AI Meets Citrus Waste: Coffee Bean Processing with Orange Peel Flour data

Orange peel represents 50% of the fruit, and more than 124 million tons are consumed worldwide, which represents a worrying contamination problem. This study sought to add this waste as flour in coffee fermentation to enhance the process. Since this is a new alternative in the processing of coffee beans, the study focused on modelling the reducing sugars of coffee fermentation by adding citrus waste to relate artificial intelligence to the practical application of using waste in production processes. Standardised analyses were performed regarding pH (4.86 ± 0.05), humidity (8.17 ± 0.74%), ash content (4 ± 0.03%), and reducing sugars (20.23 ± 0.20 mg/mL), and orange peel flour was added to coffee beans at concentrations of 0, 2, 4, and 6% for solid-state fermentation. The results indicate that the 2% concentration accelerated fermentation times, increased reducing sugars, and maintained favourable sensory qualities in the coffee (flavour profile of delicate fruity and floral notes). Artificial neural networks revealed a strong overall correlation (R2 = 0.866) between pH changes and sugar concentrations throughout the process. This research highlights the potential of utilizing orange peel flour to enhance coffee fermentation, advocating for further investigation into their application across various stages of coffee processing to maximise overall quality and environmental benefits

橙子皮占果实总重的50%，全球年消耗量超1.24亿吨，由此产生的废弃物污染问题令人堪忧。本研究尝试将该废弃物制成粉末添加至咖啡发酵过程中，以优化发酵工艺。鉴于这是咖啡豆加工领域的新兴替代方案，本研究聚焦于添加柑橘类废弃物后的咖啡发酵还原糖建模，旨在将人工智能技术与生产过程中废弃物资源化利用的实际应用相结合。研究对相关指标开展标准化分析：pH值为4.86±0.05、含水率8.17±0.74%、灰分4±0.03%、还原糖含量20.23±0.20 mg/mL；同时将橙子皮粉末以0%、2%、4%、6%的浓度添加至咖啡豆中，开展固态发酵实验。实验结果表明，2%的添加浓度可缩短发酵周期、提升还原糖含量，且能维持咖啡良好的感官品质，风味表现为精致的果香与花香。人工神经网络分析显示，整个发酵过程中pH值变化与糖浓度之间存在显著的整体相关性（决定系数R²=0.866）。本研究证实了橙子皮粉末用于优化咖啡发酵的应用潜力，呼吁后续开展更多研究，探索其在咖啡加工各环节的应用，以最大化提升产品整体品质与环境效益。