Coffee

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1. GENERAL DESCRIPTION:


1. General Flowsheet of coffee production


Coffee production.JPG

Figure 1: Flowdiagram for coffee production


2. Description of techniques, methods and equipment


The coffe bean is enclosed by pulp which has to be removed after harvesting. The occured fermenation processes are responsible for the slightly acerbity of the coffee. Green coffee is a very important commodity and is just exceeded by wheat in aspect of meaning for the market. Responsible for the stimulating effect of coffee is the coffein in the beans. Before consuming coffee beans have to be roasted. Therefore they are firstly heated up to 120°C followed by heating up to 240°C. The roasting losses are 13-15% at light roasting and 20-22% at dark roasting. The average heat energy consumption is approximately between 300 and 550 kWh for one ton of green coffee. The classic roasting process takes place in chrages. Modern roasting machines work on higher temperature levels and require shorter roasting times.


3. Temperature ranges and other parameters



4. Benchmark data


2. NEW TECHNOLOGIES:


a) Changes in the process


b) Changes in the energy distribution system


c) Changes in the heat supply system


Reference: Hirschberg, H.G.: Handbuch Verfahrenstechnik und Anlagenbau, Springer Verlag, Berlin Heidelberg 1999


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