1887
banner image
No data available.
Please log in to see this content.
You have no subscription access to this content.
No metrics data to plot.
The attempt to load metrics for this article has failed.
The attempt to plot a graph for these metrics has failed.
The full text of this article is not currently available.
oa
Coffee roasting acoustics
Rent:
Rent this article for
Access full text Article
/content/asa/journal/jasa/135/6/10.1121/1.4874355
1.
1. N. Luttinger and G. Dicum, The Coffee Book: Anatomy of an Industry from Crop to the Last Drop (The New Press, New York, 2006).
2.
2. International Coffee Organization, I.C.O. Annual Review 2011/12 (International Coffee Organization, London, 2013).
3.
3. J. A. Hernndez, B. Heyd, and G. Trystram, “ Prediction of brightness and surface area kinetics during coffee roasting,” J. Food Eng. 89, 156163 (2008).
http://dx.doi.org/10.1016/j.jfoodeng.2008.04.026
4.
4. P. Frisullo, J. Laverse, M. Barnab, L. Navarini, and M. A. Del Nobile, “ Coffee beans microstructural changes induced by cultivation processing: An x-ray microtomographic investigation,” J. Food Eng. 109, 175181 (2012).
http://dx.doi.org/10.1016/j.jfoodeng.2011.09.015
5.
5. E. R. Dutra, L. S. Oliveira, A. S. Franca, V. P. Ferraz, and R. J. C. F. Afonso, “ A preliminary study on the feasibility of using the composition of coffee roasting exhaust gas for the determination of the degree of roast,” J. Food Eng. 47, 241246 (2001).
http://dx.doi.org/10.1016/S0260-8774(00)00116-3
6.
6. J. A. Hernndez, B. Heyd, and G. Trystram, “ On-line assessment of brightness and surface kinetics during coffee roasting,” J. Food Eng. 87, 314322 (2008).
http://dx.doi.org/10.1016/j.jfoodeng.2007.12.009
7.
7. K. Sinnott, The Art and Craft of Coffee: An Enthusiast's Guide to Selecting, Roasting, and Brewing Exquisite Coffee (Quarry Books, Beverly, MA, 2011).
8.
8. J. Freeman, C. Freeman, and T. Duggan, The Blue Bottle Craft of Coffee: Growing, Roasting, Drinking, with Recipes (Ten Speed Press, Berkeley, CA, 2012).
http://aip.metastore.ingenta.com/content/asa/journal/jasa/135/6/10.1121/1.4874355
Loading
/content/asa/journal/jasa/135/6/10.1121/1.4874355
Loading

Data & Media loading...

Loading

Article metrics loading...

/content/asa/journal/jasa/135/6/10.1121/1.4874355
2014-05-13
2014-10-23

Abstract

Cracking sounds emitted by coffee beans during the roasting process were recorded and analyzed to investigate the potential of using the sounds as the basis for an automated roast monitoring technique. Three parameters were found that could be exploited. Near the end of the roasting process, sounds known as “first crack” exhibit a higher acoustic amplitude than sounds emitted later, known as “second crack.” First crack emits more low frequency energy than second crack. Finally, the rate of cracks appearing in the second crack chorus is higher than the rate in the first crack chorus.

Loading

Full text loading...

/deliver/fulltext/asa/journal/jasa/135/6/1.4874355.html;jsessionid=3j48wr9bda5sf.x-aip-live-03?itemId=/content/asa/journal/jasa/135/6/10.1121/1.4874355&mimeType=html&fmt=ahah&containerItemId=content/asa/journal/jasa
true
true
This is a required field
Please enter a valid email address
752b84549af89a08dbdd7fdb8b9568b5 journal.articlezxybnytfddd
Scitation: Coffee roasting acoustics
http://aip.metastore.ingenta.com/content/asa/journal/jasa/135/6/10.1121/1.4874355
10.1121/1.4874355
SEARCH_EXPAND_ITEM