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
Recommended Citation
Puyaoan, Dionisio B., "Coffee Processing Recovery" (1966). Undergraduate Theses. 8392.
https://www.ukdr.uplb.edu.ph/etd-undergrad/8392
Document Type
Thesis