A new mechanical coffee demucilaging machine
Coffee cherry is described, followed by a brief discussion of the various steps involved in the complete processing from cherry to green coffee. Fermentation, since it is the method used most widely for demucilaging coffee beans, is discussed at some length, together with some of its drawbacks. Enzyme digestion, alkali hydrolysis, and mechanical methods are discussed. Several different types of mechanical devices used for demucilaging coffee are briefly discussed. The H.A.E.S. coffee demucilaging machine developed at the Kona Branch of the Hawaii Agricultural Experiment Station, which eliminates most of the shortcomings of the different mechanical devices developed to date, is described. This machine is compact, simple to construct, and requires considerably less power than any of the other mechanical devices described herein. A machine capable of demucilaging coffee beans at a rate equivalent to 3,000 pounds of cherry per hour is described in detail
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| Format: | biblioteca |
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Dic
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| Subjects: | PROCESAMIENTO, TECNOLOGIA DE LOS ALIMENTOS, FERMENTACION, MAQUINARIA, EQUIPO, BENEFICIO, DESMUCILAGINACION, |
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