Coffee Roasting VOC Sensor Control for Consistent Roast Quality
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Solution Overview
Problem
Existing coffee roasting apparatuses struggle to consistently achieve the desired level of roasting due to variability in roasting time and temperature, leading to inconsistent results in coffee quality.
Innovation Solution
A coffee roasting apparatus that monitors the rate of change in volatile organic compounds (VOCs) concentration during the roasting process, using this data to control the roasting element and adjust the roasting time, thereby ensuring consistent roasting by identifying key phases such as first and second cracking, and applying predetermined roasting profiles.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If roasting time and temperature are controlled manually or with simple settings, then the apparatus is easy to operate, but the roasting consistency and quality cannot be reliably achieved
Solution Approach 1:
The patent employs feedback control by monitoring the rate of change in VOC concentration and using this information to adjust roasting parameters in real-time. The controller continuously measures VOC levels and modifies heating power based on the detected rate of change, creating a closed-loop system that ensures consistent roasting results while adapting to variations in bean characteristics.
Solution Approach 2:
The patent replaces manual mechanical control of roasting parameters with an automated electronic control system that uses sensor data (VOC concentration) to regulate the heating element. This substitution of mechanical/manual control with sensor-based electronic control enables precise, repeatable roasting profiles without requiring user expertise.
2Adaptability or versatility
If different roasting profiles are applied for different bean varieties and preferences, then the adaptability increases, but the control complexity increases
Solution Approach 1:
The patent achieves adaptability by modifying the heating power parameter based on the detected VOC rate of change. Different roasting profiles are implemented by adjusting the control algorithm's response to VOC signals - for example, by changing the heating power adjustment magnitude or the threshold rates of change - allowing the same hardware to accommodate various bean types and roasting preferences without adding physical complexity.
3Measurement precision
If the roasting process is monitored using VOC concentration, then the measurement precision of roasting stage detection improves, but the device complexity increases due to additional sensors
Solution Approach 1:
The patent uses volatile organic compounds (VOCs) as an intermediary substance that mediates between the physical roasting process and the measurement system. Instead of directly measuring temperature or time, the system detects VOC concentration changes in the air within the roasting chamber, which serve as a reliable indicator of roasting stage and bean cracking events, enabling precise indirect measurement.
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
This approach allows for precise control over the roasting process, ensuring consistent and predictable results in coffee quality, catering to different roasting preferences and coffee bean varieties.
Implementation Method 1
roasting the coffee beans in said compartment
Implementation Method 2
roasting the coffee beans in said compartment
Implementation Method 3
rate of change in the total concentration of volatile organic compounds (VOCs) residing in the compartment
Data Source
AI summary
A coffee roasting apparatus is disclosed comprising a compartment for holding coffee beans, a heating arrangement for heating the coffee beans in the compartment during a roasting process of the coffee beans, a volatile organic compound sensor for determining a total concentration of volatile organic compounds residing in the compartment, and a controller for controlling the heating arrangement. The controller is adapted to determine whether a rate of change in the total concentration of volatile organic compounds exceeds a predefined threshold and control the heating arrangement based on a determination that the rate of change in the total concentration of volatile organic compounds exceeds the predefined threshold. A coffee brewing apparatus including such a coffee roasting apparatus and a coffee roasting method are also disclosed.