ORIGINAL RESEARCH article

Front. Food. Sci. Technol.

Sec. Food Process Design and Engineering

Volume 5 - 2025 | doi: 10.3389/frfst.2025.1603783

This article is part of the Research TopicFood Powders and GrainsView all articles

MODELING AND SIMULATION OF COFFEE BEAN HEATING DURING ROASTING: EFFECT OF HEAT GENERATION

Provisionally accepted
Jaime Daniel Bustos-VanegasJaime Daniel Bustos-Vanegas1Marcio Arêdes MartinsMarcio Arêdes Martins2Paulo Cesar CorrêaPaulo Cesar Corrêa2Fernanda Machado BaptestiniFernanda Machado Baptestini3Gabriel Henrique Horta OliveiraGabriel Henrique Horta Oliveira4*
  • 1South Colombian University, Neiva, Huila, Colombia
  • 2Universidade Federal de Viçosa, Viçosa, Minas Gerais, Brazil
  • 3Federal University of Espirito Santo, Vitória, Espirito Santo, Brazil
  • 4Instituto Federal do Sudeste de Minas Gerais, Juiz de Fora, Brazil

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The objective of this paper was to model and simulate heating, and to evaluate the effect of heat generated by evaporation and oxidation reactions due to temperature increase in coffee beans during the roasting process. It was considered a lumped analysis on developing a physical model for estimating the temperature of the coffee bean. The model was fitted to experimental data. When evaporation is negligible, the model overestimates the temperature during the exothermic reaction period, beginning at 150 °C, and up to the consumption stage of the reagents. By contrast, when exothermic reactions are ignored, the model underestimates the temperature of the bean due to cooling caused by evaporation. The temperatures estimated by the model showed R² values between 0.973 and 0.994 at different roasting temperatures. The model can be used as an optimization and controlling tool in the roasting process.

Keywords: Volumetric expansion, Exothermic reactions, Moisture content, Coffea arabica L., mathematical modeling

Received: 01 Apr 2025; Accepted: 16 May 2025.

Copyright: © 2025 Bustos-Vanegas, Martins, Corrêa, Baptestini and Oliveira. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

* Correspondence: Gabriel Henrique Horta Oliveira, Instituto Federal do Sudeste de Minas Gerais, Juiz de Fora, Brazil

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