Automatic Cacao bean roaster and Adjusting size, heat and time.

 Description: Microwave roasting of cocoa beans was studied as an alternative toward convection
roasting. The impact of each roasting treatment was assessed based on roasting degree indicators
(moisture content, color, tetramethylpyrazine/trimethylpyrazine ratio), microstructural changes
as visualized by cryogenic scanning electronic microscopy (cryo-SEM) and the aroma development
as determined by head space-solid phase microextraction–gas chromatography–mass
spectrometry (HS-SPME–GC–MS). Time (10–50 min) and temperature (110–160 °C) were varied
for convection roasting, whereas time (7–17 min) and power input (180–450 W) were altered for
microwave roasting of cocoa beans. Results revealed that by selecting appropriate microwave-roasting
parameters (time and power input), cocoa beans with a more pronounced brown color and lower
tetramethylpyrazine/trimethylpyrazine ratio could be obtained, while having a similar moisture content
compared to convection roasting. At microstructural level, differences in number and size of macropores
were not directly related to the roasting technique, but were principally determined by the applied
temperature or power input. Based on the aroma profile, microwave roasting resulted in a more
intense cocoa aroma, compared to convection roasting. Therefore, microwave roasting could be a
promising alternative technique to roast cocoa beans in a shorter processing time while creating a
more intense aroma.
Published: 22 June 2022
Roasting techniques employing microwave, infrared hot-air, superheated steam, Revtech
roaster, and Forced Convection Continuous Tumble (FCCT) roasting have been figuratively
emerging to prominence for effectively roasting different foods without compromising
the nutritional quality. 

Coffe beans

Although hot air (HA) is a conventional roasting medium for coffee beans, HA roasting
is known to result in possible formation of toxic compounds, including
acrolein, acrylamide and polycyclic aromatic hydrocarbons (PAHs).
Superheated steam (SHS) roasting is therefore proposed as an alternative
means to alleviate the formation of these toxic compounds in roasted coffee
beans. Robusta coffee beans were roasted either with HA or SHS in a fluidized bed roaster at 210–250 °C until the
bean color reached the targeted roast levels. The contents of acrolein, acrylamide and 16 PAHs in
the roasted beans were determined; only acrylamide and 5 PAHs were nevertheless found.
SHS roasting interestingly resulted in lower acrylamide contents in dark-roasted beans;
similar trend was noted in the beans medium-roasted at 250 °C. The contents of three-ring
PAHs, namely fluorene, phenanthrene and anthracene, in dark-roasted beans were
significantly lower upon SHS roasting at 250 °C.
This can cause some confusion when you're buying, but in general, roasts fall into one of four color categories
— light, medium, medium-dark and dark.

Pulping can be done by hand with a pestle, which breaks the skin and pulp, or with pulping machines. To
winnow means to separate the coffee beans from all the bits of pulp and skin. You can winnow with a
sieve. Dry the coffee beans in a very dry place, either on hard and very clean ground, or on planks.