scholarly journals OTOMATISASI PENGATUR SUHU DAN WAKTU PADA PENYANGRAI KOPI ( ROASTER COFFEE ) BERBASIS ATMEGA 16 PADA TAMPILAN LCD ( LIQUID CRYSTAL DISPLAY )

2016 ◽  
Vol 19 (1) ◽  
pp. 6
Author(s):  
Masde Ristiawan ◽  
Eko Ariyanto
Keyword(s):  
Liquid Crystal Display ◽  
Electric Heating ◽  
Heating Process ◽  
System Control ◽  
Heating Device ◽  
Coffee Beans ◽  
Roasting Process ◽  
Lcd Display ◽  
Roast Coffee ◽  
Minimum System

Masde Ristiawan, Eko Ariyanto Roasting is one of the most important processes in processing coffee beans. So it takes an automatic coffee roaster machine that can support the home roasting process. Basically, this coffee roaster is a heating device, the temperature is regulated following the input setpoint. The heating process is produced by electric heating elements which are controlled by the relay. The temperature sensor used is K type MAXX 6675 Thermocouple. The minimum system of ATmega 16 is used as the overall system control, Users can monitor temperature values and timers, which are displayed via the LCD display. In roasting coffee, roasting weight and temperature are very influential in the length of roasting time. Maximum capacity of 350 gram coffee roasters. To roast coffee with a weight of 100 grams at a temperature of 100 ° C it takes 34 minutes for light maturity and a temperature of 130 ° C with the same weight takes 18 minutes. Keywords : Thermocouple, Relay, Temperature, Sistem Minimum ATmega 16, LCD, Roaster Coffee.ReferencesSutanto, N. (2012). Rancang Bangun Coffee Producting Machine. Surabaya: Universitas Wijaya Putra.Wijaya, A. (2011). Rancang Bangun Alat Pemanas dan Pengaduk Terintergrasi dengan Temperatur dan Kecepatan Terkendali Berbasis Mikrokontroler. Depok : Universitas Indonesia.Perdana, Y. (2012). Rancang Bangun Alat Penyangrai Kacang Tanah dengan Penggerak Motor DC Berbasis Mikrokontroler AT89s51. Jakarta: Universitas Negeri Jakarta.Kurniawan, R. (2014). Sistem Pengendalian Suhu Menggunakan Metode Fuzzy Logic Pada Tungku Mesin Penyangrai Kopi. Jember : Universitas Jember.Amiq, B. (2015). Rancang Bangun Alat Penyangrai Kopi Semi Otomatis dengan Kapasitas 5Kg. Surabaya: Universitas Negeri Surabaya.Hartanto, S. (2012). Prototipe Pintu Bendungan Otomatis Berbasis Mikrokontroler ATmega 16. Yogyakarta: Universitas Negeri Yogyakarta.Kholatingulloh, T. (2015). Otomatisasi Pengatur Suhu dan Waktu Pada Oven Listrik Berbasis arduino yang ditampilkan pada LCD. Semarang: Universitas Diponegoro.

scholarly journals SISTEM PENGENDALIAN SUHU DAN PEMANTAUAN KELEMBABAN BIJI KOPI PADA MESIN PENYANGRAI BERBASIS ARDUINO 2560

2017 ◽  
Vol 19 (2) ◽  
pp. 19
Author(s):  
Anggi Permana ◽  
Iman Setiono
Keyword(s):  
Liquid Crystal Display ◽  
Effect Of Temperature ◽  
Coffee Bean ◽  
Heat Element ◽  
Modern Times ◽  
Roasting Machine ◽  
Coffee Beans ◽  
Roasting Process ◽  
The Right ◽  
Gas Stoves

Anggi Permana, Iman Setiono, in this paper explain that along with the development of modern times. Technological advancements were increasingly found in manufacturing products, everything was done to be easy and practical. These products are made with the aim of helping human work. However, not all manufacturing products are automated. Some products still work manually. Therefore, we are required to be able to innovate by changing the manual process with a more efficient method by using products that are automatic. One tool is the roasting machine for coffee beans. Currently on the market it is rare for automatic coffee roasters to be designed. Most coffee roasters are done manually, use hand mixers, and use wood stoves or gas stoves. This situation becomes less efficient where the roasting is still using the hands, causing it to ripen evenly and burn. Though to get the right coffee is from the roasting process. Roasting determines the color and variety of flavors of coffee to be consumed. The effect of temperature and time also affects the results of roasting, even when roasting here we monitor the thickness of coffee beans. to produce good roasting. The principle is to give the right amount of time and the right temperature so that coffee will not only have a fragrant aroma but also create the right taste. To solve the problem, in this article we made coffee bean roasters. This coffee bean roasting system is based on Arduino MEGA type 2560. The roasting process uses the mlx90614 sensor and DHT11 sensor to monitor the moisture of coffee beans that will be displayed on the 7-segment. The heating media used is using heat elements instead of stoves. This tool is able to roast as much as 400 grams of coffee. It is expected that the roasting machine of coffee beans will be more optimal  Keywords: Arduino MEGA, heat element, DHT11 sensor, MLX90614 sensor and, 7-segment. ReferencesMusbikhin. 2011. Penegertian sensor dan macam-macam sensor. (http://www.musbikhin.com/pengertian-sensor-dan-macam-macam-sensor). diakses tanggal 4 juni 2017.Ardy, faisal. 2016. Pengertian DHT11. (https://docslide.net/documents/2012-2-00944-sk-bab2001pdf.html). diakses tanggal 4 juni 2017.Elok, Dhinda. 2016. Aplikasi Arduino Untuk Monitoring Dan Setting Suhu Piringan Logam Dengan Sensor MLX90614 Pada Aplikasi Pemanas Roti. Tugas Akhir. Tidak diterbitkan. PSD III Teknik Elektro Universitas Diponegoro, Semarang.Ecadio. 2017. Teori arduino. (http://ecadio.com/belajar-dan-mengenal-arduino-mega). diakses tanggal 30 april 2017.Syahwil, muhammad. 2017. Panduan Mudah Balajar Arduino Menggunakan Simulasi Proteus. Andi Offset. jakartaKho, Dickson. 2017. Pengertian 7segment. (http://teknikelektronika.com/pengertian-seven-segment-display-layar-tujuh-segmen/). diakses tanggal 2 mei 2017.Permata, Redi. (2016). Rancang Bangun Sistem Pengontrol BATCH MIXER Pada Industri Minuman Dengan Metode PID Berbasis Arduino Uno R3. Tugas Akhir. Tidak diterbitkan. PSD III Teknik Elektro Universitas Diponegoro, Semarang.Restiawan, Masde. (2016). Otomatisasi Pengatur Suhu Dan Waktu Pada Penyangrai Kopi ( Roaster Coffee ) Berbasis Atmega 16 Pada Tampilan Lcd ( Liquid Crystal Display). Tugas Akhir. Tidak diterbitkan. PSD III Teknik Elektro Universitas Diponegoro, Semarang.

scholarly journals Smart Electric Heating Device

2020 ◽  
Vol 9 (5) ◽  
pp. 702-704
Keyword(s):  
Liquid Crystal ◽  
Energy Efficient ◽  
Liquid Crystal Display ◽  
Electric Heating ◽  
Heat Losses ◽  
Start Time ◽  
Push Button ◽  
Time Value ◽  
Smart Water ◽  
Heating Device

This proposes a Novel Automatic Timer Smart Water Heating Rod. This will be an Energy-Efficient Heating rod, which will be switched off automatically with the help of Timer (Arduino based). It will automatically cut-off supply, as soon as specified time is attained. All process show in Liquid Crystal Display, first set time value how much time you will need for boiling water after set time setting press push button to start device, start time after complete time value Relay automatic Cut-Off Secondly, it will avoid over hearting as well as burning of heating Rod (Due to Heat Losses), which sometimes leads to short-circuiting as well as unsafe for the User (operator)

scholarly journals Computer vision techniques for modelling the roasting process of coffee (Coffea arabica L.) var. Castillo

2020 ◽  
Vol 38 (No. 6) ◽  
pp. 388-396
Author(s):  
Eugenio Ivorra ◽  
Juan Camilo Sarria-González ◽  
Joel Girón-Hernández
Keyword(s):  
Robust Regression ◽  
Low Cost ◽  
Principal Component ◽  
Titratable Acidity ◽  
Artificial Vision ◽  
Physico Chemical ◽  
Coffee Beans ◽  
Roasting Process ◽  
Roasting Time ◽  
Coffee Roasting

Artificial vision has wide-ranging applications in the food sector; it is easy to use, relatively low cost and allows to conduct rapid non-destructive analyses. The aim of this study was to use artificial vision techniques to control and model the coffee roasting process. Samples of Castillo variety coffee were used to construct the roasting curve, with captured images at different times. Physico-chemical determinations, such as colour, titratable acidity, pH, humidity and chlorogenic acids, and caffeine content, were investigated on the coffee beans. Data were processed by (i) Principal component analysis (PCA) to observe the aggrupation depending on the roasting time, and (ii) partial least squares (PLS) regression to correlate the values of the analytical determinations with the image information. The results allowed to construct robust regression models, where the colour coordinates (L*, a*), pH and titratable acidity presented excellent values in prediction (R2Pred 0.95, 0.91, 0.94 and 0.92). The proposed algorithms were capable to correlate the chemical composition of the beans at each roasting time with changes in the images, showing promising results in the modelling of the coffee roasting process.

Mycotoxins in Coffee

1980 ◽  
Vol 63 (6) ◽  
pp. 1282-1285 ◽  
Author(s):  
Colette Levi
Keyword(s):  
Experimental Data ◽  
Low Frequency ◽  
Toxin Production ◽  
Green Coffee ◽  
Extremely Low Frequency ◽  
Mycotoxin Contamination ◽  
Green Coffee Beans ◽  
Coffee Beans ◽  
Roasting Process ◽  
Low Levels

Abstract This report reviews studies concerning the susceptibility of green coffee beans to mycotoxin contamination. Included are investigations on normal mold flora, toxin production in inoculated beans, effect of experimental roasting on aflatoxin, ochratoxin, and sterigmatocystin, and survey on the presence of these toxins in commercial green coffee. Because of the extremely low frequency of findings, the low levels of toxins, and the experimental data showing 70–80% destruction by the roasting process of toxin added to green coffee, further study on this topic has been discontinued.

scholarly journals Parameter Optimization and Prediction Model of Induction Heating for Large-Diameter Pipe

2018 ◽  
Vol 2018 ◽  
pp. 1-12 ◽  
Author(s):  
Xiurong Fang ◽  
Jia Lu ◽  
Junfeng Wang ◽  
Jinhui Yang
Keyword(s):  
Prediction Model ◽  
Induction Heating ◽  
Process Parameters ◽  
Pipeline Steel ◽  
Large Diameter ◽  
Outer Wall ◽  
Design Parameters ◽  
Heating Process ◽  
Influence Of Process Parameters ◽  
Heating Device

The parameters of induction heating of large-diameter pipes have a direct effect on the final processing quality of the elbow, and the complexity of multifield coupling of magnetothermal force in induction heating can make it impossible to quantitatively optimize the design parameters of the induction heating device. In this paper, X80 pipeline steel induction heating is taken as the research object, and a corresponding numerical model is established. The influence of induction heating process parameters on the heating temperature of pipeline steel under the skin effect is determined. First, the influence of process parameters on the heating effect of pipeline steel is quantified by orthogonal test. Then, taking the optimum temperature difference between the inner and outer wall of X80 pipeline steel during the induction heating process as a target, the optimal process parameter set of the pipe induction heating is determined by using neural network genetic algorithm. Finally, comparing the relevant test criteria of the regression equation, the optimum mathematical prediction model of the outer wall temperature of the pipe induction heating process is obtained, which provides a theoretical basis for optimization of the process parameters of the pipe-based induction heating device.

Design of the Energy-Saving Heater Based on Semiconductor Nano Electrothermal Film

2015 ◽  
Vol 667 ◽  
pp. 500-505
Author(s):  
Jia Kuan Xu ◽  
Jian Bo Cao ◽  
Jian Xia Cao ◽  
Fa Cai Qiu ◽  
Quan Hui Sun ◽  
...  
Keyword(s):  
Energy Saving ◽  
Energy Efficient ◽  
Electric Heating ◽  
Pressure Control ◽  
Temperature Control System ◽  
Relay Control ◽  
Stable Temperature ◽  
Heating Device ◽  
Control Relay ◽  
Vehicle Components

The traditional electric heating device mainly used resistance wire as the electric vehicle components. A novel semiconductor nanoelectrothermal film as a heating material was to study its feasibility. By analyzing the heating mechanism of electrothermal film and comparing the existing heating device, an energy-saving heater was designed based on semiconductor nanoelectrothermal film. In STC89C52 micro-controller core, a practical and stable temperature control system was devised by a variety of control methods - shock control, relay control, pressure control, and so on. The energy consumption experiments were done between new electric heating device and conventional heater, and the results showed that new electric heating device had more energy efficient. On the basis of this study, a series of electric heating products could be developed with low power and environmental protection, and it was a useful exploration for technology upgrades for the electric heating industry.

Effects of Activated Carbon in Microwave Induction of Lateritic Ore

2013 ◽  
Vol 372 ◽  
pp. 433-436 ◽  
Author(s):  
He Chen ◽  
Rui Guo ◽  
Na Su ◽  
Yue Hong Zhang ◽  
Xuan Wen Liu
Keyword(s):  
Activated Carbon ◽  
Microwave Irradiation ◽  
Stable Process ◽  
Heating Time ◽  
Heating Process ◽  
Roasting Process ◽  
Reductive Roasting ◽  
Lateritic Ore ◽  
Composition Of Products

Lateritic ore can be heated and deoxidized rapidly via microwave irradiation with activated carbon as deoxidizer. In this paper, we studied the reductive roasting behavior of carbon-containing lateritic ore in microwave field and the composition of products through different heating process with varying carbon content. The results show that the heating process of the lateritic ore is a thermally stable process. The reductive level of lateritic ore can be adjusted by changing the proportion of carbon powders and the heating time of microwave irradiation. During this reductive roasting process, the quality of the added carbon powders will make a great impact on the phase composition of the product and then affect the heating rate. The reductive calcite product mainly consists of magnetite and wastage. With the rising of the content of reducing agent, the reductive level of lateritic ore will increase, which cause Ni and a small quantity of Fe to be deoxidized and forms Ni-Fe alloy.

Evaluation of Heating Process of Apple, Eggplant, Zucchini and Potato by Means of Their Thermal Properties

2016 ◽  
Author(s):  
Hilario Terres ◽  
Sandra Chavez ◽  
Raymundo Lopez ◽  
Arturo Lizardi ◽  
Araceli Lara
Keyword(s):  
Heat Transfer ◽  
Heat Transfer Coefficient ◽  
Thermal Properties ◽  
Transfer Coefficient ◽  
Biot Number ◽  
Heating Process ◽  
Energy Devices ◽  
Heating Device ◽  
The Heat Transfer Coefficient ◽  
Transitory State

In this work, the heating process for apple, eggplant, zucchini and potato by means of evaluation of their thermal properties and the Biot number determined in experimental form is presented. The heating process is carried out using a solar cooker box-type as heating device. The thermal experimental properties determined are conductivity (k), density (D), specific heat (C), diffusivity (Dif) and the Biot number (Bi) for each product evaluated. In the experimentation, temperatures for center and surface in each product and water were measured in controlled conditions. For those measures, a device Compact Fieldpoint and thermocouples placed in the points studied were used. By using correlations with temperature as function, k, D and C were calculated, while by using equations in transitory state for the products modeled as sphere and cylinder was possible to estimate the Biot number after calculation of the heat transfer coefficient for each case. Results indicate the higher value for k, C and Dif correspond to zucchini (0.65 W/m °C, 4084.5 J/kg °C, 1.5 × 10−7 m2), while higher value for D correspond to potato (1197.5 kg/m3). The lowest values for k and C were obtained for potato (0.59 W/m °C, 3658.3 J/kg °C) while lowest values for D and Dif, correspond to zucchini (998.2 kg/m3) and potato (1.45 × 10−7 m2/s) respectively. The maximum and minimum values for Bi corresponded to potato (21.4) and zucchini (0.41) in respective way. The results obtained are very useful in applications for solar energy devices, where estimates for properties are very important to generate new results, for example, numerical simulations. Also, results could be used to evaluate the cooking power in solar cookers when the study object is oriented in that direction.

Roasting Process of Coffee Beans as Studied by Nuclear Magnetic Resonance: Time Course of Changes in Composition

2012 ◽  
Vol 60 (4) ◽  
pp. 1005-1012 ◽  
Author(s):  
Feifei Wei ◽  
Kazuo Furihata ◽  
Masanori Koda ◽  
Fangyu Hu ◽  
Takuya Miyakawa ◽  
...  
Keyword(s):  
Nuclear Magnetic Resonance ◽  
Magnetic Resonance ◽  
Time Course ◽  
Coffee Beans ◽  
Roasting Process ◽  
Nuclear Magnetic
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