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renatoa
03/01/2024 8:52 AM
nguyenanh, coffee drink ?

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Rough Profiling With Popcorn Roaster
Gullygossner
I've got a modified West Bend P1 that I have been roasting with for a while now. I have a triac to control the heating element and have added a transformer to boost the fan voltage.

I have been roasting ~200g loads with it to what I feel is pretty good success. I am just curious as to others opinions to the rough profile below. This is just a basic recipe I try to follow as I don't have logging software, just a digital thermostat. Admittedly, my temperature at time 0:30 is much higher but i can bring the temp back in line by about the 3:00 mark. Is there any point in trying to hit 150C at 4:30?

Time (M:SS) Temp (C)
0:00 20.0
0:30 25.6
1:00 32.2
1:50 48.9
2:00 65.6
2:30 82.2
3:00 98.9
3:30 115.6
4:00 132.2
4:30 148.9 ~End Drying
5:00 154.4
5:30 160.0
6:00 165.6
6:30 171.1
7:00 176.7
7:30 182.2
8:00 187.8 ~FC Start
8:30 193.3
9:00 198.9
9:30 204.4
10:00 208.4
10:30 210.0 ~Dump
 
renatoa
Looks ok to me, is within limits. ThumbsUp

DE is in the middle of recommended 3-6 minutes interval, and the Maillard phase duration the same.
What look suspicious to me is the very slow start, my reference profile looks like: 78, 107, 130, 150, at 2,3,4,5 minute marks
Also the FC temperature is surprisingly low, especially for a FB design, where hot air mix tend to raise the BT measurements by at least 10 C degrees over the real value.

Welcome
 
Gullygossner

Quote

renatoa wrote:

Looks ok to me, is within limits. ThumbsUp

DE is in the middle of recommended 3-6 minutes interval, and the Maillard phase duration the same.
What look suspicious to me is the very slow start, my reference profile looks like: 78, 107, 130, 150, at 2,3,4,5 minute marks
Also the FC temperature is surprisingly low, especially for a FB design, where hot air mix tend to raise the BT measurements by at least 10 C degrees over the real value.

Welcome


Thanks Renatoa,

You are correct in the observation of the very slow start. My actual profile would be very similar to what you stated. I simply back calculated with a 60C/min ROR and those were the numbers I got as guidance.

You are also correct in stating that that the FC starting point was low. I may be off 5-10C, I was just working from memory at this point. Next roast I will monitor its starting point more precisely.

I mainly wanted to confirm attempting to keep my dry end between 4-5mins was appropriate as I know for drum roasters that is the general target for a similar bean load but I didn't know if that translated directly to fluid bed.
 
renatoa
Fluid bed allows a faster roast, but is not mandatory to use this feature.
 
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