| Summary: | 碩士 === 朝陽科技大學 === 工業設計系 === 104 === Roasted coffee beans is the process of transformation of flavor, but not every coffee green beans with the same roasting process can achive be the same aroma.
the factor which affect the flavor of coffee is how to precisely control the roasting temperature, time and abundance experience. Therfore, it could control the aroma with the abovementioned factor.Furthermore, heating technique, temperature control, coffee beans location in the roaster, even the roasting times, the roasting track and speed will affect the consistent flavor of coffee beans.
However, how to precisely control the distribution of coffee green beans?
Focusing on the recent various coffee green beans and roasting beans, we could calculate coefficient of restitutionand coefficient of Friction to analyze the distribution change of coffee during roasting.afterwards, record the problem during the experiment process and provide the analysis.As a result, we suggected improvement approach about the roaster roller design parameters.
Keywords: roasting drum design, coffee roasting, trajectory, stirring Analysis
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