Coffee Roaster Calibration Using Chamber Temperature Correction
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Solution Overview
Problem
Existing coffee bean roasting apparatuses struggle to consistently reproduce the same roasting profile across different machines due to the lack of reliable temperature sensors inside the roasting chamber, leading to variations in color and aroma.
Innovation Solution
A calibration process that introduces a temporary temperature probe inside the roasting chamber or uses a temporary calibration chamber with a probe to measure and adjust the feedback loop regulation, ensuring consistent roasting by comparing and correcting temperature readings with a master apparatus.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Measurement precision
If manual calibration methods are used, then device complexity is reduced, but measurement precision and calibration accuracy deteriorate
Solution Approach 1:
A calibration agent (intermediary substance) is introduced to facilitate the calibration process. The agent is applied to the product surface, and its optical properties are measured to determine calibration parameters, enabling automated high-precision calibration without direct manual measurement of the product itself.
Solution Approach 2:
The patent replaces manual mechanical calibration methods with an automated optical measurement system. Image capture devices and processing algorithms substitute for human operators, achieving higher precision while increasing system complexity through automation.
2Measurement precision
If automated calibration systems are implemented, then measurement precision improves, but device complexity increases
Solution Approach 1:
The calibration system is designed to be universally applicable to multiple product types and roasting apparatus configurations. The same automated optical system and calibration agent can calibrate different sensor types (infrared, visible light) and various product geometries, reducing the need for multiple specialized systems.
Solution Approach 2:
The system automatically adjusts calibration parameters based on the specific product being calibrated. By changing parameters such as the calibration agent application method, image capture settings, and processing algorithms according to product characteristics, the system maintains high precision across different applications without requiring complete system redesign.
3Manufacturing precision
If multiple calibration parameters are measured, then manufacturing precision improves, but loss of time increases
Solution Approach 1:
The patent combines multiple calibration parameter measurements into a single integrated optical measurement process. By capturing images that contain information about multiple parameters simultaneously and processing them together, the system reduces the number of separate measurement steps while maintaining comprehensive calibration accuracy.
Solution Approach 2:
The calibration agent is applied to the product surface before the actual calibration measurement process. This preliminary action prepares the surface to reflect or emit light in a predictable manner, enabling rapid automated measurement of multiple parameters without requiring time-consuming manual setup or adjustment during the calibration process.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
Ensures consistent reproduction of roasting profiles across different apparatuses, maintaining quality and taste consistency in roasted coffee beans.
Implementation Method 1
a calibration agent is applied to a product to be calibrated, wherein the calibration agent has optical properties
Data Source
Figure 1~2A
Figure 2B
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AI summary
The invention concerns process of calibration of a coffee beans roasting apparatus in order to reproduce coffee beans roasting recipes defined with one specific master roasting apparatus, said calibration process comprising the steps of : a - introducing at least one second temporary temperature probe inside the chamber of the roasting apparatus, b - controlling the heating device to reproduce a preset curve R said control being based on the temperature Treg regulated by the at least one first temperature probe, c - during the reproduction of the preset curve Rset, measuring the temperature Tcal in function of time inside the chamber, d - comparing the temperature Tcal@ti with the temperature Tref@ti of a pre-determined calibration curve Rref obtained with the master roasting apparatus (M), said calibration curve Rref representing the temperature Tref measured in the chamber of the specific master apparatus (M) while controlling the heating device of the master apparatus to reproduce said preset curve Rset, e - based on this comparison, calibrating the roasting apparatus by applying a correction, to the temperature Treg regulated by the first temperature probe inside the control system of the roasting apparatus.