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A Kinetics and Modeling Study of Coffee Roasting Under Isothermal Conditions

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Abstract

In this study, changes in lightness, roast loss, residual CO2, and total volatiles of an Arabica coffee were investigated under isothermal conditions at 220, 230, 240, and 250 °C. The lightness of the roasted coffee, expressed as L* value, followed two-stage processes that could be modeled using pseudo first-order reaction models, giving activation energies of 59.7 and 170.2 kJ/mol for the first and second stages, respectively. Roast loss data also exhibited two-stage behavior, but followed zero-order reaction kinetics, with activation energies of 52.9 and 181.3 kJ/mol for the first and second stage, respectively. The first-to-second stage transition for L* value and roast loss occurred at light-medium roast. Residual CO2 in the coffee beans correlated negatively with L* value below medium-dark roast degree. However, a reversed correlation was observed above dark roast degree. The volatile compounds generated in roasted coffee were highly dependent on roasting temperature and roast degree.

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Acknowledgments

This research was funded by Natural Sciences and Engineering Research Council (NSERC) of Canada. We also gratefully acknowledge Mother Parkers Tea & Coffee, Inc. for their funding and material supports.

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  1. Department of Food Science, University of Guelph, Guelph, ON, N1G 2W1, Canada

    Xiuju Wang & Loong-Tak Lim

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  1. Xiuju Wang
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Correspondence to Loong-Tak Lim.

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Wang, X., Lim, LT. A Kinetics and Modeling Study of Coffee Roasting Under Isothermal Conditions. Food Bioprocess Technol 7, 621–632 (2014). https://doi.org/10.1007/s11947-013-1159-8

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