A rustic parchment coffee moisture meter

A low cost compact moisture meter for parchment coffee, based on the Brown-Duvel's distillation principle and on a rustic meter developed in Brazil, was constructed and tested. A total of hundred experiment comparisons were performed, using the prototype and the ISO standard oven method, measuring the moisture content of parchment coffee samples in the range 10.4 to 45.8 per cent wet basis. The meter proved to be accurate and exact in the total moisture range. The moisture content determination time is about 25 minutes, a very reasonably time for the farmers to decide when to finish the drying process. The meter proved to be very useful to the farmers to better understand the moisture content variation during their drying operation, including the deficiencies in the moisture content uniformity at the end of the process. The total cost of the rustic meter in Colombia is US 150.00, ten times lower than the standard dielectric meter used by the coffee buyers

Bibliographic Details

Main Authors:	101017 Oliveiros, C.E., 111324 Roa, G., 3180 Association Scientifique Internationale du Café, París (Francia), 12. International Scientific Colloquium on Coffee Montreal (Canadá) 29 Jun - 3 Jul 1987
Format:	biblioteca
Published:	París (Francia) 1988
Subjects:	CAFE, PERGAMINO, MEDIDOR DE HUMEDAD, COSTOS, COLOMBIA,
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