A preliminary model to establish a digital twin for coffee roasting
4 hours ago
- #Mathematical model
- #Coffee roasting
- #Maillard reaction
- The coffee industry has an economic impact of over $100 billion per year, making it a highly valuable global market.
- Coffee roasting is a crucial step that significantly influences the final quality of coffee, involving three key stages: drying, roasting, and cooling, all characterized by heat and mass transfer.
- The Maillard reaction is the main chemical reaction during roasting, fundamental to developing the coffee's sensory profile, including taste, color, and aroma.
- This study introduces a mathematical model for coffee roasting based on chemical dynamics, using a kinetic model to track concentrations of key compounds that define coffee taste and aroma.
- The model was calibrated through an optimization procedure to estimate kinetic rate constants, supported by real data from chemical analyses of roasted coffee samples and initial composition data from literature.