How to cite this paper
Casaño, R., Hinostroza, A., Meza, F & García, A. (2024). Numerical and experimental characterization of coffee roasting in a rotary drum type roaster by forced internal convection.Engineering Solid Mechanics, 12(4), 387-394.
Refrences
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Castillo, M., Muñoz, M., & Engler, F. (2016). Manual básico de buenas prácticas para el tostado del café. Swisscontact. https://issuu.com/revistaelcafetalero/docs/manual_para_tostado_de_cafe
Çengel, Y., & Afshin, G. (2011). Transferencia de Calor y Masa (cuarta). McGraw-Hill/Interamericana.
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Dassaul_Systemes. (2021). Technical reference solidworks flow simulation 2021. Technology Computer Aided. https://www.cati.com/wp-content/uploads/2021/04/swflow2021-technical-reference.pdf
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De la Cruz, R., & De la Cruz, C. (2018). Máquina Tostadora de Café (Patent PE20191202Z). INDECOPI. https://patents.google.com/patent/PE20191202Z/es?q=(de+la)&inventor=cruz+rafael&oq=de+la+cruz+rafael
Figueroa, E., Pérez, F., & Godínez, L. (2015). La producción y el consumo del café. Ecorfan. https://www.ecorfan.org/spain/libros/LIBRO_CAFE.pdf
Heyd, B., Broyart, B., Hernandez, J. A., Valdovinos-Tijerino, B., & Trystram, G. (2007). Physical model of heat and mass transfer in a spouted bed coffee roaster. Drying Technology, 25(7–8), 1243–1248. https://doi.org/10.1080/07373930701438683
Laukalja, I., Kruma, Z., & Cinkmanis, I. (2022). Impact of the Roast Level on Chemical Composition of Coffee from Colombia. Proceedings of the Latvian Academy of Sciences, Section B: Natural, Exact, and Applied Sciences, 76(1), 145–151. https://doi.org/10.2478/prolas-2022-0022
Lutron. (2016). USB cable RS 232. Micronix.Eu/Data/Eu/Att/002/4064-1993. https://www.instrumentchoice.com.au/usb-01-usb-cable-usb-01-for-lutron-instruments
Lutron. (2020). Instrucciones de uso Software Lutron 801. PCE Ibérica S.L. https://www.pce-iberica.es/manuales/manual-software-Lutron.pdf
Lutron. (2021a). Hot wire anemometer YK-2004AH Lutron. Nature. https://www.valiometro.pe/anemometro-de-hilo-caliente-velocidad-flujo-y-temperatura-yk-2004ah
Lutron. (2021b). Precision thermometer TM-917 Lutron. Vdocuments.Net. https://vdocuments.net/tm-917pdf.html
Marek, G., Dobrzański, B., Oniszczuk, T., Combrzyński, M., Ćwikła, D., & Rusinek, R. (2020). Detection and differentiation of volatile compound profiles in roasted coffee arabica beans from different countries using an electronic nose and GC-MS. Sensors (Switzerland), 20(7). https://doi.org/10.3390/s20072124
Pereira, L. L., Cardoso, W. S., Guarçoni, R. C., da Fonseca, A. F. A., Moreira, T. R., & Caten, C. S. T. (2017). The consistency in the sensory analysis of coffees using Q-graders. European Food Research and Technology, 243(9), 1545–1554. https://doi.org/10.1007/s00217-017-2863-9
PERFECT DAILY GRIND. (2019). Cómo Usar Los Datos de Tueste Del Café: RoR, Temperatura y Más. https://perfectdailygrind.com/es/2019/10/17/como-usar-los-datos-de-tueste-del-cafe-ror-temperatura-y-mas/
Porras-Zúñiga, M. C., Vargas-Elías, G., Araúz- Madrid, L., & Abarca-Alpízar, Y. N. (2019). Efecto de la temperatura en la rapidez del tostado de café. Revista Tecnología En Marcha. https://doi.org/10.18845/tm.v32i7.4255
Rusinek, R., Dobrzański, B., Oniszczuk, A., Gawrysiak-Witulska, M., Siger, A., Karami, H., Ptaszyńska, A. A., Żytek, A., Kapela, K., & Gancarz, M. (2022). How to Identify Roast Defects in Coffee Beans Based on the Volatile Compound Profile. Molecules, 27(23), 1–13. https://doi.org/10.3390/molecules27238530
Wood, B. D., He, X., & Apte, S. V. (2020). Modeling Turbulent Flows in Porous Media. https://www.annualreviews.org/doi/abs/10.1146/annurev-fluid-010719-060317
Alstrup, J., Petersen, M. A., Larsen, F. H., & Münchow, M. (2020). The effect of roast development time modulations on the sensory profile and chemical composition of the coffee brew as measured by nmr and dhs-gc–ms. Beverages, 6(4), 1–14. https://doi.org/10.3390/beverages6040070
Batali, M. E., Lim, L. X., Liang, J., Yeager, S. E., Thompson, A. N., Han, J., Ristenpart, W. D., & Guinard, J. X. (2022). Sensory Analysis of Full Immersion Coffee: Cold Brew Is More Floral, and Less Bitter, Sour, and Rubbery Than Hot Brew. Foods, 11(16). https://doi.org/10.3390/foods11162440
Bhumiratana, N., Wolf, M., Chambers, E., & Adhikari, K. (2019). Coffee drinking and emotions: Are there key sensory drivers for emotions? Beverages, 5(2). https://doi.org/10.3390/beverages5020027
Castillo, M., Muñoz, M., & Engler, F. (2016). Manual básico de buenas prácticas para el tostado del café. Swisscontact. https://issuu.com/revistaelcafetalero/docs/manual_para_tostado_de_cafe
Çengel, Y., & Afshin, G. (2011). Transferencia de Calor y Masa (cuarta). McGraw-Hill/Interamericana.
Çengel, Y., & Cimbala, J. (2006). Mecanica de Fluidos Fundamentos y Aplicaciones (Tercera). McGraw-Hill/Interamericana. https://archive.org/details/mecanicadefluidosfundamentoyunusa.cengel
Chiang, C. C., Wu, D. Y., & Kang, D. Y. (2017). Detailed Simulation of Fluid Dynamics and Heat Transfer in Coffee Bean Roaster. Journal of Food Process Engineering, 40(2). https://doi.org/10.1111/jfpe.12398
Dassaul_Systemes. (2021). Technical reference solidworks flow simulation 2021. Technology Computer Aided. https://www.cati.com/wp-content/uploads/2021/04/swflow2021-technical-reference.pdf
De La Cruz, R. (2018). Influencia del tipo de perfil de tostado del café en la calidad en taza para una tostadora de 2 KG [Universidad Nacional del Centro del Perú]. http://hdl.handle.net/20.500.12894/4977
De la Cruz, R., & De la Cruz, C. (2018). Máquina Tostadora de Café (Patent PE20191202Z). INDECOPI. https://patents.google.com/patent/PE20191202Z/es?q=(de+la)&inventor=cruz+rafael&oq=de+la+cruz+rafael
Figueroa, E., Pérez, F., & Godínez, L. (2015). La producción y el consumo del café. Ecorfan. https://www.ecorfan.org/spain/libros/LIBRO_CAFE.pdf
Heyd, B., Broyart, B., Hernandez, J. A., Valdovinos-Tijerino, B., & Trystram, G. (2007). Physical model of heat and mass transfer in a spouted bed coffee roaster. Drying Technology, 25(7–8), 1243–1248. https://doi.org/10.1080/07373930701438683
Laukalja, I., Kruma, Z., & Cinkmanis, I. (2022). Impact of the Roast Level on Chemical Composition of Coffee from Colombia. Proceedings of the Latvian Academy of Sciences, Section B: Natural, Exact, and Applied Sciences, 76(1), 145–151. https://doi.org/10.2478/prolas-2022-0022
Lutron. (2016). USB cable RS 232. Micronix.Eu/Data/Eu/Att/002/4064-1993. https://www.instrumentchoice.com.au/usb-01-usb-cable-usb-01-for-lutron-instruments
Lutron. (2020). Instrucciones de uso Software Lutron 801. PCE Ibérica S.L. https://www.pce-iberica.es/manuales/manual-software-Lutron.pdf
Lutron. (2021a). Hot wire anemometer YK-2004AH Lutron. Nature. https://www.valiometro.pe/anemometro-de-hilo-caliente-velocidad-flujo-y-temperatura-yk-2004ah
Lutron. (2021b). Precision thermometer TM-917 Lutron. Vdocuments.Net. https://vdocuments.net/tm-917pdf.html
Marek, G., Dobrzański, B., Oniszczuk, T., Combrzyński, M., Ćwikła, D., & Rusinek, R. (2020). Detection and differentiation of volatile compound profiles in roasted coffee arabica beans from different countries using an electronic nose and GC-MS. Sensors (Switzerland), 20(7). https://doi.org/10.3390/s20072124
Pereira, L. L., Cardoso, W. S., Guarçoni, R. C., da Fonseca, A. F. A., Moreira, T. R., & Caten, C. S. T. (2017). The consistency in the sensory analysis of coffees using Q-graders. European Food Research and Technology, 243(9), 1545–1554. https://doi.org/10.1007/s00217-017-2863-9
PERFECT DAILY GRIND. (2019). Cómo Usar Los Datos de Tueste Del Café: RoR, Temperatura y Más. https://perfectdailygrind.com/es/2019/10/17/como-usar-los-datos-de-tueste-del-cafe-ror-temperatura-y-mas/
Porras-Zúñiga, M. C., Vargas-Elías, G., Araúz- Madrid, L., & Abarca-Alpízar, Y. N. (2019). Efecto de la temperatura en la rapidez del tostado de café. Revista Tecnología En Marcha. https://doi.org/10.18845/tm.v32i7.4255
Rusinek, R., Dobrzański, B., Oniszczuk, A., Gawrysiak-Witulska, M., Siger, A., Karami, H., Ptaszyńska, A. A., Żytek, A., Kapela, K., & Gancarz, M. (2022). How to Identify Roast Defects in Coffee Beans Based on the Volatile Compound Profile. Molecules, 27(23), 1–13. https://doi.org/10.3390/molecules27238530
Wood, B. D., He, X., & Apte, S. V. (2020). Modeling Turbulent Flows in Porous Media. https://www.annualreviews.org/doi/abs/10.1146/annurev-fluid-010719-060317