Development of Coffee Beans Drying Using Biomass Energy Dryer for the First Period of Drying
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Abstract
In the preservation of coffee beans (Cherries) after Harvest, drying should begin as quickly as possible to reduce the moisture content of cherries to prevent spoilage. When the sunlight is available, solar drying is often used. This process gives a greater transfer of flavor from flesh to pit of the cherries to achieve an excellent coffee flavor. If coffee beans cannot be dried on time, the quality degrades. Therefore, the first period of drying using a dryer is needed to extend the shelf life of fresh coffee beans while waiting for the solar drying process. The objectives of this research are to investigate the drying strategy of fresh coffee beans until it reaches the safe moisture content for preservation before sun-drying; and also to find the drying performance. From the drying experiment using a biomass dryer, the average drying air temperature in the range of 50±1°C to 70±4°C and the drying time in the range of 4 to 6 hours were used. The fresh coffee beans are dried until its process reaches an optimum moisture content of 90% dry-basis. It has a water activity of 0.95 in which fungi grow slowly while the beans can be kept for a short period before sun drying to reduce moisture content till 13% dry-basis. In addition, we found that the specific energy consumption was in the range of 25.1–47.4 MJ/kg and the drying efficiency was in the range of 5.5–11.4%.
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