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Predictive Modeling of Temperature and Moisture Dynamics in Coffee Roasting Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor. Abstract The coffee roasting process is intricate and plays a critical role in defining the flavor and quality of the final product. To optimize this process, it is essential to understand the underlying heat and mass transfer mechanisms within the coffee beans. This study focuses on developing a precise predictive model using COMSOL Multiphysics to simulate temperature and moisture profiles during coffee roasting. The model was constructed with careful consideration of key factors such as the physical properties of the beans, initial temperatures of both the beans and the roasting air, and the initial moisture content of the beans. To ensure the model^s reliability, its predictions were validated against experimental data from existing literature, showing a strong correlation with temperature profiles, with a percentage error of less than 5%. The model effectively captures the rapid moisture evaporation from the bean surface within the first two minutes of roasting, followed by a more gradual moisture loss. Moreover, the analysis highlights the significant influence of the heat transfer coefficient on the roasting process- higher coefficients lead to a quicker initial temperature rise on the bean surface, while lower coefficients result in a slower, more even temperature distribution. This model provides valuable insights for refining industrial coffee roasting, offering the potential for enhanced product consistency and quality through more controlled roasting conditions. Keywords: coffee roasting, predictive models, temperature profile, moisture profile Topic: Coffee agroforestry, science and technology |
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