Crushing of roasted Arabica coffee beans
Paper deals with experimental research on the crushing of coffee beans of different kinds under quasi-static compression. The process of the crushing is described in details. It has been shown that there is variability in the crushing strength values. A relation between crushing strength and the cof...
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| Format: | Article |
| Language: | English |
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Mendel University Press
2010-01-01
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| Series: | Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis |
| Subjects: | |
| Online Access: | https://acta.mendelu.cz/58/4/0177/ |
| _version_ | 1811317554661031936 |
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| author | Šárka Nedomová |
| author_facet | Šárka Nedomová |
| author_sort | Šárka Nedomová |
| collection | DOAJ |
| description | Paper deals with experimental research on the crushing of coffee beans of different kinds under quasi-static compression. The process of the crushing is described in details. It has been shown that there is variability in the crushing strength values. A relation between crushing strength and the coffee grain shape is also studied. Roasted Arabica coffee (Coffea arabica) beans were used for analyses. Arabica coffees were produced in Colombia and Indonesia. Abbreviation in the square brackets indicates the coffee type and it is used in the text hereinafter. All Arabica samples were submitted to a light roast. The detail analysis of the experimental data shows that there is no significant relation between parameters describing the fracture behaviour of the grains and grain geometry. These parameters are also independent on the grain weight. Compression of the coffee grains leads to their crushing. The fracture force is different for the different kinds of the coffee. The same is fact valid also for the strain at the fracture and for the energy absorbed during the grain crushing. The obtained results suggest that the fracture parameters obtained at the compression loading are dependent only on the coffee brand and on the roasting conditions. |
| first_indexed | 2024-04-13T12:10:17Z |
| format | Article |
| id | doaj.art-2d329641eb8d445e8b7ede963c2cbdad |
| institution | Directory Open Access Journal |
| issn | 1211-8516 2464-8310 |
| language | English |
| last_indexed | 2024-04-13T12:10:17Z |
| publishDate | 2010-01-01 |
| publisher | Mendel University Press |
| record_format | Article |
| series | Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis |
| spelling | doaj.art-2d329641eb8d445e8b7ede963c2cbdad2022-12-22T02:47:29ZengMendel University PressActa Universitatis Agriculturae et Silviculturae Mendelianae Brunensis1211-85162464-83102010-01-0158417718210.11118/actaun201058040177Crushing of roasted Arabica coffee beansŠárka Nedomová0Ústav technologie potravin, Mendelova univerzita v Brně, Zemědělská 1, 613 00 Brno, Česká republikaPaper deals with experimental research on the crushing of coffee beans of different kinds under quasi-static compression. The process of the crushing is described in details. It has been shown that there is variability in the crushing strength values. A relation between crushing strength and the coffee grain shape is also studied. Roasted Arabica coffee (Coffea arabica) beans were used for analyses. Arabica coffees were produced in Colombia and Indonesia. Abbreviation in the square brackets indicates the coffee type and it is used in the text hereinafter. All Arabica samples were submitted to a light roast. The detail analysis of the experimental data shows that there is no significant relation between parameters describing the fracture behaviour of the grains and grain geometry. These parameters are also independent on the grain weight. Compression of the coffee grains leads to their crushing. The fracture force is different for the different kinds of the coffee. The same is fact valid also for the strain at the fracture and for the energy absorbed during the grain crushing. The obtained results suggest that the fracture parameters obtained at the compression loading are dependent only on the coffee brand and on the roasting conditions.https://acta.mendelu.cz/58/4/0177/coffee graingrain shapebreaking forcefracture strainabsorbed energy |
| spellingShingle | Šárka Nedomová Crushing of roasted Arabica coffee beans Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis coffee grain grain shape breaking force fracture strain absorbed energy |
| title | Crushing of roasted Arabica coffee beans |
| title_full | Crushing of roasted Arabica coffee beans |
| title_fullStr | Crushing of roasted Arabica coffee beans |
| title_full_unstemmed | Crushing of roasted Arabica coffee beans |
| title_short | Crushing of roasted Arabica coffee beans |
| title_sort | crushing of roasted arabica coffee beans |
| topic | coffee grain grain shape breaking force fracture strain absorbed energy |
| url | https://acta.mendelu.cz/58/4/0177/ |
| work_keys_str_mv | AT sarkanedomova crushingofroastedarabicacoffeebeans |