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Ultrasonic pulse technique for obtaining the elastic modulus in processed coffee beans

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.org

Citation:  2015 ASABE Annual International Meeting  152189940.(doi:10.13031/aim.20152189940)
Authors:   Mariana De Oliveira e Silva, Francisco Carlos Gomes, Sttela Dellyzete Veiga Franco da Rosa, Rodrigo Allan Pereira, Maykmiller Carvalho Rodrigues
Keywords:   Coffee Determination Modulus of Elasticity

Abstract. The knowledge of physics characteristic to grain coffee would allow the transition of the conventional storage model to grain store and as an indirect measure of improving and preserving the quality of stored grain. In this context, this work was realized with the intention of know the elasticity modulus of bulk grains of coffee by the method of non-destructive testing Stress Wave Timer. Thus a silo model was built to reproducing the conditions of storage, and the values ​​of the elastic modulus measured. The values obtained with the Stress Wave Timer are among 2,54 to 4,23 MPa, and maximum load applied was 8.32 kN and vertical pressure was calculated in 1,526 kPa. To assess the impact of storage conditions, laboratory tests, applied to seeds were performed.

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