans.
To determine optimal roasting conditions balancing desirable color attributes and reduced bean fracture force.

Main Methods:

Pea-berry grade green coffee beans were roasted using a laboratory model spouted bed roaster.
Roasting was performed at varying temperatures (150-250°C) and times (30-300 seconds).
Instrumental color (hue, chroma, brightness) and texture (maximum force) were analyzed.

Main Results:

Roasting significantly decreased bean brightness, with time being a major factor.
Chroma decreased curvilinearly with increased roasting time and temperature.
Hue (dominant wavelength) increased from 576 to 603 nm.
Maximum force, indicating bean texture, decreased with higher roasting temperatures and longer times.

Conclusions:

Spouted bed roasting parameters critically influence coffee bean color and texture.
Optimal roasting conditions were identified to achieve desirable color profiles and reduced bean fracture force, crucial for processing and quality.