During the roasting of the coffee beans a high temperature of ~ 230 °C will be applied. The well known Maillard reaction will take place and therefore the coffee develops its typical aroma. At the same time the moisture is significantly reduced. In order to stop the roasting process at the desired level often the so-called quenching water will be applied. To assure that the legal limit of 5% moisture will not be exceeded, the roasted coffee is measured right after the cooling stage using a process measuring system.
Benefits
100% Quality control for optimum storage
Non-destructive / no sample preparation
Save time as measuring result is available in a second
Typical measuring accuracy +/- 0.2 – 0.3%
Benefits
100% quality control
High speed (up to 10.000 measurements/s)
Optimize amount of quenching water
Stays within legal limits
Typical measuring accuracy +/- 0.1 – 0.2%
Main Advantages
MOISTURE & DENSITYMeasurement of moisture and bulk density of the beans or seeds in one step. | |
HIGH ACCURACYPenetration of the product core independent of the colour, the shape, or the origin of the beans or seeds. | |
EASY TO OPERATEFree of wear and tear, low maintenance. | |
HIGH SPEEDIndependent measurement of moisture and bulk density of the beans or seeds in one step. |
Return on investment*
10-12 months*according to our experience and estimation of costs with our partners. |