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Naraganti Snehitha
Department of Industrial Engineering and Mechanical, Sri Venkateswara College of Engineering, Tirupati, Andhra Pradesh, India
Publications
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Case Report
Determination of Engineering Properties of Coffee Beans and Coffee Powder
Author(s): Naraganti Snehitha* and Murlidhar Meghwal
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»