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dc.contributor.advisor Gautz, Loren en_US
dc.contributor.author Correa-Piedrahita, Arturo en_US
dc.date.accessioned 2009-03-06T19:34:40Z en_US
dc.date.available 2009-03-06T19:34:40Z en_US
dc.date.issued 2003-08 en_US
dc.identifier.uri http://hdl.handle.net/10125/6994 en_US
dc.description xxi, 202 leaves en_US
dc.description.abstract Drying is an important processing step that prevents coffee from being attacked by bacteria and fungus that deteriorate quality. After coffee has been dried correctly, that is, dried to at least of 12 % wet basis moisture content; it can be stored safely with minimum risk of spoilage and quality deterioration. This study evaluated the drying performance of coffee beans dried in a newly developed three-layer coffee dryer, against rotary driers and traditional sun-drying. All the dryers were evaluated by measuring the uniformity of final moisture content and mechanical performance. The conclusion of this study is that, compared to sun-drying and mechanical rotary dryers, the new three-layer coffee drier yields virtually identical uniformity in final moisture content, yet it is achieved through a lower cost. This study also concluded that fuel oil is the most economical fuel to be used in the operation of mechanical dryers. Also, this study concludes that the sun-drying technique is the most expensive system to dry coffee in Kona for two reasons: (1) sun-drying coffee is inherently a manual-labor intensive process; and (2) the cost of manual labor in Kona is high. Lastly, this study's focus on sun dryers also shows that higher uniformity of final moisture can be attained by the incorporation of a three-times-per-day "Cenicafe" raking technique. en_US
dc.publisher University of Hawaii at Manoa en_US
dc.rights All UHM dissertations and theses are protected by copyright. They may be viewed from this source for any purpose, but reproduction or distribution in any format is prohibited without written permission from the copyright owner. en_US
dc.rights.uri https://scholarspace.manoa.hawaii.edu/handle/10125/1943 en_US
dc.title Design and comparative evaluation of a three-layer coffee dryer en_US
dc.type Thesis en_US
dc.type.dcmi Text en_US
dc.contributor.department Biosystems Engineering en_US
dc.description.degree MS en_US
dc.date.graduated 2003-08 en_US
local.identifier.callnumber Q111 .H3 no. 3791 en_US

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