Proceedings of the 2nd International Seminar of Science and Applied Technology (ISSAT 2021)

The Development of Coffee Bean Drying Process Technology – A Review

Authors
Bambang Soeswanto1, Ninik Lintang Edi Wahyuni1, *, Ghusrina Prihandini1
1Department of Chemical Engineering, Politeknik Negeri Bandung, Indonesia
*Corresponding author. Email: niniklintang@yahoo.com
Corresponding Author
Ninik Lintang Edi Wahyuni
Available Online 23 November 2021.
DOI
10.2991/aer.k.211106.026How to use a DOI?
Keywords
Drying techniques; Fluidized bed; Microwave; Rotary; Tray dryer
Abstract

Coffee is an important export commodity for Indonesia. Coffee drying is post-harvest processing that greatly determines the coffee quality and microbiological safety. Conventional/sun drying is time-consuming, depending on the weather, and can potentially contaminate coffee beans by dust and moisture readsorption under high relative humidity. These problems could be avoided by employing artificial drying. This literature review aims to identify the current status of coffee drying technology, its advantages and limitations, to obtain coffee beans with the desired quality, duration of drying time, and energy consumption for processing. From the three types of thermal radiation dryers being reviewed, namely tray dryer, rotary dryer, and fluidized bed dryer, it was concluded that the drying air temperature and relative humidity must be selected properly to obtain the microbiological safety and the quality of the coffee brew. Efficient energy consumption requires a balance between the rate of water evaporation inside the coffee grain and the rate of water vapor removal from the solid surface by the air stream. The most efficient coffee drying is achieved at an air temperature of 50oC, resulting in drying time and energy consumption of 65%, and 50% lower than that of 40oC, with a good quality of the coffee brew. Fluidized bed drying combined with zeolite adsorption is potential to reduce the drying time due to an enhancement of air capacity to absorb water vapor. Application of microwave for coffee drying resulting in much shorter drying time than conventional thermal drying, but has a drawback of un-uniform grain temperature. A hybrid drying system could be implemented by using microwave and thermal oven.

Copyright
© 2021 The Authors. Published by Atlantis Press International B.V.
Open Access
This is an open access article under the CC BY-NC license.

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Volume Title
Proceedings of the 2nd International Seminar of Science and Applied Technology (ISSAT 2021)
Series
Advances in Engineering Research
Publication Date
23 November 2021
ISBN
978-94-6239-451-3
ISSN
2352-5401
DOI
10.2991/aer.k.211106.026How to use a DOI?
Copyright
© 2021 The Authors. Published by Atlantis Press International B.V.
Open Access
This is an open access article under the CC BY-NC license.

Cite this article

TY  - CONF
AU  - Bambang Soeswanto
AU  - Ninik Lintang Edi Wahyuni
AU  - Ghusrina Prihandini
PY  - 2021
DA  - 2021/11/23
TI  - The Development of Coffee Bean Drying Process Technology – A Review
BT  - Proceedings of the 2nd International Seminar of Science and Applied Technology (ISSAT 2021)
PB  - Atlantis Press
SP  - 164
EP  - 170
SN  - 2352-5401
UR  - https://doi.org/10.2991/aer.k.211106.026
DO  - 10.2991/aer.k.211106.026
ID  - Soeswanto2021
ER  -