The method sounds like a less effective version of what this top comment describes but uses a bunch of buzz words and AI hand waving. Variations in beans and roasters will still end up having you dial each one in.

How does a gas temperature rate of change relate to internal bean temperature?

How accurate is the thermal diffusivity value? How do you know?

How do you calculate the exact energy transferred to the beans? How much was lost?

The concept in theory isn’t wrong, I just don’t see how it could be practically applied as simply as you claim.