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Please use this identifier to cite or link to this item: https://doi.org/10.21256/zhaw-5554
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dc.contributor.authorWieland, Flurin-
dc.contributor.authorGloess, Alexia N.-
dc.contributor.authorKeller, Marco-
dc.contributor.authorWetzel, Andreas-
dc.contributor.authorSchenker, Stefan-
dc.contributor.authorYeretzian, Chahan-
dc.date.accessioned2018-04-24T15:07:12Z-
dc.date.available2018-04-24T15:07:12Z-
dc.date.issued2012-03-
dc.identifier.issn1618-2642de_CH
dc.identifier.issn1618-2650de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/5554-
dc.descriptionErworben im Rahmen der Schweizer Nationallizenzen (http://www.nationallizenzen.ch)de_CH
dc.description.abstractA 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.de_CH
dc.language.isoende_CH
dc.publisherSpringerde_CH
dc.relation.ispartofAnalytical and Bioanalytical Chemistryde_CH
dc.rightsLicence according to publishing contractde_CH
dc.subjectBeveragesde_CH
dc.subjectFoodsde_CH
dc.subjectGas sensorsde_CH
dc.subjectProcess analysisde_CH
dc.subject.ddc663: Getränketechnologiede_CH
dc.titleOnline 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 profilede_CH
dc.typeBeitrag in wissenschaftlicher Zeitschriftde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.organisationalunitInstitut für Chemie und Biotechnologie (ICBT)de_CH
dc.identifier.doi10.1007/s00216-011-5401-9de_CH
dc.identifier.doi10.21256/zhaw-5554-
zhaw.funding.euNode_CH
zhaw.issue8de_CH
zhaw.originated.zhawYesde_CH
zhaw.pages.end2543de_CH
zhaw.pages.start2531de_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.volume402de_CH
zhaw.publication.reviewPeer review (Publikation)de_CH
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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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