簡易檢索 / 詳目顯示

研究生: 羅詩凱
Luo, Shi-Kai
論文名稱: 電池式的咖啡烘焙機-多元化加熱模組研製
Battery-operated Coffee Roaster – Development of Diversified Heating Modules.
指導教授: 謝振傑
Chieh, Jhen-Jie
口試委員: 陳希立
Chen, Sih-Li
蔡孟貞
Tsai, Meng-Jen
江沅晉
Chiang, Yuan-Chin
謝振傑
Chieh, Jhen-Jie
口試日期: 2022/08/05
學位類別: 碩士
Master
系所名稱: 光電工程研究所
Graduate Institute of Electro-Optical Engineering
論文出版年: 2022
畢業學年度: 110
語文別: 中文
論文頁數: 57
中文關鍵詞: 紅外線紅外線穿透材料紅外線發射管熱風烘豆機
英文關鍵詞: Infrared, Thermal Radiation, Infrared Penetrating Material, Infrared Emission Tubes, Hot Air, Coffee Roasting
研究方法: 實驗設計法
DOI URL: http://doi.org/10.6345/NTNU202201074
論文種類: 學術論文
相關次數: 點閱:91下載:12
分享至:
查詢本校圖書館目錄 查詢臺灣博碩士論文知識加值系統 勘誤回報
  • 自製烘豆機整體架構,包含紅外線穿透材料、熱風、紅外線發射管,是多元化的加熱模組。紅外線發射管的熱輻射,不需熱傳介質,有著良好的熱效應,並且其本身有著極高的熱電轉換效率,可以省掉大量的功耗,是值得選用的熱電元件。

    本論文研究開發的紅外線穿透材料,經過高週波加熱實驗驗證,可高過加熱源溫度的優異表現,乃因兼具蓄熱與高放射特性。光譜穿透性能驗證,此材料中的200度、1000度的光譜數據顯示出中遠波長的穿透率分別達90%、80%以上,因此在中遠波段有良好的穿透率。咖啡豆內的水份吸收此波段的能量,達到烘焙的效果。

    自製機與市售烘焙機進行烘焙結果的比較,經過色度、失重率與NIR進紅外光譜儀量測的比較後,其烘焙程度結果闡明,能區分出淺焙、中焙、深焙的結果。

    關鍵字:紅外線、熱輻射、紅外線穿透材料、紅外線發射管、熱風、烘豆機

    The overall structure of the self-made coffee roaster includes infrared penetrating materials, hot air, and infrared emission tubes. It is a diversified heating module. The thermal radiation of the infrared emission tube does not require a heat transfer medium, has a good thermal effect, and itself has a very high thermoelectric conversion efficiency, which can save a lot of power consumption, and is a thermoelectric element worth choosing.

    The infrared penetrating material researched and developed in this paper has been verified by high-frequency heating experiments, and achieve higher temperature than a heat source due to possessing both heat storage and high emissivity. The spectral data of 200 degrees and 1000 degrees in this material shows the penetration of medium and long wavelengths. The penetration rate is over 90% and 80% respectively, so it has a good penetration rate in the mid- and long-range bands. The water in the coffee beans absorbs the energy of this band to achieve the roasting effect.

    The roasting results of the homemade machine and the commercial roasting machine were compared. After comparing the chromaticity, weight loss rate and NIR into the infrared spectrometer, the roasting degree results were clarified, and the results of light roasting, medium roasting and dark roasting could be distinguished.

    Keywords:Infrared、Thermal Radiation、Infrared Penetrating Material、Infrared Emission Tubes、Hot Air、Coffee Roasting.

    第一章、緒論 1 1-1研究背景 1 1-2咖啡烘焙 2 1.2.1烘焙度-焦糖化數值(Agtron Number) 2 1.2.2烘焙程序 3 1.2.3烘豆機熱導方式 4 1.2.4家用烘豆機性能比較 5 1.3紅外線穿透材料 6 1.3.1不鏽鋼304、316簡介 7 1.3.2氧化鋁簡介 8 1-4研究目的 10 第二章、實驗原理 11 2.1熱輻射簡介 11 2.1.2近場與遠場之熱輻射 15 2.3咖啡烘焙化學與物理反應 16 第三章、材料與方法 18 3.1紅外線發射管 18 3.2材料製備 19 3.3紅外線穿透材料實驗建置與方法 20 3.3.1高週波加熱實驗 20 3.4烘豆機實驗建置與方法 22 3.4.1自製烘豆機 22 3.4.2市售烘豆機實驗建置與方法 25 3.5實驗設備 27 第四章、結果與討論 30 4.1紅外線穿透材料實驗結果與討論 30 4.2熱風烘豆機綜合數據與討論 44 4.2.1自製機與市售烘豆機時間溫度分佈結果與討論 44 4.2.2自製機與市售烘豆機烘焙度結果與討論 48 第五章、結論 55 參考文獻 56

    [1] Dulloo AG, Geissler CA, Horton T, Collins A and Miller DS. (1989). Normal caffeine consumption: influence on thermogenesis and daily energy expenditure in lean and postobese human volunteers. Am J Clin Nutr 49:44–50.
    [2] Mubarak A, Bondonno CP, Liu AH, Considine MJ, Rich L, Mas E et al,. (2012). Acute effects of chlorogenic acid on nitric oxide status, endothelial function, and blood pressure in healthy volunteers: a randomized trial. J Agric Food Chem 60:9130–9136.
    [3] ICO, International Coffee Organization. (2016).http://www.ico.org/.
    [4] Xiuju Wang and Loong-Tak Lim. (2014). A Kinetics and Modeling Study of Coffee Roasting Under Isothermal Conditions. Food and Bioprocess Technology volume 7, pages621–632.
    [5] Fabiana de CarvalhoPires, et al,. (2021). Near-infrared spectroscopy and multivariate calibration as an alternative to the Agtron to predict roasting degrees in coffee beans and ground coffees. Food Chemistry Volume 365.
    [6] Gardner, L. (2005), The use of stainless steel in structures. Prog. Struct. Engng Mater., 7: 45-55.
    [7] Guarneri, F., Costa, C., Cannavò, S.P., Catania, S., Bua, G.D., Fenga, C. and Dugo, G. (2017), Release of nickel and chromium in common foods during cooking in 18/10 (grade 316) stainless steel pots. Contact Dermatitis, 76: 40-48.

    [8] Roshni, S., Sebastian, M. & Surendran, K. (2017). Can zinc aluminate-titania composite be an alternative for alumina as microelectronic substrate?. Sci Rep 7, 40839.
    [9] Yui Lun Wu, Jungmi Hong, David Peterson, Jeffrey Zhou, Tae S. Cho, D.N. Ruzic. (2013). Deposition of aluminum oxide by evaporative coating at atmospheric pressure (ECAP), Surface and Coatings Technology. Volume 237,Pages 369-378,ISSN 0257-8972.
    [10] Subhash Kumar Batra, Behnam Pourdeyhimi. Introduction to Nonwovens Technology Engineering with fibers. 2012.
    [11] 刘扬,潘登,陈文,王文强,沈昊,徐红星. 纳米光学辐射传热: 从热辐射增强理论到辐射制冷应用. 物理学报Acta Phys. Sin.Vol.69, No. 3 (2020) 036501.
    [12] G.P. Ellis. 1959. The Maillard Reaction. Advances in Carbohydrate Chemistry, Volume 14, Pages 63-134.
    [13] Chindapan et al., 2019 N. Chindapan, S. Soydok, S. Devahastin Roasting kinetics and chemical composition changes of robusta coffee beans during hot air and superheated steam roasting. Journal of Food Science, 84 (2) (2019), pp. 292-30.
    [14] Jiawei Fu et al., Torrefaction, temperature, and heating rate dependencies of pyrolysis of coffee grounds: Its performances, bio-oils, and emissions, Bioresource Technology, Volume 345, February 2022, 126346.

    下載圖示
    QR CODE