Coffee Pulper PAES 252-253:2011 Flashcards
machine to remove and separate the soft pulp of ripe coffee cherry without making any damage to the parchment coffee
coffee pulper
ripened fruits of coffee shrubs
coffee cherry
thread like component of rotating cylinder of the pulping chamber
flute
angle of inclination of the rubber coated flutes
flute inclination
weight of coffee cherry fed into the pulper per unit of time, expressed in kilogram per hour
input capacity
weight of parchment coffee collected at coffee outlet per unit time, expressed in kilogram per hour
output capacity
process of removing and separating the skin and pulp of coffee cherry
pulping
slimy layer found between the pulp and adhering to the parchment
mucilage
endocarp of the coffee cherry, lies between the fleshy part (or pulp) of the cherry and coffee bean
parchment
final output product when the coffee cherry has undergone pulping process
parchment coffee
coffee outlet part of machine where parchment coffee are collected
main parchment
part of machine where pulps are collected
pulp outlet
red or green thin fleshy outer layer of the coffee cherry
pulp
ratio of total weight of parchment coffee collected at all outlets to the total coffee cherry input to the machine, expressed in percentage
pulping efficiency
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
pulping recovery
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
separation loss
ratio of the total weight of unpulped coffee cherry to the total input weight of coffee cherry to the pulper, expressed in percentag
unpulped loss
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
scattering loss
ratio of the total weight of damaged parchment coffee to the total weight of sample, expressed in percentage
mechanically damaged parchment coffee
Pulper that uses rubbing action of disc bulbs and chop rails to remove the pulp from parchment coffee.
Disc pulper (Fig. 2a and 2b)
Pulper that uses a rotating cylinder with flutes inside a fixed pressed plate with pulping channels and ribs.
Drum pulper (Fig. 5)
Pulper that uses rotating cylinder with flutes or threads.
Fluted cylinder pulper shall be classified according flute inclination.
Fluted Cylinder
Pulping cylinder with 43° flute inclination
43° Flute inclination
Pulping cylinder with 50° flute inclination
50° Flute inclination
Pulping cylinder with 60° flute inclination
60° Flute inclination
Pulper machine that uses a fixed slotted metal screen and a rotating cylinder that serves as the pulping chamber.
Slotted plate pulper (Fig. 11 and 12)
Coffee cherry are fed into the hopper of the coffee pulper without using water
Dry feeding
Coffee cherry are fed into the hopper of the coffee pulper using water
Wet feeding
Maximum speed for the shaft of the mechanized coffee pulper shall be ____.
120 rpm
Maximum speed for the shaft of the manual coffee pulper shall be ____.
60 rpm.
Pulping Recovery, percent, minimum
93.5
Pulping Efficiency, percent, minimum
95.0
Losses, percent, maximum (Separation Loss )
1.0
Losses, percent, maximum Unpulped Loss
5.0
Losses, percent, maximum Scattering Loss
0.5
Purity, percent, minimum
98
Mechanically damaged parchment coffee, percent, maximum
3.5
Noise Level, [dB(A)], maximum
92.0*
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.
75%
