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Impact of raw material characteristics on weight losses during coffee roasting

Johansson, Elisabeth LU (2017) KLT920 20161
Food Technology and Nutrition (M.Sc.)
Abstract
Coffee is one of the world’s largest trading goods and produced in a large number of countriesall over the world. The largest producers are from South America, Asia, Central America and Africa, and Brazil, Vietnam, Colombia and Indonesia are in order the largest producers,together producing more than the half of the world supply.

During roasting of coffee the weight of the production batch decrease significantly due to serval different parameters, this is often referred to as roasting loss. At ZOÉGAS they have noticedthat the roasting losses vary significantly during periods without any significant process changes.

The coffee blends produced by ZOÈGAS constitute of beans from several different origins. Therefore, in this master... (More)
Coffee is one of the world’s largest trading goods and produced in a large number of countriesall over the world. The largest producers are from South America, Asia, Central America and Africa, and Brazil, Vietnam, Colombia and Indonesia are in order the largest producers,together producing more than the half of the world supply.

During roasting of coffee the weight of the production batch decrease significantly due to serval different parameters, this is often referred to as roasting loss. At ZOÉGAS they have noticedthat the roasting losses vary significantly during periods without any significant process changes.

The coffee blends produced by ZOÈGAS constitute of beans from several different origins. Therefore, in this master thesis project, the impact of bean characteristics on roasting loss have been analysed. This to gain knowledge about and to examine if any of the analysed bean characteristic affects roasting losses more than other.

Beans from six different origins were chosen and roasted separately using the same roasting profile to a pre-set temperature. Characteristics of both green and roasted beans were analysed, and then repeated for a second trial.
According to several authors’ parameters as moist content of the green beans, roasting time, type of roaster, output colour of the roasted beans, and air temperature are connected to roasting losses.

The losses were calculated as total roasting loss, but also divided into organic roasting loss and water roasting loss.
Moist content of green beans was found to be the dominating factor affecting the total roasting loss and the water roasting loss. Roasting time also showed to have an impact, though longer roasting time was a resulting effect of higher moist content in the raw material.
Roasting degree, often defined as colour of roasted beans, was in reviewed literature repeatedly mentioned as a factor affecting roasting losses, however no correlation could be seen in this study. (Less)
Popular Abstract (Swedish)
Vägen från bären på kaffeträdet, vars frön är det vi kallar kaffebönor, till en färdig kopp kaffe består av flera steg. Det viktigaste steget för den slutliga produkten är rostningen,och här uppstår oundvikligen en signifikant förlust av massa. Kan det vara så att denna förlust påverkas av råkaffets egenskaper?
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author
Johansson, Elisabeth LU
supervisor
organization
course
KLT920 20161
year
type
H2 - Master's Degree (Two Years)
subject
keywords
Roasting losses, Coffee, Coffee roasting, food engineering, livsmedelsteknik
language
English
id
8903665
date added to LUP
2017-03-31 09:53:08
date last changed
2017-03-31 09:53:08
@misc{8903665,
  abstract     = {Coffee is one of the world’s largest trading goods and produced in a large number of countriesall over the world. The largest producers are from South America, Asia, Central America and Africa, and Brazil, Vietnam, Colombia and Indonesia are in order the largest producers,together producing more than the half of the world supply.

During roasting of coffee the weight of the production batch decrease significantly due to serval different parameters, this is often referred to as roasting loss. At ZOÉGAS they have noticedthat the roasting losses vary significantly during periods without any significant process changes.

The coffee blends produced by ZOÈGAS constitute of beans from several different origins. Therefore, in this master thesis project, the impact of bean characteristics on roasting loss have been analysed. This to gain knowledge about and to examine if any of the analysed bean characteristic affects roasting losses more than other.

Beans from six different origins were chosen and roasted separately using the same roasting profile to a pre-set temperature. Characteristics of both green and roasted beans were analysed, and then repeated for a second trial.
According to several authors’ parameters as moist content of the green beans, roasting time, type of roaster, output colour of the roasted beans, and air temperature are connected to roasting losses.

The losses were calculated as total roasting loss, but also divided into organic roasting loss and water roasting loss.
Moist content of green beans was found to be the dominating factor affecting the total roasting loss and the water roasting loss. Roasting time also showed to have an impact, though longer roasting time was a resulting effect of higher moist content in the raw material.
Roasting degree, often defined as colour of roasted beans, was in reviewed literature repeatedly mentioned as a factor affecting roasting losses, however no correlation could be seen in this study.},
  author       = {Johansson, Elisabeth},
  keyword      = {Roasting losses,Coffee,Coffee roasting,food engineering,livsmedelsteknik},
  language     = {eng},
  note         = {Student Paper},
  title        = {Impact of raw material characteristics on weight losses during coffee roasting},
  year         = {2017},
}