Coffee Roasting Control Using VOC Detection for Bean Mismatch
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Solution Overview
Problem
Roasting apparatuses for partially pre-roasted coffee beans face risks of fire and poor quality due to the introduction of green or fully roasted beans by non-experts, and issues with incorrect roasting profiles leading to acrylamide formation and suboptimal results.
Innovation Solution
A roasting apparatus with a control system that measures temperature and volatile organic components (VOCs) to detect the presence of green or fully roasted beans, applying a dedicated roasting recipe for partially pre-roasted beans, and stopping the heating process if the expected VOC increase is not detected within a set time.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If a roasting apparatus is configured for roasting partially pre-roasted beans only, then the final roasting time is shortened and smoke generation is reduced, but there is a risk that users may erroneously introduce green beans or fully roasted beans leading to fire hazards or poor quality results
Solution Approach 1:
The patent implements a control system that continuously monitors roasting parameters (temperature, time, acoustic signals from bean cracking) and provides feedback to detect whether the beans being roasted match the expected profile for partially pre-roasted beans. If deviations are detected indicating green beans or fully roasted beans are present, the system alerts the user or automatically adjusts the roasting profile to prevent fire hazards or poor quality results.
Solution Approach 2:
The patent applies preliminary identification of bean type before the roasting process begins, using sensors to detect bean characteristics and pre-determine the appropriate roasting profile. This preliminary action ensures that the correct heating parameters are applied from the start, preventing the introduction of green beans (which would require longer roasting) or fully roasted beans (which could burn) into the apparatus.
2Manufacturing precision
If a heating profile adapted for partially pre-roasted beans is applied to green beans, then the roasting process may not complete sufficiently, but using a different profile for green beans would require longer roasting time and generate more smoke
Solution Approach 1:
The patent employs a dynamic roasting system that can adapt the heating profile in real-time based on the detected bean type. The control system adjusts temperature, time, and airflow parameters dynamically during the roasting process to optimize both quality and efficiency, whether roasting partially pre-roasted beans or green beans, thereby maintaining manufacturing precision while minimizing time loss.
3Ease of operation
If the roasting process is automated for non-expert users, then ease of operation is improved, but the risk of incorrect bean introduction and improper roasting increases
Solution Approach 1:
The patent implements a self-service system where the roasting apparatus automatically identifies the bean type, selects the appropriate roasting profile, and executes the process without requiring user expertise. The system serves itself by using sensors and control algorithms to monitor and adjust roasting parameters, ensuring operational safety while maintaining ease of use for non-expert users.
Solution Approach 2:
The patent introduces an intermediary control system that acts as a mediator between the user and the roasting process. This intermediary layer includes sensors, processors, and actuators that translate user actions into precise roasting operations, ensuring that even inexperienced users can operate the apparatus safely and effectively by removing the need for specialized 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
Prevents fires and ensures optimal roasting quality by accurately identifying the type of beans and adjusting the roasting process, avoiding acrylamide formation and ensuring consistent results.
Implementation Method 1
measure the concentration of at least one volatile organic component (VOC) in the smoke produced in the vessel during the time the roasting recipe is applied
Implementation Method 2
a heater to heat coffee beans contained in the vessel
Data Source
AI summary
The invention concerns an apparatus for roasting partially pre-roasted coffee beans comprising: —a vessel (1) to contain coffee beans, —an electrical heater (13) to heat coffee beans contained in the vessel, —at least one temperature sensor (23) to measure temperature in the vessel, —a control system (180) operable to control the heater, wherein the control system is configured to: —apply a roasting recipe dedicated to the roasting of partially pre-roasted beans comprising at least a temperature versus time profile, —measure the concentration of at least one volatile organic component (VOC) in the smoke produced in the vessel during the time the roasting recipe is applied, —detect an increase of the measured concentration in function of time, —stop heating if no increase of the measured concentration happens after a set reference time t1.