• 한국자원식물학회:학술대회논문집
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• 한국자원식물학회 2018년도 춘계학술발표회
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• pp.88-88
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• 2018

Coffee is one of the most popular drinks in the world. Roasting process of coffee bean is one of major steps to make coffee, however, there are few studies which analyzed chemical compounds in intermediate state of roasting coffee beans due to technical limitations to get coffee beans with the same roasting condition. We utilized Stronghold S7 pro roasting machine which guarantees the saming roasting conditions repletively with the aid of precise computer to control heat sources to get 20 steps (every 30 seconds) of roasted coffee beans during roasting process (10 min in total). Along with roasting process, phenolic compounds were decreased, which can be explained that roasting process cause phenolic compounds degradation. Caffeine is almost constant during roasting, reflecting that caffeine is not affected in roasting process. These samples presents that organic acids significantly increase along with the roasting process by HPLC analysis. With additional analysis of coffee beans, such as moisture contents, pH, as well as coffee tastes, our analysis will show detailed process of chemical compounds of coffee beans during roasting process.

• 한국생산제조학회지
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• 제24권6호
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• pp.687-695
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• 2015

An experimental study on the automation of the coffee roasting process was conducted. For this study, a temperature sensor, controllers, and motors were added to a manually operated coffee roaster. The temperature, time, and exhausting damper control were selected as the control parameters. The thermocouple measurements were severely influenced by the thermocouple size and location of the roaster. As a result, the standard thermocouple size and location of the roaster were experimentally set to show a similar trend of temperature change by using a previously installed thermometer. A standard roasting process was chosen through repeated roasting experiments and the advice of a roasting expert. The automation of the roasting process was successfully executed using temperature criteria, such as the bean input and first and second crack occurrence, and by controlling the exhausting damper opening time. The control parameters and roaster skills can be used for similar types of roasters for process automation.

• Journal of Ginseng Research
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• 제19권2호
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• pp.144-152
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• 1995

This study was carried out in order to utilize ginseng marc (GM), a byproduct produced during the preparation of ginseng extract. For the utilization of GM as coffee-replacing beverage, GM was roasted at 140-23$0^{\circ}C$, for 10-30 min to generate coffee-like flavor and taste. The physicochemical changes in GM induced by roasting process was measured. Weight and moisture contents of GM abruptly decreased while roasting at various temperature and period of time, and the amount of water-extracted solid substances decorated beyond 23$0^{\circ}C$. Among the proximate components, total and free sugar decreased remarkably, while crude fat content increased. Crude protein content did not change by the roasting process. pH derides to pH 4.9 after 30 min at 20$0^{\circ}C$, but increased at higher temperatures. Hunter color L value of the GM powder decreased, whereas a and b values, increased up to 10 times as compared to that of the control. The brown color(O, D 490 nm) in 50% ethanol extract of the roasted GM was 46 times higher than that of the control.

• 한국산업보건학회지
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• 제29권2호
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• pp.119-140
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• 2019

Objectives: This study was based on the occurrence of a coffee roasting process-related disorder(bronchiolitis obliterans; published by NIOSH in the US) among workers exposed to chemicals called diacetyl in a coffee processing facility. Flavorings added to coffee contain diacetyl and 2,3-pentanedione, all of which are subject to exposure in a number of food manufacturing processes, including coffee roasting, grinding, and packaging. Therefore, this study aims to review the toxicity to workers related to food processing and food additive manufacturing to prevent occupational diseases. Methods: We surveyed the related literature, domestic and international references, and the status of relevant domestic and foreign professional organizations. The present situation of workers was investigated by reviewing literature on the safety and health of workers in the coffee roasting process using domestic and foreign literature and presentations. Expert advisory opinions were reflected, and experts were consulted by participating in domestic and overseas academic conferences. Results: Most of the fragrance materials for coffee were harmful and hazardous substances according to the GHS classification, and research was carried out through a second external consultation. A literature review on the measurement of air pollutant emissions from coffee roasters and the estimation of air pollutant emissions during coffee roasting examined the characteristics of pollutants emitted during coffee roasting. Conclusions: Two chemicals identified as causing bronchiolitis obliterans in the coffee roasting process are believed to explain why the disease is difficult to treat. This information can be used effectively in the future prevention of this disease. Future studies should clearly identify the potential for toxicity of alpha-diketones and the bases of OELs in relation to the occurrence of obstructive bronchiolitis, including measurement of various organic compounds and alpha-diketones from ground coffee, as well as various coffee grinds and coffee bean varieties. In particular, it is necessary to clarify the current understanding of the dose-response relationship between alpha-diketone and lung disease in workers involved in coffee roasting.

• 한국식품조리과학회지
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• 제15권2호
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• pp.95-101
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• 1999

This study was carried out to prepare green teas by traditional roasting manufacturing process, Ku Geung Ku Po and to determine the quality charateristics of the green teas by examining the change of their main components induced during this roasting process. The content of total sugars in unroasted tea leaves was 7.82%. Its content of roasted teas was decreased by increasing the number of roasting and there was significantly differences between samples. The content of total sugars in 9th roasted green tea was 3.98%. The total nitrogen contents of green teas produced by this process were 4.96∼6.38%. The more the number of roasting and the less content of tannin in green teas. And the ratio of total nitrogen and tannin in tea leaves 21.97 but its ratio in 9th roasted tea was increased to 45.54. The ascorbic acid in tea leaves consisted in 1,820.3 mg/100g but its content was decreased by increasing the number of roasting process. Whereas the content of caffeine in green teas was not reduced significantly by this traditional method. Of all amino acids, green tea produced by Ku Jeung Ku Po was rich glutamic acid, lysine and aspartic acid. And especially, phenylalanine, which was rarely found in other green teas, was abundant in these green teas. The compositions of glutamic acid and methionine were increased as increasing the number of roasting process but those of aspartic acid and arginine decreased by these processing. The main fatty acids of Ku Jeung Ku Po green tea were linolenic acid, linoleic acid and palmitic acid and the contents of unsaturated fatty acid in green teas were composed over 70% of total fatty acid. And the fatty acid contents in green teas were not affected during Ku Jeung Ku Po's process. The contents of minerals in these teas was rich in the oder of potassuim. magnessuim and calciumim, and these contents were not observed the prominant change during the process.

• 한국응용과학기술학회지
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• 제29권2호
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• pp.323-329
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• 2012

참기름은 고소한 고유의 향미와 우수한 산화안정성으로 인하여 예로부터 우리 민족이 즐겨온 식용유 및 조미료의 일종으로 인식되어 왔다. 그러나 참기름은 다른 식용유지와 달리 화학적 정제공정을 거치지 않는 압착식용유로 이의 제조공정 중 볶음-압착공정에서 발암물질인 benzo(a)pyrene[B(a)P]이 다량 생성되는 것으로 알려져 사회적인 문제를 야기 시키고 있는 실정이다. 참기름에서 B(a)P가 검출되는 이유는 원료 참깨에 근본적으로 소량이 함유되어 있었으며, 볶음공정에서 가장 많은 양이 생성되었고, 압착공정에서도 일부 생성되었다. 이에 본 연구에서는 참깨를 볶는 과정에서 기존의 볶음기를 이용한 방법에 비해 가정용 전자레인지를 이용한 microwaving 볶음을 적용해 본 결과 확연한 차이를 발견 하였다. 상대적으로 microwaving 볶음은 5~10분이 적합하였으며, 참기름 제품에서의 B(a)P 함량은 0.53~0.79 ${\mu}g/kg$으로 볶음기를 이용한 직화법에 비하여 그 함유량이 1/2 이하의 수준을 나타내었다. 이상에서 살펴 본 바와 같이 참깨의 볶음조건에 따라 참기름에서의 B(a)P 함량은 약 2배 이상의 차이를 나타내어 microwaving을 이용한 참깨의 볶음-착유공정이 참기름에서의 B(a)P 생성량 극소화에 절대적인 영향을 미치는 것으로 파악되었다.

• 한국응용과학기술학회지
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• 제28권4호
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• pp.464-471
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• 2011

Sesame oil is a simple pressed oil as unrefined oil. During manufacturing process of roasting-expression, benzo(a)pyrene[B(a)P] formed as a strong carcinogenic substance is cause a social problem. In manufacturing process of sesame oil, it had following the forming pathway of benzo(a)pyrene[B(a)P] as well as minimizing plan of B(a)P formation. Suitable roasting condition by roaster was during 15~20min at $220^{\circ}C$, B(a)P content in sesame oil was $1.35{\sim}1.57{\mu}g/kg$. Between roasting temperature and/or roastingtime and forming amount of B(a)P was showed a linear correlation. As a point of view the turbidity and yield of final product, roasting process of the more regular level was required.

• 자원리싸이클링
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• 제31권2호
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• pp.49-55
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• 2022

본 연구에서는 국내 부존 바나듐 광물인 포천 지역의 바나듐 함유 함티탄철석(VTM: Vanadium-bearing titaniferous magnetite)을 대상으로 하여, 바나듐 회수를 위한 황화 배소 반응의 열역학적 평가를 수행하였다. Na₂SO₄를 이용하여 황화 배소를 진행하는 경우, 배소조건에 따른 배소 후 바나듐 및 불순물의 수침출 거동을 평가하고, 황화 배소 반응에 대한 메커니즘 규명을 위하여 열역학적 평가를 수행하였다. Na₂SO₄를 이용한 황화 배소의 경우 Na₂CO₃를 이용한 염배소 공정과 비교하여 반응 온도는 200 ℃ 정도 높았지만 바나듐 침출률이 높고 Al, Si 등의 불순물에 대한 낮은 침출률을 보였다. 바나듐만 선택적으로 수침출되는 황화 배소 반응의 특징은 기상의 SO₂ 가스와 정광내 바나듐간의 반응에 따른 반응 메커니즘에 기인하는 것으로 예상되었다.

• Journal of Applied Biological Chemistry
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• 제42권4호
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• pp.175-179
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• 1999

Grape seed oil was extracted using different preparatory treatments as follows: (1) grinding, (2) grinding and roasting, (3) grinding and wet- roasting, (4) grinding, roasting, and wet-roasting, and (5) grinding, wet-roasting, and wet-roasting. The highest antioxidant activity was obtained from the sample with the method (2). Initial states of oxidation were similar except method (1) that showed more oxidized state, being P.O.V.8. Acid values were observed in the range from 1.42 to 1.89. The lowest acid value was found as 1.42 in method (1) and those of others were somewhat higher, indicating that heating process of roasting produced some free fatty acids. From the results of sensory evaluation, the best odor and taste were obtained from the methods (2) and (3). Repetitive procedure of wet-roasting, like method 5, caused some loss of flavor components and decrease in the sensory evaluation score. Addition of grape seed oil (method 2) to soybean and perilla oil at the level of 20% retained considerable antioxidant activities as much as 4.3 and 5 times, respectively, than 100% soybean or perilla oil stored for 12 weeks. When soybean or perilla oil was mixed with 20% grape seed oils, P.O.V. decreased to half of that of unmixed oils.

• 한국조리학회지
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• 제24권1호
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• pp.73-81
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• 2018

The objective of this study was to investigate their physicochemical properties and antioxidant activities of white radish teas such as pH, color value, total polyphenol contents, total flavonoids, DPPH radical scavenging activity, reducing power and sensory evaluation. They were processed by drying(AD), drying and roasting(ADR), steaming and drying(SAD), and steaming, drying, and roasting(SADR). As a result, the pH of ADR, and SADR tended to be significantly lowered and SADR was the lowest at $5.48{\pm}0.14$(p<0.001). Additionally, ADR and SADR were significantly different in color and browning value, compared to AD and SAD. There was no significant difference in reducing sugar content depending on processing methods. The total polyphenol content and total flavonoid content of the teas were significantly increase after roasting. DPPH radical scavenging activity was significantly higher in ADR and SDAR than in AD or SAD by 1.1~1.5 times(p<0.05). Compared with ADR and SADR after roasting, the sensory characteristics of AD and SAD were significantly lower than those of roasted ADAD and SAD, respectively. From the above results, it was concluded that the roasting process is a major process that affects the physicochemical quality characteristics and antioxidant activities.