Design of Coffee Production by Fermentation

IOP Conference Series: Earth and Environmental Science

2003

IOSR Journal of Environmental Science, Toxicology and Food Technology

International journal of agriculture and environmental research, 2020

INNOVATIVE EXPERIMENTAL PLANT TO IMPROVE COFFEE PROCESSING (Atena Editora), 2023

In Mexico, coffee production refers to a process with traditional processing practices that combine rustic and semi-mechanized activities, where quality is not controlled, placing it in the category of conventional coffee. In recent years worldwide, the demand for high-quality coffee has increased and in order to offer this model, it is necessary to standardize the processing and transformation processes that increase the quality and value of the coffee. In order to exploit the different capacities in our country, it is necessary to design an innovative experimental plant for the processing of the primary coffee beneficiary, which is capable of adapting to the processes known by the producers, through the instruments and machinery the plant will provide The producer has control over the variables that influence taking advantage of the organoleptic properties of the coffee bean prior to harvest. The plant allows experimentation and obtaining controlled results according to the primary processing method to be applied. The development of the experimental plant has three iterative design cycles; 1) concept design, in which the various processes and methods investigated are evaluated to seek their homogenization with the help of instruments for monitoring and control, 2) prototype design, which is carried out with the help of 2D platforms and 3D modeling, that allow visualizing the location of the different equipment, as well as the flows of the different primary processing processes that the producer wishes to apply, and 3) innovation design, in which the products and services allow the value chain to be improved through processes instruments, data control and new techniques. For the development and maintenance of the experimental plant, it is necessary to link the entities that make up the quadruple helix; companies, government, society and public centers and institutes of higher education. In order to promote teamwork, collaboration and the exchange of ideas to strengthen, sustain and enrich the innovation ecosystem created through the experimental plant.

International Journal of Agriculture and Environmental Research, 2020

2023

Proceedings of International Symposium on Sustainable Design (ISSD), 2013

Coffee is the second largest traded commodity in the world after oil. The worldwide annual generation of Spent Coffee Grounds (SCG) is about 6 million tons, but up till now they are practically unutilized, being discharged to the environment or burned. Nowadays, many universities have worked to find new solutions for coffee grounds. There are many projects and scientific articles on the properties of SCG that describe how to extract lipids and many other precious elements. This project is carried out by Politecnico di Torino (DAD) in collaboration with the biggest Italian coffee roasted company, and has the goal to evaluate the feasibility of SCG valorisation at home and at restaurants and cafés. The first result is a communication about how to reuse SCG from moka at home (remove odors, keep pests out or whip up a coffee dye) and increase the consumer awareness. The second outcome deals with SCG from cafés. This includes both logistic and productive phases, that can give many different products such as paper, cosmetics or mushrooms. This project has also a strong educative aspect because it allows not only to be aware of the environmental problem, but also to be part of the solution