Coffee Roasting Control via Carbon Monoxide Measurement
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Solution Overview
Problem
Existing methods for producing roasted coffee beans rely heavily on operator skill, and temperature sensors only measure surface temperatures, leading to inaccurate roasting levels.
Innovation Solution
Using carbon monoxide levels as an index to determine roasting levels, with a roasting system that measures and adjusts heat supply based on carbon monoxide concentrations during the roasting process.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Extent of automation
If temperature sensors are used to detect roasting temperature, then automatic roasting control is achieved, but only surface temperature is measured leading to inaccurate roasting level assessment
Solution Approach 1:
The patent uses carbon monoxide concentration in exhaust gas as an intermediary indicator to indirectly measure the internal temperature and roasting level of coffee beans. Instead of directly measuring bean temperature, the system measures CO concentration which correlates with the roasting process stage, thereby solving the problem of inaccessible internal temperature measurement.
Solution Approach 2:
The patent replaces direct thermal measurement (temperature sensors contacting beans) with chemical analysis (CO concentration detection in exhaust gas). This substitution allows indirect measurement of the roasting state through chemical byproducts without requiring physical contact with the beans, thus overcoming the limitation of surface-only temperature measurement.
2Adaptability or versatility
If operator skill-based methods are used to judge roasting level, then flexible adjustment is possible, but consistency and reliability depend on individual operator expertise
Solution Approach 1:
The patent implements a feedback control system where CO concentration measurements are continuously monitored and used to automatically adjust roasting conditions. The system compares measured CO levels with target values and adjusts heat supply accordingly, eliminating reliance on operator skill while maintaining consistent roasting quality through automated closed-loop control.
Solution Approach 2:
The roasting system performs self-adjustment based on CO concentration feedback without requiring operator intervention. The control system automatically modifies roasting parameters to maintain optimal CO levels, enabling the system to self-correct and maintain consistent quality across different operating conditions and operators.
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
Enables precise roasting of coffee beans to a desired level without operator skill dependency, ensuring consistent roasting across different coffee bean types.
Implementation Method 1
measuring means capable of measuring an amount of carbon monoxide generated from coffee beans during roasting
Data Source
AI summary
A method for producing roasted coffee beans includes a roasting step of supplying heat to coffee beans and thus roasting the coffee beans, a measuring step of measuring an amount of carbon monoxide generated from the coffee beans during roasting, and a stopping step of stopping supply of heat to the coffee beans in the roasting step, based on a measurement result obtained at the time of measurement of the amount of carbon monoxide and a measurement result measured beforehand regarding coffee beans different from the coffee beans at least in one of type and lot.