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Mt San Jacinto Community College District *

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INORGANIC

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Chemistry

Date

Nov 24, 2024

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Uploaded by littlebeana

=ECH 1Y Design of Coffee: A chemical engineering approach Please help, thank you Include 1) quantitative process flow diagram that reflects all mass balances on the different mater streams. 2.) summary of mass balance calculations. 3) a scatter plot of ™brew s, Mgrounds 4.) labeled "before/after" photos of your roast. 5.) a brief paragraph discussing your observations. Question 1, 2, and 4 completed and attached. Help with questions 3 and 5. TN Lo Repoct D Megent = L gps > W\arwrds Miagent = Midmat Dot psthher): Whipmighmant Mgk = W03 - 485 =%’2.').«}1S 0229 =Raws * 204 2 Raw> 3N = Wiooter_guhackedingpuds _Mu = Poes oy yroweds 2 3N\= ”';a > mw"ﬂl} W ool = Wgreno *+ Miggent + Mesog 3004 = ?‘k}sa +h2.7~a +F Meva {mong= 102 3% Data: First Brew: Peru, mass empty glass carafe: 2311 g, mass cold water: 300g, mass beans: 20g, brew=15, mass of entire Mr. coffee(w/ grounds&water)b4 brew:1338 ... after:1336, mass lost due to evaporation: 2g, mass of carafe w/ brew coffee:478.6, actual mass coffee:247.5, combined mass plastic mass&moist filter&spent moist grounds: 110.7g, mass spend grounds: 62.2 Evaluations: light, nutty, hibiscus, vanilla and custard. Data: Second Brew: (assume unmentioned portions same as first brew. SAME) mass cold water: 300g, mass beans: 30g, Rprew =10, mass of carafe w/ brew coffee:478, actual mass coffee: 257gEvaluations: medium-dark, hibiscus, vanilla, and tart Data: Third Brew: (assume unmentioned portions same as first brew. SAME) mass cold water: 300g, mass beans: 10g, Rirew =30, mass of carafe w/ brew coffee:496.5, actual mass coffee: 263g Evaluations: very light, faint and light vanilla and custard notes. Data: Fourth Brew: (assume unmentioned portions same as first brew. SAME) mass cold water: 300g, mass beans: 5g, Rirew =60, mass of carafe w/ brew coffee:512.6, actual mass coffee: 281g Evaluations: Bean water, not very coffee, super faint and flavorless. Roasting data: Coffee: Columbia, mass green bean 120g, roast setting 9, 7, 8, time spent roasting 8 minutes, volume green beans 170mL, mass chaff:0.8g, mass loss as volatile gas 20.2g, notes and observations: burnt popcorn, nutty, chocolate and sweet. : ate a SCa lot of m (on the vetj tal data to generate a scatter plot ol Mprey (€ al e L‘;E;‘i?;;rg’qour e,:;zez::ir;\e horizontal axis). Use the built-in line fitting to makeq u 3 o “best-fit” line agnrs determine the slope. As discussed op page 38 the sllope of this ling L the negative of Rqps. (Refer to pages Appendix A for important Excel tips.) F (5) On a final separate s®le, insert a text box and write a paragraph that clearly following questions: . . : . (i) Whatdid your experiments tell you about the absqrptlon ratio d\..mng brewm‘[jilh p numerical value did you get for Rgps? As a specific example, 1'f you star:i pe grams of cold water, how much drinkable coffee would you get if you usé - of ground coffee? 4 . Jost t0 (ii) How much water was lost to steam or vapor during the brewing? Is the Wﬂ‘; ) the gas phase a significant or negligible fraction of the overall water maSS7 2 In other words, how good was our first simplifying assumption on page 37 o g? What 8 (iii) How much mass of initial green coffee beans do you “lose” during roastin il fraction is the chaff? Where does the rest of the mass go? Do you think this will be the same for light and dark roasts?

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