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https://doi.org/10.21256/zhaw-5554| Publikationstyp: | Beitrag in wissenschaftlicher Zeitschrift |
| Art der Begutachtung: | Peer review (Publikation) |
| Titel: | Online monitoring of coffee roasting by proton transfer reaction time-of-flight mass spectrometry (PTR-ToF-MS) : towards a real-time process control for a consistent roast profile |
| Autor/-in: | Wieland, Flurin Gloess, Alexia N. Keller, Marco Wetzel, Andreas Schenker, Stefan Yeretzian, Chahan |
| DOI: | 10.1007/s00216-011-5401-9 10.21256/zhaw-5554 |
| Erschienen in: | Analytical and Bioanalytical Chemistry |
| Band(Heft): | 402 |
| Heft: | 8 |
| Seite(n): | 2531 |
| Seiten bis: | 2543 |
| Erscheinungsdatum: | Mär-2012 |
| Verlag / Hrsg. Institution: | Springer |
| ISSN: | 1618-2642 1618-2650 |
| Sprache: | Englisch |
| Schlagwörter: | Beverages; Foods; Gas sensors; Process analysis |
| Fachgebiet (DDC): | 663: Getränketechnologie |
| Zusammenfassung: | A real-time automated process control tool for coffee roasting is presented to consistently and accurately achieve a targeted roast degree. It is based on the online monitoring of volatile organic compounds (VOC) in the off-gas of a drum roaster by proton transfer reaction time-of-flight mass spectrometry at a high time (1 Hz) and mass resolution (5,500 m/Δm at full width at half-maximum) and high sensitivity (better than parts per billion by volume). Forty-two roasting experiments were performed with the drum roaster being operated either on a low, medium or high hot-air inlet temperature (= energy input) and the coffee (Arabica from Antigua, Guatemala) being roasted to low, medium or dark roast degrees. A principal component analysis (PCA) discriminated, for each one of the three hot-air inlet temperatures, the roast degree with a resolution of better than ±1 Colorette. The 3D space of the three first principal components was defined based on 23 mass spectral profiles of VOCs and their roast degree at the end point of roasting. This provided a very detailed picture of the evolution of the roasting process and allowed establishment of a predictive model that projects the online-monitored VOC profile of the roaster off-gas in real time onto the PCA space defined by the calibration process and, ultimately, to control the coffee roasting process so as to achieve a target roast degree and a consistent roasting. |
| Weitere Angaben: | Erworben im Rahmen der Schweizer Nationallizenzen (http://www.nationallizenzen.ch) |
| URI: | https://digitalcollection.zhaw.ch/handle/11475/5554 |
| Volltext Version: | Publizierte Version |
| Lizenz (gemäss Verlagsvertrag): | Lizenz gemäss Verlagsvertrag |
| Departement: | Life Sciences und Facility Management |
| Organisationseinheit: | Institut für Chemie und Biotechnologie (ICBT) |
| Enthalten in den Sammlungen: | Publikationen Life Sciences und Facility Management |
Dateien zu dieser Ressource:
| Datei | Beschreibung | Größe | Format | |
|---|---|---|---|---|
| 2012_Flurin-etal_Online-monitoring-of-coffee-roasting-by-PTR-ToF-MS.pdf | 657.6 kB | Adobe PDF |  Öffnen/Anzeigen |
Zur Langanzeige
Wieland, F., Gloess, A. N., Keller, M., Wetzel, A., Schenker, S., & Yeretzian, C. (2012). Online monitoring of coffee roasting by proton transfer reaction time-of-flight mass spectrometry (PTR-ToF-MS) : towards a real-time process control for a consistent roast profile. Analytical and Bioanalytical Chemistry, 402(8), 2531–2543. https://doi.org/10.1007/s00216-011-5401-9
Wieland, F. et al. (2012) ‘Online monitoring of coffee roasting by proton transfer reaction time-of-flight mass spectrometry (PTR-ToF-MS) : towards a real-time process control for a consistent roast profile’, Analytical and Bioanalytical Chemistry, 402(8), pp. 2531–2543. Available at: https://doi.org/10.1007/s00216-011-5401-9.
F. Wieland, A. N. Gloess, M. Keller, A. Wetzel, S. Schenker, and C. Yeretzian, “Online monitoring of coffee roasting by proton transfer reaction time-of-flight mass spectrometry (PTR-ToF-MS) : towards a real-time process control for a consistent roast profile,” Analytical and Bioanalytical Chemistry, vol. 402, no. 8, pp. 2531–2543, Mar. 2012, doi: 10.1007/s00216-011-5401-9.
WIELAND, Flurin, Alexia N. GLOESS, Marco KELLER, Andreas WETZEL, Stefan SCHENKER und Chahan YERETZIAN, 2012. Online monitoring of coffee roasting by proton transfer reaction time-of-flight mass spectrometry (PTR-ToF-MS) : towards a real-time process control for a consistent roast profile. Analytical and Bioanalytical Chemistry. März 2012. Bd. 402, Nr. 8, S. 2531–2543. DOI 10.1007/s00216-011-5401-9
Wieland, Flurin, Alexia N. Gloess, Marco Keller, Andreas Wetzel, Stefan Schenker, and Chahan Yeretzian. 2012. “Online Monitoring of Coffee Roasting by Proton Transfer Reaction Time-of-Flight Mass Spectrometry (PTR-ToF-MS) : Towards a Real-Time Process Control for a Consistent Roast Profile.” Analytical and Bioanalytical Chemistry 402 (8): 2531–43. https://doi.org/10.1007/s00216-011-5401-9.
Wieland, Flurin, et al. “Online Monitoring of Coffee Roasting by Proton Transfer Reaction Time-of-Flight Mass Spectrometry (PTR-ToF-MS) : Towards a Real-Time Process Control for a Consistent Roast Profile.” Analytical and Bioanalytical Chemistry, vol. 402, no. 8, Mar. 2012, pp. 2531–43, https://doi.org/10.1007/s00216-011-5401-9.
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