Dried Coffee Beans Research Articles

Waste of drying coffee beans as a substrate alternative in coffee conilon seedlings

Among the various wastes generated during the coffee in the mountainous region of the Espirito Santo state, “moinha” stands out from graim during. Because of their nutritional potential and the need have properly in the environment, it is aimed, with this work, evaluate the use of the different concentrations of the moinha as alternative substrate for vegetative development Conilon coffee seedlings. Was used a randomized block design, with four replicates, with split plot in the time. Different substrates were allocated in the plot (T1: soil + cattle manure at a ratio of 3: 1; T2: 10% moinha + soil; T3: 20% moinha + soil, T4: 30% moinha + soil and T5: 40% moinha + soil) and, in the subplots, the different ages of evaluation (60, 82, 104 and 126 days after planting). Variables such as changes in height, stem diameter, crown diameter, number of leaves and fresh and dry matter of root and shoot were submitted to ANOVA, F test hair, and as media, compared hair test Dunnet (α = 0.05). The use of the conventional substrate can be replaced hair by the substrate containing 10% moinha without there be difference in plant height as well as in dry and fresh matter shoot, what demonstrates it potential use as for the alternative substrate for producing seedlings.

Analysis of Coffee Farmers’ Decision to Take Credit in Pati Regency

Coffee Commodities in Pati were undeveloped compared to some other areas in Central Java as a coffee production center. Coffee farmers have some problems in the production of coffee: scarcity of subsidized fertilizers, difficulty to take credit, lack of dried coffee beans, and damaged roads that lead to expensive production costs. Coffee farmers play a role in the production activities as decision makers that will directly affect income. The aim of this research was to identify factors that influence the decision of coffee farmers to take credit. The study was conducted in coffee plantations of Klakahkasihan Village, Gembong, Pati. Cross-section data from Sido Makmur farmer group in Klakahkasihan village were collected directly from 52 respondents. They were 32 farmers who took and 20 farmers who did not take credit. The method used to analyze was probit method analysis. The results showed that the land area and the age of coffee plant variables had a negative coefficients, which means the smaller the land area and the younger the coffee plants, the higher the chances to take the credit. While the number of family members had a positive coefficient, which means that the greater the number of family members, the more chances farmers will take credit. Based on the above results it can be concluded that the farmer's decision to take credit is not for production process, but for other purposes. Keywords:farmer decisions, access credit, coffee plantation,Sido Makmur farmer groups, Pati

Effects of Solar Radiation, Buoyancy of Air Flow and Optimization Study of Coffee Drying in a Heat Recovery Dryer

A solar heat recovery dryer for drying coffee beans was designed and tested based on heat recovery through condensation. A mathematical model of the dryer was built based on heat and mass transfer, fluid flow and boundary analysis. Experimental data from the first run was used to estimate two critical constants in the model, and seven subsequent runs at different conditions were used to validate the model. The simulated results and the experimental data correlated well (r = 0.97). Design of the solar heat recovery dryer was then optimized in terms of annual profit, estimated from operation, maintenance, construction and product costs. The three parameters optimized were the dryer height, length, and the depth of the coffee bed. A sensitivity analysis of the profit equation showed that the tray area, density of coffee beans and the price of labour had the most effect on profit. From this, a suitable design of the solar heat recovery dryer was developed for local conditions.

Performance evaluation of NCAM developed coffee depulping machine

Despite the fact that Coffee (Coffeaarabica) is one of the most consumed beverages in the world and it is second largest traded commodity after petroleum (Mussato et al., 2011). It is highly economical but its production in Nigeria is fast declining as a result of inadequate processing technologies necessary to help eliminate the high level of drudgery associated with manual dehulling and polishing of coffee beans (Gbabo et al., 2013). For the purpose of eliminating the drudgery, increasing both the quantity and quality of coffee beans production, the National Centre for Agricultural Mechanization (NCAM) Ilorin designed and developed a machine for depulping freshly harvested coffee and a machine for polishing dried coffee beans.

Simultaneous Determination of Alkaloids in Green Coffee Beans from Ethiopia: Chemometric Evaluation of Geographical Origin

The alkaloid compositions of 99 green coffee (Coffea arabica L.) bean samples comprising eight varieties (Harar, Jimma, Kaffa, Wollega, Sidama, Yirgachefe, Benishangul and Finoteselam) from the major production regions of Ethiopia were investigated. High performance liquid chromatography was applied for the simultaneous determination of four coffee alkaloids in the aqueous extracts of the beans. The limits of detection for the method were established as 13 mg kg−1 for trigonelline, 7 mg kg−1 for theobromine, 8.5 mg kg−1 for caffeine and 4 mg kg−1 for theophylline in the dry coffee beans. Theophylline was not detected in any of the samples. The determined concentrations (% w/w dry coffee beans) ranged from 0.98 to 1.32 % for trigonelline, 0.0048 to 0.0094 % for theobromine and 0.87 to 1.38 % for caffeine. The concentrations of the alkaloids varied significantly, depending on the geographical origin of the beans. Theobromine was not detected in coffee beans from the East (Harar coffees), and its absence in samples can be used to ascertain whether the coffee originates from this region. Coffee beans from the Northwest were characterized by higher concentrations of caffeine. Application of linear discriminant analysis provided 75 % correct classification of samples into the respective production regions, with a 74 % prediction success rate. The moderate classification efficiency obtained when using alkaloid data demonstrates the potential of using this class of compounds in discriminant models for determination of the geographical origin of green coffee beans from Ethiopia.

Model Pemberdayaan Masyarakat melalui Pengolahan Kopi di Desa Mandiri Energi

<p>Development of energy self-sufficient village based on the local resources is purposed to reduce the poverty, to create the job opportunities as well as to substitute the fossil fuels. Energy self-sufficient village is also as sociated with the development of the productive economy. For the areas closed to national park, the development of the productive economy is important because it can reduce community activities for reaching the forest. Lebakpicung is energy self-sufficient village based on microhydro. This village has potency on coffee production. However, only dried coffee beans are produced from this village. The purpose of this community empowerment activity in Energy self-sufficient village was to utilize idle electricity from microhydro during day time as energy resource for coffee processing. This activity was carried out through training activity on the use of coffee processing machinery and packaging technology. The training participants were the community members who has activity on coffee processing.</p>

Biochemical Composition Within Coffea arabica cv. Ruiru 11 and Its Relationship With Cup Quality

<p>Biochemical composition appears to be influenced by both genetic factors and plant growth conditions. The main objective of this study was to evaluate the biochemical composition of selected Ruiru 11 sibs and its relationship with cup quality. Thirty four (34) Ruiru 11 sibs grown in three different locations in Kenya were used in this study. The experiment was laid out in a Randomized Complete Block Design with three replications. Coffee cherries were picked during the peak harvesting period between 2009 and 2011. The cherries were wet processed and graded into different grades based on size, shape and density. Fifty (50) grams of the dry coffee beans per sib per replication were frozen at -80 ºC before grinding (< 0.5 mm particle size) in liquid nitrogen as specified by the Association of Official Analytical Chemists (AOAC). The samples were packed in small plastic bottles and stored at -80 ºC awaiting extraction of biochemical components. Caffeine, trigonelline and total chlorogenic acids were extracted and purified using classical methods and analysed using High Pressure Liquid Chromatography (HPLC). For the lipids, the sample was subjected to Soxhlet extraction using n-hexane. The study demonstrated the existence of high variation in biochemical composition among Ruiru 11 sibs. Significant correlations were observed between biochemical and cup quality traits indicating that biochemical composition plays a major role in determining the sensory quality of coffee. The growing environment was also found to have an effect on biochemical composition as portrayed by high locational variations.</p>

Evaluation of coffee drying costs: pre-drying on concrete terrace and complementary drying in co-current and counter-current flow dryer

The study of drying costs is an important tool to be considered when deciding on an adequate drying system. One needs to consider the energy needed for air heating, electrical energy needed to run the fans, energy to transport the product, labor costs, maintenance costs, depreciation, interest rates and breakdown costs. The objective of this study was to determine the total drying cost per bag of dry coffee beans (Coffea arabica L.), by drying processed coffee in the form of pulped cherries, with pre-drying on a concrete yard followed by complementary drying in a developed prototype dryer with concurrent and countercurrent flows. The dryer was constructed of a metallic frame and plates, with a static capacity of 1.55 m3. An initial concurrent drying stage was separated from a second counter-current flow drying stage by a repose chamber. Two treatments were applied: a) Treatment 01: 12 hours of intermittent drying with intermittent rotation and 12 hours of rest, with air temperature of 45 °C and rotation of the beans every 90 minutes for drying (for a period of 10 minutes each); b) Treatment 2: 12 hours of intermittent drying with continuous rotation and 12 hours of rest, with air temperature of 70 °C. Coffee quality was determined via a sensorial analysis (cup-test). It was concluded that: The fixed cost of the multiple flow dryer was the principal component in the total cost of drying, principally since it was treated as a prototype; Increase in the drying capacity of the system with application of treatment 02 (with continuous rotation), in relation to treatment 01 (with intermittent rotation), drastically reduced total drying costs; The results obtained from treatment 01 demonstrate its economic infeasibility, due to the elevated drying costs encountered for the proposed system under the conditions in which this study was performed.

Physical Characteristics of Coffee Beans from Steaming Processin Single Column Reactor

One of important steps in decaffeination process is steaming. The aim of steaming is to expand coffee beans porosity in order to obtain optimal condition for decaffeination process. Steaming can be done in single column reactor using saturated water vapour as media. The objective of this research is to study physical characteristics of coffee beans after steaming process using single column reactor. Material tested was Robusta coffee with 13—14% moisture content after dry processing. Reactor capacity is 6 kg dried coffee beans and 30 l water to produce water vapour. Dried coffee beans classified in 4 grades, i.e. diameter size (d) d>7,5 mm; 6,5<d³7,5 mm; 5,5<d£6,5 mm; and d£5,5 mm. Period of steaming process varied from 1 up to 3.5 hours. The result showed that the coffee beans expanded 8.6—9.5% in length, 12.2—13.3% in width, and 18.3—20.6% in thickness. Coffee bean volume increased 30—50%. Coffee bean moisture content increased f. Aritmatic diameter increased 8—13% while geometric diameter increased 9—18%. Sphericity not affected. Surface area increased 18—37%. True density increased 19—30% while bulk density was while. Porosity increased from 13—18% to 24—39% while coffee beans texture decreased from 323—384 g/1 mm to 212—225 g/1 mm. Color change increased from 14—20 to 38—40. The optimum steaming process was 3 hours.Key words : Coffee, steaming, single column reactor, decaffeination.

Stress Metabolism in Green Coffee Beans (Coffea arabica L.): Expression of Dehydrins and Accumulation of GABA during Drying

In order to produce tradeable standard green coffee, processed beans must be dried. The drying procedure affects the abundance of relevant aroma substances, e.g. carbohydrates. Using molecular tools, the corresponding metabolic basis is analyzed. A decrease in water potential of the still living coffee seeds induces massive drought stress responses. As a marker for these stress reactions, accumulation of a general stress metabolite, GABA (gamma-aminobutyric acid), and associated gene expression of drought stress-associated dehydrins were monitored. The results of this study indicate that metabolism in drying coffee beans is quite complex since several events trigger accumulation of GABA. The first peak of GABA accumulation during drying is correlated with expression of isocitrate lyase and thus with ongoing germination processes in coffee seeds. Two subsequent peaks of GABA accumulation correspond to maxima of dehydrin gene expression and are thought to be induced directly by drought stress in the embryo and endosperm tissue, respectively. Apart from the significance for understanding basic seed physiology, metabolic changes in coffee seeds during processing provide valuable information for understanding the role and effect of the steps of green coffee processing on the quality of the resulting coffee.

Effects of shade on the development and sugar metabolism of coffee (Coffea arabica L.) fruits

Coffee fruits grown in shade are characterized by larger bean size than those grown under full-sun conditions. The present study assessed the effects of shade on bean characteristics and sugar metabolism by analyzing tissue development, sugar contents, activities of sucrose metabolizing enzymes and expression of sucrose synthase-encoding genes in fruits of coffee (Coffea arabica L.) plants submitted to full-sun (FS) and shade (SH) conditions. Evolution of tissue fresh weights measured in fruits collected regularly from flowering to maturation indicated that this increase is due to greater development of the perisperm tissue in the shade. The effects of light regime on sucrose and reducing sugar (glucose and fructose) contents were studied in fresh and dry coffee beans. Shade led to a significant reduction in sucrose content and to an increase in reducing sugars. In pericarp and perisperm tissues, higher activities of sucrose synthase (EC 2.4.1.13) and sucrose-phosphate synthase (SPS: EC 2.4.1.14) were detected at maturation in the shade compared with full sun. These two enzymes also had higher peaks of activities in developing endosperm under shade than in full sun. It was also noted that shade modified the expression of SUS-encoding genes in coffee beans; CaSUS2 gene transcripts levels were higher in SH than in FS. As no sucrose increase accompanied these changes, this suggests that sucrose metabolism was redirected to other metabolic pathways that need to be identified.

Structure expansion of green coffee beans using instantaneous controlled pressure drop process

Since 1988, when the first experiments with the Instantaneous Controlled Pressure Drop (DIC) process were performed, a lot of investigations have been carried out concerning the structure expansion, processing kinetics (drying, extraction and sterilization) and the improvement of the functional and organoleptic properties of fresh and dried foods. In this study, two DIC technologies were used to expand the structure of green coffee beans. Two varieties of commercial Arabica coffee beans of different agricultural and geographical origins (Brazilian and Ethiopian) were inspected. The effect of initial moisture content (7–40% dry basis), type of heating in the DIC process (steam and microwaves), processing parameters like pressure (0.4–0.7 MPa) and heating time (20–200 s) on bean expansion were investigated. The expansion was evaluated as the ratio of the tapped density of raw beans to that of the treated material. The hydration capacity of the beans was also studied. The Response Surface Methodology was employed to optimize the processing parameters. After the steam DIC treatment, the maximum expansion ratio of the Brazilian beans ( e = 1.74) was higher than that of the Ethiopian beans ( e = 1.59). For Brazilian beans, the steam DIC treatment resulted in a higher value of expansion ratio than the MW DIC treatment ( e = 1.39). Concerning hydration capacity, the steam DIC treatment gave values of 78.6% and 48.2% d.b. for the Ethiopian and Brazilian beans, respectively. It means almost two-fold increase in the hydration capacity using DIC treatment. The steam DIC treatment increased and accelerated in twice the weight loss of beans during roasting. Preliminary experiments have shown that the structure expansion of green coffee beans significantly reduced the roasting time, amended the bean suitability to grinding and improved the kinetics and yield of caffeine and active compounds extraction. The industrial DIC processes can be distinguished by high quality of final products, energy saving and positive environmental impact. Due to the fragile structure of coffee beans, a batch process should be applied. Industrial plant can be designed as a tower plant with several compartments separated by guillotine valves where the material falls down by gravity force or a carrousel or a linear plant with filling, DIC treatment and discharging operations. The ABCAR DIC Process Company (La Rochelle, France) develops plants with a capacity of 50 kg/h to 8 ton/h of dry coffee beans. Despite the promising experimental results concerning microwave DIC technology, the industrial applications are so far limited to the steam DIC treatment due to technical reasons.

Fuzzy logic systems applied to fluidise bed coffee drying

The present investigation deals with a system for coffee bean drying on a fluidised bed. A prototype was used in which coffee beans were dried using several drying temperatures. The results showed 6 to 8 hour drying periods. The coffee beans presented uniform final humidity content and the product presented good sensory characteristics. Complementing the foregoing and considering this process' degree of uncertainty, fuzzy logic systems were used for establishing some possible preliminary control strategies for drying coffee beans on a fluidised bed related to establishing the point of fluidisation, controlling surface air speed and using air temperature greater than 50°C at the start of the process.

Development of ochratoxin A during robusta (Coffea canephora) coffee cherry drying.

The occurrence and formation of ochratoxin A (OTA) in Robusta coffee was studied for three consecutive seasons under tropical conditions in Thailand. Sun drying of coffee cherries consistently led to OTA formation in the pulp and parchment (husks) of the cherries. In replicated trials, dried coffee beans (green coffee) were shown to contain on average OTA concentrations that were approximately 1% of those found in husks. OTA contamination of green coffee depended on cherry maturity, with green cherries being the least, and overripe cherries the most susceptible. Defects, and in particular the inclusion of husks, are the most important source of OTA contamination. OTA contamination occurred independently of whether cherries were placed on concrete, on bamboo tables, or on the ground. The study suggests that better raw material quality, an appropriate drying and dehulling procedure combined with a reduction of green coffee defects can effectively contribute to the reduction of OTA in green coffee.

Some Observations on the Hygroscopic Properties of Dried Coffee Beans and Berries

Some Observations on the Hygroscopic Properties of Dried Coffee Beans and Berries