solid shaft with parallel key acc to DIN C soli B3-HV11-B Bevel-helical speed reduction gearbox B3

Flender/Flender Gear Units/Bevel-helical speed reduction gearbox B3

r compounds responsible for overall avor of coffee has not yielded good results. However, only relatively small numbermay make signicant contribution to avor (1, 3, . Some of the volatile compoundsresponsible for the coffee aroma are listed in Table 1. Furfuryl mercaptan is considered the most important aroma compound in coffee; at high dilution it emits smell resembling that of coffee. Kahweofuran also has an aroma associated with roasted coffee that becomes sulfurous at higher concentrations; dimethyl sulde is reported to have an effect on mild coffee. 4.1.4 Changes During RoastingThe important changes that take place during roasting are loss of moisture, loss of organic matter and production of CO 2, swelling of bean and consequent changes in density of the bean, decrease in the breaking strength of the bean, caramelization of sugar and other constituents with consequent changes in color, formation of typical aroma compounds, decrease in the tanninlike constituents and sugars, increase in water-soluble matter, andformation of niacin and increase in its content during roasting. Roasting results in loss ofweight of the bean. Roasting produces large amount of CO 2, which under high pressure inside the bean bloats it, with corresponding reduction in the specic gravity from 1.2 Coffee Processing 7 Table 1 Aroma Volatiles of Coffee No. of Class of No. of Class of compound compounds compound compounds Hydrocarbon: Aliphatic 3 Pyrazine 7 Aromatic 3 Quinoxalines 1 Alcohols: Aliphatic 1 Furans 8 Aromatic 2 Pyrones 3 Aldehydes: Aliphatic 1 Oxazole 2 Aromatic 9 Thiols 6 Ketones: Aliphatic 5 Suldes 1 Aromatic 5 Disuldes 1 Acids 1 Trisuldes 3 Esters 2 Thioethers 2Lactones 9 Thiophenes 2 Anhydrides 3 Dithiolanes 2 Amines 1 Thiozoles 2Imide 1 Acetals 1Pyrroles 6 Nitriles 2 Indole 4 Oximes 1 Pyridines 1 Phenols 3Quinoline 4 Source : From Ref. 1. 1.3 to 0.6.8. This results in porous structure and reduction in the breaking strength of the roasted bean. The color of the bean