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A heat and mass transfer study of coffee bean roasting

Abstract:

Understanding heat, moisture and mass transport during the roasting of a coffee bean is essential to identifying how the colour and flavours are produced. This paper first considers a slightly simplified version of an existing heat and moisture transport model proposed by Fabbri et al. [Numerical modeling of heat and mass transfer during coffee roasting process. Journal of Food Engineering 105 (2011) 264-269], and we show that this model can be fitted well to data for the moisture content of ...

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Publication status:
Published
Peer review status:
Peer reviewed
Version:
Accepted manuscript

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Publisher copy:
10.1016/j.ijheatmasstransfer.2016.08.083

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Department:
Oxford, MPLS, Mathematical Institute
Role:
Author
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Department:
Oxford, MPLS, Mathematical Institute
Role:
Author
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Department:
Oxford, MPLS, Mathematical Institute
Role:
Author
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Funding agency for:
Fadai, NT
Jacobs Douwe Egberts More from this funder
Publisher:
Elsevier Publisher's website
Journal:
International Journal of Heat and Mass Transfer Journal website
Volume:
104
Pages:
787-799
Publication date:
2016-09-05
Acceptance date:
2016-08-26
DOI:
ISSN:
0017-9310
Pubs id:
pubs:647705
URN:
uri:c2433f0b-fc40-4d7c-a207-5453349f6f91
UUID:
uuid:c2433f0b-fc40-4d7c-a207-5453349f6f91
Local pid:
pubs:647705

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