Kajian pengeringan mekanis biji kopi di tingkat prosesor
Processors commonly implement redrying operation to achieve a marketable moisture content. The adverse effects that can be predicted from this process are that the production cost would increase whereas bean quality might decrease. Field observation showed that some processors applied high temperature drying (more than 125 °C) for raw coffee beans. Technically, the higher the drying temperature, the higher the thermal efficiency of the dryer would be. Nevertheless, the use of high temperature might accelerate the browning process of coffee beans. The result of this study showed that the number of brown coffee beans produced at 125 °C drying temperature was 3- 5 and this level might increase to higher drying temperature. It is recommended that the drying temperature not to exceed 100 °C and to predry the incoming coffee beans from farmers by utilizing waste heat of the outlet gas from the dryer in order to increase the drying efficiency.
| Main Authors: | , , , |
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| Format: | biblioteca |
| Published: |
1995
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| Subjects: | CAFE, SECADO POR AIRE CALIENTE, CALIDAD, |
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