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Ivan Muzira Mukisa
Department of Food Technology and Nutrition Kampala, University of Makerere, Uganda
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The Traditional Processing of Rice-Based Injera, Ethiopian Fermented Flat Bread
Author(s): Yassin Hassen*, Ivan Muzira Mukisa and Henok Kurabachew
The knowledge about engineering properties of coffee beans is important in case of design of machine/equipment, developing processes and handling procedures, packaging practices and transporting the processed powders. This work primarily focused on evaluating engineering properties of Roasted, Unroasted coffee beans and Coffee powder. These engineering properties were listed by researchers as size, dynamic angle of repose, coefficient of static friction, bulk and true densities, and porosity. The geometrical statistical data collected for these coffee seeds and beans in terms of their average length, width and thickness are 8.57 mm, 6.91 mm and 4.39 mm for unroasted and 11.43 mm, 8.61 mm, 5.66 mm for roasted coffee beans. Bulk density, True density, Angle of repose, Specific gravity, Porosity, Moisture content are calculated for Unroasted, Roasted coffee seeds and.. View more»