scholarly journals DEVELOPMENT AND EVALUATION OF DRUM COFFEE ROASTING MACHINE FOR SMALL-SCALE ENTERPRISES

2020 ◽  
Vol 60 (1) ◽  
pp. 79-88
Author(s):  
Dadang Dayat Hidayat ◽  
Arie Sudaryanto ◽  
Yose Rizal Kurniawan ◽  
Ashri Indriati ◽  
Diang Sagita
Keyword(s):  
Development Time ◽  
Performance Test ◽  
Development Stage ◽  
Small Scale ◽  
Coffee Bean ◽  
Green Coffee ◽  
Roasting Machine ◽  
Average Crack ◽  
And Performance ◽  
Coffee Roasting

The design, manufacture and evaluation of a drum coffee roasting machine had been carried out. The aimed of the study was to develop a small-scale drum roaster to meet the demand of the small enterprises at design and function. The development stage consisted of sizing of the main components, creating technical drawings, determination of component materials, manufacture and performance test. The dimension of the roaster drum was 168.28 mm in diameter and 250 mm in length; the capacity of the roaster was 750 gram/ batch. Results of the test determined that the coffee roasting machine had worked well as expected. The preheating time was 15-22 minutes at a drum speed of 67.5 rpm. The initial loading temperature was 180°C. The test using arabica coffee bean reveals that the average crack time was 8.78 minutes, development time was 2.35 minutes, decreasing mass and increasing volume ranged from 19.80 – 20.30 % and 49.97 – 54.85 % respectively. The average crack time of Robusta coffee bean was 10 minutes; development time was 3 minutes, decreasing mass and increasing volume ranged from 10.87 – 14.90 % and 44.93 – 56.20 %, respectively. The required time to roast Arabica green coffee bean to the light-medium and medium-dark level was 11.3 and 12.38 minutes respectively, besides for Robusta green coffee beans was 13.00 and 14.00 minutes respectively.

scholarly journals DEVELOPMENT AND THERMAL EVALUATION OF DOUBLE DRUM DRYER FOR READY-TO-EAT FOOD PRODUCTS TO SUPPORT STUNTING PREVENTION

2021 ◽  
pp. 43-53
Author(s):  
Dadang Dayat Hidayat ◽  
Diang Sagita ◽  
Doddy Andy Darmajana ◽  
Ashri Indriati ◽  
Ari Rahayuningtyas ◽  
...  
Keyword(s):  
Food Products ◽  
Development Stage ◽  
Electric Heater ◽  
Small Scale ◽  
Small Enterprises ◽  
Performance Tests ◽  
Feeding System ◽  
And Performance ◽  
Red Bean ◽  
Main Components

The study aimed to develop a small-scale drum dryer to meet the small enterprises' demand in the context to produce ready-to-eat food products to support stunting prevention. The design, manufacture, and thermal evaluation of a double drum dryer had been carried out. The development stage consisted of sizing the main components, creating technical drawings, determining component materials, manufacturing, and performance tests. The dryer drum dimension was 500 mm in diameter and 400 mm in length and 20 mm in thickness. The capacity of the double drum dryer was 10 kg/batch. The double drum dryer was powered by a 3-phase electromotor 2.24 kW. There are three transmission systems applied, i.e. gearbox, chain-sprocket and belt-pulley. The feeding system applied was nip feeding. The heat source originated from the steamer using an electric heater. Results of the test showed that the double drum drying machine had worked well as expected. The temperature distribution of both drums was fairly uniform, and the temperature uniformity in the drum surface showed good uniformity (minimum gradient temperature). The double drum dryer was able to produce good characteristics of products in the form of ready-to-eat products made from several ingredients (i.e. millets and red bean) which contain high macro and micronutrient.

scholarly journals Design and Performance Test of Fish Roasting Machine with Rotary System

2020 ◽  
Vol 20 (1) ◽  
Author(s):  
Suluh Pambudi
Keyword(s):  
Total Energy ◽  
Electric Motor ◽  
Performance Test ◽  
Roasting Machine ◽  
Excess Air ◽  
Air Intake ◽  
Roasting Temperature ◽  
Burning Charcoal ◽  
Work Accidents ◽  
And Performance

The operation of conventional roast has many disadvantages, that is combustion air intake cannot be controlled and excess air intake will cause charcoal fuel to run out quickly. Operation of conventional equipment can also cause work accidents because excessive sparks from burning charcoal and charcoal smoke will disrupt the health of the operator. One of innovation in overcoming these problems is by designing and manufacturing a fish roasting machine with rotary system. This machine uses an electric motor ¼ HP. Round for roasting is 3 RPM. Based on the performance test, the roasting temperature is 185 oC. The length of time for roasting catfish, tongkol and kuniran is 10, 11 and 13 minutes respectively while the roasting capacity is 126, 114 and 96 tails/hour. The amount of charcoal fuel needed for roasting catfish is 0.8 kg, tongkol is 0.9 kg and kuniran is 1.1 kg. Total energy including electricity and energy from charcoal for catfish is 25,712.5 kJ, tongkol is 28,923.75 kJ/kg and kuniran is 35,346.25 kJ / kg. The main cost of catfish roasting is Rp. 332 /tail, tongkol is Rp. 374 /tail and kuniran Rp. 432 /tail.

scholarly journals Testing coffee roasting machine with electric heater as energy source

2021 ◽  
Vol 922 (1) ◽  
pp. 012073
Author(s):  
Syafriandi ◽  
F Fachruddin ◽  
A Lubis ◽  
H Maulina ◽  
P Nazura
Keyword(s):  
Heat Transfer ◽  
Water Content ◽  
Gas Flow ◽  
Electric Heater ◽  
Coffee Bean ◽  
Roasting Machine ◽  
Coffee Beans ◽  
Roasting Process ◽  
Gas Fuel ◽  
Coffee Roasting

Abstract The roasting process is the process of frying something without using oil. The roasting processes raw materials into cooked or ready-to-eat ingredients. The purpose of the roasting is to get a certain taste using heat transfer methods either without media or using sand. When the roasting process occurs, the coffee beans undergo physical changes, one of which is the water content due to heat transfer from the roasting medium to the material. During the roasting process, evaporation of water content occurs and the coffee beans will experience a decrease in mass. Coffee bean roasting machines with stove heat sources from gas fuel are currently being developed. The use of gas fuel is sometimes difficult to regulate a constant temperature because it depends on the valve setting to exit the gas flow on the stove. On the other hand if incomplete combustion occurs it will affect the flavour of the roasted coffee beans. The purpose of this study was to test a coffee roasting machine with an electric element heat source. Roasting machine testing with a time of 50 minutes produces an average temperature of 196.64 °C with a final moisture content of 3.61%.

scholarly journals Design and Performance Test of the Coffee Bean Classifier

2021 ◽  
Author(s):  
Ansar Ansar ◽  
Sukmawaty Sukmawaty ◽  
Murad Murad ◽  
Surya Abdul Muttalib ◽  
Riyan Hadi Putra ◽  
...  
Keyword(s):  
Performance Test ◽  
Work Capacity ◽  
Operating Conditions ◽  
Coffee Bean ◽  
Working Capacity ◽  
Rotating Speed ◽  
Coffee Beans ◽  
Long Time ◽  
Effectiveness And Efficiency ◽  
And Performance

Nowadays, some coffee production centers are still classification manually, so it requires a very long time, a lot of labor, and expensive operational costs. Therefore, the purpose of this research was to design and performance of the coffee bean classifier that can accelerate the process of classification beans. The classifier used consists of three main parts, namely the frame, driving force, and sieves. Research parameters include classifier work capacity, power, specific energy, classification distribution and effectiveness, and efficiency. The results showed that the best operating conditions of the coffee bean classifier was found at a rotational speed of 91.07 rpm and a 16° sieves angle with a classifier working capacity of 38.27 kg/h, the distribution of the seeds retained in the first sieve was 56.77 %, the second sieves was 28.12%, and the third sieves was 15.11%. The efficiency of using a classifier was found at a rotating speed of 91.07 rpm and a sieves angle of 16°. This classifier was simple in design, easy to operate, and can sort coffee beans into three classification, namely small, medium, and large.

scholarly journals Prevalence of toxigenic fungi and mycotoxins in Arabic coffee (Coffea arabica): Protective role of traditional coffee roasting, brewing and bacterial volatiles

PLoS ONE ◽  
2021 ◽  
Vol 16 (10) ◽  
pp. e0259302
Author(s):  
Wadha Al Attiya ◽  
Zahoor Ul Hassan ◽  
Roda Al-Thani ◽  
Samir Jaoua
Keyword(s):  
Aspergillus Ochraceus ◽  
Economic Losses ◽  
Coffee Bean ◽  
Green Coffee ◽  
Penicillium Verrucosum ◽  
Toxigenic Fungi ◽  
Bacillus Simplex ◽  
Coffee Beans ◽  
Soluble Coffee ◽  
Coffee Roasting

Fungal infection and synthesis of mycotoxins in coffee leads to significant economic losses. This study aimed to investigate the prevalence of toxigenic fungi, their metabolites, and the effect of traditional roasting and brewing on ochratoxin A (OTA) and aflatoxins (AFs) contents of naturally contaminated coffee samples. In addition, in vivo biocontrol assays were performed to explore the antagonistic activities of Bacillus simplex 350–3 (BS350-3) on the growth and mycotoxins synthesis of Aspergillus ochraceus and A. flavus. The relative density of A. niger, A. flavus, Penicillium verrucosum and A. carbonarius on green coffee bean was 60.82%, 7.21%, 3.09% and 1.03%, respectively. OTA contents were lowest in green coffee beans (2.15 μg/kg), followed by roasted (2.76 μg/kg) and soluble coffee (8.95 μg/kg). Likewise, AFs levels were highest in soluble coffee (90.58 μg/kg) followed by roasted (33.61 μg/kg) and green coffee (9.07 μg/kg). Roasting naturally contaminated coffee beans at three traditional methods; low, medium and high, followed by brewing resulted in reduction of 58.74% (3.50 μg/kg), 60.88% (3.72 μg/kg) and 64.70% (4.11 μg/kg) in OTA and 40.18% (34.65 μg/kg), 47.86% (41.17 μg/kg) and 62.38% (53.73 μg/kg) AFs contents, respectively. Significant inhibitions of AFs and OTA synthesis by A. flavus and A. carbonarius, respectively, on infected coffee beans were observed in presence of Bacillus simplex BS350-3 volatiles. Gas chromatography mass spectrochemistry (GC-MS/MS) analysis of head-space BS350-3 volatiles showed quinoline, benzenemethanamine and 1-Octadecene as bioactive antifungal molecules. These findings suggest that marketed coffee samples are generally contaminated with OTA and AFs, with a significant level of roasted and soluble coffee contaminated above EU permissible limits for OTA. Further, along with coffee roasting and brewing; microbial volatiles can be optimized to minimize the dietary exposure to mycotoxins.

scholarly journals Design and Performance Test of the Coffee Bean Classifier

Processes ◽  
2021 ◽  
Vol 9 (8) ◽  
pp. 1462
Author(s):  
Ansar ◽  
Sukmawaty ◽  
Murad ◽  
Surya Abdul Muttalib ◽  
Riyan Hadi Putra ◽  
...  
Keyword(s):  
Performance Test ◽  
Work Capacity ◽  
Operating Conditions ◽  
Coffee Bean ◽  
Working Capacity ◽  
Rotating Speed ◽  
Coffee Beans ◽  
Long Time ◽  
Effectiveness And Efficiency ◽  
And Performance

Currently, some coffee production centers still perform classification manually, which requires a very long time, a lot of labor, and expensive operational costs. Therefore, the purpose of this research was to design and test the performance of a coffee bean classifier that can accelerate the process of classifying beans. The classifier used consisted of three main parts, namely the frame, the driving force, and sieves. The research parameters included classifier work capacity, power, specific energy, classification distribution and effectiveness, and efficiency. The results showed that the best operating conditions of the coffee bean classifier was a rotational speed of 91.07 rpm and a 16° sieve angle with a classifier working capacity of 38.27 kg/h: the distribution of the seeds retained in the first sieve was 56.77%, the second sieve was 28.12%, and the third sieve was 15.11%. The efficiency of using a classifier was found at a rotating speed of 91.07 rpm and a sieve angle of 16°. This classifier was simple in design, easy to operate, and can sort coffee beans into three classifications, namely small, medium, and large.

Technical Feasibility to Utilize Wasted Empty Fruit Bunch from Small Scale Farms for Simultaneous Production of Biochar and Electricity

2020 ◽  
Vol 3 (3) ◽  
pp. 88-98
Author(s):  
Dwi Setiawan ◽  
Johanis Rumengan Pangala ◽  
Abdul Baits Dehana Padma Swastika ◽  
Armansyah Halomoan Tambunan
Keyword(s):  
Electricity Generation ◽  
Energy Use ◽  
Performance Test ◽  
Small Scale ◽  
Airflow Rate ◽  
Empty Fruit Bunch ◽  
Technical Feasibility ◽  
Excess Heat ◽  
Simultaneous Production ◽  
And Performance

Biochar production by pyrolysis stove and utilization of the excess heat to generate electricity, simultaneously, could improve the performance of the whole system, and give a significant solution to both energy and environmental problems. This is especially if implemented as a stand-alone facility and applied in a remote area. The purpose of this study is to evaluate technical feasibility and strategy in using pyrolysis stoves to produce biochar and generate electricity by ORC, simultaneously. This study combines various data obtained previously, which consists of pyrolysis stove design and performance test for simultaneous biochar production and thermal energy use, and ORC experiments for electricity generation. Those data then was used to analyze the technical feasibility of the simultaneous production of biochar and electricity generation using the excess heat from the pyrolysis stove. The integration of the pyrolysis stove with the ORC was conducted in a simulative study. The results showed that biochar produced using the pyrolysis stove has characteristics that are very supportive for use as a soil enhancer. Excess heat from the pyrolysis stove during the production of biochar can be used to fuel the ORC system to generate electricity. The optimum biochar yield and thermal efficiency of the ORC were found to be optimum at the stove's airflow rate of 0.034-0.035 kg/s. Accordingly, a combination of biochar production and electricity generation using the ORC system is considered to be technologically feasible to meet the sustainability requirement.

Rancang Bangun Alat Olahan Minyak Kelapa

2016 ◽  
Vol 10 (1) ◽  
pp. 70-77
Author(s):  
Jantri Sirait ◽  
Sulharman Sulharman
Keyword(s):  
Electric Motor ◽  
Performance Test ◽  
Production Capacity ◽  
Coconut Oil ◽  
Heating Time ◽  
Design Tool ◽  
Coconut Milk ◽  
Heating Process ◽  
And Performance ◽  
Time Required

Has done design tool is a tool of refined coconut oil coconut grater, squeezer coconut milk and coconut oil heating, with the aim to streamline the time of making coconut oil and coconut oil increase production capacity. The research method consists of several stages, among others; image creation tool, procurement of materials research, cutting the material - the material framework of tools and performance test tools. The parameters observed during the performance test tools is time grated coconut, coconut milk bleeder capacity, the capacity of the boiler and the heating time of coconut oil. The design tool consists of three parts, namely a tool shaved coconut, coconut milk wringer and coconut milk heating devices. Materials used for the framework of such tools include iron UNP 6 meters long, 7.5 cm wide, 4 mm thick, while the motor uses an electric motor 0.25 HP 1430 rpm and to dampen the rotation electric motor rotation used gearbox with a ratio of round 1 : 60. the results of the design ie the time required for coconut menyerut average of 297 seconds, coconut milk wringer capacity of 5 kg of processes and using gauze pads to filter coconut pulp, as well as the heating process takes ± 2 hours with a capacity of 80 kg , The benefits of coconut oil refined tools are stripping time or split brief coconut average - average 7 seconds and coconut shell can be used as craft materials, processes extortion coconut milk quickly so the production capacity increased and the stirring process coconut oil mechanically.ABSTRAKTelah dilakukan rancang bangun alat olahan minyak kelapa yaitu alat pemarut kelapa, pemeras santan kelapa dan pemanas minyak kelapa, dengan tujuan untuk mengefisiensikan waktu pembuatan minyak kelapa serta meningkatkan kapasitas produksi minyak kelapa. Metode penelitian terdiri dari beberapa tahapan antara lain; pembuatan gambar alat, pengadaan bahan-bahan penelitian, pemotongan bahan - bahan rangka alat dan uji unjuk kerja alat. Parameter yang diamati pada saat uji unjuk kerja alat adalah waktu parut kelapa, kapasitas pemeras santan kelapa, kapasitas tungku pemanas serta waktu pemanasan minyak kelapa. Rancangan alat terdiri dari tiga bagian yaitu alat penyerut kelapa, alat pemeras santan kelapa dan alat pemanas santan kelapa. Bahan yang dipergunakan untuk rangka alat tersebut  yaitu besi UNP panjang 6 meter, lebar 7,5 cm, tebal 4 mm, sedangkan untuk motor penggerak menggunakan motor listrik 0,25 HP 1430 rpm dan untuk meredam putaran putaran motor listrik dipergunakan gearbox  dengan perbandingan putaran 1 : 60. Hasil dari rancangan tersebut yaitu waktu yang dibutuhkan untuk menyerut kelapa rata-rata 297 detik, kapasitas alat pemeras santan kelapa 5 kg sekali proses dan menggunakan kain kassa untuk menyaring ampas kelapa, serta Proses pemanasan membutuhkan waktu ± 2 jam dengan kapasitas 80 kg. Adapun keunggulan alat olahan minyak kelapa ini adalah waktu pengupasan atau belah kelapa singkat rata – rata 7 detik dan tempurung kelapa dapat digunakan sebagai bahan kerajinan, proses pemerasan santan kelapa cepat sehingga kapasitas produksi meningkat dan proses pengadukan minyak kelapa secara mekanis. Kata kunci : penyerut, pemeras, pemanas,minyak kelapa,olahan minyak kelapa.

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