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Wear Monitoring of Coffee Grind-On-Demand Burrs Using Precision Sieving and Laser Diffraction

Christian Griffiths, G C Adams, A Rees, Andrew Rees

International Journal of Food and Bioscience, Volume: 1, Issue: 1, Pages: 34 - 41

Swansea University Authors: Christian Griffiths, Andrew Rees

Abstract

The popularity of espresso coffee (EC) is based on the greater sensory satisfaction it gives to the consumer when compared with coffees prepared through alternative brewing methods. The quality of an EC is largely governed by the relationship between the extraction process and the controllable size...

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Published in: International Journal of Food and Bioscience
Published: 2018
Online Access: http://innovationinfo.org/international-journal-of-food-and-bioscience/article/Wear-Monitoring-of-Coffee-Grind-On-Demand-Burrs-Using-Precision-Sieving-and-Laser-Diffraction#pdf
URI: https://cronfa.swan.ac.uk/Record/cronfa45569
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first_indexed 2018-11-09T14:21:30Z
last_indexed 2019-01-08T19:58:45Z
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spelling 2019-01-08T17:03:31.8352896 v2 45569 2018-11-09 Wear Monitoring of Coffee Grind-On-Demand Burrs Using Precision Sieving and Laser Diffraction 84c202c256a2950fbc52314df6ec4914 Christian Griffiths Christian Griffiths true false e43e88c74976e714e1d669a898f8470d Andrew Rees Andrew Rees true false 2018-11-09 GENG The popularity of espresso coffee (EC) is based on the greater sensory satisfaction it gives to the consumer when compared with coffees prepared through alternative brewing methods. The quality of an EC is largely governed by the relationship between the extraction process and the controllable size distribution of the ground roast beans. This research presents an experimental study on two methods for measuring the particle size distribution. It was concluded that permeability of the water through the coffee is highly influenced by the ratio of grind sizes and fine tuning of the grind for EC extraction. Finally, the results demonstrate that there is variation in the precision control of particle size distribution due to damage and wear of the grinding burrs, and by monitoring this distribution a prediction of burr replacement can be made. Journal Article International Journal of Food and Bioscience 1 1 34 41 Espresso coffee, Grinding, Precision sieving, Laser diffraction 31 12 2018 2018-12-31 http://innovationinfo.org/international-journal-of-food-and-bioscience/article/Wear-Monitoring-of-Coffee-Grind-On-Demand-Burrs-Using-Precision-Sieving-and-Laser-Diffraction#pdf COLLEGE NANME General Engineering COLLEGE CODE GENG Swansea University 2019-01-08T17:03:31.8352896 2018-11-09T10:48:37.9882133 Faculty of Science and Engineering School of Aerospace, Civil, Electrical, General and Mechanical Engineering - Mechanical Engineering Christian Griffiths 1 G C Adams 2 A Rees 3 Andrew Rees 4 0045569-09112018105630.pdf griffiths2018(2).pdf 2018-11-09T10:56:30.2070000 Output 12986931 application/pdf Version of Record true 2018-11-09T00:00:00.0000000 true eng
title Wear Monitoring of Coffee Grind-On-Demand Burrs Using Precision Sieving and Laser Diffraction
spellingShingle Wear Monitoring of Coffee Grind-On-Demand Burrs Using Precision Sieving and Laser Diffraction
Christian Griffiths
Andrew Rees
title_short Wear Monitoring of Coffee Grind-On-Demand Burrs Using Precision Sieving and Laser Diffraction
title_full Wear Monitoring of Coffee Grind-On-Demand Burrs Using Precision Sieving and Laser Diffraction
title_fullStr Wear Monitoring of Coffee Grind-On-Demand Burrs Using Precision Sieving and Laser Diffraction
title_full_unstemmed Wear Monitoring of Coffee Grind-On-Demand Burrs Using Precision Sieving and Laser Diffraction
title_sort Wear Monitoring of Coffee Grind-On-Demand Burrs Using Precision Sieving and Laser Diffraction
author_id_str_mv 84c202c256a2950fbc52314df6ec4914
e43e88c74976e714e1d669a898f8470d
author_id_fullname_str_mv 84c202c256a2950fbc52314df6ec4914_***_Christian Griffiths
e43e88c74976e714e1d669a898f8470d_***_Andrew Rees
author Christian Griffiths
Andrew Rees
author2 Christian Griffiths
G C Adams
A Rees
Andrew Rees
format Journal article
container_title International Journal of Food and Bioscience
container_volume 1
container_issue 1
container_start_page 34
publishDate 2018
institution Swansea University
college_str Faculty of Science and Engineering
hierarchytype
hierarchy_top_id facultyofscienceandengineering
hierarchy_top_title Faculty of Science and Engineering
hierarchy_parent_id facultyofscienceandengineering
hierarchy_parent_title Faculty of Science and Engineering
department_str School of Aerospace, Civil, Electrical, General and Mechanical Engineering - Mechanical Engineering{{{_:::_}}}Faculty of Science and Engineering{{{_:::_}}}School of Aerospace, Civil, Electrical, General and Mechanical Engineering - Mechanical Engineering
url http://innovationinfo.org/international-journal-of-food-and-bioscience/article/Wear-Monitoring-of-Coffee-Grind-On-Demand-Burrs-Using-Precision-Sieving-and-Laser-Diffraction#pdf
document_store_str 1
active_str 0
description The popularity of espresso coffee (EC) is based on the greater sensory satisfaction it gives to the consumer when compared with coffees prepared through alternative brewing methods. The quality of an EC is largely governed by the relationship between the extraction process and the controllable size distribution of the ground roast beans. This research presents an experimental study on two methods for measuring the particle size distribution. It was concluded that permeability of the water through the coffee is highly influenced by the ratio of grind sizes and fine tuning of the grind for EC extraction. Finally, the results demonstrate that there is variation in the precision control of particle size distribution due to damage and wear of the grinding burrs, and by monitoring this distribution a prediction of burr replacement can be made.
published_date 2018-12-31T03:57:25Z
_version_ 1763752904164900864
score 11.012678

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