Mechanical behaviour of Arabica coffee (Coffea arabica) beans under loading compression

International Conference on Agriculture, Environment, and Food Security

农业科学;生态环境科学

Sigalingging, R.^1 ; Herak, D.^2 ; Kabutey, A.^2 ; Sigalingging, C.^3

Department of Agricultural Engineering, Universitas Sumatera Utara, Kampus USU, Prof. A. Sofyan No. 3, Medan

20155, Indonesia^1

Department of Mechanical Engineering, Czech University of Life Sciences Prague, Kamycka 129, Praha 6, Czech Republic^2

Department of Food Sciences, Universitas Sumatera Utara, Kampus USU, Prof. A. Sofyan No. 3, Medan

20155, Indonesia^3

关键词: Coffea arabica;    Compression speed;    Grinding process;    Mechanical behaviour;    Roasted coffee;    Soluble solids;    Universal compression;    Vessel diameter;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/122/1/012100/pdf
DOI  :  10.1088/1755-1315/122/1/012100

来源: IOP

【 摘 要 】

The uniformity of the product of the grinding process depends on various factors including the brittleness of the roasted coffee bean and it affects the extraction of soluble solids to obtain the coffee brew. Therefore, the reaching of a certain degree of brittleness is very important for the grinding to which coffee beans have to be subjected to before brewing. The aims of this study to show the mechanical behaviour of Arabica coffee beans from Tobasa (Indonesia) with roasted using different roasting time (40, 60 and 80 minutes at temperature 174 °C) under loading compression 225 kN. Universal compression testing machine was used with pressing vessel diameter 60 mm and compression speed 10 mm min-1 with different initial pressing height ranging from 20 to 60 mm. The results showed that significant correlation between roasting time and the brittleness.