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Air flow characteristics of parchment coffee beans

Publisher: Dic 1966Subject(s): PROCESAMIENTO | GRANOS | SECADO ARTIFICIAL | SECADORAS | EQUIPO | CAFE PERGAMINO | BENEFICIO | PROCESSING | GRAIN | ARTIFICIAL DRYING | DRYERS | EQUIPMENT | TRAITEMENT | GRAIN | SECHAGE ARTIFICIEL | SECHOIR | MATERIEL In: Journal of Agricultural Engineering Research (RU) v. 11(4) p. 233-237Summary: A knowledge of the air-flow characteristics and the effect of moisture content on the bulk density and angle of repose of wet drained parchment coffee is of interest in pneumatic conveyance of the material; the apparatus and the methods used in determining these values are described. In an attempt to skin dry the wet drained coffee during pneumatic conveyance by pre-heating the air it was found that due to the fairly high bean velocities obtained from minimum air velocity requirements, such a drying technique is not practicable. The characteristics of Arabica and Robusta coffees, the two varieties grown in East Africa, are found to be different
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++Ilus. 17 ref. Sum. (En)

A knowledge of the air-flow characteristics and the effect of moisture content on the bulk density and angle of repose of wet drained parchment coffee is of interest in pneumatic conveyance of the material; the apparatus and the methods used in determining these values are described. In an attempt to skin dry the wet drained coffee during pneumatic conveyance by pre-heating the air it was found that due to the fairly high bean velocities obtained from minimum air velocity requirements, such a drying technique is not practicable. The characteristics of Arabica and Robusta coffees, the two varieties grown in East Africa, are found to be different

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