Coffee Roasting Emission Prediction for Safe Indoor Batches
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Solution Overview
Problem
Small batch coffee roasting in enclosed environments like shops and cafes poses health risks due to the emission of harmful compounds like diacetyl, pyridine, and particulate matter, as existing solutions do not guarantee zero emission or safe reduction of these contaminants, especially with varying bean types and roasting conditions.
Innovation Solution
A method and system that predicts and ensures safe coffee bean roasting by determining contaminant concentrations based on roasting data, room conditions, and smoke treatment efficiency, using a roasting apparatus and optional smoke treating unit with active or passive treatment methods to alert or adjust roasting operations to comply with health and safety regulations.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If small batch roasting is implemented in shops and cafes to provide freshness and aroma, then customer satisfaction and aroma quality are improved, but harmful compound emissions accumulate in the enclosed space causing health risks
Solution Approach 1:
The system performs preliminary calculations before roasting to predict contaminant concentrations based on selected roasting parameters, bean types, and quantities. This allows operators to adjust settings in advance to ensure safe operation without exceeding health limits during the actual roasting process.
Solution Approach 2:
The system provides feedback by displaying predicted contaminant concentrations and comparing them against health safety limits. This feedback mechanism guides operators to make informed decisions about roasting parameters, bean selection, and quantity to maintain safe operating conditions while achieving desired roasting outcomes.
2Object-affected harmful factors
If existing smoke treatment solutions are used to reduce harmful compounds, then some contaminant levels are reduced, but zero emission or guaranteed safe reduction is not achieved especially with varying roasting conditions
Solution Approach 1:
The system calculates predicted contaminant concentrations before roasting begins, allowing operators to assess whether the planned roasting operation will exceed safety limits. This preliminary assessment enables proactive adjustment of roasting parameters or bean quantities to ensure safe operation, rather than relying solely on reactive smoke treatment during or after roasting.
Solution Approach 2:
The system compares predicted contaminant concentrations against health safety limits and provides feedback to operators. This feedback loop enables real-time decision-making to adjust roasting parameters, bean types, or quantities to maintain safe operating conditions, providing a reliable guarantee of safe reduction across varying roasting conditions.
3Object-affected harmful factors
If roasting parameters are adjusted to reduce contaminant emissions, then health safety is improved, but roasting quality and variety may be compromised
Solution Approach 1:
The system performs preliminary calculations to predict contaminant concentrations for different roasting scenarios before the actual roasting begins. This allows operators to explore various roasting parameters, bean types, and quantities in advance to find optimal combinations that achieve both desired roasting quality and safe contaminant levels, preserving roasting variety and quality while ensuring health safety.
Solution Approach 2:
The system provides feedback on predicted contaminant concentrations for different roasting configurations, enabling operators to make informed decisions about parameter adjustments. This feedback mechanism allows flexible optimization of roasting parameters to maintain quality and variety while staying within safe emission limits, rather than imposing rigid restrictions on roasting practices.
4Productivity
If high output roasting is implemented in small shops to meet customer demand, then productivity is improved, but contaminant accumulation in the room increases rapidly requiring more intensive smoke treatment
Solution Approach 1:
The system calculates predicted contaminant concentrations based on the planned roasting output and bean quantities before the roasting operation begins. This preliminary assessment allows operators to determine the maximum safe roasting capacity for their specific space and conditions, enabling them to plan high-output operations that meet customer demand while staying within health safety limits without requiring excessive smoke treatment capacity.
Solution Approach 2:
The system provides feedback on predicted contaminant levels relative to safety limits, enabling operators to optimize roasting schedules and quantities. This feedback allows small shops to maximize their productive output by identifying the optimal combination of roasting frequency, batch sizes, and bean types that meet customer demand while maintaining safe contaminant concentrations in the workspace.
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
The system effectively reduces contaminant concentrations within safe limits, ensuring compliance with health and safety regulations by adjusting roasting parameters and smoke treatment, thereby creating a healthier environment for occupants.
Implementation Method 1
The existing solutions consist in filtering or using catalytic converter to catch or destroy harmful compounds of the smoke
Implementation Method 2
The main steps consist in heating the beans to a desired roasting level
Data Source
AI summary
The invention concerns a method to roast coffee beans in a room (100), said method comprising the steps of wherein, when at least one roasting operation is implemented, —obtaining desired roasting data input of said at least one roasting operation, said desired data input, —getting access to information relative to the room and to the coffee beans roasting apparatus, and —before initiating the at least one roasting operation: determining the concentration of each contaminant generated in the room during said at least one roasting operation, for each contaminant, comparing the determined concentration of said contaminant generated in the room with the concentration of said contaminant authorized according to local health and safety regulations.