International Journal of Agricultural Engineering

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Physical Properties of Fresh and Partially Fermented Coffee Parchment


Affiliations
1 College of Food and Dairy Technology, Koduvalli, Chennai (T.N.), India
     

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Physical properties of both fresh and partially fermented arabica coffee parchment of Cauvery variety viz., size, shape, angle of repose, bulk density, true density, porosity, 1000 parchment mass, hardness/crushing strength, adhering strength of mucilage to parchment and moisture content of washed parchment were studied. These data can be used for the development of machineries used in estate level processing of coffee parchment.

Keywords

Physical Properties, Partially Fermented Coffee Parchment, Arabica Coffee.
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  • Physical Properties of Fresh and Partially Fermented Coffee Parchment

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Authors

M. Siddharth
College of Food and Dairy Technology, Koduvalli, Chennai (T.N.), India
A. Karthiayani
College of Food and Dairy Technology, Koduvalli, Chennai (T.N.), India

Abstract


Physical properties of both fresh and partially fermented arabica coffee parchment of Cauvery variety viz., size, shape, angle of repose, bulk density, true density, porosity, 1000 parchment mass, hardness/crushing strength, adhering strength of mucilage to parchment and moisture content of washed parchment were studied. These data can be used for the development of machineries used in estate level processing of coffee parchment.

Keywords


Physical Properties, Partially Fermented Coffee Parchment, Arabica Coffee.

References