In this paper we first implement the lumped reaction engineering approach (L-REA) to describe the heat and mass transfer processes of roasting coffee beans, then alter the roasting conditions (and some properties of the coffee bean that naturally vary) within a 10% interval of the original values in order to find the quickest drying time.
The model developed here agrees reasonably well with both the data given by Fabbri et. al (2011) and the model developed by Chen & Putranto (2012) and some relationships were made between the drying time and coffee bean volume, oven humidity, and oven temperature.