Moisture Content Of Beans Research Articles

Defects of Coffee Beans with Different Postharvest Processes and Roasting Temperatures on Volatile Compounds of Coffee Beans from Coffee Small-Scale Industries of West Lampung Indonesia

Specialty coffee is processed by performing high standards nationally (SNI) and internationally (SCAA). Good handling in the small coffee industry is essential to producing coffee raw materials as a refreshing drink. The aroma released from the best coffee beans gives an emotional flavor to the drinker - the aroma produced from the best coffee beans with different post-harvest methods. This study analyzed the physical quality of moisture content, coffee bean defects from dry processing post-harvest handling (natural and honey), and different roasting temperature differences to produce volatile compound profiles from three small-scale coffee industries. Six samples of raw materials from 3 small-scale coffee industries were selected by purposive sampling with the criteria that the processing farmer had performed SNI standards. Six coffee samples from the September harvest in 2022. Observations were made in the laboratory for analysis of moisture content and quality defects of coffee beans, then roasted by the industry and analyzed descriptively and multivariate analysis for volatile compounds. The moisture content of coffee beans from all coffee industries has met the requirements following SNI 01-2907-2008, that the moisture content is not more than 12.5 %. All coffee beans produced have 50 % potential as fine robusta coffee beans because they have no primary defects. Increasing the roasting temperature on all coffee beans increases volatile compounds. Coffee beans processed with honey produced more volatile compounds than the natural post-harvest method. The caffeine content in all post-harvest processing processes in the three industries has a difference in concentration due to differences in roasting temperature and time. The study that in the three-ground coffee small-scale industries processed by the natural post-harvest method, carbamic acid compounds were suspected to be from carbamate class insect pesticides (carbofuran) and the fungicide pyraclostrobin. Considering that pesticide residues harm human health, it is essential to implement measures to educate farmers to use organic fertilizers and ensure consumer safety. HIGHLIGHTS Kopi merupakan komoditas unggulan Provinsi Lampung Indonesia Kopi cacat mempengaruhi Kualitas mutu biji kopi Kopi yang dihasilkan IKM merupakan Kopi robusta petik buah merah Terdapat temuan kontaminasi dari senyawa kimia carbamate acid dari pemakaian herbisida/insektisida yang digunakan petani GRAPHICAL ABSTRACT

Effect of gamma irradiation on the nutritional composition, phenolic compounds and fatty acids profiles in raw cocoa (Theobroma cacao L.) beans

AbstractThe γ-irradiation effects on nutritional composition, phenolic compounds and fatty acids profile of cocoa beans were investigated. Raw cocoa bean samples were irradiated using 60Co source at doses of 1.0, 3.0, 5.0, and 7.0 kGy. The examined nutrient contents were moisture, protein, ash and fat contents. A total of 10 phenolic compounds from the screening of 32 standards were identified and quantified by LC-MS/MS, with theobromine (2418.52–3506.95 µg/g) and epicatechin (444.24–1090.98 µg/g) being the most abundant. Overall, the irradiation treatment did not significantly influence the protein and moisture content of cocoa beans. On the other hand, 3 kGy irradiation dose led to a significant decrease in fat content of cocoa bean samples. Furthermore, fatty acid composition changed with increasing the irradiation dose. Gamma irradiation caused a significant increase in saturated fatty acids/unsaturated fatty acids ratio. On the whole, the analysis of phenolic compounds of cocoa beans showed that irradiation influence the phenolic compounds significantly, with a few exceptions. The quantities of epicatechin and luteolin 7 glucoside were higher in raw cocoa beans than in irradiated cocoa beans.

EFFECT OF FERMENTATION TIME AND ROASTING TEMPERATURE ON THE CHARACTERISTICS OF WINE COFFEE ARABICA SEMERU

This study was conducted to identify the best fermentation period and roasting temperature for semeru arabica wine coffee. This study used the factorial RSBD research approach (three levels of roasting temperature and four levels of fermentation duration). Physicochemical and organoleptic data were analyzed using ANOVA 5%, LSD 5%, and HSD 5%. Then, the best treatment's ash alkalinity, coffee juice content, and caffeine level were assessed. According to the study, the fermentation period has impact on the moisture level of green beans, the moisture and ash content of roasted beans, acidity, body, and balance. The water and ash content of roasted beans, aroma, flavor, acidity, aftertaste, body, balance, and overall attribute, are influenced by the roasting temperature. Then the interaction between factors significantly affects the water content of roasted beans, flavor, acidity, and body. The best treatment achieved a total score of 81.83 (40 days, 200 °C).

Effects of agro-forestry systems on the physical and chemical characteristics of green coffee beans.

Twenty agroforestry systems consisting of different management practices (conventional and organic) and shade types were set up for coffee plantations in 2,000 at the Tropical Agricultural Research and Higher Education Center (CATIE), Turrialba, Costa Rica. The physical (density, bulk density, moisture content, and roasting loss) and chemical attributes (mineral, total lipid, fatty acids, caffeine, and carbohydrate contents) of harvested green coffee beans were investigated. The full sun and Erythrina shade tree systems significantly improved (p < 0.05) the density of the green coffee beans and decreased (p < 0.05) the moisture content and roasting loss of the green coffee beans. The intensive organic (IO) management practice significantly increased some mineral contents, such as K, P, and Ca, in green coffee beans. The full sun system also significantly promoted (p < 0.05) some mineral contents, such as Ca and Mn, in green coffee beans. In terms of total lipid and fatty acids (FAs), compared with the moderate conventional (MC) management practice, the IO management practice was beneficial as it significantly increased (p < 0.05) the total lipid and FAs contents in the green coffee beans, while the Erythrina shade tree system significantly increased (p < 0.05) the total lipid and FAs contents of green coffee beans more efficiently than the other shade types. The caffeine content of green coffee beans was significantly higher (p < 0.05) under the intensive conventional (IC) and IO management practices than under the MC management practice and higher under the full sun system than under the shaded system. The Erythrina shade tree system significantly improved (p < 0.05) the carbohydrate content of green coffee beans. Overall, in consideration of sustainability, the IO management practice associated with the Erythrina shade tree system would be a useful combination for the local farmers to grow coffee trees.

Investigation of Thin-Layer Drying of Coffee Beans Using a Double-Condenser Compression Refrigeration System: Effects of Air Mass Flux, Specific Humidity and Drying Temperature

The drying process is the key to the quality of the coffee produced. The allowable moisture content of coffee beans is 12%. The air mass flux, specific humidity, and the drying temperature are varied using a bed dryer drying system combined with a double condenser refrigeration system. Robusta coffee beans are used in this research to obtain the characterization of coffee beans. The highest drying rate constant is obtained by 2.44 × 10-4 s-1 directly proportional to the increased air mass flux and drying air temperature, with a value of 1.701 kg/s m2 and 80 °C, but inversely proportional to the specific humidity, with a value of 7.01 g/kg d.a. The lowest activation energy value was 31.88 kJ/mol when the air mass flux was 1.701 kg/s m2, the drying air temperature was 80 °C, and the average specific humidity was 7.01 g/kg d.a. In this work, the developed correlation is proposed to practically predict the activation energy (EA) and the pre-exponential factor (A) with equation and respectively. Based on Ea and A correlation equation, it can be used for designing a bed dryer type coffee drying system for a larger scale.

Techno-economic studies of threshing green beans (vigna radiata) using power thresher.

Green bean threshing is one of the most important steps in the cultivation and processing of green beans. However, in practice, many problems are found that affect the level of economy and efficiency. This study aims to analyze the techno-economics of threshing green beans using a multipurpose threshing machine, namely the power thresher. The research method used involves a technical approach, economics, and statistics. The results showed that the green beans with a moisture content of 16.56% and an average feeding capacity of 388.88 kg/hour had an average threshing efficiency of 94.67% and a percentage of damaged green beans of 2.96%. Based on the results of research on parameter-technical parameters and statistics, it shows that there is an influence of moisture content on threshing green beans. In addition, for economic parameters, the basic cost for threshing green beans with a moisture content of 16.56% is Rp 255.30 per kg, with a break-even point of 21,076,738 kg per year. It can be concluded that, the lower the moisture content of green beans, the higher the economic value produced. In addition, the low moisture content makes the machine have a high level of efficiency.

Effect of microwave drying pretreatment prior to soxhlet extraction of coffee oil

To increase the effectiveness of the coffee oil processing process in drying coffee beans, in this study, pretreatment drying using a microwave was evaluated. The drying method using a microwave was carried out with three power inputs. After the drying process, it was followed by roasting and grinding process of the coffee beans. Then the coffee beans were extracted so that the oil was obtained. From the process of drying coffee beans using a microwave with 3 variations of input power, namely MH, MM, and ML, from the initial moisture content of 56.75%, the moisture content was 7.29% in a row; 8.32%; and 10.32%. Meanwhile, from the results of the extraction of coffee beans in the three variations of the drying process, the yield of coffee oil was 16.936%, 16.448%, and 2.534%, respectively. It can be seen that the input power in the microwave drying process greatly affects the results of decreasing the moisture content of coffee beans and the yield of coffee oil. In addition, from the process that has been carried out, it can be seen that the fatty acid content obtained in coffee oil was high. So that the drying process carried out using a microwave is very effective to do in producing coffee oil with high yields.

Application of Gamma Irradiation in Dried Cocoa (Theobroma Cacao L.) Seeds Physico-Chemical Properties

A preliminary study has been conducted on the Physicochemical properties of irradiated cocoa beans. Polyethylene (PE) plastic was used to pack dried cocoa beans. After that, samples were vacuumed and irradiated using the gamma rays at the levels dose of 2 kGy, 4 kGy, and 6 kGy as well as non-irradiated used as control. Physico-chemical properties were tested, including water content, pH, water activity (Aw), protein, fat, and polyphenols of irradiated cocoa beans, immediately after the irradiation process. The examination results revealed that moderate doses of 2 kGy up to 6 kGy did not affect the moisture content, pH, water activity (Aw), protein, and fat content of cocoa beans, whereas the polyphenol content tends to increase. Therefore, the moderate levels dose of irradiation 2 kGy up to 6 kGy can maintain the quality of cocoa beans such as moisture content, pH, water activity (Aw) as well as protein and fat content, whereas polyphenols content was increased. Further investigation is needed on the effect of gamma irradiation on the physicochemical properties of other cocoa beans and the microbiological properties and storage time.

Effects of the maturity level and pod conditioning period of cocoa pods on the changes of physicochemical properties of the beans of Sulawesi 2 (S2) cocoa clone

&lt;abstract&gt; &lt;p&gt;Cocoa quality largely depends on postharvest processing, including fruit maturity levels and practices, such as ripening (pod conditioning), fermentation, drying, and roasting. This study aimed to identify the effects of the maturity level and pod conditioning period of cocoa pods on the changes in the physicochemical properties of the beans of Sulawesi 2 (S2) cocoa clone from Pinrang Regency, South Sulawesi, Indonesia. Two treatment variables were applied and assessed: fruit maturity levels (treatment A) and duration of pod conditioning (treatment B). Results indicated that pulp weight ranged from 29.69–47.96 g/100 g fresh beans, pulp moisture was 74.43%–83.29%, total sugar content was 4.28%–11.91%, sucrose content was 0.33%–0.88%, glucose/fructose was 3.84%–11.09%, and cocoa pulp pH was 3.27–3.79. The bean moisture was 37.13%–58.67%, bean weight was 54.19–72.4 g/100 g fresh beans, and polyphenol content ranged from 4.76–13.05 mg/g in gallic acid equivalents. Statistical analyses indicated that fruit maturity level did not have a significant effect on the weight, moisture, total sugar content, glucose/fructose content or pH of the pulp or the moisture content and weight of the bean. However, fruit maturity level significantly affected the polyphenol and pulp sucrose contents of the bean. Furthermore, pod conditioning had significant effects on the weight, total sugar content, sucrose content, and glucose/fructose content of the pulp as well as the weight and polyphenol contents of the beans. The effects of pod conditioning on the moisture and pH of the pulp and the bean moisture content were insignificant. Pod conditioning for 6 days with an A2 maturity level not only reduced the acidity of the cocoa beans, but it also increased the polyphenol content and the weight of the beans. Increased bean weight will increase the yield of cocoa beans. Therefore, pod conditioning for 6 days with an A2 maturity level can be applied to the cocoa processing industry, especially before carrying out the cocoa bean fermentation.&lt;/p&gt; &lt;/abstract&gt;

Characteristics of roasting arabica and robusta coffee beans with rotary cylinder tube roast machine with electric heat source

Arabica and Robusta coffee beans have physical differences in general. In the process of roasting coffee beans with different physical forms, it is possible that there will be differences in the roasting temperature and water content of the beans after the roasting process. Arabica and Robusta coffee beans have physical differences in general. In the process of roasting coffee beans with different physical forms, it is possible that there will be differences in the roasting temperature and water content of the beans after the roasting process. In brewing coffee, it can also be affected by the roasting process. There are several factors that need to be considered in the roasting coffea bean namely early moisture of coffea beans, temperature in the roaster and the time it takes for the coffee beans to ripen as desired. The use of heat energy to get a specific aroma and taste in coffee beans is very necessary. The objective of the research is to determine how the criteria of the roast of Arabica coffea beans and Robusta coffee beans using cylindrical roaster rotates with electrical energy as its heat source. The results obtained at the treatment temperature of 205°C using a rotating cylinder tube coffee roaster using an electric heat source takes 78 minutes to reach coffee maturity with a dark roast level of maturity. Analysis of the color of coffee beans after roasting, it was found that Arabica coffee and Robusta coffee were more dominant, showing on the color track-60 with the Agtron Color Classification System scale, where the initial moisture content of dry robusta beans is 12.50% reduced to 3.66% after roasting, while the initial moisture content of arabica beans is 12.36% reduced to 3.54%.

Predicting the dried moisture content in Fijian Theobroma cacao beans using a mechanistic model

ABSTRACT Fiji exports dried Theobroma cacao beans based on global demand for high-quality Fijian cocoa beans. Standard processing protocols for cocoa beans are fermentation and sun drying for 14 days. The ideal moisture content for quality dried cocoa beans is between 10% and 7% on a wet weight basis. The extended drying time and intermittent drying conditions cause quality losses, particularly from mould growth. Drying can be controlled by using solar dryers integrated with a desiccant wheel for the dehumidification of air. The drying process can be numerically expressed using a drying model to predict the process conditions and drying time for cocoa beans. This study was the first to develop a mechanistic model using PDE to predict the drying kinetics for Fijian cocoa beans over a 36-hour dehydration period (i.e. two drying days and an intervening night). Drying consisted of preconditioning (6 h), followed by overnight tempering, and drying under dehumidification at 45 and 55°C to a final moisture content of <10% (w.b). Drying at 55°C under 15% relative humidity projected a final bean moisture content of <10% (w.b). The model is useful for predicting the quality of dried Fijian cocoa beans under differing drying conditions.

Pengaruh Kadar Air Biji Kopi Liberika Tungkal Komposit (Coffea liberica L.) Dalam Penyimpanan Terhadap Serangan Araecerus fasciculatus (De geer)

This study aims to determine the level of damage to coffee beans in storage at different seed moisture content caused by the pest A. fasciculatus. The research was carried out at the Basic Laboratory of the Faculty of Agriculture, Batanghari University, Jambi, from August to November 2021. Liberika coffee beans came from the Mekar Jaya II farmer group in Parit Lapis, Betara, Tanjung Jabung Barat. The study used a one-factor completely randomized design (CRD) with the treatment being tested for differences in water content including: k0 = (control) 100 liberica coffee beans, 10.7% moisture content without A. fasciculatus insects, k1 = 100 liberica coffee beans, water content 10.7 % + 10 A. fasciculatus insects, k2= 100 liberica coffee beans, 11.4% moisture content + 10 A. fasciculatus insects, and k3= 100 liberica coffee beans, 15.1% moisture content + 10 A. fasciculatus insects, each treatment was repeated as much as 8 times. The parameters observed were the characteristics of the coffee bean defect value, increase in moisture content, change in weight from the beginning to the end of the study, temperature and humidity. Data analysis used variance analysis (analysis of variance), if the treatment was significantly different, it was continued with the Duncan New Multiple Range Test (DNMRT) at the level of 5%. The results of the analysis showed that the best treatment was at k1 (10.7% moisture content) with the lowest damage level of 30.00%. It can be concluded that, the higher the moisture content of coffee beans in storage, the higher the attack rate of A. fasciculatus

The Coffee Processing Method Had a More Pronounced Effect than Location and Production Systems on the Overall Quality of Kaffa Biosphere Reserve Coffees

A comprehensive examination of the physical and cup quality of Kafa Biosphere Reserve coffees was essential to identify the inherent qualities of the coffees in connection with the area’s soil physical and chemical characteristics. As a result, preliminary coffee quality data was acquired from bean physical and cup quality examination of coffees derived through a three-stage nested design combining districts (Gimbo, Gawata, and Decha), coffee production systems (forest, semiforest, and garden), and coffee processing methods (wet, semiwet, and dry). Representative soil samples were collected according to the sampling structure and analyzed following the standard procedures. Multiple factor analysis and Pearson’s correlation coefficient analysis were applied to the collected data. According to the results of multiple factor analysis, the Gimbo and Decha districts are not significantly different from each other in terms of coffee quality. However, they are substantially different from the Gawata district in terms of coffee quality. Similarly, within each district, there are no clear differences in coffee production systems. However, the production systems of districts varied significantly. The coffee processing method had a pronounced effect on the overall quality and preliminary grade, physical and raw quality variables of coffee. Screen retention (14) was correlated with soil iron, but it was related negatively to boron and sodium contents. A significant and positive relationship was observed between green coffee bean moisture content and soil potassium, calcium, magnesium, boron, sodium, organic carbon, silicon content, and soil pH. A positive and significant relationship between soil molybdenum and the coffee quality variable was observed across the studied districts whereas most soil micronutrients, specifically, zinc, sulfur, and manganese, were significantly and negatively related to the organoleptic qualities of the coffees. Further investigation that includes the effects of elevation is recommended in future studies.

Cocoa Bean Dryer and Cleaner Devise : A Microcontroller Experiment

Cleaning and drying cocoa beans are generally done manually by farmers. The manual cleaning process takes a long time, and the pulp reduction is not optimal. In contrast, drying using sunlight takes a long time when it is done in the rainy season. This causes the cocoa beans to be moldy and have low sale value. In the equipment made by the factory, the two machines are made separately and are hardly affordable by the farmers. Based on these problems, a microcontroller-based cocoa bean dryer (de pulper) was designed with a single container so that both processes could be carried out using just one machine. To elaborate this system, cleaning is carried out on fermented cocoa beans that are pulp shed in a rotating cylinder. In comparison, the drying process is carried out by using a heat source, a soil moisture sensor to detect the moisture content of cocoa beans, a DS18B20 sensor to detect temperatures in the drying container, and a cylindrical container is rotated using an A.C. motor. Based on the experiment results, it takes 10 minutes to clean the cocoa beans from the pulp. The drying process takes 5 hours, 10 minutes, and 5 hours and 40 minutes to dry the cocoa beans to a maximum moisture content of 7%. A rotating drying container can speed up the drying process of cocoa beans compared to drying using sunlight in the rainy season. The proposed tool in this study can carry out more efficient capacity better than the conventional tool.

Performance Analysis and Kinetic Modeling of Coffee Beans in Microwave Convective Dryer Integrated Photovoltaic System

The microwave convective dryer integrated photovoltaic has the potential equipment to be used for coffee drying. Therefore, this study aims to examine the performance of microwave convective dryer integrated photovoltaic for coffee bean drying. The kinetics and effectiveness diffusivity were determined to describe the drying process”. Drying model for the coffee bean drying process using variations in sample mass, coffee bean condition, and drying power. The results showed that reducing the water content of coffee beans from 47% (wb) to 11% (wb) required drying times of 10, 8, and 6 minutes at 600 W (medium), 650 W (medium-high), and 700 W (high), respectively. Drying coffee beans with a microwave convective dryer system shows that the Wang and Singh model is the best model for drying coffee beans; resulting in the highest R2 (0.99) and the lowest MBE and RMSE. Therefore, Wang and Singh model can be used to accurately predict the moisture content of dry coffee beans in a microwave convective dryer system. The effective diffusivity of coffee beans increased from 3.19×10-7 m/s to 1.19×10-6 m2/s when the power drying increased from 600 W to 700 W.

The Effect of Pre-Treatment of Arabica Coffee Beans with Cold Atmospheric Plasma, Microwave Radiation, Slow and Fast Freezing on Antioxidant Activity of Aqueous Coffee Extract

Thermal and non-thermal technologies used in food processing should be not only effective in terms of decontamination and preservation but also minimize undesirable losses of natural bioactive compounds. Arabica (Coffea arabica) is the most cultivated variety of coffee, making it a valuable source of phytonutrients, including antioxidants. In the present study, green and roasted Arabica coffee beans were treated with slow freezing (SF), fast freezing (FF), microwave radiation (MWR) and cold atmospheric plasma (CAP). Moisture content (MC) of coffee beans and antioxidant activity (AOA) of aqueous extracts were measured. Green coffee showed a decrease in MC after MWR treatment, and roasted coffee showed an increase in MC after freezing. After SF and FF at −19 °C for 24 h, all extract samples showed an increase in AOA by 4.1–17.2%. MWR treatment at 800 W for 60 s was accompanied by an increase in the AOA of green coffee extracts by 5.7%, while the changes in the AOA of roasted coffee extracts were insignificant. Sequential combined treatments of SF + MWR and FF + MWR resulted in an additive/synergistic increase in the AOA of green/roasted coffee extracts, up to +23.0%. After CAP treatment with dielectric barrier discharge (DBD) parameters of 1 μs, 15 kV and 200 Hz for 5 and 15 min, green coffee showed a decrease in the extract AOA by 3.8% and 9.7%, respectively, while the changes in the AOA of roasted coffee extracts were insignificant. A high positive correlation (r = 0.89, p &lt; 0.001) between AOA and MC was revealed. The results obtained indicate that SF, FF, MWR and combined treatments may be applied at the pre-extraction stage of coffee bean preparation in order to increase the yield of antioxidant extractives.

Fermentation Process of Dry Cocoa Beans through Extremely Low Frequency (ELF) Magnetic Field Exposure

Several studies have found and proved that exposure to Extremely Low Frequency (ELF) magnetic fields can cause the proliferation of cells or bacteria. Meanwhile, bacteria play an essential part in the fermentation process. Thus, this study aims to examine the fermentation process of non-fermented dry cocoa beans using Extremely Low Frequency (ELF) magnetic field exposure. The sample of this study was 30 kg of non-fermented dry cocoa beans divided into 10 sample bags of 3kg each and grouped into 4. The control group (K) consisted of 1 bag while the rest bags were divided into 3 sample bags exposed to an ELF magnetic field with intensities of 100 μT (E-100), 200 μT (E-200), and 300 μT (E-300). ELF magnetic field exposure was carried out at the beginning of the fermentation process with variation in the exposure time of 15 , 45 , and 75 minutes. During the fermentation process, temperature measurements were conducted. Moreover, moisture content measurements were also conducted during the drying process in the sun for up to 3 days. At last, measurements of pH and alcohol content were carried out on dried cocoa beans. The findings showed that there was no significant temperature change (p &gt; 0.05) during the fermentation process. A decrease in the moisture content of cocoa beans during the drying process was proven to be faster in the sample group exposed to the ELF magnetic field compared to those in the control group. The alcohol and pH of dried cocoa beans from the sample group exposed to the ELF magnetic field were significantly higher than those in control (p &lt;0.05). The highest alcohol content was found in the sample group which was exposed to the intensity of the ELF of 200 μT for 45 minutes. Conclusion: Exposure to ELF magnetic fields can increase the fermentation activity of dry cocoa beans. This indicates that exposure to ELF magnetic fields in the fermentation process of cocoa beans might improve the quality of non-fermented dry cocoa beans.

TEKNOLOGI TELEMONITORING BERBIAYA RENDAH PADA PENGERING SURYA TIPE SEMI-SPHERICAL UNTUK PENGERINGAN BIJI KOPI ARABIKA

This study focusses on the development of a low-cost Internet of Things (IoT) system for semispherical solar dryers to dry arabica coffee beans. The temperatures and relative humidity (Rh) of a solar dryer room are measured using a DHT22 sensor module. The moisture content of hard arabica coffee beans is calculated by measuring the mass of the dried product using the load cell sensor module. All detected data are then sent using wireless networks and saved on a database cloud server. Tests are conducted to evaluate the uniformity of the DHT22 sensor module in a semispherical solar dryer, measure the temperature and Rh and reduce the mass of the dried coffee beans. The performance of the DHT22 sensor module at the uniformity testing stage shows promising results in terms of temperature and Rh, with standard deviations of 0.46 and 3.55, respectively. In addition, the performance of the semispherical solar dryer in relation to the drying kinetics of arabica coffee beans is evaluated. Arabica coffee beans are dried from 49.59% (w.b.) to 10% (w.b.) moisture content within 69 h. In addition, the drying kinetics of coffee arabica beans are investigated. Three models are compared with experimental data on arabica coffee beans dried in a semispherical solar dryer. The Page model is selected to represent the thin layer drying behaviour of arabica coffee beans.

Determination of Acid Level (pH) and Moisture Content of Cocoa Beans at Various Fermentation Level Using Visible Near-Infrared (Vis-NIR) Spectroscopy

Fermentation is critical in cacao processing which breakdowns sugar compounds in the pulp into organic acids. The produced organic acids stimulate enzymatic reactions in the beans which affect the flavor, taste, and color of the cacao beans. Acidity (pH) and moisture content of cacao beans influence the quality of cacao during fermentation. Those parameters are commonly measured using pH meter and gravimetric methods which are time-consuming and destructive.Therefore, the objective of this study was to develop non-destructive calibration models to predict the pH and moisture content of cacao beans at various fermentation levels using a visible near-infrared spectrometer and chemometric methods. The samples consisted of 315 cacao beans obtained from 3 regions (Lampung, Makasar, and Kulon Progo) at 3 levels of fermentation (non, half, full). The calibration and prediction models were performed by PLS regression which involves X variables (Vis/NIR measurement results) and Y variable (pH and moisture content). Smoothing, normalization baseline correction, standard normal variate (SNV), and multiplicative scattered correction (MSC) were used for spectra pre-processing. The research showed that the MSC method resulted in the best model for pH with the correlation coefficient of calibration and prediction were 0.76 and 0.68, respectively. Original and MSC methods resulted in the best model for moisture content with the same value of of 0.55 and of 0.41. The results showed the capability of Vis/NIR spectroscopy and the important role of chemometrics in developing models for predicting cacao bean quality parameters during fermentation.

Location, production systems, and processing method effects on qualities of Kafa Biosphere Reserve coffees

AbstractA comprehensive physical and cup quality assessment of coffee (Coffea arabica L.) has not yet been conducted on Kafa Biosphere Reserve coffees. Hence, the influence of location, production systems, and processing methods on coffee bean physical and sensorial qualities were studied to identify the inherent qualities and suitable preparation methods for the improvement of bean physical and organoleptic qualities. In a three‐stage nested design, factors such as location (Gimbo, Gawata, and Decha districts), coffee production system (forest, semiforest, and garden), and processing method (wet, semiwet, and dry) were considered. Preliminary coffee quality assessment data were gathered from bean physical and cup quality analyses of coffee obtained from the combination of the three factors. An ANOVA was conducted on preliminary coffee quality data. The result of the ANOVA showed that location and production system effects were significant only on bean moisture content (P &lt; .01) and acidity (P &lt; .05), respectively. The processing effect had a significant effect on bean moisture (P &lt; .01), odor (P &lt; .001), raw (P &lt; .01), and preliminary grade (P &lt; .05). Better coffee quality was maintained in the dry coffee processing method within the recommended moisture content. Forest and semiforest coffees respond poorly in odor and overall raw coffee quality when treated with wet and semiwet processing methods. Hence, to attain a better quality of coffee, rather than proper harvesting procedures, more emphasis should be given to choosing proper processing methods. Further investigation that includes the effects of elevation gradient is recommended.