Coffee Roasting Temperature Sensor Initial Degree Identification
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Solution Overview
Problem
Current coffee roasting methods lack the ability to automatically identify the initial roasting degree of coffee beans, leading to inconsistent roasting results as consumers often use pre-set profiles regardless of the beans' initial state, which can affect the roasting process.
Innovation Solution
A method and apparatus that measure temperature changes during roasting to identify the initial roasting degree of coffee beans, using temperature sensors and predetermined associations to calculate or compare against reference data for accurate identification.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If a pre-set roasting profile is used for all coffee beans, then the operation is simple and consistent, but the roasting effect is inconsistent due to different initial roasting degrees
Solution Approach 1:
The system performs preliminary measurement of temperature change during the initial roasting phase to identify the initial roasting degree before the main roasting process. This preliminary action enables the system to adapt the roasting profile to match the specific characteristics of the coffee beans, thereby achieving consistent roasting effects across different batches while maintaining operational simplicity.
2Adaptability or versatility
If manual setting of roasting profile is allowed, then the roasting can be customized, but the operation becomes complex and obscure for common customers
Solution Approach 1:
The system automatically identifies the initial roasting degree by measuring temperature changes during roasting and autonomously selects or adjusts the appropriate roasting profile. This self-service mechanism eliminates the need for customers to manually configure complex parameters, making the operation simple while still achieving customized roasting results tailored to the specific coffee beans being processed.
3Measurement precision
If temperature measurement is performed continuously to identify initial roasting degree, then the identification accuracy is high, but the measurement complexity and time increase
Solution Approach 1:
The system performs temperature measurement and initial roasting degree identification during the initial phase of the roasting process before the main roasting begins. By conducting this measurement preliminarily, the system achieves accurate identification of the initial roasting degree without requiring complex continuous measurement throughout the entire roasting process, thus balancing measurement precision with device complexity.
4Measurement precision
If extensive prior knowledge and experiments are required to identify initial roasting degree, then the identification accuracy improves, but the process becomes time-consuming and costly
Solution Approach 1:
The system automatically performs temperature measurement and analyzes the data using predetermined associations to identify the initial roasting degree without requiring extensive manual prior knowledge or experimentation. This automated self-service approach achieves accurate identification while significantly reducing the time and resources needed compared to traditional methods that rely on extensive calibration and expert knowledge.
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 and quick identification of the initial roasting degree, allowing for tailored roasting profiles that enhance roasting efficiency and consistency, reducing reliance on manual settings and prior knowledge.
Implementation Method 1
measuring information indicating temperature change of the coffee beans while the coffee beans are roasted
Data Source
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AI summary
Embodiments of the present invention relate to identifying initial roasting degree of coffee beans. A method for identifying an initial roasting degree of coffee beans disclosed. The method comprises steps of measuring information indicating temperature change of the coffee beans while the coffee beans are roasted; and identifying the initial roasting degree of the coffee beans at least partially based on the measured information. Corresponding apparatus and computer program product are disclosed as well.