Coffee Processing Recovery

Date

12-1966

Degree

Bachelor of Science in Agriculture

Major Course

Major in Agronomy

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Laureano O. Bondoc

Co-adviser

Rafael P. Creencia

Committee Member

Panfilo C. Tabora Jr.

Abstract

A conversion table of parchment beans, dried berries, clean beans and ground coffee was established both with the wet and dry methods of processing coffee berries.

The moisture content for all the coffee forms, from which the measurements for both volume and weight were taken, was stabilized between 12 to 13 per cent.

Some of the more important out-turn ratios are as follows: For the wet method, fresh-berries-to-clean-beans ratios are: (a) on volume; 4.7:1 robusta, 6.2:1 for excelza, and 6.3:1 for liberica; (b) on weight; 4.7:1 for robusta, 6.6:1 for excelsa, and 6.8:1 for liberica. For the dry method: (a) on volume; 4.9:1 robusta, 6.9:1 for excelsa, and 7.1:1 liberica; (b) on weight; 4.9:1 for robusta, 7.3:1 for excelsa, and 7.7:1 for liberica.

The dry-berries-to-clean-beans ratios for arabica are: 2.3:1 for volume and 1.4:1 for weight.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 1966 A42 P8

Document Type

Thesis

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