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Flurin Wieland

 

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Progress on coffee roasting: A process control tool for a consisten roast degree – roast after roast

A real-time automated process control tool for coffee roasting was…

4 July 2012 | By Chahan Yeretzian, Flurin Wieland & Alexia N. Gloess, Zurich University of Applied Science, Institute of Chemistry and Biological Chemistry and Marco Keller, Andreas Wetzel & Stefan Schenker, Bühler AG

A real-time automated process control tool for coffee roasting was developed to consistently and accurately achieve a targeted roast degree. It is based on timeresolved on-line monitoring of volatile organic compounds (VOC) in the off-gas of a drum roaster, using Proton-Transfer-Reaction Time-of-Flight Mass-Spectrometry (PTR-TOF-MS). These experiments provide a detailed, real-time…

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The smell of coffee – an analytical perspective

Within the last century, coffee has become one of the…

26 August 2010 | By Chahan Yeretzian, Alexia Glöss, Sergio Petrozzi, Lucio D’Ambrosio, Kaja Knöpfli-Lengweiler, Flurin Wieland, Andrea Fridolin Wild and Ruedi Anliker, Coffee Research Group, Zürich University of Applied Sciences

Within the last century, coffee has become one of the world’s most popular beverages and represents a major economic factor for many coffee-producing countries and a significant business sector in consuming countries. The success of this fascinating brew has been overwhelming and its future seems even more exciting1,2. The ever…