KINETICS OF MASS LOSS OF ARABICA COFFEE DURING ROASTING PROCESS

ABSTRACT Roasting is one of the most complex coffee processing steps due to simultaneous transfers of heat and mass. During this process, beans lose mass because of fast physical and chemical changes that will set color and flavor of the commercial coffee beverage. Therefore, we aimed at assessing the kinetics of mass loss in commercially roasted coffee beans according to heating throughout the processing. For that, we used samples of 350-g Arabica coffee processed grains with water content of 0.1217 kga kg-1, in addition to a continuous roaster with firing gas. The roaster had initial temperatures of 285, 325, 345 and 380 °C, decreasing during the process up to 255, 285, 305 and 335 °C respectively. Mass loss was calculated by the difference between grain weight before and after roasting. We observed a linear variation directly dependent on roaster temperature. For each temperature during the process was obtained a constant mass loss rate, which was reported by the Arrhenius model with r2 above 0.98. In a roaster in non-isothermal conditions, the required activation energy to start the mass loss in a commercial coffee roasting index was 52.27 kJ mol -1.

Effect of processing and roasting on the antioxidant activity of coffee brews

The aim of this work was to evaluate the effect of processing and roasting on the antioxidant activity of coffee brews. Brews prepared with light, medium and dark roasted coffees were analyzed. The pH, total solids content, polyphenols content, reducing substances and chlorogenic acids content were determined. The antioxidant activity of aqueous extracts, the guaicol decolorizing and the capacity to inhibit lipid peroxidation were also analyzed. The antioxidant activity of coffee brews were concentration-dependent. A progressive antioxidant activity and polyphenols content was observed decreasing with roasting. The light roasted coffee showed the highest antioxidant activity and dark roasted coffee showed the lowest antioxidant activity. The results indicate that the ingestion of coffee brews prepared with light and medium roasted coffees might protect cells from oxidative stress damages.

The Recovery of Copper in Sulphide Ores by Roasting, Leaching, and Electrolysis

Sulphide ores of copper are insoluble in dilute sulphuric acid leaching solutions, but a very high extraction can be obtained if the copper ore is in the oxidized condition. The problem is to convert the sulphide into the oxide form. This can be done by giving the sulphide ore an oxidizing-sulphatizing roast. Copper sulphate is soluble in water, so acid will be saved in the leaching process if copper sulphate is present. The iron in the copper sulphide ores is present as pyrite, or in combinations as bornite, or chalcopyrite.

Roasting and Leaching Bulk Copper-Zinc Sulfide Concentrates with the Subsequent Recovery of the Metals by Electrolysis

The aim of this research was to investigate the possibilities of roasting and leaching a bulk copper-zinc sulfide concentrate, and the subsequent separation of the metals from the leach solution by electro­lytic deposition.

Roasting and Leaching of Montana Chromite

The United States, although the leading consumer of chromite, depends almost entirely on imports for its supply. Domestic production of chromite is limited, because high-grade imported ore is plentiful and inexpensive in normal times. There are several large deposits of chromite in the United States, representing millions of tons of low grade ore. These deposits form a strategic reserve that must be used in time of national emergency.

Sulfatizing Roasting of a Copper Sulfide Ore

At present copper sulfide ores are recovered by pyrometallurgical processes. While the recovery of cop­per from sulfide ores by hydrometallurgical means has long been considered attractive, the impurities, low re­covery and mechanical difficulties have kept this process from becoming commercial.

Oxygen Enriched Atmosphere Roasting

The possible benefits of oxygen enriched atmosphere roasting have been known to metallurgists for many years, but only since the development of equipment and processes to produce cheap oxygen in very large amounts has much ser­ious consideration been given this matter.

Monitor peanut cleaning, shelling, grading, and roasting machinery for whole and shelled nuts.

Includes index.

Every-day cookery for every family : containing nearly 1,000 receipts adapted to moderate incomes and comprising the best and most economical methods of roasting, boiling, broiling, and stewing all kinds of meats, fish, poultry, game and vegetables : simple inexpensive instructions for making pies, puddings, tarts and all other pastry : how to pickle and preserve fruits and vegetables : suitable cookery for invalids and children : food in season and how to choose it : the best ways to make domestic wines and syrups : and ample receipts for bread, cake, soups, gravies, sauces, desserts, jellies, brandied fruits, soaps, perfumes, etc., etc. : and ample directions for carving /

"Domestic wines and liquors": p. 226-236.

Surface arrangements at reduction works : ; Ore dressing and milling ; Fine grinding ; Sampling ores ; Roasting and calcining ores ; Hyposulphite lixiviation ; The chlorination process.

Includes index.

Barbecue - Trip to Grove for Lunch, Meat Roasting Spits, Guests as Tables, Spectators Watching Games - 50th Anniversary at Scripps Farm

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Barbecue - Trip to Grove for Lunch, Meat Roasting Spits, Guests as Tables, Spectators Watching Games - 50th Anniversary at Scripps Farm

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Understanding arsenic mobility and speciation in lake sediments impacted by ore roasting near Giant mine, NWT

The roasting of gold-bearing arsenopyrite at Giant mine (Northwest Territories) between 1949 and 1999 released approximately 20,000 tonnes of toxic arsenic-bearing aerosols in the local aerial environment. Detailed examination of lake sediments, sediment porewaters, surface waters and lake hydrology sampled from three lakes of differing limnological characteristics was conducted in summer and winter conditions. Samples were analyzed for solid and dissolved elemental concentrations, speciation and mineralogy. The three lakes are located less than 5km from the mine roaster, and downwind, based on predominant wind direction. The objective of the study was to assess the controls on the mobility and fate of arsenic in these roaster-impacted subarctic lacustrine environments. Results show that the occurrence of arsenic trioxide in lake sediments coincides with the regional onset of industrial activities. The bulk of arsenic in sediments is contained in the form of secondary sulphide precipitates, with iron oxides hosting a minimal amount of arsenic near the surface-water interface. The presence of geogenic arsenic is likely contained as dilute impurities in common rock-forming minerals, and is not believed to be a significant source of arsenic to sediments, porewaters or lake waters. Furthermore, the well correlated depth-profiles of arsenic, antimony and gold in sediments may help reveal roaster impact. The soluble arsenic trioxide particles contained in sediments act as the primary source of arsenic into porewaters. Dissolved arsenic in reducing porewaters both precipitate as secondary sulphides in situ, and diffuse upwards into the overlying lake waters. Arsenic diffusion out of porewaters, combined with watercourse-driven residence time, are estimated to be the predominant mechanisms controlling arsenic concentrations in overlying lake waters. The sequestration of arsenic from porewaters as sulphide precipitates, in the study lakes, is not an effective process in keeping lake-water arsenic concentrations below guidelines for the protection of the freshwater environment and drinking water. Seasonal impacts on lake geochemistry derive from ice covering lake waters, cutting them off from of atmospheric oxygen, along with the exclusion of solutes from the ice. Such effects are limited in deep lakes but are can be an important factor controlling arsenic precipitation and mobility in ponds.

COMPARAÇÃO DAS PROPRIEDADES REOLÓGICAS DA MASSA DE CACAU TORRADA CONVENCIONALMENTE E POR MICROONDAS

Two kinds of roasting cocoa system: conventional batch method in electrical oven, and by microwaves, in a continuous microwave rotary applicator (2450MHz), were compared with respect to viscosity. Cocoa was roasted in whole beans and in nibs. The variable used in the microwave treatment was the power density applied to the whole beans (254,45 to 290,80 Wh/kg) and to the nibs (227,27 to 262,23 Wh/kg), with a constant holding time of 10 minutes. The variable used in the conventional roasting process was the roasting time of the beans (40 to 44 min) and the nibs (34 to 38 min), with constant temperature in the jacket of electric oven (150°C). Viscosity was measured in a Brookfield rheometer (mod RV-DVIII) at 40°C. In general, the plastic viscosity of the microwaved samples was lower than that of the conventional roasted samples. Also the nibs showed lower viscosities than the whole beans when roasted in the electric oven. The viscosity of the samples roasted in the microwave oven was lower in the whole beans than in the nibs. The product was sensorially evaluated by three experts in cocoa flavour, and it was shown that the flavour of the microwave roasted products was similar to that of the conventionally roasted products, with the advantage of a reduction in process time.