Online monitoring of coffee roasting by proton transfer reaction time-of-flight mass spectrometry (PTR-ToF-MS): towards a real-time process control for a consistent roast profile |
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Authors: | Flurin?Wieland Alexia?N?Gloess Marco?Keller Andreas?Wetzel Stefan?Schenker Email author" target="_blank">Chahan?YeretzianEmail author |
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Institution: | 1.Zurich University of Applied Sciences, Institute of Chemistry and Biological Chemistry,W?denswil,Switzerland;2.Bühler AG,Uzwil,Switzerland |
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Abstract: | A real-time automated process control tool for coffee roasting is presented to consistently and accurately achieve a targeted
roast degree. It is based on the online monitoring of volatile organic compounds (VOC) in the off-gas of a drum roaster by
proton transfer reaction time-of-flight mass spectrometry at a high time (1 Hz) and mass resolution (5,500 m/Δm at full width
at half-maximum) and high sensitivity (better than parts per billion by volume). Forty-two roasting experiments were performed
with the drum roaster being operated either on a low, medium or high hot-air inlet temperature (= energy input) and the coffee
(Arabica from Antigua, Guatemala) being roasted to low, medium or dark roast degrees. A principal component analysis (PCA)
discriminated, for each one of the three hot-air inlet temperatures, the roast degree with a resolution of better than ±1
Colorette. The 3D space of the three first principal components was defined based on 23 mass spectral profiles of VOCs and
their roast degree at the end point of roasting. This provided a very detailed picture of the evolution of the roasting process
and allowed establishment of a predictive model that projects the online-monitored VOC profile of the roaster off-gas in real
time onto the PCA space defined by the calibration process and, ultimately, to control the coffee roasting process so as to
achieve a target roast degree and a consistent roasting. |
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