Coffee is one of the most widely consumed beverages on the planet. Drying is a key post-harvest technological step that results in the production of the distinctive colour, flavour, and taste of coffee drink. In the coffee processing industry, there are two types of drying techniques: (sun drying and mechanical drying). The initial moisture percentage of harvested coffee is roughly 55-60%, however after drying, the moisture content drops to around 12 percent (wb). To achieve appropriate colour, size, and pest eradication for extended safe storage, drying should be uniform. Traditional sun drying is difficult since coffee output is seasonal. Unpredictable weather might increase the moisture content and length of time required. Parchment apparatus for coffee cherry is designed and developed to reduce time required to dry them naturally and reduce wastage which is commonly caused due to changing weather conditions. This unit consists of stirrer,hot air blower and heating bulbs. The parchment device for coffee cherries was invented and developed to shorten the time it takes to dry them naturally and to prevent wastage caused by changing weather conditions. Stirrer, hot air blower, and heating bulbs make up this unit. The study employs coffee as a primary exemplar in its investigation. Freshly picked and cleaned coffee beans are delivered to this unit and unloaded into a container tank, where the coffee is stirred, absorbing heat and removing moisture. This is accomplished using heating bulbs and a hot air blower. This technique is carried out at a temperature of 43-44°C. Exhausts are utilized to manage the temperature since continuous temperature input can induce roasting of beans. To avoid these conditions, exhausts are used. This is a single step procedure that takes around 1-1.5 days to change coffee fruits into quality and healthy beans with the right aroma.

1.
Payel
Ghosh
,
Dr.
N.
Venkatachalapathy
. “
Processing and Drying of Coffee - A review
”,
International Journal of Engineering Research & Technology (IJERT)
ISSN: 2278-0181 Vol.
3
Issue
12
, December -
2014
.
2.
Derisma
,
Afdholli
Putra
,
Dodon
Yendri
. “
Designing An Automatic Microcontroller-Based Drying Machine Of Coffee Beans
IPTEK The Journal of Technology and Science
,
31
(
1
),
2020
(e/pISSN:2088-2033, 0853-4098) DOI:.
3.
Freedy
Sotelo-Valer
,
Ricardo
Luis
,
Huamán-Sayán
, 051-997286619,
Design and Implementation of an Automatic Coffee Dryer
, DOI:, Published 27 September
2020
.
4.
Samira
Naderinezhad
,
Nasrin
Etesami
,
Arefe Poormalek
Najafabady
&
Majid Ghasemi
Falavarjani
.
Mathematical modeling of drying of potato slices in a forced convective dryer based on important parameters.
4
(
1
):
110
118
, DOI: , Aug
2015
.
5.
Priyanka
Dhurve
,
Ayon
Tarafdar
, and
Vinkel Kumar
Arora
,
Vibro - Fluidized Bed Drying of Pumpkin Seeds: Assessment of Mathematical and Artificial Neural Network Models for Drying Kinetics
, Volume
2021
,
Journal of Food quality
,
12
pages, ID 7739732.
6.
Elfinesh
Firdissa
,
Ali
Mohammed
,
Gezahegn
Berecha
,
Weyessa
Garedew
, "
Coffee Drying and Processing Method Influence Quality of Arabica Coffee Varieties (Coffee arabica L.) at Gomma I and Limmu Kossa, Southwest Ethiopia
",
Journal of Food Quality
, Vol.
2022
, ID 9184374,
8
pages,
2022
.
7.
Eduardo Alexander DUQUE
Grisales
,
Luis Carlos OLMOS
Villalba
,
Elizabeth
RODRIGUEZ
,
State of the art of coffee drying technologies in Colombia and their global development
, Vol.
38
(No
29
), year
2017
. pages
27
.
8.
Mohd Yusof
Othman
,
Ahmad
Fudholi
,
Mohd Hafidz
Ruslan
,
Kamaruzzaman
Sopian
, "
Drying of Malaysian Capsicum annuum L. (Red Chili) Dried by Open and Solar Drying
",
International Journal of Photoenergy
, Vol.
2013
, ID 167895,
9
pages,
2013
.
9.
Multon
J.L.
,
Poisson
B.
and
Cachaginer
M.
(
1973
).
Evolution de plusieurs caratéristiquers d'un café Arabica au cours d'un stockage experimental effectuéà 5 humidités relatives et 4 températures différentes
.
Proceedings of the 6th ASIC Colloquium
, Page
268
277
.
10.
Minamisawa
M.
,
Yoshida
S.
and
Takai
N.
(
2004
).
Determination of biologically active substances in roasted coffee using a diode-array HPLC system
.
Analytical Sciences
,
20
, Page
325
328
.
This content is only available via PDF.
You do not currently have access to this content.