COFFEE ROASTING MONITORING USING 2D FOURIER TRANSFORM

  • Alberto Hernández Aguirre Universidad Autónoma Metropolitana-Iztapalapa
  • Brenda Carolina Casillas Rodríguez Universidad Veracruzana
  • Yolanda Cocotle Ronzón Universidad Veracruzana
  • Héctor Fernando Puebla Núñez Universidad Autónoma Metropolitana
  • Eliseo Hernández Martínez Universidad Veracruzana
Keywords: Coffee roasting, image analysis, 2D Fourier transform, indirect monitoring

Abstract

The roasting stage during coffee processing is a critical determinant of coffee sensorial features. However, direct monitoring methods are currently not available, which difficult its standardization. In this work, image analysis of the surface of coffee grains is proposed as an indirect monitoring tool of the coffee roasting. Images of coffee grains were obtained from two types of roasting units and processed using 2D Fourier Transform. The results allowed to the identification of a direct correlation between the degree of roasting coffee with scaling exponents obtained fromthe image analysis.

Published
2018-11-13
How to Cite
Hernández Aguirre, A., Casillas Rodríguez, B., Cocotle Ronzón, Y., Puebla Núñez, H., & Hernández Martínez, E. (2018). COFFEE ROASTING MONITORING USING 2D FOURIER TRANSFORM. Revista Mexicana De Ingeniería Química, 18(1), 167-176. Retrieved from http://rmiq.org/ojs311/index.php/rmiq/article/view/236
Section
Food Engineering