EVALUATION OF VAPORS AND VOLATILE ORGANIC COMPOUNDS RELEASED DURING THE INDUSTRIAL ROAST OF COFFEE

Abstract

To provide for coffee consumption, roasting is carried out industrially on large scales. The duration and degree of roast not only determine the temperature profile of the coffee but also the extraction content. Several factors are related to the formation of vapors and volatile organic compounds during roasting. Currently, during roasting, vapors and volatile organic compounds are emitted into the atmosphere. In this context, the current work developed a procedure that allows the recovery on an industrial scale of the released compounds. To carry out the present work, a partnership was made with a coffee production company where the sizing of the system to carry out the collection of compounds was based. One roast was carried out for the arabica type coffee with 10 kg of green coffee and another for the conilon type coffee with 5 kg of green coffee. For the Arabica type, the collection time was 10 minutes, resulting in a collected volume of 119.5 mL. For the conilon type, the roasting time was 10.5 minutes with a volume of 47.5 mL. The results obtained for total organic carbon concentration were between 2753 mg/L to 12030 mg/L for the arabica type and between 2937 mg/L to 8651 mg/L for the conilon type. The pH in both samples was acidic with values between 2.99 and 3.24 for the arabica type and between 2.44 to 3.73 for the conilon type.