Effects of Coffee Form and Distributor Hole Angle on The Fluidization Behavior and Specific Energy Consumption in The Fluidized Bed Machine

Abstract

The fluidized bed technique was applied to use with the Robusta coffee in this research. fluidization behavior and specific energy consumption were investigated under various coffee forms and distributor hole angles. Moreover, the minimum fluidization velocity (Vmf) was also determined. Experiments are carried out in a sample bed height of 5 cm with ambience air. In this study, two coffee forms (Ripe coffee cherries; RCC and parchment coffee; PC) and three distributor hole angles (45°, 60° and 90°) are examined. The experimental result shown that the fluidization behavior is influenced by coffee form and distributor hole angle. The RCC and distributor hole angle of 60° provided the low pressure drop throughout the superficial air velocity. The low values of Vmf and SEC were also achieved in the RCC and distributor hole angle of 60°.