補助資料：見えない熱を見る技術。焙煎における熱の正体を計算する

今回の配信回の補助資料はnoteの記事として投稿しています。以下のURLからご覧ください。 note記事へ

参考文献

• Fabbri, A., Cevoli, C., Alessandrini, L., & Romani, S. (2011). Numerical modeling of heat and mass transfer during coffee roasting process. Journal of Food Engineering, 105(2), 264-269.
• Fadai, N. T., Melrose, J., Please, C. P., Schulman, A., & Van Gorder, R. A. (2017). A heat and mass transfer study of coffee bean roasting. International Journal of Heat and Mass Transfer, 104, 787-799.
• Yohanes, H., Kompiang, W. S., & Agus, S. E. (2022). Study of heat transfer and product characterization in spouted bed coffee roaster. Journal of Advanced Research in Fluid Mechanics and Thermal Sciences, 92(2), 182-190.
• Hernández, J. A., Heyd, B., Irles, C., Valdovinos, B., & Trystram, G. (2007). Analysis of the heat and mass transfer during coffee batch roasting. Journal of Food Engineering, 78(4), 1141-1148.
• Nafsun, A. I., Herz, F., Specht, E., Komossa, H., Wirtz, S., Scherer, V., & Liu, X. (2017). Thermal bed mixing in rotary drums for different operational parameters. Chemical Engineering Science, 160, 346-353.
• Peng, Z., Doroodchi, E., & Moghtaderi, B. (2020). Heat transfer modelling in Discrete Element Method (DEM)-based simulations of thermal processes: Theory and model development. Progress in Energy and Combustion Science, 79, 100847.