Coffee Roasting System with Heat Transfer Mechanism
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Solution Overview
Problem
The traditional coffee bean roasting process is high-energy-consuming and lacks control over acidity levels, resulting in coffee beans with potentially high acidity and the need for chemical additives to adjust taste.
Innovation Solution
A coffee roasting system with a heat source, heat transfer mechanism, and control module that allows for precise regulation of roasting parameters such as temperature, air flow, and time, using bio waste material for fuel and rotating cylindrical shells to ensure even heating, producing coffee beans with lower acidity without chemical additives.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If coffee beans are roasted at high temperature for short time (industrialized process), then volume production is optimized, but energy consumption increases and acidity control is lost
Solution Approach 1:
The patent changes the roasting parameters from high temperature/short time to low temperature/extended time (120-240 minutes). The roasting is conducted at temperatures between 100-200°C for extended periods, fundamentally altering the thermal processing parameters to reduce energy consumption while maintaining productivity through continuous operation and precise control systems.
2Productivity
If coffee beans are roasted at high temperature for short time, then volume production is optimized, but acidity levels become uncontrolled and chemical additives are needed
Solution Approach 1:
The patent changes the roasting parameters from high temperature/short time to low temperature/extended time (120-240 minutes). The roasting is conducted at temperatures between 100-200°C for extended periods, fundamentally altering the thermal processing parameters to reduce energy consumption while maintaining productivity through continuous operation and precise control systems.
Solution Approach 2:
The patent employs a control module with sensors that continuously monitor temperature, humidity, and other parameters during roasting. This feedback system allows real-time adjustment of roasting conditions to precisely control the chemical reactions occurring in the beans, thereby controlling acidity levels and eliminating the need for chemical additives while maintaining high productivity.
3Object-generated harmful factors
If coffee beans are roasted for extended periods at controlled temperature, then acidity is reduced and pH increases, but energy consumption should be minimized
Solution Approach 1:
The patent changes the roasting parameters from high temperature/short time to low temperature/extended time (120-240 minutes). The roasting is conducted at temperatures between 100-200°C for extended periods, fundamentally altering the thermal processing parameters to reduce energy consumption while maintaining productivity through continuous operation and precise control systems.
Solution Approach 2:
The patent employs continuous roasting processes where coffee beans are continuously fed through the roasting chamber, allowing extended processing time without interruption. The system maintains steady-state operation with continuous material flow, ensuring consistent low-acidity results while optimizing energy utilization through uninterrupted operation and heat recovery systems.
4Productivity
If industrialized high-temperature roasting is used, then production efficiency is high, but control over roasting parameters is reduced
Solution Approach 1:
The patent employs a control module with sensors that continuously monitor temperature, humidity, and other parameters during roasting. This feedback system allows real-time adjustment of roasting conditions to precisely control the chemical reactions occurring in the beans, thereby controlling acidity levels and eliminating the need for chemical additives while maintaining high productivity.
Solution Approach 2:
The patent uses dynamically adjustable roasting parameters that can be modified in real-time during the process. The system incorporates variable speed conveyors, adjustable heating zones, and controllable airflow systems that allow precise control of temperature profiles, residence time, and humidity levels throughout the extended roasting period, ensuring consistent product quality at high production rates.
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 achieves energy-efficient, low-acidity coffee beans with higher pH values and increased antioxidant levels by controlling the roasting process for extended periods, reducing energy consumption and eliminating the need for chemical additives.
Implementation Method 1
a heat transfer mechanism (202, 104) comprising a first interface (202a, 104a) which can be coupled with the heat source and a second interface (202b, 104b) which can be coupled with the roaster mechanism
Implementation Method 2
The inner shell is coupled to a motor which is configured to cause the inner shell to rotate
Data Source
AI summary
A coffee roasting system is provided. The system includes a roaster mechanism with a container for accommodating coffee beans. The system also includes a heat source configured to produce heat. The system further includes a heat transfer mechanism comprising a first interface which can be coupled with the heat source and a second interface which can be coupled with the roaster mechanism. The second interface is configured to allow the heat transfer mechanism to be disengaged from the roaster mechanism. In addition, the system includes a control module coupled to the heat source and roaster mechanism and configured to control the heat source and roaster mechanism.