Instrumentation of NCAM developed coffee roasting machine

• Published in: IOP conference series. Earth and environmental science Vol. 445; no. 1; pp. 12004 - 12009
• Main Authors: Ogunjirin, O A, Olayinka, M, Farounbi, A J, Oyedokun, J A, Ola, O A
• Format: Journal Article
• Language: English
• Published: Bristol IOP Publishing 01.02.2020
• Subjects: Coffee; Contamination; Food processing; Instrumentation; Neural cell adhesion molecule; Roasting; Stirring
• ISSN: 1755-1307; 1755-1315
• DOI: 10.1088/1755-1315/445/1/012004

The increase in demand of coffee in the world as well as high cost of imported coffee roasting machines has made many local fabricators to develop coffee roaster. Unfortunately, the roasted coffee from the machines is not too different from the locally roasted coffee in terms of qualities revealed during sensory and organoleptic tests. This paper presents the development of coffee roaster operational sequence which has a temperature controller, stirring and cooling mechanism embedded into it, which mitigate the effect of poor and irregular heating pattern of most traditional roasting methods. Optimum Coffee roasting temperature is 200°C. However, the roaster can attain a temperature of 400°C.The evaluation of the coffee roaster revealed that the machine attained a steady temperature of 200°C, 250°C and 300°C at 6, 7 and 10 minutes respectively. It was observed that uniform and even roasting was achieved by proper stirring of the coffee bean inside the roaster at the desired temperature which reduced the drudgery, operators' interference and contamination of the roasted coffee.