Journal of Food Engineering, volume 341, pages 111342

Design, calibration, and validation of an inline green coffee moisture estimation system using time-domain reflectometry

Publication typeJournal Article
Publication date2023-03-01
Quartile SCImago
Q1
Quartile WOS
Q1
Impact factor5.3
ISSN02608774
Food Science
Abstract
Wet basis moisture content (MC wb ) is an important quality parameter of green coffee as it affects the coffee's physical, chemical, and sensory characteristics. Accurate estimation of green coffee MC wb after dry hulling, long-term storage, and transportation is imperative to prevent quantitative and qualitative losses. Thus, this study aimed to design, develop, calibrate and validate a prototype inline system capable of accurately measuring the MC wb of green coffee beans, using a commercially available time-domain reflectometry (TDR) probe. The TDR probe was calibrated and validated with green coffee within a MC wb range of 9–21%. A calibration linear regression model correlating the TDR probe output (dielectric constant) to reference MC wb measurements obtained by a halogen moisture analyzer, yielded a high coefficient of correlation (R 2 = 0.99). Model validation yielded a high R 2 , and a low Root Mean Squared Error equal to 0.93, and 0.9% MC wb , subsequently. Results indicate that the TDR inline green coffee moisture estimation system has the potential to be applied in real-time, industrial-scale operations. • An inline unit was built to measure green coffee moisture by time-domain reflectometry. • The system was calibrated and validated with reference to a halogen moisture analyzer. • Model validation yielded a high correlation ( R 2 = 0.93) with accuracy up to 91%. • The system performance is comparable to existing methods of moisture measurement. • The system has the potential to be applied in real-time, industrial-scale operations.

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Anokye-Bempah L. Design, calibration, and validation of an inline green coffee moisture estimation system using time-domain reflectometry // Journal of Food Engineering. 2023. Vol. 341. p. 111342.
GOST all authors (up to 50) Copy
Anokye-Bempah L. Design, calibration, and validation of an inline green coffee moisture estimation system using time-domain reflectometry // Journal of Food Engineering. 2023. Vol. 341. p. 111342.
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RIS Copy
TY - JOUR
DO - 10.1016/j.jfoodeng.2022.111342
UR - https://doi.org/10.1016/j.jfoodeng.2022.111342
TI - Design, calibration, and validation of an inline green coffee moisture estimation system using time-domain reflectometry
T2 - Journal of Food Engineering
AU - Anokye-Bempah, Laudia
PY - 2023
DA - 2023/03/01
PB - Elsevier
SP - 111342
VL - 341
SN - 0260-8774
ER -
BibTex
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BibTex Copy
@article{2023_Anokye-Bempah,
author = {Laudia Anokye-Bempah},
title = {Design, calibration, and validation of an inline green coffee moisture estimation system using time-domain reflectometry},
journal = {Journal of Food Engineering},
year = {2023},
volume = {341},
publisher = {Elsevier},
month = {mar},
url = {https://doi.org/10.1016/j.jfoodeng.2022.111342},
pages = {111342},
doi = {10.1016/j.jfoodeng.2022.111342}
}
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