Environmental assessment of air emissions from hydro-roasting compared to conventional dry roasting
Tóm tắt
Coffee roasting is an energy-intensive thermal process that generates gaseous and particulate emissions with potential environmental impacts [1], [2]. In response to the increasing demand for sustainable food processing technologies, Hydro-Roast has been proposed as a moisture-assisted roasting approach to modify heat transfer behavior and potentially reduce pollutant generation. This study presents a preliminary environmental assessment of Hydro-Roast through comparison with conventional dry roasting under laboratory-scale conditions.
Experiments were conducted using Robusta coffee beans under light, medium, and dark roasting conditions. Carbon dioxide emissions were continuously monitored using a Testo 350 XL flue gas analyzer, while particulate matter emissions were determined using a gravimetric sampling method.
The results indicated that Hydro-Roast consistently exhibited lower CO₂ emissions than conventional roasting, with average reductions of 13.07%, 15.28%, and 14.66% for light, medium, and dark roasts, respectively. Particulate matter emissions also showed lower generation tendencies, with estimated reductions ranging from 7.7% to 13.6% depending on roasting intensity. Hydro-Roasting consistently reduced both carbon dioxide and particulate matter emissions.
The findings provide preliminary scientific evidence supporting the environmental potential of Hydro-Roast and suggest that moisture-assisted roasting may represent a promising strategy for the development of more sustainable coffee roasting technologies.
Experiments were conducted using Robusta coffee beans under light, medium, and dark roasting conditions. Carbon dioxide emissions were continuously monitored using a Testo 350 XL flue gas analyzer, while particulate matter emissions were determined using a gravimetric sampling method.
The results indicated that Hydro-Roast consistently exhibited lower CO₂ emissions than conventional roasting, with average reductions of 13.07%, 15.28%, and 14.66% for light, medium, and dark roasts, respectively. Particulate matter emissions also showed lower generation tendencies, with estimated reductions ranging from 7.7% to 13.6% depending on roasting intensity. Hydro-Roasting consistently reduced both carbon dioxide and particulate matter emissions.
The findings provide preliminary scientific evidence supporting the environmental potential of Hydro-Roast and suggest that moisture-assisted roasting may represent a promising strategy for the development of more sustainable coffee roasting technologies.
Từ khóa
Carbon dioxide emissions
Coffee roasting
Environmental assessment
Hydro-Roasting
Particulate matter
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Tài trợ / Acknowledgment
The authors would also like to express his sincere appreciation to Assoc. Prof. Nguyen Dinh Quan and the Biomass Laboratory; and Ho Chi Minh City University of Technology (HCMUT), Vietnam National University Ho Chi Minh City (VNU-HCM) for fostering an academic and research environment that encourages scientific research and innovation.