Journal articles: 'Beans – Drying'

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Mistu Adi Putra, Muhammad, and Amalia Herlina. "Design of Measurement of Coffee Seed Water Content Using Load Cell Sensor On Coffee Dryer." Buletin Ilmiah Sarjana Teknik Elektro 2, no. 3 (December 5, 2020): 130. http://dx.doi.org/10.12928/biste.v2i3.2707.

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The conventional method of drying coffee beans that depend on sunlight (drying) has a number of drawbacks, one of which is that the drying productivity takes a long time. In general, coffee drying is carried out until it reaches a moisture content of 12.5% to achieve a quality bean standard. Mathematically, the moisture content can be assessed by paying attention to the initial weight of the coffee beans and the final weight of the coffee beans. So that the use of the Load Cell sensor to read the depreciation value of the coffee bean weight on a coffee dryer powered by Hybrid Collector and LPG coffee beans. Research that has been carried out during 200 minutes of drying in a coffee dryer, the Load Cell sensor is able to read the depreciation value of the coffee bean weight by 114 grams from the initial weight of 978 grams. Therefore, it can be concluded that the final moisture content of coffee beans has reached 12.01% and the final weight of coffee beans is 864 grams.

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Mistu Adi Putra, Muhammad, and Amalia Herlina. "Design of Measurement of Coffee Seed Water Content Using Load Cell Sensor On Coffee Dryer." Buletin Ilmiah Sarjana Teknik Elektro 2, no. 3 (December 5, 2020): 130. http://dx.doi.org/10.12928/biste.v2i3.2707.

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The conventional method of drying coffee beans that depend on sunlight (drying) has a number of drawbacks, one of which is that the drying productivity takes a long time. In general, coffee drying is carried out until it reaches a moisture content of 12.5% to achieve a quality bean standard. Mathematically, the moisture content can be assessed by paying attention to the initial weight of the coffee beans and the final weight of the coffee beans. So that the use of the Load Cell sensor to read the depreciation value of the coffee bean weight on a coffee dryer powered by Hybrid Collector and LPG coffee beans. Research that has been carried out during 200 minutes of drying in a coffee dryer, the Load Cell sensor is able to read the depreciation value of the coffee bean weight by 114 grams from the initial weight of 978 grams. Therefore, it can be concluded that the final moisture content of coffee beans has reached 12.01% and the final weight of coffee beans is 864 grams.

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Aravindakshan, Shruti, Thi Hoai An Nguyen, Clare Kyomugasho, Carolien Buvé, Koen Dewettinck, Ann Van Loey, and Marc E. Hendrickx. "The Impact of Drying and Rehydration on the Structural Properties and Quality Attributes of Pre-Cooked Dried Beans." Foods 10, no. 7 (July 19, 2021): 1665. http://dx.doi.org/10.3390/foods10071665.

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Fresh common beans can be made ‘instant’ to produce fast-cooking beans by first soaking and cooking the beans before drying to create a shelf-stable product that can be rehydrated at the time of use. This study investigated the interplay between the drying process (air, vacuum and freeze drying), the microstructure and functional attributes of rehydrated pre-cooked beans. The microscopic study revealed that the three different drying techniques resulted in distinctly different microstructures, with the freeze drying process resulting in highly porous materials, while the air- and vacuum-dried samples underwent shrinkage. Additionally, the rehydration behavior (modeled using empirical and diffusion models) demonstrates that the high rehydration rate of freeze-dried beans is due to capillarity, while rehydration, in the case of air- and vacuum-dried beans, is primarily diffusion-controlled. Irrespective of the drying technique, the high rehydration capacity supports little to no structural collapse or damage to the cell walls. The color and texture of the rehydrated beans did not differ greatly from those of freshly cooked beans. The total peak area of the volatiles of rehydrated beans was significantly reduced by the drying process, but volatiles characteristic of the cooked bean aroma were retained. This new understanding is beneficial in tailoring the functional properties of pre-cooked dry convenient beans requiring short preparation times.

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Dzelagha, Banboye Frederick, Ngwabie Martin Ngwa, and Divine Nde Bup. "A Review of Cocoa Drying Technologies and the Effect on Bean Quality Parameters." International Journal of Food Science 2020 (December 3, 2020): 1–11. http://dx.doi.org/10.1155/2020/8830127.

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Considering drying as a key farm-based, quality determining unit operation in the cocoa processing chain, this paper reviews recent studies in the drying methods and quality parameters of cocoa beans. Open sun, solar, oven, microwave, and freeze drying methods have been investigated at various levels in the drying of cocoa beans with objectives to improve the drying properties and final quality of cocoa beans. While an open sun dryer employs natural passive mechanisms, the solar drying methods can employ a combination of passive and active mechanisms. The oven, microwave, and freeze drying methods are fully active requiring electrical energy inputs. To improve drying rates in the open sun method, dryer materials and location of drying trays are the parameters optimized since the drying temperature depends on solar intensity. For solar dryers, materials, angles of elevation, heaters, and fans are manipulated to optimize energy absorption and drying parameters. For the oven and microwave methods, drying air properties are directly controlled by electronic systems. Moisture content, mouldiness, bean colour, pH, titratable acidity, fat content, and acetic acid concentration are the most widely evaluated bean quality parameters.

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Yunindanova, Mercy Bientri, Dimas Rahadian Aji Muhammad, and Sigit Prabawa. "Peningkatan Kualitas dan Kuantitas Biji Kakao Melalui Intensifikasi Perawatan Kakao, Introduksi Alat Budidaya, dan Pengering Sistem Hybrid." Abdihaz: Jurnal Ilmiah Pengabdian pada Masyarakat 3, no. 1 (June 30, 2021): 8. http://dx.doi.org/10.32663/abdihaz.v3i1.1512.

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Putat village, Patuk district, Gunung Kidul regency is one of cocoa production center in Yogjakarta. Cocoa bean products in this region have been marketed not only in Yogjakarta but also several areas in Indonesia. In order to support production continuity of cocoa bean productions, to date the farmers face obtacles in cacao plantation maintenance and cocoa beans drying. Thus, this activity aimed to increase quality and quantity of cocoa beans through maintenance intensifications of cacao and introduction of cacao cultivation equipments and cocoa beans drying hybrid system. Partner in this activities were Kelompok Tani Kakao Sido Dadi and cocoa dan chocolate production industry “Joglo Coklat” located in Patuk, Gunung Kidul, Yogjakarta. The activities were conducted in several stages including 1) basic data collection, 2) socialization of cacao plantation maintenance, 3) socialization of cocoa beans drying, 4) introduction of cultivation equipments, 5) contruction of drying chamber, 6) handover of equipment, and 7) evaluation of parnter response. The results of the activity indicated that the provision of information and the introduction of equipment for cacao plant maintenance activities had a positive impact on partners. From the questionnaires, the partners stated the benefits of this activity and the desire for sustainable activities. The introduction of maintenance equipment and cocoa beans drying made it easier for farmers to carry out cultivation, harvest and post-harvest activities of cocoa beans so would be able to improve the quality and quantity of cocoa beans.

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Shahanas, E., Seeja Thomachan Panjikkaran, C. L. Sharon, E. R. Aneena, B. Suma, J. S. Minimol, and Minimol Janaki Saifudheen. "Influence of Drying Methods on Primary Processing Techniques of Cocoa Beans Based on Free Fatty Acid Content." Indian Journal of Nutrition and Dietetics 56, no. 3 (July 1, 2019): 249. http://dx.doi.org/10.21048/ijnd.2019.56.3.23579.

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<p>A systematic study was conducted to standardize the fermentation periods, methods and the performance of drying methods (natural sun drying and artificial oven drying) in the development of free fatty acid content in cocoa beans. Cocoa beans were subjected to different days of fermentation, starting with one day up to seven days and various fermentation methods (basket, heap and sack method). Heap method at seventh day of fermentation attained the best results with maximum per cent of fully fermented beans and lowest free fatty acid content (<1.75%). After fermentation, the cocoa beans were sun-dried and oven dried. The pH of sun dried beans ranged from 4.71 to 5.91, while that of oven dried beans was between 4.53 and 5.89. The sun dried beans contained higher moisture content than artificially oven dried beans and the bean recovery was also more in sun dried beans. The lipase activity prone to free fatty acid formation was higher in oven dried cocoa beans than sun dried beans. However the free fatty acid content was increased in both sun dried and oven dried cocoa beans (1.26 and 1.47%) compared to fermented cocoa beans, but it remains below the permissible limit of 1.75%.</p>

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Mendes, Udenys Cabral, Osvaldo Resende, Juliana Rodrigues Donadon, Dieimisson Paulo Almeida, Anísio Correa da Rocha, and Daniel Emanuel Cabral Oliveira. "Efeito da secagem nas propriedades físicas dos grãos de feijão adzuki." Semina: Ciências Agrárias 37, no. 6 (December 14, 2016): 3871. http://dx.doi.org/10.5433/1679-0359.2016v37n6p3871.

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The goal of the present study was to assess the effect of drying on the physical properties of adzuki bean (Vigna angularis Willd.). Adzuki beans with moisture content of 47.9% were dried in a oven with forced air ventilation at temperatures of 40, 60 and 80 °C and relative humidity of 18.5, 8.6, and 3.8%, respectively, until the moisture content reached 12.9%. We used 15 adzuki beans individualised in aluminium capsules. The orthogonal axes of the beans (length, width, and thickness) were measured at intervals of five percentage points during the reduction of moisture content. The parameters determined were: sphericity; circularity; volume of beans; volumetric contraction index; volume contraction percentage; surface area; projected area; and surface-volume ratio. The drying conditions altered the physical properties of adzuki bean. As a result of moisture content reduction, there was increased sphericity and surface-volume ratio, and decreased volume, unitary volumetric contraction, surface area, and projected area. Circularity was not influenced by the drying temperatures within the range of moisture content analysed.

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Apriyanto, Mulono. "PERUBAHAN pH , KEASAMAN DAN INDEKS FERMENTASI BIJI KAKAO SELAMA FERMENTASI HASIL BIJI KAKAO (THEOBROMA CACAO)." JURNAL TEKNOLOGI PERTANIAN 6, no. 1 (May 12, 2017): 12–18. http://dx.doi.org/10.32520/jtp.v6i1.97.

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Most cocoa beans are produced by farmers Indonesia is dry cocoa drying whose quality can be improved by the fermentation method, but it takes more optimization for fermentation can run well. This study aimed to determine changes in the chemical properties of fermented dry cocoa beans drying. Dry beans drying is obtained by drying the wet cocoa beans (fresh) in a cabinet dryer with a previously conditioned at a temperature such as drying in the sun, and each determined the reduction of sugar levels. Experiments fermented dry cocoa beans are fermented in the fermentation container with the amount of 100 grams of seed per container. Before the first fermented dry cocoa beans drying on rehydration to obtain a moisture content approaching fresh beans, dry beans drying then incubated for six days and without inverted during fermentation. Each treatment was repeated three times and observed every 24 hours to 120 hours. Reduction sugar, acid levels tertitrasi, the population of yeasts and acetic acid bacteria in fermented pulp was observed during the fermentation process. To determine the quality of dry beans drying measurement of pH and the fermentation index during fermentation.

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Bastos, Adriano C., and Antonio C. De O. Ferraz. "Mechanical properties of castor beans subject to different drying temperatures aiming to disrupt the bean coat." Engenharia Agrícola 34, no. 1 (February 2014): 93–101. http://dx.doi.org/10.1590/s0100-69162014000100011.

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In castor oil extraction process, the bean coat is abrasive to the equipment and releases substances that modify the oil color, reducing its quality. A potential solution would be to run the extraction by compressing only the endosperm. Due to lack of information, the objective of this study was to evaluate the influence of forced air drying at 40, 60, 80 and 100 ºC and farmyard drying, in the mechanical properties of the beans, aiming to break the bean coat. Castor beans were subjected to compression tests, in two perpendicular directions, at a strain rate of 0.6 mm.s-1. Average values of force, deformation energy, strain, all at rupture, and stiffness were used to evaluate the effects of dehydration. It was observed that the heat treatments did not alter the mechanical properties of castor beans, the strain and stiffness values discriminate the differences between the directions and had the lowest coefficients of variation. It was concluded that forced air drying, more costly than farmyard drying, does not bring benefits to the decortication. However, regardless the heat treatment used, the mechanical stress lengthwise is the most suitable to promote decortication.

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Waluyo, Sri, Tri Wahyu Saputra, and Nikita Permatahati. "MEMPELAJARI KARAKTERISTIK FISIK BIJI KAKAO (Theobrema cacao L.) PADA SUHU PENGERINGAN YANG BERBEDA." Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) 10, no. 2 (June 16, 2021): 200. http://dx.doi.org/10.23960/jtep-l.v10i2.200-208.

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Drying is a common process step for agricultural grain products for ease of handling and to achieve the desired quality levels. One of the commodities that have high economic value produced by farmers in Lampung Province is cocoa beans. The drying process may change the physical properties of the cocoa beans and affect the processing of cocoa beans at a later stage. This study aims to determine the effect of drying temperature on changes in the physical properties of cocoa beans such as dimension, volume, weight, surface area, true density, bulk density, porosity, sphericity, and angle of repose. This research was applied to fresh non-fermented cocoa beans in testing. The cocoa beans were dried at temperatures of 40, 50 or 60oC. The research data were then statistically tested using paired sample T-Test at the 95% level to determine whether there is any effect of drying temperature on changes in its physical properties. The results showed a significant effect of drying temperature on weight, volume, geometric mean diameter (Dg), surface area, bulk density, porosity, and angle of repose of cocoa beans. Meanwhile, the sphericity and true density parameters did not significantly change. Keywords: cocoa beans, drying, physical properties

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Suherman, Suherman, Hasri Widuri, Shelyn Patricia, Evan Eduard Susanto, and Raafi Jaya Sutrisna. "Energy Analysis of a Hybrid Solar Dryer for Drying Coffee Beans." International Journal of Renewable Energy Development 9, no. 1 (February 10, 2020): 131–39. http://dx.doi.org/10.14710/ijred.9.1.131-139.

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In this study, hybrid solar drying of coffee beans was performed, and energy analysis was carried out, to assess the system’s performance, in terms of energy efficiency, compared to solar drying and the open sun drying method. The dryer has three compartments: solar collector for collecting solar radiation, drying chamber, and a Liquid Petroleum Gas burner, which acted as an auxiliary heater to assist the thermal energy. The drying chamber has four trays for placing the dried product. The initial moisture content of coffee beans was 54.23% w.b and was reduced to the final moisture content between 11-12% w.b. The coffee beans dried faster when subjected to the solar hybrid drying method, compared to other methods, with the dryer temperature of 40°C, 50°C, and 60°C. Results indicated that the coffee beans’ drying times varied from 10 to 14 hours. However, at temperature 50°C and 60°C for the 1st tray, the water content was reduced more rapidly compared to the other tray. From the results of this study, we can see the different efficiency of solar collector that shows of 54.15% at variable temperature 60°C for drying time 12:00 to 14:00 p.m for hybrid solar drying and for the solar drying process is 50.07% at the range of drying time 12:00 to 14:00 p.m. Mathematical modelling shows that Page model is the most suitable for describing the coffee beans’ drying behaviour using a hybrid solar dryer. The effective diffusivity values found in this experiment are all in the acceptable range for most agricultural products. ©2020. CBIORE-IJRED. All rights reserved

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Cai, Yingying, Fenglin Gu, Yinghua Hong, Yonggan Chen, Fei Xu, and Kejing An. "Metabolite Transformation and Enzyme Activities of Hainan Vanilla Beans During Curing to Improve Flavor Formation." Molecules 24, no. 15 (July 31, 2019): 2781. http://dx.doi.org/10.3390/molecules24152781.

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This paper compares the differences in metabolites of vanilla beans at five different curing stages. Key vanilla flavors, vanillin precursors and main enzymes during the curing process of Hainan vanilla beans were also analyzed. Hundreds of metabolites were detected based on metabolic analyses of a widely targeted metabolome technique, compared with blanched vanilla beans (BVB), sweating vanilla beans (SVB) and drying vanilla beans (DVB), the total peak intensity of cured vanilla beans (CVB) is on the rise. The score plots of principal component analysis indicated that the metabolites were generally similar at the same curing stages, but for the different curing stages, they varied substantially. During processing, vanillin content increased while glucovanillin content decreased, and vanillic acid was present in sweating beans, but its content was reduced in drying beans. Both p-hydroxybenzaldehyde and p-hydroxybenzoic acid showed the maximum contents in cured beans. Ferulic acid was mainly produced in drying beans and reduced in cured beans. p-coumaric acid increased during the curing process. Vanillyl alcohol in drying beans (0.22%) may be formed by the hydrolysis of glucoside, whose conversion into vanillin may explain its decrease during the curing stage. β-Glucosidase enzymatic activity was not detected in blanched and sweating beans, but was observed after drying. Peroxidase activity decreased during curing by 94% in cured beans. Polyphenol oxidase activity was low in earlier stages, whereas cellulase activity in processed beans was higher than in green beans, except for cured beans. This study contributes to revealing the formation of flavor components and the biosynthesis pathway of vanillin.

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Botutihe, Fadlianto, Mimin Yulita Kusumaningrum, and Nicolays Jambang. "STRATEGI PEMENUHAN SYARAT MUTU STANDAR NASIONAL INDONESIA (SNI) BIJI KAKAO FERMENTASI." Jurnal Teknologi Pertanian 21, no. 3 (December 14, 2020): 191–202. http://dx.doi.org/10.21776/ub.jtp.2020.021.03.5.

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ABSTRAK Hubungan atribut mutu biji kakao fermentasi dengan Standar Nasional Indonesia serta tahapan dan prioritas pengolahannya perlu dituangkan dalam suatu matriks. Penelitian ini bertujuan untuk mendeskripsikan hubungan atribut mutu biji kakao fermentasi yang dipersyaratkan SNI 2323-2008 dan tahapan pengolahannya dengan metode Quality Function Deployment (QFD), sehingga menghasilkan urutan prioritas tahapan pemrosesan. Penelitian ini terdiri dari 5 langkah, yaitu menyusun atribut kualitas, menyusun atribut proses produksi, menghubungkan atribut kualitas dan atribut tahapan pengolahan, menghubungkan tahapan pengolahan, serta menghitung dan memilah tahapan prioritas pengolahan. Hasil penelitian menunjukkan bahwahubungan yang sangat kuat terdapat pada atribut mutu pengotor memiliki nilai hubungan sebesar 3,8 dengan proses pengeringan biji kakao, kadar biji berjamur memiliki nilai hubungan sebesar 3,8 dengan penyimpanan biji kakao, kadar air memiliki nilai hubungan sebesar 3,6 dengan penyimpanan dan 4 dengan pengeringan biji kakao, serangga hidup memiliki nilai hubungan sebesar 3,8 dengan penyimpanan dan 3,6 dengan kemasan biji kakao. Hubungan yang erat antara pengolahan biji kakao ditunjukkan pada proses pengeringan memiliki nilai 3 dengan fermentasi biji kakao, biji kakao kering kemasan memiliki nilai 2,8 dengan pengeringan dan memiliki nilai2,6 dengan sortasi biji kakao kering, kakao penyimpanan biji memiliki nilai hubungan 2,8 dengan pengeringan, dan memiliki nilai hubungan 2,6 dengan pemilahan biji kering dan memiliki nilai hubungan 3 dengan kemasan. Kata kunci : Biji Kakao; Fermentasi; Pascapanen; Prioritas; Pengolahan ABSTRACT The relationship of the quality attributes of fermented cocoa beans in the Indonesian National Standard and its processing steps and priorities needs to be spelled out in a matrix. This study aims to describe the relationship between the quality attributes of fermented cocoa beans required by SNI 2323-2008 and the processing stages using the Quality Function Deployment (QFD) method, to produce a priority sequence of processing stages. This research consists of 5 steps, including arranging quality attributes, arranging the attributes of the production process, connecting quality attributes and processing step attributes, connecting the processing steps, and calculating and sorting the priority stages of processing. The results shown that a very strong relationship is in the attributes of the quality of impurities has a relationship value of 3.8 with the drying process of cocoa beans, moldy seed content has a relationship value of 3.8 with the storage of cocoa beans, water content has a relationship value of 3.6 with storage and 4 with drying cocoa beans, live insects have a relationship value of 3.8 with storage and by 3.6 with the packaging of cocoa beans. A strong relationship between cocoa bean processing is shown in the drying process has a value of 3 with the fermentation of cocoa beans, dried cocoa bean packaging has a value of 2.8 with drying and has a value of 2.6 with a sortation of dried cocoa beans, cocoa bean storage has a relationship value of 2.8 with drying, and has a relationship value of 2.6 with dry seed sortation and has a relationship value of 3 with packaging. The results of the priority sequence analysis of the processing stages showed that cocoa bean storage had anaverage contribution value of 0.130, drying cocoa beans had an average contribution value of 0.120, and packaging had an average contribution value of 0.112, soo that the strategy to fulfill SNI for cocoa bean fermentation can be optimal by using the QFD matrix Keywords : Cocoa Beans; Fermentation; Postharvest; Processing; Priority

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Bittenbender, Harry C., Loren D. Gautz, Ed Seguine, and Jason L. Myers. "Microfermentation of Cacao: The CTAHRBag System." HortTechnology 27, no. 5 (October 2017): 690–94. http://dx.doi.org/10.21273/horttech03769-17.

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Standardized and repeatable techniques for microfermentation and drying small samples (<100 g) of cacao (Theobroma cacao), also known as cocoa, are necessary to identify new varieties having high yield and quality. Sensory analyses of the processed cacao seed (bean) are a critical component to develop varieties for Hawaii’s cacao to chocolate industry. A microfermentation and drying system capable of processing multiple samples of mucilage-covered cacao beans ranging from 60 to 6000 g was developed. The effects of fermentation variables, genetic background, management, site, and season on quantitative and qualitative attributes can be studied using this protocol. Beans processed using the College of Tropical Agriculture and Human Resources (CTAHR) bag system (CBS) are inoculated with microorganisms on their fruit (pod) surface. This enables a better assessment of the terroir of sites when the dried fermented beans are roasted and processed. Clean, inexpensive, disposable polyethylene bags serve as fermentation vessels. The fermentery has a temperature controller that follows a fermentation temperature profile. Sun drying is replaced by drying in the laboratory. Two-month storage in ambient outdoor humidity and temperature completes the protocol. The CBS is an improvement to existing cacao microfermentation methods because beans from single pods can be fermented. No microbial isolates, inoculums, or foreign pulp from other trees and sites are used. Less labor is required to maintain the fermentation. In laboratory drying is less variable than sun drying. The CBS is a flexible and reliable method to microferment cacao for scientists, small growers, and hobbyists.

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Doymaz, İbrahim. "Drying behaviour of green beans." Journal of Food Engineering 69, no. 2 (July 2005): 161–65. http://dx.doi.org/10.1016/j.jfoodeng.2004.08.009.

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MUÑOZ, MILTON, MANUEL ROA, and RODRIGO CORREA. "ENDOCARP ANALYSIS OF A TRADITIONAL VARIETY OF COLOMBIAN COFFEE." Coffee Science 14, no. 2 (June 28, 2019): 206. http://dx.doi.org/10.25186/cs.v14i2.1572.

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<p> This article presents the main results of thermal analytical and drying tests applied to the endocarp of coffee bean samples, in order to analyze their influence on the coffee dehydration process. An infrared analysis, as well as TGA, DTGA and DSC tests, were applied to the parchment of a sample of Castilla variety coffee beans and later compared with similar tests performed on coffee beans of the same variety, upon parchment removal. For analytical tests, the main thermogravimetric transitions are reported up to a temperature of 1000 °C. From thermograms, four temperature range were identified for parchment, with their respective mass loss: 33-33.7°C, 9.48%; 33.7-251.2°C, 16.23%; 251.2-358°C, 47.48%; and 358-800°C, 15.52%. The greatest mass loss was due to cellulose and hemicellulose degradation. The study was complemented by drying experiments on samples of beans with and without parchment. The diffusion coefficients were found using Fick’s second law and metaheuristic optimization methods (global optimization). On average, the diffusion coefficient of grains without endocarp is 46% greater than that of beans dried with the parchment. Coffee beans with parchment took, on average, 50% more time to reaching moisture levels of 12% (on dry basis). The results are considered important for the projection and design of new coffee drying systems and their automatic control. </p>

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Santoso, Dwi, and Saat Egra. "Pengaruh Metode Pengeringan Terhadap Karakteristik dan Sifat Organoleptik Biji Kopi Arabika (Coffeae Arabica) Dan Biji Kopi Robusta (Coffeae Cannephora)." Rona Teknik Pertanian 11, no. 2 (October 1, 2018): 50–56. http://dx.doi.org/10.17969/rtp.v11i2.11726.

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Abstrak. Pengeringan merupakan faktor penting dari pengolahan kopi, tanpa pengeringan yang tepat baik itu pengeringan mekanis maupun secara tradisional kualitas biji kopi tidak akan memenuhi standar yang disyaratkan. Proses pengeringan yang baik tidak hanya berpengaruh terhadap sifat fisik biji kopi seperti tingkat kadar air, namun juga meningkatkan citarasa dan aroma dari biji kopi tersebut. Karakteristik terbaik yang diperoleh dari biji kopi setelah proses pengeringan akan menentukan kualitas produk kopi di pasaran. penelitian ini bertujuan mengetahui pengaruh metode pengeringan terhadap penurunan kadar air dan sifat organoleptik biji kopi arabika dan robusta sehingga didapatkan metode terbaik dalam pengolahan kopi. 50 kg biji kopi Arabica dan robusta dikeringkan di bawah sinar matahari dengan menggunakan alas terpal, sedangkan 50 kg sisanya dikeringkan menggunakan mesin pengering biji-bijian tipe batch. Uji organoleptik (rasa dan aroma) menggunakan metode uji Hedonik dan diolah dengan analisis sidik ragam. Pengeringan biji kopi secara mekanis menunjukkan penurunan kadar air yang lebih cepat (17jam) daripada pengeringan secara tradisional (23 jam). Hasil pengujian rasa dan aroma menunjukkan biji kopi Arabica yang dikeringkan menggunakan mesin pengering mekanis lebih disukai panelis dengan nilai uji hedonik tertinggi (67 dan 63 poin). The Effect of Drying Methods on the Characteristics and Organoleptics of Arabica Coffee Beans (Coffeae Arabica) and Robusta Coffee Beans (Coffeae Cannephora) Abstract. Drying is an important factor in coffee processing, without proper drying, both mechanical drying and traditionally the quality of coffee beans will not meet the required standards. A good drying process not only affects the physical properties of coffee beans such as the level of water content, but also increases the flavor and aroma of the coffee beans. The best characteristics obtained from coffee beans after the drying process will determine the quality of coffee products on the market. This study aims to determine the effect of drying method on decreasing water content and organoleptic properties of arabica and robusta coffee beans so that the best method in coffee processing is obtained. 50 kg of Arabica and robusta coffee beans are dried under the sun by using terpal, while the remaining 50 kg is dried using a batch-type grain drying machine. Organoleptic test (taste and aroma) using Hedonic test method and processed by analysis of variance. Mechanical drying of coffee beans shows a decrease in water content faster (17 hours) than traditional drying (23 hours). The taste and aroma test results showed Arabica coffee beans dried using a mechanical drying machine were preferred by panelists with the highest hedonic test values (67 and 63 points).

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Adnan and Martina Sri Lestari. "Drying and sortation to improve green beans and cup quality of Wamena coffee." E3S Web of Conferences 306 (2021): 03024. http://dx.doi.org/10.1051/e3sconf/202130603024.

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Drying and sortation are the most important steps to improve green coffee beans and cup quality. However, farmers very often neglect these steps. Therefore, a simple technique and soft approach are required to encourage farmers to implement drying and sortation technology. The study aim is to assess suitable drying and sortation technology to improve green coffee beans and cup quality to local culture in Jayawijaya Regency, Papua. The study was conducted using 2 factors; a. Combination of drying floor using a tarp and without sortation (DFWTS), b. Combination of drying tables and with sortation (DTWS). Drying tables were designed as two separate parts. The first part was the permanent tables, and the second part was removable boxes in dimension 80 x 80 cm located on top of the permanent tables. Descriptive analysis was conducted based on SNI 01-2907-2008 by the Indonesian Coffee and Cocoa Research Institute. The results show DTWS produce green coffee beans in compliance with SNI 01-2907-2008 at 4a grade, compared to DFWTS is rejected. Green coffee beans quality is likely to affect cup quality. DTWS obtain cup quality score 83.0 compare to DFWTS is 81.25. In conclusion, DTWS improve green coffee beans and cup quality.

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Dina, Sari Farah, and Harry P. Limbong. "Performa Pengeringan Kontinyu dan Terputus Pada Biji Kakao Fermentasi dengan Metode Pengeringan Lapis Tipis." Jurnal Riset Teknologi Industri 10, no. 1 (August 31, 2016): 46–55. http://dx.doi.org/10.26578/jrti.v10i1.1752.

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This study aims to determine the performance of a continuous and intermittent sun drying of fermented-cocoa bean by using thin-layer drying method. Continuous drying using a solar dryer finned-flat plate collector type which is operated in two modes drying time, daytime and night time. During the day, the cocoa beans are dried in the drying chamber using hot air generated by the solar collectors. In the nighttime, desiccant (CaCl2) was added to the drying chamber that had been isolated. Open sun drying as intermittent drying of cocoa beans is done only on daytime. The drying process is terminated when equilibrium moisture content has been achieved. The results showed that the continuous drying rate higher than the intermittent drying. Dried-cocoa beans produced from continuous drying showed a lower moisture content (7.34% vs 7.50%), a better physical appearance, but the higher the degree of acidity (pH = 5.93 vs. 6.13). Total fat content and free fatty acids slightly lower than the intermittent sun-drying.ABSTRAKPenelitian ini bertujuan untuk mengetahui performa pengeringan kontinyu dan terputus pada biji kakao fermentasi menggunakan metode pengeringan lapis tipis. Pengeringan kontinyu menggunakan alat pengering surya tipe kolektor pelat datar bersirip yang dioperasikan dalam dua mode pengeringan, waktu siang dan waktu malam. Pada siang hari, biji kakao dikeringkan didalam ruang pengering menggunakan udara panas yang dihasilkan oleh kolektor surya. Pada malam hari desikan (CaCl2) dimasukkan kedalam ruang pengering yang telah diisolasi. Penjemuran langsung biji kakao di matahari sebagai pengeringan terputus dilakukan hanya pada sinag hari. Proses pengeringan dihentikan ketika kondisi keseimbangan kadar air dicapai. Hasil penelitian menunjukkan bahwa pengeringan kontinyu menghasilkan laju pengeringan yang lebih tinggi dibandingkan dengan pengeringan terputus. Biji kakao yang dihasilkan dari pengeringan kontinyu juga menunjukkan kadar air yang lebih rendah (7.34% vs 7.50%), penampilan fisik yang lebih baik, tetapi derajat keasaman lebih tinggi (pH=5,93 vs 6,13). Kadar lemak total dan asam lemak bebas sedikit lebih rendah dibanding penjemuran langsung. Kata kunci : biji kakao fermentasi, pengeringan kontinyu, pengeringan terputus, performa.

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Nisoa, Mudtorlep, Karaket Wattanasit, Arlee Tamman, Yaowarat Sirisathitkul, and Chitnarong Sirisathitkul. "Microwave Drying for Production of Rehydrated Foods: A Case Study of Stink Bean (Parkia speciosa) Seed." Applied Sciences 11, no. 7 (March 24, 2021): 2918. http://dx.doi.org/10.3390/app11072918.

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The potential of microwave drying in the production of rehydrated foods is demonstrated with stink beans (Parkia speciosa), smelly legumes of Africa and Asia. Compared to stink beans dehydrated by convective drying and freeze drying, the microwave products exhibit higher moisture contents, but the distribution of microscopic pores leads to good rehydration characteristics. Dehydration by microwave drying is also achieved within a much shorter period than that commonly used in freeze drying. The dehydration time can be further reduced to 6 h comparable to convective drying, and the moisture content is dropped to 11% by decreasing the pressure during microwave drying. However, the rehydration time remains around 65 min for products from both ambient and low-pressure (400 Pa) microwave drying. In rehydration, the period is successfully reduced to 30 min by increasing the water temperature to 70 °C. The results indicate that microwave drying does not affect the value of crude protein and rehydrated products are comparable to fresh stink beans. From these findings, the microwave drying technique is an applicable technology for both manufacturers and consumers, with acceptable drying time and rehydration characteristics.

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Nasution, Minsar, Edidas Edidas, and Almasri Almasri. "RANCANG BANGUN LEMARI PENGERING BIJI KAKAO BERBASIS MIKROKONTROLER ARDUINO UNO 328P." Voteteknika (Vocational Teknik Elektronika dan Informatika) 7, no. 2 (June 1, 2019): 156. http://dx.doi.org/10.24036/voteteknika.v7i2.104429.

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ABSTRACTThe purpose of this research is to design and make a real tool in the form of a drying cabinet for cocoa beans. Because this solution can relieve the farmers who previously drained the cocoa beans in the sun. This drying cabinet uses the Arduiono Uno 328P control and heater element as a heater. This cabinet is also equipped with a DC motor mechanical device to drive the cocoa drying container. This tool is also equipped with a DHT12 sensor which is a resistive sensor whose value changes depending on the water content of the cocoa beans. The sensor plays a role in detecting the temperature and humidity of the seeds in the cacao drying room. Then the output inverting amplifier voltage is read by the ADC Arduino UNO 328p microcontroller, which is then processed and displayed on the LCD. The test results showed that the measuring instrument made was able to measure the amount of water contained in cocoa beans in the range of water content measurement from 60% to 7.5%. Keyword: Cocoa Beans, Temperature, Arduino, DC Motor, DHT Sensor

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Wan Daud, Wan Ramli, Mcor Zainal Mcor Talib, and Mahamad Hakimi lbrahim. "Characteristic Drying Curves of Cocoa Beans." Drying Technology 14, no. 10 (January 1996): 2387–96. http://dx.doi.org/10.1080/07373939608917211.

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Siqueira, Valdiney Cambuy, Osvaldo Resende, and Tarcísio Honório Chaves. "Shape and size of jatropha beans (Jatropha curcas L.) during drying at different temperatures." Revista Ceres 60, no. 6 (December 2013): 820–25. http://dx.doi.org/10.1590/s0034-737x2013000600010.

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This study was carried out to study the physical properties of the jatropha beans over the drying under six air conditions, based on measurements of roundness, sphericity, volume, superficial area, projected area and surface/volume ratio. Jatropha beans with moisture content around 0.61 (decimal d.b.) were subjected to thin-layer drying in oven with forced-air circulation under six temperature conditions (36, 45, 60, 75, 90 and 105 °C) and relative humidity of 31.7; 19.6; 9.4; 4.8; 2.6 and 1.5% respectively, until reaching the moisture content of 0.11 ± 0.006 (decimal d. b.). The results showed that the necessary time for jatropha beans to reach the moisture content of 0.11 ± 0.006 (decimal d.b.) were 1.5; 2.25; 3.0; 4.75; 6.75 and 12.0 h for the drying temperatures of 105, 90, 75, 60, 45 and 36 °C, respectively; and the reduction in the moisture content as well as the drying conditions promoted changes in the shape and reduced the size of the jatropha beans.

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Irwansyah, Irwansyah, Leopold Oscar Nelwan, and Dyah Wulandani. "Desain dan Uji Kinerja Alat pengering Hybrid Dengan Efek Cerobong Tipe Tumpukan untuk Pengeringan Biji Kopi Arabika." Jurnal Keteknikan Pertanian 7, no. 3 (April 1, 2020): 163–70. http://dx.doi.org/10.19028/jtep.07.3.163-170.

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Artificial drying method for arabica coffee beans requires a large consumption of electrical energy. Electricity is needed to rotate the blower which functions to circulate hot air to the dryer so that it can evaporate some of the water contained in the coffee beans. Most of the arabica coffee producing areas in Aceh province have not been reached by the electricity network so the use of artificial dryers cannot be used. To overcome this obstacle, the air flow circulation system with chimney effect can be used to drain dry air. The aim of this research is to design a chimney effect hybrid dryer which is heat source from solar and biomass energy, to test the performance of the dryer and compare it with the sun drying method. Parameters observed were temperature, moisture content and specific energy consumption of solar radiation and biomass. Dryer capacity is 5 kg of arabica coffee beans. The results showed that the chimney effect hybrid dryer can be used to dry 5 kg of coffee beans. The drying show that drying temperature on the dryer chamber ranged between 37.3-60.9°C. To reduce the moisture content of coffee beans from 52.5 to 12.8% bb, it was take 16-17 hours, while the sun drying method takes up to 46 hours (6 days). The total specific energy consumption of hybrid dryer was 57.1 MJ/kg of water vapor, while the specific energy consumption of the drying method was 59.4 MJ/kg of water vapor.

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Awotona, E. O., A. O. Alade, S. A. Adebanjo, O. Duduyemi, and T. J. Afolabi. "DRYING KINETICS AND MOISTURE DIFFUSIVITY OF FOUR VARIETIES OF BAMBARA BEANS." Engineering and Technology Research Journal 6, no. 1 (March 24, 2021): 30–33. http://dx.doi.org/10.47545/etrj.2021.6.1.074.

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Drying of bambara beans was studied at 40oC at every 30 minutes in a Laboratory oven. Effective moisture diffusivity ranges between 5.886 x 10-10 m2/s – 4.354 x 10-10 m2/s respectively. The statistical criteria used in evaluation of the model were maximum coefficient of determination R2 and minimum root mean square error [RMSE]. Determination for goodness of fit statistics for drying of the beans was carried out. Midilli model was used to predict the drying curve. The Midili model was found to produce accurate predictions for all the four varieties of bambara beans and the model was shown to be an excellent model for predicting drying behavior of TVSU-47 and the R2 value was 0.9971 and the value of root mean square error was 0.0149 respectively.

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Breiing, Vera, Jennifer Hillmer, Christina Schmidt, Michael Petry, Brigitte Behrends, Ulrike Steiner, Thorsten Kraska, and Ralf Pude. "Fungicidal Efficacy of Drying Plant Oils in Green Beans against Bean Rust (Uromyces appendiculatus)." Plants 10, no. 1 (January 12, 2021): 143. http://dx.doi.org/10.3390/plants10010143.

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As biorationals, plant oils offer numerous advantages such as being natural products, with low ecotoxicological side effects, and high biodegradability. In particular, drying glyceride plant oils, which are rich in unsaturated fatty acids, might be promising candidates for a more sustainable approach in the discussion about plant protection and the environment. Based on this, we tested the protective and curative efficacy of an oil-in-water-emulsion preparation using drying plant oils (linseed oil, tung oil) and a semi-drying plant oil (rapeseed oil) separately and in different mixtures. Plant oils were tested in greenhouse experiments (in vivo) on green beans (Phaseolus vulgaris L.) against bean rust (Uromyces appendiculatus). We observed that a 2% oil concentration showed no or very low phytotoxic effects on green beans. Both tested drying oils showed a protective control ranging from 53–100% for linseed oil and 32–100% for tung oil. Longer time intervals of 6 days before inoculation (6dbi) were less effective than shorter intervals of 2dbi. Curative efficacies were lower with a maximum of 51% for both oils when applied 4 days past inoculation (4dpi) with the fungus. Furthermore, the results showed no systemic effects. These results underline the potential of drying plant oils as biorationals in sustainable plant protection strategies.

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Ogunleye, I. O., and O. Awogbemi. "Methods of Preserving and Improving the Quality of Locust Beans." Advanced Materials Research 62-64 (February 2009): 226–33. http://dx.doi.org/10.4028/www.scientific.net/amr.62-64.226.

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This research work presents two methods of preserving and improving the quality of locust beans namely: salting and drying. 80g of non-salted sample of locust beans and the same quantity of the sample with 5g of salt and 10g salt were subjected to direct sunlight drying for 5 days. Proximate analysis showed that dried salted sample contains 67.65% of protein while dried non-salted sample has 66.82% of protein. The non-salted sample has a microbial load of 1.02×107cfu/g while the salted sample has 1.42×105cfu/g at the end of the fifth day of drying. The non-salted has the greatest drying rate while the 10g salted sample has the least drying rate.

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Resende, Osvaldo, Dieimisson Paulo Almeida, Lílian Moreira Costa, Udenys Cabral Mendes, and Juliana de Fátima Sales. "Adzuki beans (Vigna angularis) seed quality under several drying conditions." Food Science and Technology 32, no. 1 (February 16, 2012): 151–55. http://dx.doi.org/10.1590/s0101-20612012005000013.

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This study analyzed the drying process and the seed quality of adzuki beans (Vigna angularis). Grains of adzuki beans, with moisture content of 1.14 (decimal dry basis) at harvest and dried until the moisture content of 0.11 (decimal dry basis.) were used. Drying was done in an experimental drier maintened at controlled temperatures of 30, 40, 50, 60, and 70 ºC and relative humidity of 52.0, 28.0, 19.1, 13.1, and 6.8%, respectively. Physiological and technological seed quality was evaluated using the germination test, Index of Germination Velocity (IGV), electrical conductivity, and water absorption, respectively. Under the conditions tested in the present study, it can be concluded that drying time for adzuki beans decreases with the higher air temperatures of 60 and 70 ºC, and it affected the physiological and technological seed quality. Thus, to avoid compromising adzuki seeds quality, it is recommended to promote its drying up to 50 ºC.

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Hatiningsih, Sayi, Dewa Gde Mayun Permana, and Sony Suwasono. "Perbandingan Cara Pengolahan Kakao Lindak (Bulk Cocoa) pada Perkebunan Besar Negara dan Perkebunan Swasta di Glenmore, Kabupaten Banyuwangi, Jawa Timur." Jurnal Ilmu dan Teknologi Pangan (ITEPA) 9, no. 2 (June 30, 2020): 230. http://dx.doi.org/10.24843/itepa.2020.v09.i02.p13.

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The excellent quality of the cocoa beans is closely related to the processing of cocoa beans. This study aimed to compare the processing of bulk cocoa on the government estate and the private estate on Glenmore, Banyuwangi, East Java. The method use observation, interviews, and literature study to record relevant information, then analyzed with descriptive and qualitative analysis. The result showed that the government estate and the private estate on Glenmore, Banyuwangi, East Java did pay attention to the quality of cocoa beans because of the processing methods of cocoa beans of that two cocoa estates had been good, especially with the fermentation of cocoa beans. The processing of cocoa beans on the government estate on Glenmore, Banyuwangi, East Java comprises receiving raw materials, fermentation, washing or rinsing, drying, tempering, sorting, packaging, and storing. The processing of cocoa beans on the private estate on Glenmore, Banyuwangi, East Java comprises receiving raw materials, pressing, fermentation, drying, sorting, packaging, and storing. Keywords: processing of cocoa beans, Glenmore estate, fermentation.

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Khalifa, Abdul Jabbar N., Amer M. Al-Dabagh, and W. M. Al-Mehemdi. "An Experimental Study of Vegetable Solar Drying Systems with and without Auxiliary Heat." ISRN Renewable Energy 2012 (July 25, 2012): 1–8. http://dx.doi.org/10.5402/2012/789324.

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An experimental study is conducted to investigate the performance of a solely solar drying system and a system equipped with an auxiliary heater as a supplement to the solar heat. The performances of both are compared to that of natural drying. Beans and peas are dehydrated in a system that consists of two flat plate collectors, a blower, and a drying chamber. Tests with four different airflow rates, namely, 0.0383, 0.05104, 0.0638, and 0.07655 m3/s are conducted. It was found that the drying time was reduced from 56 hours for natural drying to 12–14 hours for solar drying and to 8-9 hours for mixed (solar and auxiliary) drying. The efficiency of the mixed drying system was found to increase by 25% to 40% compared to the solely solar drying. A best fit to the experimental data of peas and beans was obtained by six exponential equations for the various systems with a correlation coefficient in the range 0.933 and 0.997.

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A. Tagawa, Y. Kitamura, and S. Murata. "Thin Layer Drying Characteristics of Adzuki Beans." Transactions of the ASAE 39, no. 2 (1996): 605–9. http://dx.doi.org/10.13031/2013.27541.

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W. Radajewski, T. Jensen, G. Y. Abawi, and E. J. McGahan. "Drying Rate and Damage to Navy Beans." Transactions of the ASAE 35, no. 2 (1992): 583–90. http://dx.doi.org/10.13031/2013.28636.

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Wan Daud, Wan Ramli, Meor Zainal Meor Talib, and Tin Mar Kyi. "Drying with Chemical Reaction in Cocoa Beans." Drying Technology 25, no. 5 (June 2007): 867–75. http://dx.doi.org/10.1080/07373930701370241.

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Finzer, J. R. D., E. A. Menezes, and J. R. Limaverde. "DRYING COFFEE BEANS IN VIBRATED TRAYS DRYER." Drying Technology 15, no. 6-8 (July 1997): 1983–94. http://dx.doi.org/10.1080/07373939708917343.

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Lestari, Tya, Leopold Oscar Nelwan, Emmy Darmawati, Samsudin Samsudin, and Eko Heri Purwanto. "KOMBINASI METODE PENJEMURAN DAN PENGERINGAN TUMPUKAN UNTUK MEMPERBAIKI MUTU BIJI KAKAO KERING." Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) 9, no. 3 (September 30, 2020): 264. http://dx.doi.org/10.23960/jtep-l.v9i3.264-275.

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Deficiencies in the drying and stacking methods of cocoa beans can be minimized by using a combination of both to improve quality. The purpose of this study was to obtain physicochemical and organoleptic quality information of dried cocoa beans produced by a combination of drying and stack drying. The treatments analyzed were drying 3, 8 and 16 hours followed by mechanical drying using an air flow of 0.05 m/s and 0.2 m/s at a temperature of 55 °C. As a control is only mechanical drying with two flow rates, up to a water content <6%. Measurement data were analyzed using descriptive statistics and mean values. The best combination of drying and mechanical drying is found in 8 hours of drying with an air flow velocity of 0.05 m/s and 0.2 m/s. The combination of sun and mechanical drying has no effect on physical parameters namely water content and pH, chemical parameters namely total fat and fermentation index. The best color of cocoa beans is produced from a combination of 16 hours of drying with an air flow rate of 0.05 m/s. The lowest free fatty acid levels come from full mechanical drying with an air flow velocity of 0.05 m/s and 3 hours drying in the air flow velocity of 0.2 m/s. The combination of the best treatment based on the special requirements of SNI 2008 about the quality of defective seeds and organoleptic test results were produced by 8 hours drying air velocity of 0.05 m/s and 0.2 m/s. Included in the IB quality class and has the aroma, texture and color most preferred by panelists. Keywords: air flow, bed dryer, cacao quality, dried cacao, sundrying

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Bauer, Deborah, Joel Abreu, Nathállia Jordão, Jeane Rosa, Otniel Freitas-Silva, and Anderson Teodoro. "Effect of Roasting Levels and Drying Process of Coffea canephora on the Quality of Bioactive Compounds and Cytotoxicity." International Journal of Molecular Sciences 19, no. 11 (October 31, 2018): 3407. http://dx.doi.org/10.3390/ijms19113407.

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Coffee is a popular drink consumed all over the world. Besides its long-recognized stimulant effect, it has important nutritional and health effects. However, the type of bean processing modifies the composition of brewed coffee and possibly its bioactivity. In this study, extracts obtained from green and roasted beans of Coffea canephora (Coffea canephora var. robusta) were submitted to spray- or freeze-drying and were tested for antiproliferative activity, using MTT assay, and their influence on the cell cycle and apoptosis by flow cytometry analysis. Moreover, colors and nutrient contents were measured to identify the changes due to the roasting process. The results obtained showed that extracts from green and light roasted beans exhibited strong bioactive capacity. Coffee extracts promoted a decrease in cell viability, modulated cell cycle and induced apoptosis in human prostate carcinoma cell line (DU-145). The level of roasting reduced this property, but the type of drying did not in all cases.

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Viktorinová, Karin, Karin Petřeková, Jaroslav Šimek, Ivo Hartman, and Vítězslav Hertel. "Nutrition and Sensory Evaluation of Germinated Legumes." KVASNY PRUMYSL 66, no. 3 (June 3, 2020): 270–76. http://dx.doi.org/10.18832/kp2019.66.270.

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This study aims to compare the nutritional, functional and sensory properties of red lentils (Lens culinaris Medic.) and black beans (Phaseolus vulgaris L.). The input material was raw seeds of both kinds of legumes, which were subjected to a germination process under defined conditions and subsequently processed into a form of dried flakes. Basic nutritional parameters supplemented with determination of phytic acid, methionine and antioxidant activity were assayed in samples of non-germinated seeds and final products. Both final products obtained by germination and subsequent drying of legumes exhibited increase in energy, mainly in connection with increase in carbohydrate values. The content of fats and sugars did not change significantly. Saturated fatty acids increased significantly in germinated bean flakes, however, their value in the product is low, similar to red lentil chips. Also, legumes are a good source of protein and fibre. We also found a similar trend in the red lentil flakes and the black bean flakes. Both their protein content and amount of methionine together with fibre increased significantly. The decrease in antioxidant activity values was probably due to the thermal stress of the germinated seeds during steam stabilization and subsequent drying. Drying is a suitable way of preserving germinated seeds. Due to the effect of higher temperatures during the drying of germinated seeds, there are not only nutritional changes, but also sensory changes. By reducing the water content, the seeds acquire a brittle structure and are more easily digested. In our survey, sensory evaluation classed the product made of germinated red lentils as better than that of black beans.

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Hidayat, Rusli, Firdaus Ubaidillah, and Hadi Siswanto. "OPTIMASI PROSES PENGERINGAN KOPI DI PABRIK KOPI PTPN XII GUMITIR DENGAN MENGGUNAKAN MASON DRYER." Jurnal Ilmiah Matematika dan Pendidikan Matematika 10, no. 2 (December 28, 2018): 17. http://dx.doi.org/10.20884/1.jmp.2018.10.2.2841.

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Coffee Processing Plant of the PTPN XII Gumitir is a coffee drying factory that was built in 1910 using a giant barch dryer called Mason Dryer as many as four units, each of which has a capacity of 20 tons, so factory is capable of processing 80 tons for a single simultaneous process. The ambient temperature used is 120oC with a residency time of 18 hours and desirable level of reduction in water content of 9%. To optimize the process, a mathematical model of the process is needed to predict energy use, heat distribution (heat profile in coffe beans) and residency time (heat penetration time required by coffee beans). Existing process models are still limited to models for drying the coffe beans. To optimize the process, a heat transfer temperature from ambient temperature (heating temperature) is neededto enter the Mason Dryer which function as the ambient temperature of the coffee beans at each location/ position of the coffee beans in Mason Dryer. With the discoveryof the model for ambient temperaturewill complement the existing model.

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Oliveira, C. A., and S. C. S. Rocha. "Intermittent drying of beans in a spouted bed." Brazilian Journal of Chemical Engineering 24, no. 4 (December 2007): 571–85. http://dx.doi.org/10.1590/s0104-66322007000400010.

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Adu, Benjamin, and Lambert Otten. "Diffusion Characteristics of White Beans During Microwave Drying." Journal of Agricultural Engineering Research 64, no. 1 (May 1996): 61–69. http://dx.doi.org/10.1006/jaer.1996.0046.

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Hii, C. L., C. L. Law, and S. Suzannah. "Drying kinetics of the individual layer of cocoa beans during heat pump drying." Journal of Food Engineering 108, no. 2 (January 2012): 276–82. http://dx.doi.org/10.1016/j.jfoodeng.2011.08.017.

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Muñoz-Neira, Milton Javier, Manuel Fernando Roa-Ardila, and Carlos Rodrigo Correa-Celi. "Comparative analysis of drying coffee beans using microwave and conventional oven." Revista Facultad de Ingeniería Universidad de Antioquia, no. 95 (December 10, 2019): 100–108. http://dx.doi.org/10.17533/udea.redin.20191151.

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This article reports a comparative study of experimental results obtained during the drying of Castilla-variety coffee beans from Santander, Colombia. They were performed by two means: thermal and electromagnetic radiation. Twenty experiments were carried out, ten tests in a microwave cavity at 2,450 MHz-1,080W, and ten tests using a conventional electric oven with temperature controlled at 50±2oC. Experiments were made using samples of coffee beans with parchment, without parchment, and of the only-parchment. For each sample, dimensionless moisture ratio and diffusion coefficients were determined, according to the second law of Fick. We found that the diffusion coefficient of the samples dried in a microwave cavity was twenty-two times higher than the diffusion coefficient of samples dried with thermal radiation. Likewise, it was observed that samples in conventional oven showed a uniform temperature, in contrast with those heated by microwave radiation. Such results are useful for designing hybrid systems for drying coffee beans.

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Wang, Jin Shuang, and Yong Sen Xiong. "Microwave Drying Characteristics of Kidney Beans and the Effect of Different Microwave Powers on the Dried Quality of Kidney Beans." Advanced Materials Research 781-784 (September 2013): 1469–73. http://dx.doi.org/10.4028/www.scientific.net/amr.781-784.1469.

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The experiments are designed to study influence of different loading mass and microwave power on drying kidney beans. A conclusion is obtained that all the two factors significantly affect dehydration and power consumption. When the power level increased, the dehydration rate increased while the drying energy consumption decreased. The same water loss will consume more energy when the moisture content is less than about 300 (w%,d.b.). The sensory quality of the dried samples decreased with increase first-stage of power and second-stage power when the power was more than 1.6kW/kg and 1.0kW/kg.

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Lyman, Donald J., Robert M. Benck, and Scott F. Merle. "Difference Spectroscopy in the Analysis of the Effects of Coffee Cherry Processing Variables on the Flavor of Brewed Coffee." International Journal of Spectroscopy 2011 (May 29, 2011): 1–5. http://dx.doi.org/10.1155/2011/815304.

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Infrared difference spectroscopy was used to study how changes in the processing of Arabica coffee cherries into green beans affected the flavor of coffee brewed from roasted green beans. Paired samples of green beans, in which the drying step or fermentation/washing step in their processing was altered, were roasted and brewed in a standard manner and their ATR-FT-IR spectra obtained. Difference spectra of the 1800 to 1680 cm−1 carbonyl region of water-subtracted spectra of paired samples of these brewed coffees provided data which indicated differences in brewed coffee flavor due to changes in fermentation/washing steps and drying steps involved in the processing of coffee cherries. The role of acid, ketone, aldehyde, ester, lactone, and vinyl ester carbonyl components on the flavor of brewed coffee is proposed that is consistent with the flavors as perceived by the coffee tasters.

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WANG, J., Y. W. WANG, J. W. WANG, and X. L. HE. "DRYING CHARACTERISTICS AND DRYING QUALITY OF KIDNEY BEANS USING A TWO-STAGE MICROWAVE PROCESS." Journal of Food Process Engineering 31, no. 3 (June 2008): 413–30. http://dx.doi.org/10.1111/j.1745-4549.2007.00170.x.

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Maia, Rayonny Batista, Samuel Gonçalves Ferreira Dos Santos, Juliano Silva Queiroz, Renato Souza Rodovalho, Daniel Pereira Silva, and Valdoméria Neves de Moraes Morgado. "Drying kinetics and thermodynamic properties of pigeon pea beans." Científica 47, no. 2 (June 4, 2019): 164. http://dx.doi.org/10.15361/1984-5529.2019v47n2p164-174.

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Akhaze Mus, Nicholas. "Drying Characteristics of Cocoa Beans Using an Artificial Dryer." Journal of Engineering and Applied Sciences 7, no. 2 (February 1, 2012): 194–97. http://dx.doi.org/10.3923/jeasci.2012.194.197.

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HUTCHINSON, D., and L. OTTEN. "Thin-layer air drying of soybeans and white beans." International Journal of Food Science & Technology 18, no. 4 (June 28, 2007): 507–22. http://dx.doi.org/10.1111/j.1365-2621.1983.tb00292.x.

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Teh, Queena Tzyy Mei, Grace Li Yin Tan, Siew Mei Loo, Fitriyah Zainol Azhar, Abhay Santhanam Menon, and Ching Lik Hii. "The Drying Kinetics and Polyphenol Degradation of Cocoa Beans." Journal of Food Process Engineering 39, no. 5 (June 1, 2015): 484–91. http://dx.doi.org/10.1111/jfpe.12239.

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Elias, Moacir Cardoso, Valmor Ziegler, Catia Maria Romano, Gabriela Hornke Alves, Ricardo Tadeu Paraginski, and Maurício De Oliveira. "Physicochemical properties and enzymatic bean grains dried at different temperatures and stored for 225 days." Semina: Ciências Agrárias 37, no. 3 (June 22, 2016): 1295. http://dx.doi.org/10.5433/1679-0359.2016v37n3p.

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Abstract:

Beans are an important food in the world and are present on the tables of Brazilians almost daily. The harvest of these grains occurs seasonally during the year, and hence, steps after harvesting are essential to maintain product demand. However, the drying and storage conditions may alter the characteristics of the beans, reducing their economic value and their acceptability to consumers. The objective of this study was to evaluate the impact of storage time on the chemical, technological and enzymatic parameters of black beans dried at three temperatures (30, 45 and 60 °C) and stored for 225 days in conventional woven polypropylene bags. The results show that the increase in storage time leads to a lower protein solubility, and a decreased content of tannins, lipids and proteins; and an increased cooking time, fat acidity, and the enzymatic activity of peroxidase and polyphenol oxidase. These parameters are important in the quality control of beans for consumption and as a raw material for the food industry. The quantity of broken grains and the grain roughness index are only influenced by the drying temperature regardless of the storage time of 225 days.

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Journal articles on the topic 'Beans – Drying'

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