PHYSICAL MODEL AND SIMULATION OF DEGASSING IN ROASTED PAPUA COFFEE BEANS
DOI:
https://doi.org/10.31605/phy.v9i1.7304Keywords:
Gas, Roast, Diffusion, MoleculesAbstract
This study aims to develop a physical model and quantitative simulation to describe the gas degassing process in roasted Papua coffee beans as a scientific basis for understanding post-roasting gas release dynamics. The degassing process, dominated by the release of CO₂ and volatile organic compounds (VOC), is influenced by thermal treatment during roasting and plays an important role in determining coffee quality. However, systematic studies presenting mathematical models and physics-based simulations of gas release patterns across different roast levels (light, medium, and dark) remain limited. In this work, the degassing process is modeled as a mass-transport phenomenon involving gas diffusion from the porous matrix of coffee beans into the surrounding environment. The mathematical formulation is constructed based on diffusion equations and gas-release kinetics, with parameters representing the physical characteristics of coffee beans as affected by variations in roast level. Numerical simulations are performed to describe the temporal profile of gas release and to compare degassing characteristics among roast levels. The simulation results indicate significant differences in the rate and pattern of gas release correlated with roasting intensity, where higher roast levels produce a larger initial degassing rate but over a shorter duration. These findings suggest that a physics-based modeling and simulation approach can provide a consistent quantitative description of the degassing process in coffee beans. This research is expected to serve as a theoretical foundation for developing objective and replicable coffee-quality evaluation methods based on scientific modeling, particularly for Papua coffee.
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