Development of coffee bean porosity and thermophysical properties during roasting
Mark Al-Shemmeri, P.J. Fryer, Robert S. Farr, Estefanía López-Quiroga
Abstract
The development of coffee bean porosity during roasting was captured for a Kenyan Arabica coffee roasted under different constant inlet air temperature conditions in a pilot-scale spouted bed roaster. Coffee bean porosity was characterised using X-ray Micro Computed Tomography (Micro-CT). These data demonstrated a significant increase in coffee bean porosity of up to 60% during roasting. The coffee’s intrinsic physical properties were also analysed to identify the relationship between porosity, thermophysical properties (density, thermal conductivity, specific heat capacity) and common process indicators (colour, mass, moisture, volume). Implications for heat transfer during roasting are also discussed. As Micro-CT, pycnometry and thermal properties analysers are not readily available tools, correlation of costly analytical methods with rapid discriminative tests are presented, allowing developers to utilise more accessible characterisation techniques to inform modulation of their processes and products. The data-driven approach to map coffee’s physicochemical development during roasting provides comprehensive data that could be used to calibrate mechanistic or kinetic models. These physics- driven models could then be used as routine equations nested in heat and mass transfer simulations for developers to predict coffee’s thermal evolution and subsequent physical transformation during roasting.