Method of terminating roasting of bulk materials in real time on basis of objectively determined color of materials
AssigneeFresh Roast Systems, Inc.
InventorsRoger A. Allington, Philip A. Torbet, Edward M. Granger
Life of this patent
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Abstract
Bulk material formed by a multiplicity of individual moving particles is heat-treated by directing a light beam into an observation volume of the material and generating light reflections off at least one particle in the observation volume. A characteristic of the light reflections which is indicative of a desired extent to which the material is to be heat-treated is identified and the material is subjected to a heated environment and thereby heat-treated. The light reflections are monitored for the characteristic, and subjecting the material to the heated environment is ended in response to detecting the characteristic of the light reflections.
Claims8
A method of heat-treating bulk material formed by a multiplicity of individual moving particles comprising directing a light beam into an observation volume of the material and generating light reflections off at least one particle in the observation volume;
- identifying a characteristic of the light reflections which is indicative of a desired extent to which the material is to be heat-treated;
- subjecting the material to a heated environment and thereby heat-treating it;
- monitoring the light reflections for the characteristic;
- and terminating subjecting the material to the heated environment in response to detecting the characteristic of the light reflections.
A method of roasting coffee beans and objectively terminating the roasting in real time at substantially the instant when the beans have reached a desired degree of roasting comprising heating the beans;
- forming a flow of beans as the beans are being heated;
- illuminating an observation volume of the flow with laser light of a predetermined wavelength to thereby generate light reflections off the beans in the observation volume;
- collecting some of the light reflections from the beans in a manner which limits variation in the light reflections to variations caused by changes in a surface characteristic of the beans;
- establishing a characteristic of the light reflections which is indicative that the beans have been roasted to a desired extent;
- and terminating roasting when the light reflections substantially exhibit the established characteristic for the light reflections.
Dependencies are inferred from the claim text.