Agricultural Research Management Information System

Home
Research Summary
Search
About Us
- ARMIS
- Brochure
Contact Us
Report
User Request
Data Input
Help
- Operation Manual
  - PDF
  - Video
- Program Area & Commodity
We have reached 37600 number of research entries at this moment.

- Logout

Research Detail

Home
Research
Detail

Upscaling and Fine Tuning of Coffee Postharvest Processing Machinery (2019-20)

M N Amin
Farm Machinery & Postharvest Process Engineering Division, BARI, Joydebpur, Gazipur, Bangladesh

M A Hossain
Farm Machinery & Postharvest Process Engineering Division, BARI, Joydebpur, Gazipur, Bangladesh

M Z Hasan
Farm Machinery & Postharvest Process Engineering Division, BARI, Joydebpur, Gazipur, Bangladesh

M M Morshed
Farm Machinery & Postharvest Process Engineering Division, BARI, Joydebpur, Gazipur, Bangladesh

Abstract/ Executive Summary:

The coffee growers of Hill Tracts process the green coffee at home the quality of which is very low. They consume it for their own purpose but for commercial purpose the quality must be improved. Like other processing steps, coffee pulping and dehulling are also a machine involve process because it is a very labor intensive job. The coffee growers of Bangladesh usually pulp by hand in pestle and mortar. This practice is very costly, time consuming and laborious and produce low quality products. BARI has developed a small scale coffee pulper and dehuller. The performance of the pulper was evaluated with cherry fresh harvested (FHC₀) and cherry harvested 3 weeks ago (CHW₃) of the Arabica variety collected from Hill Agricultural Research Station, Khagrachari during 14-16 February 2020. The colour of FHC₀was orange-red and W₃HC was red colour. Orange –red colour of cherry showed better for processing of coffee. The higher whole parchment recovery was found in FHC₀ (80%) than that of CHW₃ (76%) whereas pulping rate was 105 kg/h and capacity was 157 kg/h for cherry. Cherry and parchment were dried using BARI solar dryer at 60 °C. The moisture contents of fresh harvested cherry, cherry harvested 3 weeks ago, parchment of harvested 3 week ago and fresh harvested parchment were found to be 12.28% (wb), 12.99% (wb), 14.94% (wb) and 34.40% (wb) respectively. On the other hand, hue angle (h°) of coffee at different processes stage was found to be 16.71° (orange –red) in fresh cherry, 71.68° (light yellow) in wet parchment, 72.54° (light yellow) in dried parchment, and 75.41° (light yellow) in green bean. The performance of dehuller was evaluated with fresh dried cherry(FDC₀), dried parchment (from fresh cherry), dried cherry harvested 3 week ago(W₃DC), dried parchment (harvested 3 week ago) (W₃DPdr) and fresh dried parchment (FDP₀dr) at FMPE Division, BARI, Gazipur during 27-28 April 2020 and 21-23 June 2020. The capacity of the dehuller for FDC₀(51 kg/h) was double than that of W₃DC (24kg/h). The higher capacity was found in FDP₀dr than that of FDP_0sd due to lower moisture content of FDP_0dr whereas same capacities in both the W₃DPdr and DPsdW₃ though moisture contents of them were varied. On the other hand, the highest and the lowest damage of bean were found to be 27% and 7% in FDP_0dr and W₃DPsd respectively. The highest and the lowest of dehulled beans were found to be 75% and 56% in FDP_0dr and W₃DPsd respectively. The highest capacity of the dehuller and dehulled bean were found to be 142 kg/h and 78% in W₃DP followed by FHDP_0dr and FHDP_0sd. The study will be continued for better findings and economic analysis.

Keywords: Postharvest processing machine, Coffee processing, Up scaling coffee processing machine

Location: Hill Agricultural Research Station,BARI, Khagrachari and FMPE Division, BARI, Gazipur

Start Date: 00-00-2019

End Date: 00-00-2020

Program Area: Farm Mechanization

Commodity: Postharvest technology

Objectives:

To improve and fine tuning of postharvest coffee procesing machinery
To evaluate the performance of the postharvest machinery in laboratory and farmers’ fields

Methodology:

An imported manually operated coffee pulper was purchased from coffee processing company of North End (Pvt.) Ltd on 12 November 2019. It was modified into both the manual and pedal operated pulper instead of manual operated and fabricated with local materials as per design consideration at FMPED, BARI, Gazipur during December 2019 to January 2020. The main parts of the pulper were corrugated cylindrical drum, main frame, fluted type roller, hopper, pedal, motor and chain sprocket etc. The specification of the coffee pulper was detemined. The performance of the pulper was evaluated with the cherry fresh harvested (CFH₀) and cherry harvested 3 weeks ago (CHW₃) collected from coffee orchard of Hill tract Agricultural Research Station, Khagrachari. Arabica variety of coffee is grown in hill tract of Khagrachari. The experiment was conducted at Hill tract Agricultural Research Station, Khagrachari during 14-16 February 2020. Maturity parameters such as specific gravity and colour parameters (L*, a* and b*) of cherry were measured volumetric method and chroma meter, respectively. Moisture content of cherry was determined by the oven method at 105 + 3ºC (BRASIL, 1992). The pulping time, amount of coffee cherry, unhulled parchment, whole parchment, and husk amount were recorded during the experiment. Pulping rate, pulping efficiency, and whole parchment recovery are calculated. Cherry and parchment were was dried using BARI solar dryer at 60 °C at Hill tract Agricultural Research Station, Khagrachari during 14-17 February 2020. The moisture contents of fresh harvested cherry (tray-1), cherry harvested 3 weeks ago (tray-2), parchment of harvested 3 week ago (tray-3) and fresh harvested parchment (tray-4) were determined by oven dry method. Drying was conducted by BARI Solar dryer. Global solar radiation, temperature, relative humidity, air velocity were recorded. Improvement of coffee dehuller: When dried parchment was poured into the feeding hopper of dehuller, rolling drum was jammed. It might be occurred due to direct supply of parchment into the drum. There was no option of hopper to control uniform supply of parchments. The fluted type roller was incorporated in feeding hopper for uniform supply and it was operated by means of chain sprocket through shaft of main drum/cylinder. On the other hand, green bean and husk were not separated properly. The blower speed was not sufficient for separating the beans. The blower was removed to 6 cm back from previous position and delivery tray was replaced to back side instead of front side. The blower speed was increased by 50% rpm through replacing 3 cm diameter pulley into 2 cm of pulley. Specification of the coffee dehuller is presented. The performance of dehuller was evaluated with fresh dried cherry, dried parchment (from fresh cherry), dried cherry harvested 3 week ago, dried parchment (harvested 3 week ago) and fresh parchment at FMPE Division, BARI, Gazipur during 27-28 April 2020 and 21-23 June 2020 (Fig.5). Amount of coffee, dehulling time, moisture contents, bean amount, husk amount, damage quantity, pure bean quantity were recorded.

Source of Information: Annual Research Report 2019-2020, BARI, Gazipur, Bangladesh

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The coffee pulper and dehuller were improved and performance of them were evaluated with harvested coffee cherry, and dried cherry & parchments respectively. The colour of fresh harvested cherry (FHC₀) was orange-red and cherry harvested 3 weeks ago (CHW₃) was red colour. Orange –red colour of cherry showed better for processing of coffee cherry. The whole parchment recovery of pulper was found to be 80% in fresh harvested cherry (FHC₀) and pulping rate and capacity were 105 kg/h and 157 kg/h in cherry harvested 3 weeks ago (CHW₃). The moisture contents of fresh harvested cherry (tray-1), cherry harvested 3 weeks ago (tray-2), parchment of harvested 3 week ago (tray-3) and fresh harvested parchment (tray-4) were found to be 12.28% (wb), 12.99% (wb) 14.94% (wb) and 34.40% (wb) respectively. On the other hand, colour of coffee at different processes stage was found to be 16.71° (orange –red) in fresh cherry, 71.68° (light yellow) in wet parchment, 72.54° (light yellow) in dried parchment, and 75.41° (light yellow) in green bean. The capacity of the dehuller for fresh dried cherry (FDC₀) (51 kg/h) was double than that of dried cherry harvested 3 week ago (DCW₃) (24kg/h).The highest and the lowest of damage of bean were found to be 27% and 7% in fresh dried parchment (using dryer) FDP_0dr and dried parchment harvested 3 week ago (W₃DPsd) (drying in sundry) respectively. The highest and the lowest of dehulled beans were found to be 75% and 56% in FDP_0dr and DPsdW₃ respectively. The highest capacity of the dehuller and dehulled bean were found to be 142 kg/h and 78% in DPW₃ followed by FHDP_0dr and FHDP_0sd. The experiment will be continued for better performance and economic analysis.

Knowledge Management: Report/Proceedings