Design and development of equipment for agricultural grains and coffee cherry

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.