Modeling and validation of heat and mass transfer in individual coffee beans during the coffee roasting process using computational fluid dynamic (CFD)

Alonso-Torres, Beatriz; Hernandez-Pérez, José A; Sierra-Espinoza, Fernando; Schenker, Stefan; Yeretzian, Chahan

doi:10.2533/chimia.2013.291

Publication type:	Article in scientific journal
Type of review:	Peer review (publication)
Title:	Modeling and validation of heat and mass transfer in individual coffee beans during the coffee roasting process using computational fluid dynamic (CFD)
Authors:	Alonso-Torres, Beatriz Hernandez-Pérez, José A Sierra-Espinoza, Fernando Schenker, Stefan Yeretzian, Chahan
DOI:	10.2533/chimia.2013.291
Published in:	Chimia
Volume(Issue):	67
Issue:	4
Page(s):	291
Pages to:	294
Issue Date:	Apr-2013
Publisher / Ed. Institution:	Schweizerische Chemische Gesellschaft
Publisher / Ed. Institution:	Bern
ISSN:	0009-4293
Language:	English
Subjects:	Roasting; Coffee; Computational fluid dynamic
Subject (DDC):	664: Food technology
URI:	https://digitalcollection.zhaw.ch/handle/11475/5418
Fulltext version:	Published version
License (according to publishing contract):	Licence according to publishing contract
Departement:	Life Sciences and Facility Management
Appears in collections:	Publikationen Life Sciences und Facility Management

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Alonso-Torres, B., Hernandez-Pérez, J. A., Sierra-Espinoza, F., Schenker, S., & Yeretzian, C. (2013). Modeling and validation of heat and mass transfer in individual coffee beans during the coffee roasting process using computational fluid dynamic (CFD). Chimia, 67(4), 291–294. https://doi.org/10.2533/chimia.2013.291

Alonso-Torres, B. et al. (2013) ‘Modeling and validation of heat and mass transfer in individual coffee beans during the coffee roasting process using computational fluid dynamic (CFD)’, Chimia, 67(4), pp. 291–294. Available at: https://doi.org/10.2533/chimia.2013.291.

B. Alonso-Torres, J. A. Hernandez-Pérez, F. Sierra-Espinoza, S. Schenker, and C. Yeretzian, “Modeling and validation of heat and mass transfer in individual coffee beans during the coffee roasting process using computational fluid dynamic (CFD),” Chimia, vol. 67, no. 4, pp. 291–294, Apr. 2013, doi: 10.2533/chimia.2013.291.

ALONSO-TORRES, Beatriz, José A HERNANDEZ-PÉREZ, Fernando SIERRA-ESPINOZA, Stefan SCHENKER und Chahan YERETZIAN, 2013. Modeling and validation of heat and mass transfer in individual coffee beans during the coffee roasting process using computational fluid dynamic (CFD). Chimia. April 2013. Bd. 67, Nr. 4, S. 291–294. DOI 10.2533/chimia.2013.291

Alonso-Torres, Beatriz, José A Hernandez-Pérez, Fernando Sierra-Espinoza, Stefan Schenker, and Chahan Yeretzian. 2013. “Modeling and Validation of Heat and Mass Transfer in Individual Coffee Beans during the Coffee Roasting Process Using Computational Fluid Dynamic (CFD).” Chimia 67 (4): 291–94. https://doi.org/10.2533/chimia.2013.291.

Alonso-Torres, Beatriz, et al. “Modeling and Validation of Heat and Mass Transfer in Individual Coffee Beans during the Coffee Roasting Process Using Computational Fluid Dynamic (CFD).” Chimia, vol. 67, no. 4, Apr. 2013, pp. 291–94, https://doi.org/10.2533/chimia.2013.291.