Datum
2024-04-27Schlagwort
600 Technik 630 Landwirtschaft, Veterinärmedizin KaffeebohneRöstenZustandsüberwachungAkustische MessungMetadata
Zur Langanzeige
Aufsatz![](/themes/Mirage2/images/Open_Access_logo_PLoS_transparent.svg)
Acoustic condition monitoring of coffee beans, during the roasting process
Zusammenfassung
The research results presented here deal with the acoustic condition monitoring of coffee beans during the roasting process. In particular, the question was investigated whether the current state (roasting level) of the coffee beans during the roasting process can be detected by acoustic monitoring. To answer this question, an experiment was carried out with a sample drum roaster (Hottop KN–8828B– 2K+) in which the airborne sound pressure was recorded for five different roasting methods and then examined. The methods used differed in the inner temperature of the roaster when the coffee beans were inserted (75◦C, 100◦C, 150◦C, 175◦C, 200◦C). The recording of the roasting processes has been made by two microphones placed in front of the drum, with each process being repeated five times. To enable a comparison between the different processes, five points at which the coffee beans had reached a certain temperature were determined for each grating. Five sequences of equal length were then cut from each recording, with the determined time points serving as the starting value of the sequence.
First, the differences in the spectral composition of the signals in the first and second crack were investigated and compared with those in other past publications. Furthermore, the comparison of the behavior as a function of the throw-in temperature has been investigated. For most of the processes analysed, the sound pressure levels can be clearly separated as a function of the bean temperature. In conclusion, it was shown that sound analysis can be used to determine the proportion of cracked beans.
First, the differences in the spectral composition of the signals in the first and second crack were investigated and compared with those in other past publications. Furthermore, the comparison of the behavior as a function of the throw-in temperature has been investigated. For most of the processes analysed, the sound pressure levels can be clearly separated as a function of the bean temperature. In conclusion, it was shown that sound analysis can be used to determine the proportion of cracked beans.
Zitierform
In: LWT Volume 199 (2024-04-27) eissn:1096-1127Förderhinweis
Gefördert im Rahmen des Projekts DEALZitieren
@article{doi:10.17170/kobra-2024083010771,
author={Siebald, Hubertus and Möller, Morten and Lenz, Finn and Kirchner, Sascha and Hensel, Oliver},
title={Acoustic condition monitoring of coffee beans, during the roasting process},
journal={LWT},
year={2024}
}
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2024-09-04T14:54:53Z 2024-09-04T14:54:53Z 2024-04-27 doi:10.17170/kobra-2024083010771 http://hdl.handle.net/123456789/16025 Gefördert im Rahmen des Projekts DEAL eng Namensnennung-Nicht-kommerziell 4.0 International http://creativecommons.org/licenses/by-nc/4.0/ coffee roasting condition monitoring first second crack acoustics 600 630 Acoustic condition monitoring of coffee beans, during the roasting process Aufsatz The research results presented here deal with the acoustic condition monitoring of coffee beans during the roasting process. In particular, the question was investigated whether the current state (roasting level) of the coffee beans during the roasting process can be detected by acoustic monitoring. To answer this question, an experiment was carried out with a sample drum roaster (Hottop KN–8828B– 2K+) in which the airborne sound pressure was recorded for five different roasting methods and then examined. The methods used differed in the inner temperature of the roaster when the coffee beans were inserted (75◦C, 100◦C, 150◦C, 175◦C, 200◦C). The recording of the roasting processes has been made by two microphones placed in front of the drum, with each process being repeated five times. To enable a comparison between the different processes, five points at which the coffee beans had reached a certain temperature were determined for each grating. Five sequences of equal length were then cut from each recording, with the determined time points serving as the starting value of the sequence. First, the differences in the spectral composition of the signals in the first and second crack were investigated and compared with those in other past publications. Furthermore, the comparison of the behavior as a function of the throw-in temperature has been investigated. For most of the processes analysed, the sound pressure levels can be clearly separated as a function of the bean temperature. In conclusion, it was shown that sound analysis can be used to determine the proportion of cracked beans. open access Siebald, Hubertus Möller, Morten Lenz, Finn Kirchner, Sascha Hensel, Oliver doi:10.1016/j.lwt.2024.116119 Kaffeebohne Rösten Zustandsüberwachung Akustische Messung publishedVersion eissn:1096-1127 LWT Volume 199 false 116119
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