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2013 | OriginalPaper | Buchkapitel

10. Batch Coffee Roasting; Roasting Energy Use; Reducing That Use

verfasst von : Henry Schwartzberg

Erschienen in: Advances in Food Process Engineering Research and Applications

Verlag: Springer US

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Abstract

The operation of batch, gas-fired coffee roasters equipped with afterburners that destroy roasting-generated volatile organic compounds (VOCs) and carbon monoxide is described. Overall heat and material balances are used to analyze and calculate energy use in such roasters and energy use reductions achievable by (a) transferring part of the heat now discharged in stack gas to gas streams in or entering the roaster or to coffee entering the roaster or (b) bypassing afterburners when VOC production is low.

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Vorheriges Kapitel Recent Developments in Drying Technologies for Foods

Nächstes Kapitel Advances and Challenges in Thermal Processing with Flexible Packages

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Titel: Batch Coffee Roasting; Roasting Energy Use; Reducing That Use
verfasst von: Henry Schwartzberg
Verlag: Springer US
Buch: Advances in Food Process Engineering Research and Applications
Print ISBN: 978-1-4614-7905-5

Electronic ISBN: 978-1-4614-7906-2

Copyright-Jahr: 2013
DOI: https://doi.org/10.1007/978-1-4614-7906-2_10