CARACTERIZACIÓN GRANULOMÉTRICA DEL CAFÉ COLOMBIANO TOSTADO Y MOLIDO
暂无分享,去创建一个
Sound elements to determine the causes of the flaws and to improve the methodology used by the Colombian Norm Technique 2441 concerning the degree of coffee milling were provided by means of this research. Using the measurement technique by laser beams diffraction it was found that the sieving recommended by the Norm does not measure the real size of the particles when they undergo fine milling since, among other phenomena, there is obstruction of the sieves caused by cleaning problems not regarded in the methodology. In conclusion, it is necessary to specify a sampling method to analyze and add at least two sieves to the group used. It was demonstrated that the mathematical model of Rosin-Rammler, with which the particles distribution is adjusted, is not responsible for the Norm's problems, on the contrary, its adjustment is acceptable. Additionally, the influence of factors such as coffee type and its roasting degree in the milling results was studied. Thus, it was found that the bigger the size of the produced particles the bigger the grains size and the lower their roasting degree.