A METHOD FOR ROASTING COFFEE BEANS

Abstract

The invention relates to a method for roasting coffee beans. Specifically, the invention relates to an alternative method for roasting coffee beans using cold plasma technology without heat treatment, resulting in a high aroma profile, improved color characteristics, and enhanced bioactive component content.

Description

A METHOD FOR ROASTING COFFEE BEANS Technical Area The invention relates to a method for roasting coffee beans. The invention specifically enables a high aroma profile using cold plasma technology without the need for heat treatment. coffee bean roasting with improved color characteristics and bioactive component content It relates to an alternative method. State of the Art In the coffee industry, the process of transforming green coffee beans into a ready-to-consume form. The roasting process applied to the product gives the resulting beverage its characteristic sensory characteristics. Traditional roasting processes play a significant role in the development of their properties. These are methodologies based essentially on thermal energy transfer, using green coffee beans. It is based on the principle of controlled exposure to high temperatures. This In this context, fluidized bed systems are widely used on an industrial scale. There are two main categories: roasters and semi-fluidized bed roasters. is being evaluated. In fluidized bed roasting systems, coffee beans are roasted in a stream of hot air. They are suspended, thus ensuring homogeneous heat transfer to all surfaces of the cores. This technology is provided by the hydrodynamic properties and mechanical properties of airflow. A fluidized bed formation is created through a combination of movements, thus Achieving an even roasting profile while minimizing the risk of the beans burning. This is the goal. Semi-fluidized bed systems, on the other hand, are based on fluidized bed principles. It exhibits a hybrid structure that combines features of traditional drum roasters. In this configuration, some of the coffee beans are suspended in hot air. While one part is held in place, the other part is positioned on a heated, stationary surface. This approach, This allows for the application of advanced control parameters on the roasting process. to identify and design roasting profiles specific to different kernel characteristics It makes it possible. The thermal processing conditions applied in conventional roasting processes are generally 230- It covers temperature ranges varying between 240 degrees Celsius. Industrial. 2 The most commonly preferred process parameters in applications are 210 degrees Celsius. This includes a maximum heat treatment time of 14 minutes at the specified temperature. This thermal treatment regime... beneath, complex biochemical transformations in coffee beans This happens. In the initial stage of the process, water that is in free form... The drying phase, which begins with evaporation, reaches a core temperature of 100 degrees Celsius. It continues by exceeding this stage. Following this stage, the temperature reaches 160 degrees Celsius. When this happens, the Maillard reaction occurs between free amino acids and reducing sugars. The non-enzymatic browning reaction, known as sucrose browning, starts rapidly and affects sucrose. Significant degradation of the molecule has been observed. In the later stages of the thermal process, when the temperature exceeds 160 degrees Celsius Caramelization reactions become more pronounced and sucrose is completely It culminates in a point where it is depleted. Coffee beans naturally contain 4% to 8%. Sucrose, present in varying proportions within this range, is fundamental to these thermal transformations. It forms one of the substrates. The inner parts of the nuclei contain water and carbon dioxide. The increase in pressure resulting from the accumulation of gases is called initial cracking. This causes a characteristic physical change. This phenomenon is characteristic of pyrolysis reactions. It marks the beginning and the critical threshold where the coffee's aromatic profile begins to develop. It represents the point of scorching. The first crack marks the transition between light and medium roast levels. It characterizes. In the later stages of the roasting process, chemical reactions occur along with the increase in temperature. The intensity and speed of the reactions increase significantly, affecting the coffee beans. While an increase in intensity is observed, the color tones gradually become darker. 200-149 In high temperature regimes between degrees Celsius, the second cracking event occurs. This results in the achievement of dark roast levels. At this stage, the shine is due to the migration of the lipid fraction from within the nucleus to the surface. A visual characteristic emerges. Maillard reaction and caramelization are part of coffee's complex sensory profile. These are the biochemical transformations that play a central role in its formation. These reactions through the interaction of sugar molecules and amino acids found in the nuclei As a result, the flavor profiles range from fruity and floral notes to chocolate, caramel, and hazelnut. A wide spectrum of aromatic and flavor compounds are synthesized. However, these thermal processing techniques only have an effect on the chemical composition of coffee. 3 it does not lead to the desired changes and also includes some disadvantages. It is known. One of the most significant negative effects of high-temperature applications is on proteins, Key bioactive compounds in coffee include polysaccharides, caffeine, trigonellin, and chlorogenic acids. It is the degradation that occurs in its components. In particular, chlorogenic acid compounds, These are important phenolic compounds in terms of antioxidant activity and during thermal processing It undergoes significant degradation. Studies show that with roasting level... There is an inverse relationship between the concentrations of bioactive components in roasted seeds. This indicates a relationship between the antioxidant compounds found in roasted coffee. These include chlorogenic acid, caffeine, melanoids, ascorbic acid, ferulic acid, and catechins. However, the concentrations of these compounds are directly related to the intensity of the applied heat treatment. It shows a decrease in relation to this. Another significant disadvantage of thermal roasting processes is the presence of 5-hydroxymethylfurfural (5- It is the formation of the compound HMF. This compound is formed by the Maillard reaction of sugar molecules or as a result of undergoing thermal degradation during caramelization processes It is synthesized. The concentration of 5-hydroxymethylfurfural in roasted coffee varies depending on the coffee. various factors such as type, roasting methodology, roasting time, and storage conditions measurable levels in grams per milligram depending on the parameters variability across a wide range, to almost undetectable levels. This can indicate the presence and concentration of this compound in terms of taste and aroma. an indicator of roasting quality, storage stability and potential health effects It is considered as such. The main limitations of current thermal roasting technologies include high energy consumption. The requirements are highlighted. Traditional roasting processes fail to achieve the desired results for the beans. to reach certain temperature levels and maintain them at those temperatures for specific periods of time This requires a significant amount of energy consumption. This results in operational costs and This creates a disadvantage in terms of environmental sustainability. Process-related carbon High environmental footprint is a significant problem in the coffee industry in terms of environmental impact. It constitutes. Conventional roasting methodologies involve relatively long heat treatment times. The necessity of its application is another important limiting factor. Between 8-25 minutes Optimal variations in roasting times, production capacity, and energy efficiency. This represents conditions that are not present. Long-term high-temperature applications, also 4 It also involves potential risks from a food safety perspective. In particular, acrylamide and The formation of undesirable compounds such as biogenic amines is a side effect of severe thermal processing. They can appear as products. Another limitation of traditional roasting systems is their low economic value. The inadequacy lies in improving the sensory characteristics of coffee beans. Different Coffee beans, with their botanical and geographical origins, have different chemical compositions and They exhibit sensory potentials. Current thermal processes result in low quality. volatile and non-volatile component profiles of nuclei in the segment and They have limited ability to bring their concentrations closer to those in the high-quality segment. It is proving successful. This situation poses an obstacle in terms of product standardization. It constitutes. In addition, in conventional roasting processes, the surface and inside of coffee beans... heterogeneity in terms of moisture content and roasting degree among the parts This gradient structure is observed, indicating different chemical gradients in different regions of the core. This causes transformations to occur, which in turn affects the sensory aspect of the final product. It negatively affects homogeneity. The diffusion-controlled characteristic of heat transfer. because the core surface is exposed to higher temperatures than the interior. This is unavoidable, and this makes achieving the optimal roasting profile difficult. In conclusion, thermal processing is widely used in the coffee roasting industry. While methodologies are effective in developing desired sensory characteristics, energy efficiency, environmental sustainability, bioactive ingredient retention, food safety and includes significant limitations in terms of process homogeneity. These limitations are: This highlights the need to develop alternative approaches in coffee processing technologies. and exhibits characteristics of low temperature, short duration and high efficiency. This requires the improvement of processes. In application number KR102752822B1, which falls under the known state of the art, coffee A method for imparting flavor and aroma to the seeds is described, and this method is a This stage involves the use of low-temperature plasma. However, KR102752822B1 In application number [number], the roasting process is done not only with low-temperature plasma but also with heating. This process is also carried out using low-temperature plasma. applied to remove microorganisms and pesticide residues It is explained. In conclusion, due to the negative aspects described above and the current solutions being the subject of discussion... Due to its shortcomings, an improvement is needed in the relevant technical field. It has been made. Purpose of the Invention The invention was created by drawing inspiration from existing situations and overcoming the aforementioned drawbacks. It aims to solve the problem. In the current technique, traditional methods applied in the roasting processes of coffee beans... It has been determined that thermal processing methodologies have various limitations. Limitations include high energy consumption, long process times, and a significant carbon footprint. traces, significant losses in bioactive components, food safety risks, low-quality kernels inadequacy in improving properties and homogeneity in different regions of the nuclei These include non-existent roasting profiles. These technical problems exist in the coffee industry. This highlights the need to develop alternative processing technologies. The invention offers comprehensive solutions to the technical problems mentioned above and to existing ones. It was developed to eliminate the disadvantages of roasting technologies. The invention... Its main purpose is cold plasma as an alternative to conventional heat treatment methodologies. Using this technique, it has a high aroma profile, improved color characteristics and enhanced coffee bean roasting process characterized by its bioactive component content The invention describes a method that involves the implementation of traditional high-temperature applications. by eliminating the energy-intensive conditions it requires, in low-temperature regimes and short-term This makes it possible to complete the roasting process effectively within the processing times. The process developed within the scope of the invention involves continuously producing different types of gases in plasma form. Alternatively, batch methods can be used to process coffee of different botanical and geographical origins. It is based on the principle of applying it to their nuclei. In this approach, the plasma selection of the type of gas in its form, determination of the application time and the plasma probe Controlled process parameters such as optimization of the distance to the nuclei by adjusting the color, taste and aroma characteristics of coffee beans in this way Modification is provided. One of the distinctive features of the invention is this process. As a result, it is significantly more efficient compared to traditional thermal roasting methodologies. obtaining products with high antioxidant activity, polyphenol and caffeine concentrations. It is done. 6 Another aim of the invention is to be fully compatible with sustainability and circular economy principles. The goal is to obtain a process. In this context, the developed cold plasma-based roasting system, characteristics optimized in terms of economic, technological and functional aspects This demonstrates the high energy requirements of conventional roasting processes and In contrast to the costs associated with long process times, the method described in the invention is low-energy. Due to its low consumption and short processing times, the amount of coffee beans produced per unit of time This allows for an increase in quantity, thus significantly reducing operating costs. It provides a reduction. Another aim of the invention is to play a significant role in the commercialization of coffee beans. The goal is to improve sensory characteristics. In traditional roasting processes, especially low-quality ones... Enhancing the sensory profiles of economically valuable coffee beans The limitations encountered in this regard are addressed by the plasma-based approach developed within the scope of the invention. This is achieved through methodology. Variable characteristics depending on different product requirements. a flexible and adaptable process for processing coffee beans Establishing the necessary infrastructure is among the fundamental goals of the invention. The invention also differs from conventional roasting temperature regimes and process times. developing an environmentally friendly processing technology that will provide significant advantages The aim is to achieve temperatures ranging from 160 to 240 degrees Celsius in traditional systems. Unlike roasting processes that last 8 to 25 minutes in temperature ranges, cold plasma with this technique at temperatures below 160 degrees Celsius and significantly shortened It is possible to achieve efficient roasting during processing times. This results in increased energy consumption. significant environmental benefits in terms of efficiency and minimization of carbon footprint It provides. During the development process of the invention, the cold plasma technique for coffee roasting was examined. resolving technical challenges encountered during adaptation to applications This has been accomplished. In the first stage, the desired color and roasting of the coffee beans were achieved. The root cause of the problem of not being able to consistently achieve the desired level is roasting. Temperature, one of the fundamental parameters of the process, affects the plasma at high air flow rates. It has been determined that the system has not reached sufficient levels. Initial experimental In their studies, the color was due to the inability to ensure the temperature stability of the system. Inconsistencies have been observed in its formation. In order to overcome this technical problem, cold Plasma system operation at lower airflow rates up to 160 degrees Celsius. 7 obtaining temperature values ​​that are below a certain level but relatively higher. It has been achieved. At high airflow rates, coffee beans are thrown out of the processing vessel, and this... As a result, both product losses occur and the homogeneous roasting process is not achieved. To address the difficulties encountered in its implementation, the first step is air flow. A strategy to slow down the pace of the problem has been implemented, and this approach has significantly reduced the problem. It has reduced it. However, the fundamental solution is the geometric configuration of the processing vessel. This was achieved through optimization studies carried out on it. Coffee is added to the processing container. a specific slope so as not to interrupt the contact between the nuclei and the plasma By specifying the angle, core mobility is controlled and air distribution is achieved. This has resulted in a more organized system. This modification has also affected the outside of the processing vessel. The problem of leakage has been eliminated, and plasma circulation has been made more efficient. It has been made possible to achieve this. In relation to the distance of the container in which the roasting process is carried out from the plasma probe Experimental studies on the emerging challenge resulted in a closer look at the plasma probe. In roasting processes carried out at longer distances, the temperature increases due to the heat. homogeneous roasting profiles are obtained and the desired color values ​​are achieved. It has been determined. Through experimental optimization studies, air flow velocity, temperature and By determining the optimal combination of distance to the plasma probe, more stable and repeatable roasting profiles and color results are achieved. It has been achieved. The invention involves coffee varieties exhibiting different roasting characteristics. Based on this fact, a customized process for each botanical and geographic origin. The aim was to determine the parameters. Colombia, Brazil, Indonesia and The optimal processing time and flow rate for coffee beans of different origins, such as Guatemalan. By determining these values, the standardization of the process was achieved. the approach involves roasting conditions optimized according to the characteristics of different coffee types It enables its implementation. The cold plasma-based coffee roasting process described in the invention utilizes atmospheric pressure plasma. It is made operational using a jet system. The functional operation of the system. The electrical energy required for this is supplied by a power source, and this energy It activates the plasma production mechanism. Air supplied from the gas source, It is used in the formation of plasma. From the nozzle outlet... 8 The directed cold plasma interacts with the coffee beans in the processing vessel. The appropriate tilt angle required for homogeneous roasting is given, and the roasting process The process is initiated. As the coffee beans come into contact with the plasma, the desired roasting occurs. It progressively reaches these levels. The optimum flow rate for each type of coffee, processing By applying time and distance parameters, the roasting process is controlled. is being carried out. In conclusion, the invention significantly improves traditional thermal roasting processes. In line with environmental sustainability principles, where disadvantages are eliminated, economically efficient, functionally superior, and special for different types of coffee. an alternative roasting methodology that can be adapted to their requirements It is intended to be improved. The structural and characteristic features and all the advantages of the invention are given in the figures below. This becomes clearer thanks to the detailed explanation written with references to these figures. This will be understood, and therefore the evaluation should also take these forms and detailed explanations into consideration. It needs to be done by taking precautions. Detailed Description of the Invention This detailed explanation describes alternative methods for roasting the coffee beans that are the subject of the invention. The preferred structures of the method are solely aimed at a better understanding of the subject. This is explained as follows. The invention relates to the cooling of different gases and mixtures of these gases at various concentrations. After partial ionization using plasma technology, the coffee beans are treated directly or an alternative roasting method based on the principle of indirect application It includes various techniques used for plasma production. The flexibility to implement any of these techniques is ensured. Plasma production systems include dielectric barrier discharge, jet plasma, arc plasma, and similar types. It takes place. Plasma is applied to coffee beans after the ionization process. the effects of the power level used in ionization, application time, ambient pressure conditions, process factors such as gas type, gas flow rate, and distance between the plasma source and the cores It varies depending on the variables. These variables include coffee. the basic factors that determine the level of modification of the color, taste, and aroma characteristics of the kernels They function as parameters. 9 The invention involves the moisture content of coffee beans of different botanical and geographical origins. such as quantity, color parameters, sensory characteristics, and volatile component profile. direct application of cold plasma for the purpose of modifying its characteristics Exposure is anticipated. The method can be applied continuously or intermittently. It has the flexibility to adapt to different production requirements and preferences. It offers adaptation possibilities. This gas forms the basis of cold plasma application. In terms of selection, the method is not limited to these, but includes inert gases such as argon and helium. reactive gases, such as dry air, and these gases in varying concentrations. It includes a broad spectrum encompassing mixtures. In the method described in the invention, selected gases or gas mixtures are transferred to a plasma at any flow rate. When fed into the jet system, the energy transfer range extends from 0.1 to 100 kilowatts. It is ionized. This wide energy range allows for different coffee types and desired modifications. It is possible to create process conditions that can be optimized according to their levels. It recognizes it. Following the ionization process, the dielectric barrier discharge occurs as a jet, arc, or other Plasma, produced through plasma production techniques, is applied directly to coffee beans orally or indirectly. It is applied indirectly. Between the plasma source and the coffee beans... The distance can be adjusted within a range varying between 0.1 and 200 millimeters. Distance control is an important parameter for optimizing the plasma effect level. is doing. The invention describes a method for processing coffee beans under atmospheric pressure or vacuum conditions. It is adaptable to the intermittent or continuous environments in which it is kept. This flexibility, allows system configuration to be optimized according to different requirements. It provides. Coffee beans, for periods ranging from 3 minutes to 100 minutes. They are exposed to cold plasma at intervals, and this time interval is determined as desired. This is determined according to the level of modification and the characteristics of the coffee variety. Application This wide spectrum of roasting time ranges from minor modifications to intense roasting. It makes it possible to obtain various product features, down to their profiles. The invention describes a method involving different configurations of cold plasma technology. The ability to use a dielectric barrier as a plasma source is an important flexibility factor. Any of the discharge, jet, arc, and corona plasma configurations can be selected. And these configurations are available in various thicknesses with different electrode and barrier materials. It can be applied. Ionization of gases or gas mixtures, as a reactive atmosphere. Modified in air or in a closed system in inert atmospheres such as argon This can be carried out under atmospheric conditions. The power to be used for plasma production. In terms of energy sources, the methods include microwave, radio frequency, alternating current, and direct current. This allows the use of different energy sources, such as plasma production. This is transmitted to the coffee beans in atmospheric or vacuum pressure environments. Within the scope of the invention, the geometric configuration of the plasma application is discrete. or in continuous planar, radial or axial arrangements It is possible to achieve this. This geometric diversity allows for different processes. This enables the creation of optimal system designs for equipment and production capacities. It provides process gases such as argon, helium or other inert gases with dry air. reactive gases such as or mixtures thereof prepared in any proportion It is anticipated that gas selection and mixing ratios will be used in accordance with the desired modifications. It can be optimized according to the type and characteristics of the coffee variety. The flow rates and gas pressure parameters of the gases used during the process are determined as desired. a precise measurement depending on the processing temperature and the desired level of modification in the final product. It can be adjusted in this way. This parametric control capability allows the method to be used for different types of coffee. and enables optimization for desired product profiles. In addition, From a sustainability and economic efficiency perspective, the gases used in the process are kept in closed containers. the possibility of recovering it in a system and reusing it in the plasma production process. This is also included within the scope of the invention. This gas recovery feature reduces operating costs. It contributes to reducing pollution and increasing environmental sustainability. The invention describes the type of plasma source to be used in cold plasma techniques. and depending on the characteristics of the desired modification, 0.1 to the coffee beans Applications can be made from distances ranging from 1 millimeter to 200 millimeters. This distance parameter is necessary to achieve the desired modification in the final product. It is maintained throughout the period and functions as an important component of process optimization. He observes. Distance control affects plasma density and therefore the nuclei. It plays a decisive role in regulating the chemical and physical effects on it. In terms of electrical parameters, the cold plasma techniques described in the invention are dielectric. Barrier discharge, jet and arc cold plasma systems, from 0.1 kilovolts to 300 kilovolts. a wide voltage range and frequencies varying from 50 Hertz to 100,000 Hertz It can be applied across the spectrum. This wide range of electrical parameters is suitable for different plasmas. the production of its characteristics and consequently various effects on coffee beans It allows modifications to be made at various levels: voltage and frequency. 11 control of parameters, plasma density, concentration of reactive species and It is essential for regulating energy transfer. To ensure process homogeneity, the coffee beans must not have any defects. During the process of achieving homogeneous mixing with a mechanical mixing device, cold The application of plasma technology is envisioned. This approach involves plasma processing of all nuclei. to ensure equal contact and identical characteristics within product batches This process ensures the production of coffee beans with the desired properties. Mechanical mixing and plasma processing are used. by increasing penetration, the process between the surface and the interior of the nuclei. minimizing the differences observed in traditional roasting processes It eliminates the problem of heterogeneity. The invention also applies to the application of cold plasma technology alone, as well as... Ultrasonic heating, ohmic heating, pulsed electric field, ultraviolet radiation, high combined with food processing technologies such as pressure and high-voltage electrical discharge. It also includes the ability to achieve synergistic effects. These hybrid approaches enable the attainment of synergistic effects. and multidimensional modifications in the properties of coffee beans This allows for the implementation of each technique. Combined applications enable each technique to be used in a combined way. maximizing advantages and compensating for potential limitations It makes it possible. Similarly, the cold plasma technique can be achieved not only through thermal processing but also through microwaves. Its use in conjunction with applications is also included within the scope of the invention. This combinations, especially those that preserve the advantages of traditional roasting processes. However, it is an alternative that can be preferred when the aim is to minimize its disadvantages. This represents the approach of cooling plasma with thermal or microwave energy. Integration of the application increases energy efficiency and reduces process times. It also offers potential in terms of abbreviation. The method described in the invention also involves applying cold plasma to coffee beans beforehand. also performing the hydration process afterwards or during the application. It includes the hydration process, pH value of coffee beans, taste profile, and aroma. desired differences in characteristics, resolution features and color parameters. It is used to enable modifications. Control of moisture content, It can influence the mechanisms of plasma interaction and consequently cause modification. It can function as an additional control parameter in adjusting the level. 12 With regard to the method of performing the cold plasma application, the invention relates directly and It includes indirect application techniques. Direct application involves the plasma being used on the coffee. While the classical method represents direct contact with the nuclei, indirect contact represents the indirect method. The applications encompass two different models. The first indirect application method is coffee. Plasma application when the nuclei are inside the packaging The first method is to carry out the procedure indirectly. The second method is to apply plasma-activated solution. This involves the use of technology. In this approach, a liquid medium is pre-treated at different time intervals. throughout, it is activated by plasma, and then the coffee beans are processed by this plasma-activated process. The organisms are immersed in the solution for varying periods of time. These indirect methodologies, in particular... where precise process control is required and the surface properties of the product are important. It offers advantages in modification. The cold plasma techniques described in this invention will enable the desired modification in the final product. This allows it to be applied at different temperature ranges. This temperature flexibility is a key advantage over traditional methods. roasting processes differ significantly from high-temperature regimes This demonstrates that effective modifications can be carried out even under these conditions. In particular, Desired roasting profiles are achieved even at temperatures below 160 degrees Celsius. Accessibility is one of the most important distinguishing features of the invention. Precise temperature control ensures the preservation of bioactive components. and in order to minimize the formation of undesirable thermal degradation products It is important. For the purpose of controlling process temperature, cold plasma techniques are employed within the scope of this invention. It is intended to be implemented in air-cooled or water-cooled configurations. This Cooling systems control the thermal energy generated during plasma production. It ensures that the process temperature is maintained and kept at the desired level. Active integration of cooling systems allows the method to operate at lower temperature regimes. while enabling the operation, it also ensures system stability and repeatability. It also contributes to its increase. The cold plasma-based coffee roasting alternative method described in the invention has a wide range of applications. Flexible and optimizable across a spectrum of parameters, suitable for different applications. encompassing modalities, which can be combined with various food processing technologies, and a comprehensive technological solution that overcomes the limitations of traditional roasting processes It represents.

Claims

1. Coffee beans of different botanical and geographical origins are analyzed based on their moisture content and color. for the purpose of modifying the parameters, sensory properties and volatile component profile. It is a roasting method using cold plasma technique; its characteristic feature is: (a) reactive gases or mixtures thereof in different concentrations Feeding the selected gas into a plasma jet system, (b) generating plasma by performing partial ionization of the fed gas, (c) the produced plasma directly or indirectly affects the coffee beans implementation It includes the steps of the process.

2. A method that conforms to claim 1 and is characterized by; (a) the reagent mentioned in step 1. The gases are either noble gases such as argon and helium, or dry air.

3. A method that conforms to claim 1 or 2 and has the characteristic of; (b) the gas fed in the process step Partial ionization with energy transfer in the range of 0.1-100 kilowatts. It is the realization of.

4. A method that is suitable for any of the previous requirements and has the characteristic of; (c) in the process step. The plasma produced is a dielectric barrier discharge, jet, arc, or corona plasma. to coffee beans through any of its configurations It is the implementation.

5. A method that is suitable for any of the previous requirements and has the characteristic of; (c) in the process step. during plasma application, between the plasma source and the coffee beans The distance is adjusted within the range of 0.1-200 millimeters.

6. A method that is suitable for any of the previous requirements and has the characteristic of; (c) in the process step. coffee beans are kept under atmospheric pressure conditions or under vacuum Exposure to cold plasma in batch or continuous environments for periods ranging from 3 to 100 minutes. It is to be abandoned.

7. A method that is suitable for any of the previous requirements and has the characteristic of; (c) in the process step. Coffee to ensure a homogeneous mixture during plasma application. It is the mixing of the kernels using any mechanical mixing device. 14 8. A method that is suitable for any of the previous requirements and has the characteristic of; (c) in the process step. cold plasma technology operates in a voltage range of 0.1-300 kilovolts and a frequency of 50-100,000 Hertz. It is applied within the spectrum.

9. A method that is suitable for any of the previous requirements and has the characteristic of; (c) in the process step. Flow rates and gas pressure of gases used during plasma application depending on the desired processing temperature and the desired level of modification in the final product It is the adjustment.

10. A method that is suitable for any of the previous requirements and has the characteristic of; (c) in the process step. Plasma application can be performed intermittently or continuously in a planar, radial, or axial manner. It is implemented in geometric configurations.

11. A method that conforms to any of the previous requirements and whose characteristic is; gas or gaseous material. ionization of mixtures in a reactive atmosphere, either in air or in a closed environment in a system within inert atmospheres under modified atmospheric conditions It is the realization of.

12. A method suitable for any of the previous requests, characterized by: plasma production. for microwave, radio frequency, alternating current or direct current power sources It is the use of someone.

13. A method suitable for any of the previous requests, characterized by its cold plasma properties. This technique is applied in air-cooled or water-cooled configurations.

14. A method suitable for any of the previous requests, characterized by its cold plasma properties. The technique is applied at temperatures below 160 degrees Celsius.

15. A method that is suitable for any of the previous requests, and its characteristic is that the gases used recovered in a closed system and reused in the plasma production process. It includes the process step.