Evaluation of the Flow Properties of Coffea canephora During Storage as Affected by Roasting Level, Particle Size, and Storage Temperature

Round 1

Reviewer 1 Report

Comments and Suggestions for Authors

1. The article format meets the requirements of the journal, with a clear structure and clear presentation of figures and data. It is recommended to further optimize some figures before publication to ensure their clarity;

2. The reasons for choosing 10°C and 30°C as storage temperatures can be further explained;

3. Some sentences in English are simplified to avoid overly long clauses and complex sentence structures;

4. The differences between this study and existing literature are further emphasized in the introduction.

Author Response

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Author Response File: Author Response.pdf

Reviewer 2 Report

Comments and Suggestions for Authors

Proofreading and English editing of the manuscript is strongly recommended to be more readable.

Title

The title should be modified to be “Evaluation of flow properties of Coffea canephora as affected by roasting level, particle size, and storage temperatures during storage”

Abstract

It needs to be rewritten.

Introduction

The research gap should be clarified utilizing literature.

Methodology

In results, Wall materials have been mentioned. However, they were not mentioned in the methodology section.

Results

Error bars should be added to all figures in the manuscript.

Standard deviations and statistical significance should be added to Tables 1 – 4 .

Conclusion

It should be rewritten in paragraphs giving the main results and the future insights.

Comments on the Quality of English Language

The English could be improved to more clearly express the research.

Author Response

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Author Response File: Author Response.pdf

Reviewer 3 Report

Comments and Suggestions for Authors

• Clarity and Grammar: The text has some awkward phrasing and grammatical issues. For example, "such as flowability. It has a direct impact on the actions within industry and machinery development." could be revised for better flow, e.g., "such as flowability, which directly impacts industrial processes and machinery design."

• Literature Gap: You mention that information on Coffea canephora's flow properties is absent from the specialized literature. Consider briefly mentioning if similar studies exist for other coffee species, such as Coffea arabica, to strengthen your justification.

• Methodology Details: While the roasting degrees and particle sizes are well defined, additional details on the measurement techniques for flowability parameters (e.g., equipment used, testing standards) would improve clarity.

• Results Interpretation: The statement, "Angle of internal friction presented a different response regarding roast degree and particle size," is vague. Consider specifying how it differed.

• Terminology Consistency: Ensure consistency in terms. For instance, "grounded" should be replaced with "ground" when referring to coffee particle size.

• Storage and Practical Implications: You conclude that MD-roasted coffee requires more robust storage facilities. It would be helpful to discuss practical recommendations for industry applications based on these findings.

Author Response

Please see the attachment

Author Response File: Author Response.pdf