Roasting method and apparatus

A method for roasting a food product, comprising the steps of:

• loading a batch of a predetermined food product type in a roasting device;
• setting, by way of a control device operating parameters of the roasting device according to initial reference values for said predetermined food product type to initiate a heating process for the food product and continuously monitoring said operating parameters during the entire heating process;
• performing, by said control device, a continuous feedback control of the roasting device during the entire heating process, including evaluation of a chemical transformation occurring in the food product, comprising the steps of:
• continuously obtaining, by at least one sound sensor, an actual value for a sound quantity associated with a sound emitted by the food product, wherein said sound includes both audible frequencies and ultrasound frequencies;
• comparing the actual value of the sound quantity at a first point in time with an expected value of the sound quantity at a corresponding point in time from a reference roasting curve of the expected value of the sound quantity versus time associated with said predetermined food product type, wherein said actual and expected values of the sound quantity are indicative of a sound pressure or intensity of the sound emitted by the food product;
• continuously determining an actual cumulative sound energy released by the food product up to the first point in time;
• comparing the actual cumulative sound energy to an expected cumulative sound energy at the corresponding point in time form a reference roasting curve of expected cumulative sound energy versus time, which is associated with said predetermined food product type;
• continuously determining, a current state of the chemical transformation occurring in the food product depending on the result of the comparisons of the actual to expected sound quantity and the actual to expected cumulative sound energy;
• determining an amount of required adjustment to the operating parameters and a priority of adjustment to the operating parameters, based at least in part on the current state of the chemical transformation in the food product;
• and
• continuously adjusting the operating parameters of the roasting device based on the amount of required adjustment to the operating parameters, and the priority of adjustment to the operating parameters.

A method for roasting a food product, comprising the steps of:

• loading a batch of a predetermined food product type in a roasting device;
• setting, by way of a control device operating parameters of the roasting device according to initial reference values for said predetermined food product type to initiate a heating process for the food product and continuously monitoring said operating parameters during the entire heating process;
• performing, by said control device, a continuous feedback control of the roasting device during the entire heating process, including evaluation of a chemical transformation occurring in the food product comprising the steps of:
• continuously obtaining, by at least one sound sensor, an actual value for a sound quantity associated with a sound emitted by the food product, wherein said sound includes both audible frequencies and ultrasound frequencies;
• comparing the actual value of the sound quantity with an expected value of the sound quantity value at a first point in time from a said reference roasting curve of the expected value of the sound quantity versus time associated with said predetermined food product type;
• continuously calculating an actual cumulative amount of heat transferred to the food product up to the first point in time;
• comparing the actual cumulative amount of heat transferred to the food product to an expected cumulative amount of heat transferred at a corresponding point in time from a reference roasting curve of the expected cumulative amount of transferred heat versus time associated with said predetermined food product type;
• continuously determining, by said at least one sound sensor, an actual cumulative sound energy released by the food product up to the first point in time;
• comparing the actual cumulative sound energy with an expected cumulative sound energy at a corresponding point in time from a reference roasting curve of expected cumulative sound energy versus time for said predetermined food type;
• continuoulsy determining a state of the chemical transformation occurring in the food product depending on the result of the comparisons of the actual to expected value of the sound quantity, the actual to expected cumulative amount of transferred heat, and the actual to expected cumulative sound energy;
• continuoulsy determining an amount of required adjustment to the operating parameters and a priority of adjustment to the operating parameters, based at least in part on a current state of the chemical transformation in the food product, and
• continuously adjusting the operating parameters of the roasting device based on the amount of required adjustment to the operating parameters, and the priority of adjustment to the operating parameters.