Roasting is a complex process of simultaneous heat and mass transfer involving water removal as well as color and flavor changes. In this study, the lumped-reaction engineering approach (L-REA) was implemented to model roasting of barley and coffee. The approach was able to capture the details of the process kinetics and the predictions matched the experimental data well. Benchmarks against the diffusion-based model indicated that the L-REA yielded comparable or even better results. As such, the L-REA approach can be adopted for simulation of the roasting process and optimization or model-based control strategies.
- L-REA (lumped-reaction engineering approach)
ASJC Scopus subject areas
- Chemical Engineering(all)
- Physical and Theoretical Chemistry