scholarly journals Crushing of roasted Arabica coffee beans

2010 ◽  
Vol 58 (4) ◽  
pp. 177-182 ◽  
Author(s):  
Šárka Nedomová
Keyword(s):  
Grain Shape ◽  
Fracture Behaviour ◽  
Significant Relation ◽  
Fracture Force ◽  
Crushing Strength ◽  
Static Compression ◽  
Arabica Coffee ◽  
Grain Crushing ◽  
Coffee Beans ◽  
Quasi Static Compression

Paper deals with experimental research on the crushing of coffee beans of different kinds under quasi-static compression. The process of the crushing is described in details. It has been shown that there is variability in the crushing strength values. A relation between crushing strength and the coffee grain shape is also studied. Roasted Arabica coffee (Coffea arabica) beans were used for analyses. Arabica coffees were produced in Colombia and Indonesia. Abbreviation in the square brackets indicates the coffee type and it is used in the text hereinafter. All Arabica samples were submitted to a light roast. The detail analysis of the experimental data shows that there is no significant relation between parameters describing the fracture behaviour of the grains and grain geometry. These parameters are also independent on the grain weight. Compression of the coffee grains leads to their crushing. The fracture force is different for the different kinds of the coffee. The same is fact valid also for the strain at the fracture and for the energy absorbed during the grain crushing. The obtained results suggest that the fracture parameters obtained at the compression loading are dependent only on the coffee brand and on the roasting conditions.

scholarly journals Strength of coffee beans under static and dynamic loading

2013 ◽  
Vol 61 (3) ◽  
pp. 743-749 ◽  
Author(s):  
Šárka Nedomová ◽  
Jan Trnka ◽  
Pavla Stoklasová ◽  
Jaroslav Buchar
Keyword(s):  
Dynamic Loading ◽  
Grain Shape ◽  
Fracture Behaviour ◽  
Dynamic Compression ◽  
Significant Relation ◽  
Fracture Force ◽  
Crushing Strength ◽  
Grain Crushing ◽  
Coffee Beans ◽  
Static And Dynamic Loading

Paper deals with experimental research on the crushing of coffee beans of different kinds under quasi-static and dynamic compression. The process of the crushing is described in details. It has been shown that there is variability in the crushing strength values. A relation between crushing strength and the coffee grain shape is also studied. Roasted Arabica coffee (Coffea arabica) beans were used for analyses. Arabica coffees were produced in different countries. All Arabica samples were submitted to a light roast. The detail analysis of the experimental data shows that there is no significant relation between parameters describing the fracture behaviour of the grains and grain geometry. These parameters are also independent on the grain weight. Compression of the coffee grains leads to their crushing. The fracture force is different for the different kinds of the coffee. The same is fact valid also for the strain at the fracture and for the energy absorbed during the grain crushing. Dynamic loading leads to the increase in the fracture force of coffee grains in comparison with the quasi static loading.

PHYSICAL PROPERTIES OF EGGSHELLS: A COMPARISON OF THE PUNCTURE AND COMPRESSION TESTS FOR ESTIMATING SHELL STRENGTH

1977 ◽  
Vol 57 (2) ◽  
pp. 329-338 ◽  
Author(s):  
J. R. HUNT ◽  
PETER W. VOISEY ◽  
B. K. THOMPSON
Keyword(s):  
Shell Thickness ◽  
Shear Fracture ◽  
Compression Fracture ◽  
Compression Tests ◽  
Fracture Force ◽  
Static Compression ◽  
Fracture Properties ◽  
Puncture Force ◽  
Increase In Accuracy ◽  
Quasi Static Compression

Quasi-static compression and puncture methods of measuring eggshell strength were compared by testing consecutive eggs from each of 89 birds alternately until eight eggs per bird were tested by each method. Results indicated that the tensile and shear fracture properties of the shell material were linearly related to each other, and to shell thickness and specific gravity. Both puncture force and compression fracture force were significantly different on a between-hen basis even when adjusted for shell thickness. Puncture force was more closely related to shell thickness on a between-egg basis than was compression fracture force. Puncture force was not related to shell thickness on a within-egg basis. The increase in accuracy gained from repeated puncture measurements on a within-egg basis was discussed.

A COMPARISON OF THE BETA BACKSCATTER AND QUASI-STATIC COMPRESSION METHODS OF MEASURING EGGSHELL STRENGTH

1969 ◽  
Vol 49 (2) ◽  
pp. 157-168 ◽  
Author(s):  
Peter W. Voisey ◽  
J. R. Hunt ◽  
Paul E. James
Keyword(s):  
Specific Gravity ◽  
Shell Thickness ◽  
Eggshell Thickness ◽  
Fracture Force ◽  
Static Compression ◽  
Quasi Static Compression

The beta backscatter technique can be used td predict eggshell thickness, but with less accuracy than obtained from the specific gravity of the egg. Beta backscatter measurements can account for 40% of the variation in shell thickness but only 20% of the variation in fracture force.

scholarly journals Evaluation of 3-Methylbutanoic Acid Methyl Ester as a Factor Influencing Flavor Cleanness in Arabica Specialty Coffee

2021 ◽  
Vol 11 (12) ◽  
pp. 5413
Author(s):  
Keiko Iwasa ◽  
Harumichi Seta ◽  
Yoshihide Matsuo ◽  
Koichi Nakahara
Keyword(s):  
Methyl Ester ◽  
Methyl Esters ◽  
Acid Methyl Ester ◽  
Chemical Compounds ◽  
Gas Chromatography Mass Spectrometry ◽  
Arabica Coffee ◽  
Acid Methyl ◽  
Coffee Brew ◽  
Coffee Beans ◽  
Specialty Coffee

This paper reports on the chemical compounds in arabica coffee beans with a high Specialty Coffee Association (SCA) cupping score, especially those in specialty coffee beans. We investigated the relationship between the chemical compounds and cupping scores by considering 16 types of Coffea arabica (arabica coffee) beans from Guatemala (SCA cupping score of 76.5–89.0 points). Non-targeted gas chromatography-mass spectrometry-based chemometric profiling indicated that specialty beans with a high cupping score contained considerable amounts of methyl-esterified compounds (MECs), including 3-methylbutanoic acid methyl ester (3-MBM), and other fatty acid methyl esters. The effect of MECs on flavor quality was verified by spiking the coffee brew with 3-MBM, which was the top-ranked component, as obtained through a regression model associated with cupping scores. Notably, 3-MBM was responsible for the fresh-fruity aroma and cleanness of the coffee brew. Although cleanness is a significant factor for specialty beans, the identification of compounds that contribute to cleanness has not been reported in previous research. The chemometric profiling approach coupled with spiking test validation will improve the identification and characterization of 3-MBM commonly found in arabica specialty beans. Therefore, 3-MBM, either alone or together with MECs, can be used as a marker in coffee production.

scholarly journals Analysis of the Strain and Stress Fields of Cardboard Box during Compression by 3D Digital Image Correlation

2010 ◽  
Vol 24-25 ◽  
pp. 103-108 ◽  
Author(s):  
Jeremie Viguié ◽  
P.J.J. Dumont ◽  
P. Vacher ◽  
Laurent Orgéas ◽  
I. Desloges ◽  
...  
Keyword(s):  
Compression Strength ◽  
Compressive Loading ◽  
Image Correlation ◽  
Parallel Plates ◽  
Static Compression ◽  
3D Digital Image Correlation ◽  
Plastic Materials ◽  
Semi Empirical ◽  
And Storage ◽  
Quasi Static Compression

Corrugated boards with small flutes appear as good alternatives to replace packaging folding boards or plastic materials due their small thickness, possibility of easy recycling and biodegradability. Boxes made up of these materials have to withstand significant compressive loading conditions during transport and storage. In order to evaluate their structural performance, the box compression test is the most currently performed experiment. It consists in compressing an empty container between two parallel plates at constant velocity. Usually it is observed that buckling phenomena are localized in the box panels, which bulge out during compression [1]. At the maximum recorded compression force, the deformation localises around the box corners where creases nucleate and propagate. This maximum force is defined as the quasi-static compression strength of the box. The prediction of such strength is the main topic of interest of past and current research works. For example, the box compression behaviour of boxes was studied by Mc Kee et al. [2] and Urbanik [3], who defined semi-empirical formula to predict the box compression strength, as well as by Beldie et al. [4] and Biancolini et al. [5] by finite element simulations. But comparisons of these models with experimental results remain rather scarce and limited.

Experimental and theoretical study of sandwich composites with Z-pins under quasi-static compression loading

2021 ◽  
pp. 136943322110073
Author(s):  
Erdem Selver ◽  
Gaye Kaya ◽  
Hussein Dalfi
Keyword(s):  
Vinyl Ester ◽  
Failure Modes ◽  
Critical Role ◽  
Sandwich Composites ◽  
Test Results ◽  
Compressive Properties ◽  
Element Analysis ◽  
Static Compression ◽  
Quasi Static Compression ◽  
Good Agreement

This study aims to enhance the compressive properties of sandwich composites containing extruded polystyrene (XPS) foam core and glass or carbon face materials by using carbon/vinyl ester and glass/vinyl ester composite Z-pins. The composite pins were inserted into foam cores at two different densities (15 and 30 mm). Compression test results showed that compressive strength, modulus and loads of the sandwich composites significantly increased after using composite Z-pins. Sandwich composites with 15 mm pin densities exhibited higher compressive properties than that of 30 mm pin densities. The pin type played a critical role whilst carbon pin reinforced sandwich composites had higher compressive properties compared to glass pin reinforced sandwich composites. Finite element analysis (FE) using Abaqus software has been established in this study to verify the experimental results. Experimental and numerical results based on the capabilities of the sandwich composites to capture the mechanical behaviour and the damage failure modes were conducted and showed a good agreement between them.

A NONLINEAR STRAIN-DEPENDENT VARIABLE-ORDER FRACTIONAL MODEL WITH APPLICATIONS TO ALUMINUM FOAMS

Fractals ◽  
2021 ◽  
Author(s):  
WEI CAI ◽  
PING WANG
Keyword(s):  
Power Law ◽  
Variable Order ◽  
Aluminum Foams ◽  
Static Compression ◽  
Fractional Model ◽  
Comparative Results ◽  
The Impact ◽  
Strain Responses ◽  
Strain Dependent ◽  
Quasi Static Compression

In this paper, a power-law strain-dependent variable order is first incorporated into the fractional constitutive model and employed to describe mechanical behaviors of aluminum foams under quasi-static compression and tension. Comparative results illustrate that power-law strain-dependent variable order is capable of better describing stress–strain responses compared with the traditional linear one. The evolution of fractional order along with the porosities or relative densities can be well qualitatively interpreted by its physical meaning. Furthermore, the model is also extended to characterize the impact behaviors under large constant strain rates. It is observed that fractional model with sinusoidal variable order agrees well with the experimental data of aluminum foams with impact and non-impact surfaces.

Social Entrepreneurship and Arabica Coffee Production in the Northern Philippines: Navigating Opportunities and Constraints

2021 ◽  
Vol 80 (1) ◽  
pp. 72-82
Author(s):  
B. Lynne Milgram
Keyword(s):  
Social Entrepreneurship ◽  
Private Investment ◽  
Social Entrepreneurs ◽  
Coffee Production ◽  
Arabica Coffee ◽  
Green Coffee Beans ◽  
Start Up ◽  
Alternative Approach ◽  
Coffee Beans ◽  
Private Government

Private, government, and corporate sectors increasingly seek to mitigate the precarious economic and environmental conditions their businesses have caused. Given the shortcomings of conventional approaches to achieve meaningful social change, social entrepreneurship has emerged as an alternative approach to answer this call. Combining business, private investment, and social movement models, social entrepreneurs work collaboratively with communities to augment peoples’ livelihood and their social security. This article draws on social entrepreneurship scholarship to analyze entrepreneurs’ initiatives in the northern Philippines’ emergent specialty Arabica coffee industry. I explore the extent to which entrepreneurs can operationalize opportunities and mitigate constraints as they expand from their small start-up premises while maintaining their social mandate. Given that current demand for premium green coffee beans outstrips supply, entrepreneurs may find themselves in competition with one another. This situation coupled with the Philippine government’s inability to secure peoples’ subsistence needs means that farmers may betray their allegiance to the entrepreneurs who supported them. I ask: do social entrepreneurs’ efforts simply alleviate symptoms rather than address root causes of inequality? Entrepreneurs’ efforts to date have led to positive industry outcomes; this suggests that pursuing such cross-sector advocacy can potentially curtail challenges to enterprise sustainability.

An Experimental Study on Dynamic Constitutive Relationship of 7075-T651 Aluminum Alloy

2013 ◽  
Vol 816-817 ◽  
pp. 84-89
Author(s):  
Yong Gang Kang ◽  
Yuan Yang ◽  
Jie Huang ◽  
Jing Hang Zhu
Keyword(s):  
Aluminum Alloy ◽  
Constitutive Equation ◽  
Strain Rate ◽  
Split Hopkinson Pressure Bar ◽  
Flow Behavior ◽  
Constitutive Relationship ◽  
Hopkinson Pressure Bar ◽  
Experiment Data ◽  
Static Compression ◽  
Quasi Static Compression

7075-T651 aluminum alloy are widely used in aeronautical applications such as wing panels, but there is no corresponding constitutive model for it now. In this paper, the flow behavior of 7050-T651 aluminum alloy was investigated by Split Hopkinson Pressure Bar (SHPB) and quasi-static compression experiment system. The strain hardening parameters were obtained by quasi-static compression experiment data, and the strain rate hardening parameters at various strain rates (1000-3000s-1) and room temperature, and the thermal softening parameter at various temperatures (20-300°C) where strain rate is 3000s-1 were obtained by SHPB experiment data. Then the constitutive equation of 7075-T651 aluminum alloy is obtained based on Johnson-Cook constitutive equation model.

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