Abstract
The present hulling process used at the mills exposes the coffee beans to high temperature of around 75° C, with the ambient temperature about 20° C. The apparatus and the methods used to study the effect of high temperature milling on the quality of the coffee is described in the present paper. It has been established that exposure to high temperature or increased huiler pressure during hulling downgrades the quality. Either increasing or decreasing the moisture level of the parchment coffee from the normal value of around 11 % (w.b.) before hulling also has an adverse effect on quality. A new hulling process is under investigation, which is likely to prove more efficient and economical than the present system and also will obviate the problem of overheating.
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