COFFEE BEANS CONSUMER PROPERTIES IMPROVEMENT BY THE MEANS OF OPTIMIZATION OF VAPORIZATION PARAMETERS

Abstract

The article considers the problems inherent to the current tough competition in the market of coffee. Constant price raising urges coffee producers to search for the improvement of the product’s consumer properties. Different approaches to the consumer properties improvement of coffee in the production process have been examined. Simpler, cheaper, and therefore more promising method of upgrading low quality coffee, which includes coffee beans primary vaporization, is proposed. The ways of vaporization parameters optimization are shown. Search of the acceptable mode of steaming of coffee beans by minimal, but significant number of experiments have been conducted. A search for an acceptable mode of processing coffee beans by steam at a minimum, but significant, number of experiments was done.