Coffee processing

This research analyzes the Peruvian organic production coffee industry, the relationship between Supply Chain Management (SCM) and Supply Chain Integration (SCI) concerning the performance of the Cooperatives and the Coffee Associations in Junín Region of Peru. It also analyzes the current scenario of the Coffee Sector and the participation of the Supply Chain (SC) in the processing and distribution of Organic Coffee in Junín, Peru.

13p longtimenosee10 26-04-2024 5 3   Download

The research objectives of the thesi: Manufacturing biochar (BC) and activated carbon from coffee husk; Fabrication of biochar/activated carbon composite materials from coffee husk and MnFe2O4 nanomaterials to treat Cr(VI) and Ni(II) ions in water. Clarifying adsorption mechanism and heavy metal ion adsorption model on VLHP from coffee husk.

26p extraenglish 24-05-2021 19 3   Download

The aim of Caffeine and chlorogenic acid separation from raw coffee beans using supercritical CO2 in water was to develop new process for extracting and separating hydrophilic and hydrophobic compounds from coffee beans using supercritical CO in water. In this work, experiments and simulation of the process has been conducted. Chlorogenic acid and caffeine from coffee beans were used as model compounds of hydrophilic and hydrophobic compounds, respectively.

8p phannguyen05 16-03-2015 61 5   Download

One of the problems with the fermentation process is conducted in the Central Highlands of Vietnam is a low ambient temperatures may be encountered and this is believed to adversely affect the fermentation of cocoa. in a trying to overcome this, a "hot house" was built to conduct the fermentation process. the heat is similar to a solar dryer in that it had a wing with a black stone set in, but instead of a dry bed, had a compartment with the roof level for the position of the fermentation box. Sides and roof of the prevent the hinge allows lifting the roof and side...

21p xau_la 10-02-2012 53 7   Download

It is generally understood that the length of the fermentation process has an effect on the quality attributes of cocoa. Properties affected include bark content, pH, titrable acidity (TA), test results and the properties cutting taste. it also been demonstrated that soaking seeds in water, after fermentation, resulting in higher dry cocoa percentage of brown seeds, bark less content and improved flavor characteristics, (Hollywood, NW 1997). This test is done to prove whether the effects of fermentation time and soak application Vietnam to cocoa....

22p xau_la 10-02-2012 54 6   Download