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Journal of Emerging Trends in Engineering and Applied Sciences (JETEAS)

ISSN:2141-7016

Article Title: Investigating Some Engineering Properties of Coffee Seeds and Beans
by O.J Olukunle and B.O. Akinnuli

Abstract:
Many crops can be easily processed today for human consumption due to availability of machines/equipment for handling the process required. The design of the machines/equipment were made possible after researchers made available all the physical and engineering properties of these crops. These physical and engineering properties were listed by researchers as size, dynamic angle of repose coefficient of static friction, bulk and true densities, and porosity. Under a recommended range of moisture content not more than 11 % d.b. Processing of coffee seeds and beans today for human consumption is a problem because pestle and mortar were in use till now. To get this crop (Coffee seeds and beans processing mechanized for optimal yield, can the existing machine be used? This led to the investigation of the physical and engineering properties of coffee seeds and beans. This investigation was carried out considering the required physical and engineering properties listed above under a moisture content of 10.7 d.b which is within the recommended range. The geometrical statistical data collected for these coffee seeds and beans in terms of their average length, width and thickness are 9.78 mm, 7.24 mm and 5.23 mm with standard deviation of 0.67, 0.59 and 0.49 respectively for coffee seeds while that of its beans geometry is 8.19 mm, 6.11 mm and 4.60 mm with its average value for coffee seeds geometric mean diameter, sphericity, coefficient of static friction on mould steel and dynamic angle of response were 7.18 mm, 0.73, 0.4 and 25.50 for coffee seeds while that of beans were 6.13 mm, 0.75, 0.33 and 24.80 respectively. The results obtained for both physical and engineering properties revealed that coffee is comparable to some and other crops earlier investigated by other researchers, processing and handling operations of which have been possible. Knowing these properties proved that coffee seeds and beans can be harvested, processed and handled mechanically. These in no doubt will aid optimal design of machines required for harvesting, processing and handling of coffee seeds and beans for good quality products at high efficiency. This research reveals that the existing machines can be used for processing coffee seeds and beans after confirming it's physical and engineering properties fit. This is contrary to the initial conception of impossible mechanization
Keywords: investigation, physical properties, engineering properties, coffee seeds and Beans
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ISSN: 2141-7016

Editor in Chief.

Prof. Gui Yun Tian
Professor of Sensor Technologies
School of Electrical, Electronic and Computer Engineering
University of Newcastle
United Kingdom

 

 

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