食品加工および技術ジャーナル

概要

Determination of Engineering Properties of Coffee Beans and Coffee Powder

Murlidhar Meghwal, Naraganti Snehitha*

The knowledge about engineering properties of coffee beans is important in case of design of machine/equipment, developing processes and handling procedures, packaging practices and transporting the processed powders. This work primarily focused on evaluating engineering properties of Roasted, Unroasted coffee beans and Coffee powder. These engineering properties were listed by researchers as size, dynamic angle of repose, coefficient of static friction, bulk and true densities, and porosity. The geometrical statistical data collected for these coffee seeds and beans in terms of their average length, width and thickness are 8.57 mm, 6.91 mm and 4.39 mm for unroasted and 11.43 mm, 8.61 mm, 5.66 mm for roasted coffee beans. Bulk density, True density, Angle of repose, Specific gravity, Porosity, Moisture content are calculated for Unroasted, Roasted coffee seeds and Coffee powder. Porous density, Compact density, Compressibility index, Hauser ratio, Sieve analysis, Static coefficient of friction is calculated for coffee powder on Glass, Paper board, Thermocol. There is no doubt that the work done here definitely will aid optimal design of machines required for harvesting, processing and handling of coffee seeds and beans for good quality products at high efficiency.