Cereal Coffee Production Line

Contents

CONTENTS

INTRODUCTION

1. THEORETICAL ASPECTS AND FEATURES OF ROAST COFFEE PRODUCTION TECHNOLOGY

1.1. Characteristics of products, raw materials and semi-finished products

1.2. Features of production and consumption of finished product

1.3. Process Steps

1.4. Characteristics of equipment complexes

1.5. Line Arrangement and Operation

2. OVERVIEW OF PATENT DEVELOPMENTS IN COFFEE PROCESSING

3. DESIGN FEATURES OF EQUIPMENT OF ROAST (CEREAL) COFFEE PRODUCTION LINE

3.1. Overview and Description of Coffee Separator Designs

3.2. Overview and description of coffee fryer designs

4. CALCULATION OF EQUIPMENT OF ROAST (CEREAL) COFFEE PRODUCTION LINE

4.1. Separator Process Calculation

4.1.1 Calculation of flat swinging grids

4.1.2 Calculation of balancing of swinging masses

4.1.3. Calculation of V-belt transmission

4.1.4. Cleaning efficiency

4.2 Process calculation of roasting drum

4.2.1 Heat balance of roasting drum

4.2.2. Energy calculation

4.2.3 Kinetic calculation of transmission mechanisms

4.2.4 Kinematic calculation of coolant drive

CONCLUSION

LIST OF SOURCES USED

Introduction

According to the Discovery Research Group, the coffee market in Russia in 2019 exceeded $1.8 billion. In 2020, the market volume increased to $2.12.3 billion. Nestle (40%) and Kraft Foods (20%) are the largest players in the Russian instant coffee market. Moscow and St. Petersburg remain the most important domestic markets for coffee sales - they account for more than a quarter of sales of soluble and more than half of sales of cereal and ground coffee .

In total, in 2020, 34.3 thousand tons of coffee were produced in Russia, of which 11.4 thousand tons were for coffee in coffee and 22.9 thousand tons - for instant coffee [1].

Natural fried and soluble coffee is obtained according to a continuous in-line process scheme.

One of the most important technological operations in the production of roasted natural coffee is roasting, the mode of which depends on the quality indicators of the finished product, which are the result of biochemical, physical and colloidal chemical changes.

Important technological operations in the production of soluble natural coffee are extraction and drying of the extract, the mode of which depends on the quality indicators of the finished product.

The relevance of this work is due to the need to introduce new progressive technologies based on intensification of production processes, increase the quality and value of the produced products, reduce losses of raw materials costs.

The main goal of this diploma project is to improve the technology for making fried (grain) coffee of high quality in a small enterprise based on waste-free technology, using cheaper raw materials.

In accordance with the goal, the following tasks are put forward:

present the characteristics of the finished product, the raw materials used for its production and methods of their technochemical control;

Consider the theoretical basis for the production of fried (cereal) coffee;

Develop a technology for making fried (cereal) coffee;

select the machine and hardware scheme of production;

propose a production flow chart;

select and calculate the main equipment and describe it.

The implementation of this project will ensure the production of fried (grain) coffee with high organoleptic indicators.

The subject of the study is the technological features of the production of fried (cereal) coffee.

The object of the study is equipment for the production of fried (cereal) coffee.

Theoretical aspects and features of roast coffee production technology

1.1. Characteristics of products, raw materials and semi-finished products

The main raw materials for coffee production are mainly the two species that have become most widespread: Arabian (S. Arabica) and Robusta (Canephora). They are medium-sized, heterogeneous in size and color, somewhat elongated and slightly swollen, flat and rounded. Their color can be different: from light yellow with a greenish tint to bluish green with a gray tint.

In addition to coffee, the following types of raw materials are used for preparing coffee drinks: dried chicory, food and fodder barley, food rye, food and fodder oats, soybeans, dried oak acorns and chestnuts, peanuts, beech and cedar nuts, rosehips, vanillin, cinnamon, apples, dried pears, etc.

Coffee products are divided into four main groups: natural fried coffee, natural soluble coffee, insoluble coffee drinks, soluble coffee drinks.

Roasted coffee is a product obtained by roasting coffee coffee. Such roasting before using coffee for food justifies itself, since the aroma is more pronounced in freshly fried coffee. The aroma of coffee is due to the complex of essential oils and other volatile compounds formed during roasting.

1.2. Features of production and consumption of finished product

Natural fried and soluble coffee is obtained according to a continuous in-line process scheme. One of the most important technological operations in the production of roasted natural coffee is roasting, the mode of which depends on the quality indicators of the finished product, which are the result of biochemical, physical and colloidal chemical changes.

Conclusion

The purpose of the diploma project is to expand and consolidate knowledge of technological equipment for processing and storage of agricultural products, acquire skills in independent work with graphic and text materials and special technical literature.

Within the framework of this project, the technological aspects of the production of fried (cereal) coffee were investigated. Analysis of literature data in the field of design of roasters for coffee heat treatment has been carried out. During the work, the calculation and design of the A1BMS6 grain treatment separator was carried out.

An information and theoretical review of the machines was carried out; general position of caffeying separator A1BMS6; process and its diagrams; machine structures; kinematic scheme.

The main parameters of the cleaning separator were calculated; power calculation and selection of electric motor; kinematic calculation; calculation of V-belt transmission.

The necessary technological, energy and kinematic calculations were carried out, a patent search was carried out. Various types of fryers are considered, as well as the principle of operation.

In the graphic part there are presented: general view of the fryer, equipment-technological scheme of production, section of the fryer along the centerline, production line of fried (cereal) coffee and general view of the coffee dryer.