Coffee bean particle motion in a spouted bed measured using Positron Emission Particle Tracking (PEPT)
Coffee bean particle motion in a spouted bed measured using Positron Emission Particle Tracking (PEPT)
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DOI：
10.1016/j.jfoodeng.2021.110709
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发表时间：
2021-06-16
影响因子：
5.5
通讯作者：
Fryer, Peter J.
中科院分区：
文献类型：
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作者：
Al-Shemmeri, Mark;Windows-Yule, Kit;Fryer, Peter J.
咖啡烘焙是将绿色咖啡转变成随后可以研磨和冲泡的产品的热处理过程。了解烘焙对于开发新的下游工艺和配方以及优化现有工艺和配方至关重要。正电子发射粒子跟踪（PEPT）允许跟踪工艺设备中的粒子，并且在此已经用于在喷动床烘焙器内观察咖啡豆的粒子动力学，所述喷动床烘焙器经受变化的空气-豆比而没有烘焙。已确定与每个空气-豆比相关的占用剖面，并确定了两个不同的区域：（i）高占用率的密集豆床（ii）低占用率的稀干舷。结果还揭示了咖啡密度对烘焙器内颗粒动力学的影响。总的来说，这项工作表明，PEPT可以是一个有用的工具来生成有关颗粒流模式的数据，在焙烧炉，可用于改善现有的热量和质量传递模型的焙烧。
Coffee roasting is a heat treatment process that transforms green coffee into a product that can subsequently be ground and brewed. Understanding roasting is critical in developing new downstream processes and formulations, as well as in optimising existing ones. Positron Emission Particle Tracking (PEPT) allows tracking of particles in process equipment and has been used here to characterise particle dynamics of coffee beans within a spouted bed roaster subject to varying air-to-bean ratios without roasting. Occupancy profiles associated with each air-to-bean ratio have been determined and two distinct regions identified: (i) a dense bean bed of high occupancy (ii) a dilute freeboard of lower occupancy. Results also revealed the effect of coffee density on particle dynamics within the roaster. Overall, this work demonstrates that PEPT can be a useful tool to generate data regarding granular flow patterns in roasters that might be used to improve existing heat and mass transfer models for roasting.