Coffee Roasting Chamber Control With Multi-Source Preheating
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Solution Overview
Problem
Existing coffee roasters require a long preheating time due to the use of a single heat source and are unable to adapt to various roasting environments, leading to inefficiencies in productivity and roasting quality.
Innovation Solution
A roasting apparatus with a cylindrical roasting chamber and vertical stirring, utilizing multiple heat sources (radiant, convection, and conduction) and temperature measurement units to efficiently preheat and control the roasting process, including a radiant temperature measurement unit that corrects for emissivity changes based on infrared measurements.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Device complexity
If a single heat source is used for heating the roasting chamber, then the device complexity is reduced, but the preheating time increases significantly
Solution Approach 1:
The heating system is segmented into multiple independent heat sources (first heat source for radiant heat, second heat source for convection heat, third heat source for conductive heat) positioned at different locations within the roasting chamber. Each heat source operates independently to heat different zones, enabling parallel heating operations that reduce total preheating time while maintaining manageable system complexity through modular design
2Ease of operation
If a single heat source is used, then the ease of operation is improved, but the adaptability to various roasting environments deteriorates
Solution Approach 1:
The system incorporates dynamic control capabilities where each heat source can be independently adjusted in intensity and timing. The control unit dynamically manages the operation of multiple heat sources based on real-time temperature feedback and different roasting requirements, enabling adaptation to various roasting environments while maintaining ease of operation through automated control
Solution Approach 2:
The system changes operational parameters by adjusting the intensity, duration, and combination of different heat sources according to specific roasting requirements. By varying the parameters of radiant heat, convection heat, and conductive heat independently, the system can adapt to different roasting environments and object types while the control unit simplifies operation through preset programs
3Device complexity
If traditional temperature measurement is used, then the device complexity is reduced, but the measurement precision of roasting process deteriorates
Solution Approach 1:
The system replaces traditional contact-based mechanical temperature measurement with non-contact infrared temperature measurement. The infrared sensor detects thermal radiation from the roasted objects and chamber surfaces to determine temperature distribution, providing high measurement precision without physical contact. This substitution is managed by a control unit that processes the infrared data, maintaining ease of operation while significantly improving measurement accuracy
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 apparatus reduces preheating time, improves roasting productivity, and allows for precise control of the roasting process to achieve desired roasting quality.
Implementation Method 1
a first heat source part configured to provide radiant heat to the roasting chamber part
Implementation Method 2
a radiant temperature measurement unit configured to measure a temperature of the roasting chamber or the object and a chamber outer space temperature of a chamber outer space between the casing unit and the roasting chamber part on the basis of infrared rays emitted from an inner surface of the roasting chamber part or a surface of the object
Data Source
AI summary
Disclosed herein are a roasting apparatus and a method of controlling a roasting apparatus, and more particularly, are a roasting apparatus in which an object is stirred and roasted in a roasting chamber, and a method of controlling the roasting apparatus.The roasting apparatus for heating an object includes a roasting chamber part which includes a cylindrical roasting chamber, in which an object is stirred and which extends in a vertical direction, and a rotary stirring part rotated to stir the object accommodated in the roasting chamber, wherein the rotary stirring part is rotated about a stirring axis formed in the vertical direction; a casing unit configured to surround the roasting chamber part; a heat source part including a first heat source part configured to provide radiant heat to the roasting chamber part; and a radiant temperature measurement unit configured to measure a temperature of the roasting chamber or the object and a chamber outer space temperature of a chamber outer space between the casing unit and the roasting chamber part on the basis of infrared rays emitted from an inner surface of the roasting chamber part or a surface of the object, which is heated by the heat source part, wherein a preheating operation is performed until the chamber inner temperature of the roasting chamber and the chamber outer space temperature reach a preset reference chamber inner temperature and a preset reference chamber outer space temperature.