Roasting coffee in microwave oven
As indicated by Illy & Viani (1995) in coffee roasting process high heat transfer is required in order to raise the temperature to promote the kinetics of the reactions. However, the use of combustion gases for roasting, traditional way in which is performed the process has low thermal effciencies associated with the high heat losses. The purpose of this article is to evaluate, through an initial descriptive analysis, the possibility of roasting coffee with microwave heating improving energy effciency and reducing environmental emission of gases. Finally it is shown that by the microwave process is possible to roast coffee and we found a relationship between the processed amount and energy effciency and obtain better effciency with a higher load. Alternatives are proposed to develop new studies, in order to perfect the technique and bring it to an industrial application.
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| Format: | Digital revista |
| Language: | spa |
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Universidad Nacional de Colombia - Sede Medellín - Facultad de Ciencias
2013
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| Online Access: | https://revistas.unal.edu.co/index.php/rfc/article/view/49222 |
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