Samuel Amanuel;Joanne D. Kehlbeck;Palmyra Catravas
发明人:
Samuel Amanuel,Palmyra Catravas,Joanne D. Kehlbeck
申请号：
US16392851
公开号：
US20190323954A1
申请日:
2019.04.24
申请国别(地区):
US
年份:
2019
代理人:
摘要：
A method for evaluating and controlling roasting and degree (level) of roast in food items including but not limited to: coffee, cocoa, beans, nuts, grains and seeds, involves collecting spectra of the gases (including water vapor) emitted during roasting in the mid-infrared region using either mid-infrared source or visible light to include Raman scattering. The changes in the spectra, due to absorption by molecular vibrations in the gases emitted during roasting are evaluated in real time during roasting. These data may be processed in frequency or time domain. The spectra and change in spectra are correlated with a roasting profile to mark the inception of roasting, progress of roasting and maturity/achievement of degree of a roast. The information can be transmitted to the roaster or controller to monitor the roasting progress and can be used to adjust parameters as desired during roasting.
