The drying processes for coffee production are the most used because it allows the conservation of grains, ensuring the elimination of all water contents in the seeds, favoring precision to reduce the growth of fungi and bacteria, and allow storage for long time, preserving the physical quality and conservation of the particular odor.
The moisture analyzers are the ideal equipment to perform all drying processes of any material and in this case, occurs when the water vapor pressure of the coffee bean is higher than the pressure of the water vapor surrounding it and the processes of product rehumidification are met.
Therefore, calculating and monitoring moisture in coffee production are key components to ensure product quality, improve efficiency and conservation.
Determination of Coffee with the Use of Analysers
By using the humidity analyzers and their infrared function, it facilitates the values that automate the temperature of the equipment to maintain the moisture limit in the product. And with the efficient control of these processes, the consistency of the desired product and the optimization of its final practices are obtained.
The moisture analyzers produce the drying of the leaves and coffee beans, using the infrared dryer to reach their usual moisture. This process is done by means of the glass tubes containing the hot equipment on the inside, and during drying two simultaneous phenomena occur, and are:
- Heat transmissions from air to grains to provide energy required to evaporate water
- The mass transfer of coffee beans.
Through the drying process, it is intended to reduce the moisture of the coffee by about 9 or 10% after cooling, it can be stored in safe environmental conditions, away from bacterial processes. Also, indirect methods are applied, based on certain characteristics of the different materials that affect their content, such as electrical resistance, relative humidity and microwave resonance.
Benefits of Analysers for the Coffee Process
Moisture analyzers, characterized by having weighing systems and infrared heating, are used to determine the moisture of the products and are located in any production plant. Exercise about 7 to 25 minutes to determine moisture. Since coffee beans quickly absorb heat, removing moisture easily, care should be taken because it removes other volatile elements such as evaporable oils. This requires a dedicated staff to generate consistent and reliable values.
Generally, the technology offers scientific advances at the medical level, offering guarantee in the amounts of moisture in the samples, and is noted for its multiple benefits, such as:
- Save space and money on drying
- Prevents deterioration and disintegration caused by moisture in the sample shelter.
- Increases the productivity of drying processes
- Measure the contents of the coffee leaves
- It’s easy to handle
- Battery indicator and microprocessor control
- Simple
- Stylish
In this sense, to measure the moisture content of coffee beans direct drying systems are used with the use of analyzers. In addition, indirect methods based on materials that are affected by humidity with an infrared system are also used.
Kalstein brand Moisture Analyzers
It’s important to have food-friendly equipment and our Moisture Analyzers meet all of this. These equipment offer infrared drying methods for the analysis and determination of samples made in specialized laboratories. HERE
At Kalstein we are manufacturers of such equipment, belong to the YR series, and have attractive features, such as a temperature and time adjustment. The percentage level of moisture content is displayed via a touch screen with temperature-regulating controls.
To learn more about our team, we invite you to take a look at our catalog HERE
