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PAES POST HARVEST (BENZ) > Coffee Pulper PAES 252-253:2011 > Flashcards

Coffee Pulper PAES 252-253:2011 Flashcards

1
Q

machine to remove and separate the soft pulp of ripe coffee cherry without making any damage to the parchment coffee

A

coffee pulper

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2
Q

ripened fruits of coffee shrubs

A

coffee cherry

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3
Q

thread like component of rotating cylinder of the pulping chamber

A

flute

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4
Q

angle of inclination of the rubber coated flutes

A

flute inclination

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5
Q

weight of coffee cherry fed into the pulper per unit of time, expressed in kilogram per hour

A

input capacity

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6
Q

weight of parchment coffee collected at coffee outlet per unit time, expressed in kilogram per hour

A

output capacity

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7
Q

process of removing and separating the skin and pulp of coffee cherry

A

pulping

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8
Q

slimy layer found between the pulp and adhering to the parchment

A

mucilage

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9
Q

endocarp of the coffee cherry, lies between the fleshy part (or pulp) of the cherry and coffee bean

A

parchment

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10
Q

final output product when the coffee cherry has undergone pulping process

A

parchment coffee

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11
Q

coffee outlet part of machine where parchment coffee are collected

A

main parchment

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12
Q

part of machine where pulps are collected

A

pulp outlet

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13
Q

red or green thin fleshy outer layer of the coffee cherry

A

pulp

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14
Q

ratio of total weight of parchment coffee collected at all outlets to the total coffee cherry input to the machine, expressed in percentage

A

pulping efficiency

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15
Q

ratio between the total weight of parchment coffee collected at the main outlet to the total weight of input coffee cherry to the machine, expressed in percentage

A

pulping recovery

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16
Q

ratio of the total weight of the parchment coffee that comes out to the pulp outlet to the total input weight of coffee cherry to the pulper, expressed in percentage

A

separation loss

17
Q

ratio of the total weight of unpulped coffee cherry to the total input weight of coffee cherry to the pulper, expressed in percentag

A

unpulped loss

18
Q

ratio of the total weight of the parchment coffee that fell around the base of coffee pulper to the total coffee cherry input to the machine, expressed in percentage

A

scattering loss

19
Q

ratio of the total weight of damaged parchment coffee to the total weight of sample, expressed in percentage

A

mechanically damaged parchment coffee

20
Q

Pulper that uses rubbing action of disc bulbs and chop rails to remove the pulp from parchment coffee.

A

Disc pulper (Fig. 2a and 2b)

21
Q

Pulper that uses a rotating cylinder with flutes inside a fixed pressed plate with pulping channels and ribs.

A

Drum pulper (Fig. 5)

22
Q

Pulper that uses rotating cylinder with flutes or threads.

Fluted cylinder pulper shall be classified according flute inclination.

A

Fluted Cylinder

23
Q

Pulping cylinder with 43° flute inclination

A

43° Flute inclination

24
Q

Pulping cylinder with 50° flute inclination

A

50° Flute inclination

25
Q

Pulping cylinder with 60° flute inclination

A

60° Flute inclination

26
Q

Pulper machine that uses a fixed slotted metal screen and a rotating cylinder that serves as the pulping chamber.

A

Slotted plate pulper (Fig. 11 and 12)

27
Q

Coffee cherry are fed into the hopper of the coffee pulper without using water

A

Dry feeding

28
Q

Coffee cherry are fed into the hopper of the coffee pulper using water

A

Wet feeding

29
Q

Maximum speed for the shaft of the mechanized coffee pulper shall be ____.

A

120 rpm

30
Q

Maximum speed for the shaft of the manual coffee pulper shall be ____.

A

60 rpm.

31
Q

Pulping Recovery, percent, minimum

A

93.5

32
Q

Pulping Efficiency, percent, minimum

A

95.0

33
Q

Losses, percent, maximum (Separation Loss )

A

1.0

34
Q

Losses, percent, maximum Unpulped Loss

A

5.0

35
Q

Losses, percent, maximum Scattering Loss

A

0.5

36
Q

Purity, percent, minimum

A

98

37
Q

Mechanically damaged parchment coffee, percent, maximum

A

3.5

38
Q

Noise Level, [dB(A)], maximum

A

92.0*

39
Q

Coffee cherry to be used shall be commonly or locally grown and shall be soaked in water for about 24 hours to be able to identify and remove the floaters. The coffee cherry that did not float shall be used as test materials. The amount of test material to be supplied shall be at least ____ of input capacity of coffee pulper.

A

75%

PAES POST HARVEST (BENZ) (25 decks)

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