Helical gear Reduction Boxes H4 units Mounting position horizontal Low speed sh H4-FH19-B

Flender/Flender Gear Units/Helical gear Reduction Boxes H4

jor factors inuencing the quality ofthe stored coffee beans. The temperature inside the godown should be maintained at less than 2C and dry environmental humidity at 5%7% without much uctuation. During storage of green coffee, suitable dunnage (wooden platform) should be provided to allstalks of raw coffee, both parchment and cherry coffee, to prevent dampness of the oorfrom affecting the quality of coffee. Sufcient space should be left between the walls ofthe godown and the coffee stalks, between the roof and the top of the stalk; the required Coffee Processing 7 Fig. 1 Stacking of coffee bags. (Courtesy of Chamundi Coffee Curing Works, Mysore, India.) moving space between the stalks should also be maintained. The godown should have proper ventilation and drainage and lighting facilities and should be tted with re extin-guishers. Optimal stack height for storing of uncured coffee is 2 bags and for clean coffee 1 bags, standard bag containing 6 kg of beans ( (Fig. . 4 PRODUCTS 4.1 Roasted and Ground Coffee The rst step in the preparation of any consumable product from green coffee is roasting. Green coffee possesses very little or no aroma. The characteristic aroma is developed onlythrough roasting. Coffee received at the roasting plant should be free of extraneous matter,but in practice heavy foreign materials, such as nails, coins, buttons, stones, and pebbles,and light contaminants, such as wood splinters, strings, chaff, and beans other than coffee,often appear and therefore must be cleaned well. Large bodies may be removed by screens,light bodies may be blown off by air blasting, and nails and other materials may be screened by magnetic separators. Roasting of coffee is process of exposing the coffee beans to warming process that is sufcient to drive off the free and bound moisture; dry beans are heated to tempera-ture of 2 C2C. The degree of roast is critical to avor development in the bean and determines many of the avor characteristics of the brewed