Evaluación del principio de rebote para separar objetos duros y frutos verdes del café cereza
Bouncing characteristics were used to separate hard objects (stones and nails) and green berries of 2 coffee cultivars (Colombia and Caturra) in Colombia. A falling height of 60 cm and an inclination board of 40° resulted in a separation efficiency of 51.5 and 9.9 percent for hard objects and green berries, respectively.
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| Main Authors: | , , |
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| Format: | biblioteca |
| Published: |
2000
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| Subjects: | COFFEA, CAFE, VARIEDADES, EQUIPO, SEPARACION, CLASIFICACION DE PRODUCTOS, COLOMBIA, |
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| Summary: | Bouncing characteristics were used to separate hard objects (stones and nails) and green berries of 2 coffee cultivars (Colombia and Caturra) in Colombia. A falling height of 60 cm and an inclination board of 40° resulted in a separation efficiency of 51.5 and 9.9 percent for hard objects and green berries, respectively. |
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