1

INTRODUCTION

Background of the study

Coffee is a brewed drink prepared from roasted coffee beans, the seeds

of berries from certain Coffea species. The genus Coffea is native to tropical

Africa (specifically having its origin in Ethiopia and Sudan) and Madagascar,

Comoros, Mauritius, and Réunionin the Indian Ocean. Coffee plants are now

cultivated in over 70 countries, primarily in the equatorial regions of the

Americas, Southeast Asia, India, and Africa. The two most commonly grown are C.

arabica and C. robusta. Once ripe, coffee berries are picked, processed, and dried.

Dried coffee seeds (referred to as "beans") are roasted to varying degrees, depending

on the desired flavor. Roasted beans are ground and then brewed with near-boiling

water to produce the beverage known as coffee.

Coffee is darkly colored, bitter, Slightly acidic and has a stimulating effect in

humans, primarily due to its caffeine content. It is one of the most popular drinks in

the world, and it can be prepared and presented in a variety of ways (e.g.,

espresso, French press, café latte). It is usually served hot, although iced coffee is a

popular alternative. Clinical studies indicate that moderate coffee consumption is

benign or mildly beneficial in healthy adults, with continuing research on whether

long-term consumption lowers the risk of some diseases, although those long-term

studies are of generally poor quality.

The earliest credible evidence of coffee-drinking appears

in Yemen in southern Arabia in the middle of the 15th century in Sufishrines. It was
 2

here in Arabia that coffee seeds were first roasted and brewed in a similar way to

how it is now prepared. But the coffee seeds had to be first exported from East

Africa to Yemen, as the Coffeaarabica plant is thought to have been indigenous to

the former.Yemeni traders took coffee back to their homeland and began to cultivate

the seed. By the 16th century, the drink had reached Persia, Turkey, and North

Africa. From there, it spread to Europe and the rest of the world.

As of 2016, Brazil was the leading grower of coffee beans, producing one-

third of the world total. Coffee is a major export commodity, being the top legal

agricultural export for numerous countries.It is one of the most valuable

commodities exported by developing countries. Green, unroasted coffee is one of the

most traded agricultural commodities in the world. Some controversy has been

associated with coffee cultivation and the way developed countries trade with

developing nations, as well as the impact on the environment with regards to

the clearing of land for coffee-growing and water use. Consequently, the markets

for fair trade and organic coffee are expanding.

A coffee bean is a seed of the coffee plant and the source for coffee. It is

the pit inside the red or purple fruit often referred to as a cherry. Just like ordinary

cherries, the coffee fruit is also a so-called stone fruit. Even though the coffee beans

are seeds, they are referred to as "beans" because of their resemblance to true beans.

The fruits – coffee cherries or coffee berries – most commonly contain two stones

with their flat sides together. A small percentage of cherries contain a single seed,

instead of the usual two. This is called a "peaberry". The peaberry occurs only

between 10 and 15% of the time, and it is a fairly common (yet scientifically
 3

unproven) belief that they have more flavor than normal coffee beans. Like Brazil

nuts (a seed) and white rice, coffee beans consist mostly of endosperm.

Coffee farming is tough work, but growing coffee from seed to harvest is only

part of the job. Once the coffee is harvested, the real work starts processing.

Processing coffee is the act of removing the layers of skin, pulp, mucilage, and

parchment that surround a coffee bean—the raw ingredient that the farmer will sell.

How a grower chooses to process the coffee will have a profound impact on how

coffee tastes. (https://en.wikipedia.org/wiki/Coffee)

The final steps in coffee processing involve removing the last layers of dry

skin and remaining fruit residue from the now dry coffee, and cleaning and sorting it.

These steps are often called dry milling to distinguish them from the steps that take

place before drying, which collectively are called wet milling.

Removal of dried fruit residue. The first step in dry milling is removing what is

left of the fruit from the bean, whether simply the crumbly parchment skin in the case

of wet-processed coffee, the parchment skin and dried mucilage in the case of semi-

dry-processed coffee, or the entire dry, leathery fruit covering in the case of dry-

processed coffee. The machines that do this range from simple millstones in Yemen to

sophisticated machines that gently whack at the coffee.

Coffee hulling is an optional step in coffee production. Coffee hulling occurs in

the late stages of coffee processing; it is usually done between milling and polishing,
 4

although some people consider it to be a part of the milling process or skip the polishing

and move directly onto cleaning and sorting.

The goal of coffee hulling is to remove the parchment skin (also called

"pergamino") from the coffee bean. The parchment is a naturally occurring, papery

substance that surrounds the coffee bean, just like the endocarp (membrane-like layer)

that surrounds many other types of fruit seeds (such as apple seeds). Hulling away the

parchment is optional because some coffee beans are sold "in parchment" (or "en

pergamino").

After coffee beans have been dried (either in the sun and/or in drying machines),

the parchment skin is crumbly and dry, so it can be easily removed. In the case of wet

process coffee, hulling removes the dried husk surrounding the coffee bean (including

the exocarp, mesocarp and endocarp/parchment). For semi-dry processed coffee, hulling

removes both the husk and the dried mucilage from the bean. For dry processed coffee

(see note below), hulling removes a leathery covering from the coffee beans, which

includes the husk and the mucilage as well as other plant material. Regardless of how

many layers are being removed during hulling, it is all taken care of in one step.

The step works like this. A machine called a "huller" is used to remove the

coffee parchment. Hullers range from simple millstones to sophisticated machines that

tap away at the coffee to remove the hulls. No matter how simple or complex they are,

the basic operation is that they abrade the hull until it crumbles away. Voilà!Hulled

coffee beans.
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The simplest way to process coffee, natural is still very difficult to get right.

This is a craft involving careful hand selection of cherries at the precise stage of

ripeness and specially constructed drying beds which protect the coffee from the

elements, while allowing full airflow under and around the cherries. Under careful

control, the process will take 25-35 days. Over this extended period, sugars and

flavours in the fruit are concentrated and absorbed into the bean, imparting heavier

body and powerful yet refined fruit flavours.At the other extreme of the

coffee/economic spectrum is Yemen, where even the usual battery of machines that

sort coffee by density and size are unknown, and hand sorting and cleaning is the only

sorting and cleaning this wonderfully idiosyncratic coffee receives.

This processing method has two names – either “wet hulled” or “semi

washed”. Drying occurs marginally in this process until the outer layer of the coffee

bean has been stripped by it. A green bean is then exhibited with a marked whiteness

covering its surface. More drying finally takes place on a drying patio (or dirt of a

patio is not available).First the coffee is stripped of the fruit pulp until only the

mucilage layer is left. The coffee is left to dry after this for only two or so hours,

before it is hulled and then dried. This processing method is found almost exclusively

in Sumatra, where entire communities of coffee collectors, producers and farmers have

formed basing their trade off this processing method.

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Conceptual Framework

The operation and evaluation procedure followed in the conduct of this study

was directed on figure 1.

The root cause of the problem

High effort or energy required to separate the coffee husk from the shell

Existing problem
Coffee separation is less efficient

Input/Activity
To design and fabricate the machine

Solution/Process
Like the design, the machine will use the wind provided by the blower to
separate the coffee husk from the shell

Output
Increased efficiency in separating the coffee shell from the hull

Design Concept

The design pneumatic coffee cleaner is operated by using a blower to remove

the coffee hull and a racking sieve for sieving the coffee bean. The machine

envisioned to provide an efficient and affordable machine for separating the

 7

parchment of the coffee bean. In this design, the idea was to fabricate a machine that

is easy to use and operate. The machine was also affordable to use at home and

materials are locally available to the market.

Significance of the study

To make it easier for the farmers to separate the coffee bean from parchment.

The coffee farmer used to blower to separate the parchment. And also Coffee

producer can make the work easier and more convenient than the traditional or

manual peeling to the coffee beans.

Objective of the study

The general objective of the study was to Design, fabricate and evaluate a

pneumatic coffee cleaner. Specially aims to:

1. Design and Fabricate a coffee cleaner using locally available materials

2. Evaluate the efficiency of the coffee cleaner, in terms of;

 Purity

 Blower loss

 Machine efficiency

 Capacity Input and Output

3. To determine the economic viability of the machine

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Scope and Limitation of the Study

The study was limited to the design, evaluation, and fabrication of a pneumatic

coffee cleaner machine using coffee liberica as the test commodity.

Time and Place of the Study

The fabrication was done at Anupul Bamban Tarlac. The testing and

evaluation were conducted at Department of Resource Engineering and Agricultural

mechanization in Pampanga State Agricultural University. This study was conducted

from November 2018 to February 2019.

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REVIEW OF RELATED LITERATURE

Related Literature

European travelers to the Near East brought back stories of an unusual dark

black beverage. By the 17th century, coffee had made its way to Europe and was

becoming popular across the continent. Some people reacted to this new beverage with

suspicion or fear, calling it the “bitter invention of Satan.” The local clergy

condemned coffee when it came to Venice in 1615. The controversy was so great that

Pope Clement VIII was asked to intervene. He decided to taste the beverage for

himself before making a decision, and found the drink so satisfying that he gave it

papal approval. Despite such controversy, coffee houses were quickly becoming

centers of social activity and communication in the major cities of England, Austria,

France, Germany and Holland. In England “penny universities” sprang up, so called

because for the price of a penny one could purchase a cup of coffee and engage in

stimulating conversation. Coffee began to replace the common breakfast drink

beverages of the time — beer and wine. Those who drank coffee instead of alcohol

began the day alert and energized, and not surprisingly, the quality of their work was

greatly improved. (We like to think of this a precursor to the modern office coffee

service.) By the mid-17th century, there were over 300 coffee houses in London, many

of which attracted like-minded patrons, including merchants, shippers, brokers and

artists. Many businesses grew out of these specialized coffee houses. Lloyd's of

London, for example, came into existence at the Edward Lloyd's Coffee House.

(http://www.ncausa.org/about-coffee/history-of-coffee)
 10

In 2003, the Institute for Scientific Information on Coffee (ISIC) identified a

strategic need to become more proactive in informing medical and healthcare

professionals and specialist medical media about current scientific knowledge and

understanding on coffee consumption and health. Research among health care

professionals across Europe identified a widely spread lack of current knowledge

about the health effects of coffee and many misconceptions among doctors, nurses,

dieticians and other healthcare professionals who, in turn, provide advice to patients

and clients about the effects of drinking coffee on health. ISIC has embarked on a pan-

European education programme, working in partnership with national coffee

associations in 9 countries including: Denmark, Finland, Germany, Italy, Netherlands,

Portugal, Russia, Spain and UK. (https://www.coffeeandhealth.org/about-us/)

A coffee tree produces an average of one and a half to two pounds of coffee

per year. That represents from 3 to 4 thousand hand picked coffee cherries and 6 to 8

thousand coffee beans. (A normal cherry contains two beans but ten percent of the

time the cherry contains only one bean: the mystical and highly prized pea berry!)

How's that for exciting coffee information? Now just let me get out my calculator

here: Let’s say 1.5 pounds yield per tree, per year. 2.4 billion pounds of coffee are

sold annually in the U.S. alone. That means that approximately 1.6 billion trees are

required annually just to supply the U.S. When people say it’s a small world, well it

just makes you wonder. Coffee sacks are among the many outstanding products

made of hemp. It takes over 600,000 coffee beans to fill a 150-pound sack! (Please

do not try smoking a coffee sack. It's not the right species of hemp and will probably

give you a wicked headache or worse!) According to my coffee information: If you

 11

were good at picking coffee, your work would yield about 10 baskets of coffee

cherries per day, about 60 pounds. In the end this would yield 2400 cups of coffee!

One shot of espresso uses approximately 45 coffee beans. The trunk of my Honda

Civic holds exactly, O.K., give or take a bean, 1,873,398 green coffee beans. Is this

relevant coffee information? Just seeing if you’re paying attention. More bean-

related Coffee Information coming soon! (http://www.ncausa.org/About-

Coffee/History-of-Coffee)

Related studies

According to ROBERTO OKRASSA, a subject of the German Emperor and

King of Prussia, and residing at Antigua, Guatemala, Central America, have invented

certain new and useful Improvements in Coffee-Separators, of which the following is

a specification. This invention relates to a coffee separator comprising a rotary

cylinder or cylinders divided into a plurality of sections having perforations of

different size, the cylinder or cylinders being provided with paddles, so that coffee

entering the interior of the cylinder or each cylinder is propelled along it by the

paddles, and, falling through the different perforations into chutes, is delivered into

separate bags.

According to a (CEAP in 1990), if 25 percent of trees are rejuvenated

this year,coffee farmers will earn P8 billion without increasing the area planted to the

crop. At present, the estimated 100,000 coffee farmers earn only P3.2 billion. The

coffeerejuvenation program requires systematic pruning and application of a well-

balancedfertilizer mixtures to old coffee trees to allow them to grow more fruit-
 12

bearing lateral branches. (https://www.scribd.com/document/18590002/Local-

Literature)

According to (VAN DER VOSSEN, 2000). Arabica species produces the

plants having large bush with dark-green foliage comparatively smaller than robusta

variety. Having four sets of chromosomes, it is genetically different from other coffee

species which contain two sets. Coffea arabica prefers higher altitudes ranging from

500-2500MSL for considerably vigorous plant growth, higher yield potential and

superior bean and cup quality as compared to the varieties grown at lower elevation.

(http://www.ncausa.org/about-coffee/what-is-coffee)

According to ((MONACO in.,1997). Coffee is an important plantation crop

belonging to the family Rubiaceae, subfamily Cinchonoideae and

tribe Coffeae (Clifford et al., 1989). Rubiaceae is the largest flowering plant family

comprising of 650 genera and 13000 species which are largely tropical or

subtropicalThe word coffee connects with the town Kaffa in Ethiopia, reported to be

the place of origin of coffee plants. The word coffee derives from the Ottoman Turkish

word kahve via Italian word caffé. Turkish word is in turn borrowed from the Arabic

word quhwah referring to a type of wine- quaqat-al-bunn (wine of bean).This found its

way into the European languages and became café(French), caffe (Italian), Kaffee

(German), koffie (Dutch), coffee (English) and Latin Coffea for the botanical genus.

The stimulatory effects of roasted coffee beans were well known to the natives of

Africa when the Arabs brought C. arabica seeds from Ethiopia to Yemen (Arabian

Peninsula) during the 13th century, and established the first plantations.
 13

According to the book coffee pulp can replace the expensive grains in the feed

concentrate for the milking cows without affecting their production of milk. The

replacement, however, should be made gradual until coffee pulp is 20 to 30 percent of

the concentrate feed. Beyond 30 percent, however, coffee pulp will not only reduce

their ability to absorb nitrogen, one of the things they need in the complex process of

protein production within their body.

According to a CEAP officer, if 25 percent of trees are rejuvenated this year,

coffee farmers will earn P8 billion without increasing the area planted to the crop. At

present, the estimated 100,000 coffee farmers earn only P3.2 billion. The coffee

rejuvenation program requires systematic pruning and application of a well –

balanced fertilizer mixtures to old coffee to allow them to grow more fruit-bearing

lateral branches.
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MATERIALS AND METHODS

The motorized coffee cleaner requires the following materials that are locally

available for fabrication. Bolts and nuts, Pulley, V-Belt, G.I Sheet, angle bar, and

sieve.

Bolts and nuts - is a type of fastener with a threaded hole. Nuts are almost

always used in conjunction with a mating bolt to fasten multiple parts together.

Belt – is a loop of flexible material used to link two or more

rotating shafts mechanically, most often parallel. Belts may be used as a source of

motion

Pulley – one responsible for the continuous rotation and separator of the coffee

bean as connected to the pulleys located at electric motor.

G.I Sheet (size #1.2mm) –It is to be attached in the frame.

Angle bar (size ½mm)–It is used to stand.

Sieve–This is the one that classified if the ground coffee bean reached the

needed ground size.

The following where the basic tools and equipment needed in the

construction of pneumatic coffee cleaner:

 15

Welding Machine – This tool is used to join metals and connect them into

one.

Hand Drill – This tool is used for drilling holes of the frame

Hammer – This is used in folding metals form them into the desired shape.

The use of the hammer is minimized when the materials are bent using a bar folding

machine.

Grinder – Used to clean up the machine unnecessarily attached to the metals

and for cutting metals.

Wrench – It is used to provide grip and mechanical advantage in applying

torque to objects-usually rotary fasteners, such as nuts and bolts or keep them from

turning

Description and Parts of the Machine

The pneumatic coffee cleaner was made of the following components.

Electric Motor – Prime mover of the pneumatic coffee separator has 1.5hp

AC motor, with a speed of 1750 rpm

Tray – Made from G.I sheet, used to collect the hull.

Blower - Made from G.I sheet, used to fan hull at 10.4 m/s with adjustable

cover opening with a speed of 10.9m/s.

 16

Frames – Was serving as a holder and for the parts to stay intact.

Hopper – Trapezoidal in shape and made from G.I sheet with the holding

capacity of 10kg.

Rack – Sieve coffee bean from each parchment made from round bar parallel

to each other.

Process Flow Chart

Design Purchasing Layout

Drawing Of Materials

Final Preliminary Fabrication

Testing Testing

Step in the Fabrication of a pneumatic coffee cleaner

After the design of the machine has been conceptualized, the materials were

purchased. The completed layout of the machine was prepared for fabrication.

Preliminary testing was done to test the functional it’s to the machine. Adjust were

made before the actual evaluation of the design machine, after that final testing and

data gathering.
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Preliminary Testing

The pneumatic coffee cleaner was tested with a ¼ opening, ½ opening and full

opening to initially test the functionality of the machine.

Testing Procedure

Based from the initial evaluation the ½ opening and whole opening of hopper

makes the machine clogged and unable to separate the parchment from the bean,

adjustment was then made to acquire higher performance of the machine.

Data to be gathered

1. Percent of purity(%) Ratio of the total weight of parchment coffee

free of foreign matters to the total weight of sample expressed in

percentage. (PAES 253 - 2011)

weight of cleaned coffee

P= x100%
weight total cleaned coffee with hull

2. Blower loss (kg) Should be taken at the chaff outlet to collect coffee

beans mixed with the chaff. Each sample shall be cleaned and weight.

The total weight of the clean coffee beans and total time of collection

shall be recorded for the computation of blower loss. (PAES 205 –

2015)

weight of blown clean coffee

Bl = x durationofoperation
duration of collection
 18

3. Machine Efficiency (%) Total weight of coffee bean collected at all

outlets to the total coffee bean input to the machine, expressed in

percentage.

output
Me = x 100
input

4. Capacity (kg/hrs) Weight of coffee bean collected at coffee outlet per

unit time, expressed in kilogram per hour.

Input capacity

weight of uncleaned coffee

C in =
Total Time

Output capacity

weight of clean coffee

C out =
total time

Cost and Return Analysis

The cost and return analysis of the system was computed with the following

parameters.

1. Cost analysis

a) Initial investment cost is from the initial express spent

during the construction of the pneumatic coffee separator.

 19

b) Fixed cost includes the depreciation, repair, and

maintenance, interest on investment and insurance.

c) Variable cost includes electricity and labor

2. Payback period – it is the time it takes to recover the cost

investment of the machine or to reach the breakeven point.

𝑖𝑛𝑡𝑒𝑟𝑒𝑠𝑡 𝑐𝑜𝑠𝑡
Payback period =
𝑝𝑒𝑟𝑖𝑜𝑑𝑖𝑐 𝑐𝑎𝑠ℎ 𝑓𝑙𝑜𝑤

3. Breakeven point – it is the level of the operation at which total cost

is equal to total benefits of gross income. It is useful in determining

the level at which the machine should be operated in one year to

cover an annual cost.

𝑎𝑛𝑛𝑢𝑎𝑙 𝑓𝑖𝑥𝑒𝑑 𝑐𝑜𝑠𝑡

Breakeven point =
𝑛𝑒𝑡 𝑖𝑛𝑐𝑜𝑚𝑒
 20

RESULT AND DISCUSSION

Machine Description

As shows in table 1 the fabricated. pneumatic coffee cleaner has a dimension

of 1m in height, 1.3m in length, and 0.5m in width. Weighing 80 kgs. It has different

parts such as sieving, hopper, frame, blower, fan speed controller, electric motor with

the pulley and v-belt.

Table 1. Dimension and weight of the machine

Description

Height 1m

Length 1.3m

Width 0.5m

Weight 80kls
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Purity (%) of the Pneumatic Coffee Cleaner

Table 2 and figure 2 shows the purity of the coffee beans in the pneumatic coffee

cleaner using ¼ opening of the hopper at a blower speed of 10.4 m/s. As revealed,

treatment 1 (1/2 open of blower) gave the highest purity of 98.98% compared to

treatment 2 which has 97.90% rating.

Analysis of variance as shown in appendix A1 revealed that the two treatments

have no significant difference. This means that wind speed has no effect to the percent

purity of the pneumatic coffee cleaner.

Table 2. Purity (%) of the coffee bean

REPLICATION
TREATMENT TOTAL MEAN
I II III IV
T1 (1/2 OPEN) 99.89 98.78 99.03 98.24 395.94 98.985ns
T2 (FULL OPEN) 97.21 98.23 97.74 98.45 391.63 97.9075ns
GRAND TOTAL 787.57
GRAND MEAN 98.4463
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Purity (%)
T1 (HALF OPEN) T2 (FULL OPEN)

99.89
100
99.03
98.78
99 98.23 98.2498.45
97.74
98 97.21
97

96

95
R1 R2 R3 R4

Figure 2.Purity (%) of the coffee bean

Blower Loss (kg) of the pneumatic coffee cleaner

Table 3 and figure3 shows that in every 10kg of coffee the blower loss of the

pneumatic coffee cleaner at ¼ opening hopper with a blower speed of 10.4 m/s is

0.04kg.

As revealed T1 gave the highest blower loss of 0.04kg followed by T2 0.01kg

with ½ open of blower.

Analysis of variance shown in appendix table A2 that there is a significant

difference among each other treatment at 5% value with an f-value of 9.30 and

coefficient of variation of 44.33

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Table 3. Blower Loss (kg) of the coffee bean

REPLICATION
TREATMENT TOTAL MEAN
I II III IV
T1 (1/2 OPEN) 0.06 0.02 0.05 0.04 0.17 0.0425a
T2 (FULL OPEN) 0.01 0.02 0.01 0.02 0.06 0.015ab
GRAND TOTAL 0.23
GRAND MEAN 0.02875

Blower Loss (Kg)

T1 (HALF OPEN) T2 (FULL OPEN)

0.06
0.06 0.05
0.05 0.04
0.04
0.03 0.02 0.02 0.02
0.02 0.01 0.01
0.01
0
R1 R2 R3 R4

Figure 3. Blower Loss (kg) of the coffee bean

Machine Efficiency (%) of the pneumatic coffee cleaner

Table 4 and figure 4 shows the machine efficiency of the coffee beans in the

pneumatic coffee cleaner using ¼ opening of the hopper as revealed, treatment 2 (full

open of blower) gave the highest machine efficiency of 97.44% compare to treatment

1 with 97.83% rating.

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Statistical Analysis revealed that the two treatments have no signs at 5%

difference among the treatment mean. Meaning machine efficiency is not effected by

blower speed.

Table 4. Machine Efficiency (%) of the pneumatic coffee cleaner

REPLICATION
TREATMENT TOTAL MEAN
I II III IV
T1 (1/2 OPEN) 98 98.67 99.57 95.08 391.32 97.83
T2 (FULL OPEN) 99.58 99.65 99.83 98.73 397.79 99.4475
GRAND TOTAL 789.11
GRAND MEAN 98.6388

Machine Efficiency (%)

T1 (HALF OPEN) T2 (FULL OPEN)

99.58 99.65 99.5799.83

100 98.67 98.73
98
98

96 95.08

94

92
R1 R2 R3 R4

Figure 4.Machine Efficiency (%) of the pneumatic coffee cleaner

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Input Capacity (kg/hr) of the machine

As shown in table 5 and figure 5 the input capacity of the coffee beans in the

pneumatic coffee cleaner using ¼ opening of the hopper As revealed, treatment 1 (half

open of blower) gave the highest input capacity of 247.94kg/hr compare to treatment 2

which has a 231.96kg/hr.

Statistical Analysis as shown in appendix table A5 revealed that the two

treatments have no significant difference at 5%.

Table 5. Capacity Input (kg/hr) of the pneumatic coffee cleaner

REPLICATION
TREATMENT TOTAL MEAN
I II III IV
T1 (1/2 OPEN) 250 256.41 222.22 263.16 991.79 247.948
T2 (FULL OPEN) 243.9 243.9 212.77 227.27 927.84 231.96
GRAND TOTAL 1919.63
GRAND MEAN 239.954

Capacity Input (kg/hr)

T1 (HALF OPEN) T2 (FULL OPEN)

300 250 243.9 256.41 263.16

243.9
222.22 227.27
250 212.77
200
150
100
50
0
R1 R2 R3 R4

Figure 5. Capacity Input (kg/hr) of the pneumatic coffee cleaner

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Output Capacity (kg/hr) of the machine

Table 6 and figure 6 shows the capacity output of the coffee beans in the pneumatic

coffee cleaner using ¼ opening of the hopper at different with blower opening of half

and full. As revealed, treatment 1 (half open of blower) gave the highest output

capacity of 145.08kg compare to treatment 2 which has a 138.41kg rating.

Statistical Analysis as revealed in appendix table A6 that the two treatments

have no significant at 5% difference among the treatment mean.

As shown in appendix Table A6 shows that the machine effects of machine

efficiency of the pneumatic coffee cleaner.

Table 6. Capacity Output (kg/hr) of the pneumatic coffee cleaner

REPLICATION
TREATMENT TOTAL MEAN
I II III IV
T1 (1/2 OPEN) 147 151.79 131.42 150.13 580.34 145.085
T2 (FULL OPEN) 145.73 145.83 127.45 134.64 553.65 138.413
GRAND TOTAL 1133.99
GRAND MEAN 141.749
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Capacity Output (kg/hr)

T1 (HALF OPEN) T2 (FULL OPEN)

160 151.79 150.13

147145.73 145.83
150

140 134.64
131.42
127.45
130

120

110
R1 R2 R3 R4

Figure 6. Capacity Output (kg/hr) of the pneumatic coffee cleaner

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Cost Analysis

In table 7 shows the summary of the initial cost and operating cost of the

pneumatic coffee cleaner. The total cost of the machine was PhP 18,751.6 which

includes materials cost and labor cost. The payback period can be recovered for the

cost invested in the machine on the 40th days of the operation. While the breakeven

volume was 23,477.83kg as depicted in Appendix B.

Table 7. The operating cost analysis of pneumatic coffee cleaner

Items Amount
Initial Investment 18,751.60
Fixed Cost
Depreciation 1,687.64
Interest on Investment 11,250.64
Repair and Maintenance 1,875.16
Total 14,813.76

Variable Cost
Electricity 4,841.27
Labor 27,300
Total 32,141

Total Cost 23,477.83

Payback Period 40 days

Break Even Point 23,477.83kg
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Assumption for the Computation of Economic Viability

Table 8 shows the assumption of the economic viability of the pneumatic

coffee cleaner. Salvage value is 10% of the initial cost while the useful life of the

machine is 10 years. Repair and maintenance were assumed to be 10% of the initial

cost and average working hours was six hours per day. The total days of operation in a

year were 76 days.

Table 8. The assumption in the Computation of the Economic Viability

Description Statement

Salvage Value 10%

The useful life of the machine 10 years

Repair and Maintenance 10%

no. of use hours per day 6hours

Operating days per year 76 days

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SUMMARY, CONCLUSION, AND RECOMMENDATION

SUMMARY

This study was conducted at Pampanga State Agricultural University to design,

fabricate and evaluate a pneumatic coffee cleaner. The study aimed to provide the

coffee farmers and other individual a machine to process and separate parchment from

coffee bean. The machine was tested with a load of 10kg with two different air speeds.

Treatment 1 at a speed of 10.4m/s and Treatment 2 having a speed of 10.9m/s. This

was done to determine the performance of the machine in terms of purity, blower loss,

machine efficiency, and capacity

Result shows that the highest percent purity of the pneumatic coffee cleaner

was acquired at treatment 1 half open of the blower with the efficiency of 98.98%.

However, blower loss of the machine shows that treatment 2 with a full open

blower with 10.9m/s obtained the highest efficiency of 0.015kg per 10kg of input

material. Although treatment 1 has attained the lower efficiency, both of the treatment

has no significant to each other.

In terms of machine efficiency, treatment 2 with a speed of 10.9m/s full open

blower got the highest efficiency with a rate of 99.44%. However, again even though

treatment 1 obtained a lower efficiency, both of the treatment has no significant value.
 31

The input and output capacity of the machine shows that treatment 1 obtained a

higher capacity with an input value of 247.94kg/hr and an output value of

145.08kg/hr.

CONCLUSION

Based on the result of the study, it can be concluded that the pneumatic coffee cleaner

can achieve highest efficiency of using a half-open blower with a speed of 10.4m/s.

However, statistical analysis revealed that both wind speed can be used for setting the

machine.

RECOMMENDATION

Based on the results and evaluation the following are recommended:

1. For further use of another variety in testing of coffee bean for testing the

performance of the pneumatic coffee cleaner.

2. For further improvement, design the machine with parchment collector to relieve

the labor of collecting the unwanted material. And

3. For further design the machine to minimize excess vibration.

 32

BIBLIOGRAPHY

PNS PAES 205-2015 Agricultural Machinery – Mechanical Rice Thresher – Methods

of Test

PAES 253-2011 Motorized coffee pulper methods of test

https://en.wikipedia.org/wiki/Coffee

http://www.ncausa.org/about-coffee/history-of-coffee

https://www.thespruceeats.com/what-is-coffee-hulling-765184

http://www.ncausa.org/about-coffee/what-is-coffee

http://www.ncausa.org/About-Coffee/History-of-Coffee

https://en.wikipedia.org/wiki/Coffee_bean

Unpublished Materials

MANALANG C.D. (2016). Design, fabrication and evaluation of motorized coffee

pulper with cleaner, Under Graduate Thesis, Pampanga State Agricultural University,

PAC, Magalang Pampanga

SAGUN, C.D. (2017). Design, fabrication and evaluation of motorized coffee pulper

with cleaner, Under Graduate Thesis, Pampanga State Agricultural University, PAC,

Magalang Pampanga

JOVEN, JR.S. (2018). Design, fabrication and evaluation of motorized coffee pulper

with cleaner, Under Graduate Thesis, Pampanga State Agricultural University, PAC,

Magalang Pampanga
33
 34

APPENDIX A

Appendix Table A1. ANOVA on the purity of the pneumatic coffee cleaner

In Appendix Table A1 shows that the treatment was not significant at 5% level

with f-value 5.97693

ANOVA on the purity of the pneumatic coffee separator

DEGREE SUM
SOURCE OF OF OF MEAN F
VARIATION FREEDO SQUAR SQUAR VALU REMAR
M E E E KS 5% 1%
5.9769 5.9 13.7
TREATMENT 1 2.32201 2.32201 3 Ns 9 4
EXPERIMENT
AL ERROR 6 2.33098 0.3885
TOTAL 7 4.65299
0.633131
CV 6

Appendix Table A2. ANOVA on the blower of the pneumatic coffee cleaner

In Appendix Table A2 shows the analysis that there is significant difference

among each other treatment at 5% value.

DEGREE SUM
MEAN F
SOURCE OF OF OF REMAR
SQUAR VALU 5% 1%
VARIATION FREEDO SQUAR KS
E E
M E
9.3076 5.9 13.7
TREATMENT 1 0.00151 0.00151 *
9 9 4
EXPERIMENT
6 0.00097 0.00016
AL ERROR
TOTAL 7 0.00249
CV 44.3393
 35

Appendix Table A3. Comparison among treatment means using least significant

difference test reveals that treatment 1 is significant with treatment 2 @ 5% LSD.

TREATMEN TREATMEN difference

T T from T2
Mean lsd 5% lsd1%
0.0220 0.0334
T1 (HALF OPEN) 0.0425 0.0275 * 6 1
0.0220 0.0334
T2 (FULL OPEN) 0.015 0 ns 6 1

Appendix Table A4. ANOVA on the machine efficiency of the coffee pneumatic

coffee cleaner.

In Appendix Table A4 shows that the treatment was not significant at 5% level

with f-value 2.60669

DEGREE SUM
OF OF MEAN F
SOURCE OF FREEDO SQUAR SQUAR VALU REMAR
VARIATION M E E E KS 5% 1%
2.6066 5.9 13.7
TREATMENT 1 5.23261 5.23261 9 ns 9 4
EXPERIMENT
AL ERROR 6 12.0443 2.00738
TOTAL 7 17.2769
CV 1.43637
 36

Appendix Table A5. ANOVA on the capacity input of the coffee pneumatic coffee

cleaner.

In Appendix Table A4 shows that the treatment was not significant at 5% level

with f-value 1.86509

DEGREE SUM
OF OF MEAN F
SOURCE OF FREEDO SQUAR SQUAR VALU REMAR
VARIATION M E E E KS 5% 1%
1.8650 5.9 13.7
TREATMENT 1 511.2 511.2 9 ns 9 4
EXPERIMENT
AL ERROR 6 1644.53 274.088
TOTAL 7 2155.73
CV 6.8995

Appendix Table A6. ANOVA on the capacity output of the coffee pneumatic coffee

cleaner.

In Appendix Table A4 shows that the treatment was not significant at 5% level

with f-value 1.06051

DEGREE SUM
OF OF MEAN F
SOURCE OF FREEDO SQUAR SQUAR VALU REMAR
VARIATION M E E E KS 5% 1%
1.0605 5.9 13.7
TREATMENT 1 89.0445 89.0445 1 ns 9 4
EXPERIMENT
AL ERROR 6 503.782 83.9636
TOTAL 7 592.826
CV 6.46437
 37

Appendix B

Appendix B1. Sample computation of the purity of the pneumatic coffee cleaner at

the loading of 10 kg (T1 half open blower)

Treatment 1 Replication 1

𝑤𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑐𝑙𝑒𝑎𝑛𝑒𝑑 𝑐𝑜𝑓𝑓𝑒𝑒

P= 𝑥100%
𝑤𝑒𝑖𝑔ℎ𝑡 𝑡𝑜𝑡𝑎𝑙 𝑐𝑙𝑒𝑎𝑛𝑒𝑑 𝑐𝑜𝑓𝑓𝑒𝑒 𝑤𝑖𝑡ℎ ℎ𝑢𝑙𝑙

5.88
P= 𝑥100%
5.49

P = 98.99%

Treatment 1 Replication 2

𝑤𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑐𝑙𝑒𝑎𝑛𝑒𝑑 𝑐𝑜𝑓𝑓𝑒𝑒

P= 𝑥100%
𝑤𝑒𝑖𝑔ℎ𝑡 𝑡𝑜𝑡𝑎𝑙 𝑐𝑙𝑒𝑎𝑛𝑒𝑑 𝑐𝑜𝑓𝑓𝑒𝑒 𝑤𝑖𝑡ℎ ℎ𝑢𝑙𝑙

5.92
P= 𝑥100%
5.993

P = 98.78%

Treatment 1 Replication 3

𝑤𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑐𝑙𝑒𝑎𝑛𝑒𝑑 𝑐𝑜𝑓𝑓𝑒𝑒

P= 𝑥100%
𝑤𝑒𝑖𝑔ℎ𝑡 𝑡𝑜𝑡𝑎𝑙 𝑐𝑙𝑒𝑎𝑛𝑒𝑑 𝑐𝑜𝑓𝑓𝑒𝑒 𝑤𝑖𝑡ℎ ℎ𝑢𝑙𝑙

5.914
P= 𝑥100%
5.972
 38

P = 99.03%

Treatment 1 Replication 4

𝑤𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑐𝑙𝑒𝑎𝑛𝑒𝑑 𝑐𝑜𝑓𝑓𝑒𝑒

P= 𝑥100%
𝑤𝑒𝑖𝑔ℎ𝑡 𝑡𝑜𝑡𝑎𝑙 𝑐𝑙𝑒𝑎𝑛𝑒𝑑 𝑐𝑜𝑓𝑓𝑒𝑒 𝑤𝑖𝑡ℎ ℎ𝑢𝑙𝑙

5.705
P= 𝑥100%
5.807

P = 98.24%
 39

Appendix B2. Sample computation of the purity of the pneumatic coffee cleaner at

the loading of 10 kg (T2 full open blower)

Treatment 2 Replication 1

weight of cleaned coffee

P= x100%
weight total cleaned coffee with hull

5.975
P= 𝑥100%
5.164

P = 97.21%

Treatment 2 Replication 2

weight of cleaned coffee

P= x100%
weight total cleaned coffee with hull

5.979
P= 𝑥100%
6.087

P = 98.23%

Treatment 2 Replication 3

weight of cleaned coffee

P= x100%
weight total cleaned coffee with hull

5.99
P= 𝑥100%
6.128

P = 97.74%
 40

Treatment 2 Replication 4

weight of cleaned coffee

P= x100%
weight total cleaned coffee with hull

5.924
P= 𝑥100%
6.017

P = 98.45%
 41

Appendix B3. Sample computation of the blower loss of the pneumatic coffee

cleaner at the loading of 10 kg (T1 half open blower)

Treatment 1 Replication 1

weight of blown clean coffee

Bl = x duration of operation
duration of collection

0.143
Bl = 𝑥 0.04
0.1

Bl = 0.06kg

Treatment 1 Replication 2

weight of blown clean coffee

Bl = x duration of operation
duration of collection

0.038
Bl = 𝑥 0.039
0.07

Bl = 0.02kg
 42

Treatment 1 Replication 3

weight of blown clean coffee

Bl = x duration of operation
duration of collection

0.130
Bl = 𝑥 0.045
0.11

Bl = 0.05kg

Treatment -1 Replication 4

weight of blown clean coffee

Bl = x duration of operation
duration of collection

0.091
Bl = 𝑥 0.038
0.086

Bl = 0.04kg
 43

Appendix B4. Sample computation of the blower loss of the pneumatic coffee

cleaner at the loading of 10 kg (T2 full open blower)

Treatment 2 Replication 1

weight of blown clean coffee

Bl = x duration of operation
duration of collection

0.024
Bl = 𝑥 0.041
0.095

Bl = 0.01kg

Treatment 2 Replication 2

weight of blown clean coffee

Bl = x duration of operation
duration of collection

0.029
Bl = 𝑥 0.04
0.084

Bl = 0.02kg
 44

Treatment 2 Replication 3

weight of blown clean coffee

Bl = x duration of operation
duration of collection

0.011
Bl = 𝑥 0.047
0.094

Bl = 0.005kg

Treatment 2 Replication 4

weight of blown clean coffee

Bl = x duration of operation
duration of collection

0.035
Bl = 𝑥 0.044
0.099

Bl = 0.02kg
 45

Appendix B5. Sample computation of the machine efficiency of the pneumatic

coffee cleaner at the loading of 10 kg (T1 half open blower)

Treatment 1 Replication 1

output
Me = x 100
input

5.88
Me = x 100
6

Me = 98%

Treatment 1 Replication 2

output
Me = x 100
input

5.92
Me = x 100
6

Me = 98.67%
 46

Treatment 1 Replication 3

output
Me = x 100
input

5.914
Me = x 100
6

Me = 99.57%

Treatment 1 Replication 4

output
Me = x 100
input

5.705
Me = x 100
6

Me = 95.08%
 47

Appendix B6. Sample computation of the machine efficiency of the pneumatic

coffee cleaner at the loading of 10 kg (T2 full open blower)

Treatment 2 Replication 1

output
Me = x 100
input

5.975
Me = x 100
6

Me = 99.58%

Treatment 2 Replication 2

output
Me = x 100
input

5.979
Me = x 100
6

Me = 99.65%

Treatment 2 Replication 3

output
Me = x 100
input

5.99
Me = x 100
6

Me = 99.83%
 48

Treatment 2 Replication 4

output
Me = x 100
input

5.924
Me = x 100
6

Me = 98.73%
 49

Appendix B7. Sample computation of the capacity input of the pneumatic coffee

cleaner at the loading of 10 kg (T1 half open blower)

Treatment 1 Replication 1

weight of uncleaned coffee

C in =
Total Time

10
C in =
0.04

Cin = 250kg

Treatment 1 Replication 2

weight of uncleaned coffee

C in =
Total Time

10
C in =
0.039

Cin = 256.41kg

Treatment 1 Replication 3

weight of uncleaned coffee

C in =
Total Time

10
C in =
0.045

Cin = 222.22kg
 50

Treatment 1 Replication 4

weight of uncleaned coffee

C in =
Total Time

10
C in =
0.038

Cin = 263.16kg
 51

Appendix B8. Sample computation of the capacity input of the pneumatic coffee

cleaner at the loading of 10 kg (T2 full open blower)

Treatment 2 Replication 1

weight of uncleaned coffee

C in =
Total Time

10
C in =
0.041

Cin = 243.90kg/hr

Treatment 2 Replication 2

weight of uncleaned coffee

C in =
Total Time

10
C in =
0.041

Cin = 243.90kg/hr

Treatment 2 Replication 3

weight of uncleaned coffee

C in =
Total Time

10
C in =
0.047

Cin = 212.77kg/hr
 52

Treatment 2 Replication 4

weight of uncleaned coffee

C in =
Total Time

10
C in =
0.044

Cin = 227.27kg/hr
 53

Appendix B9. Sample computation of the capacity output of the pneumatic coffee

cleaner at the loading of 10 kg (T1 half open blower)

Treatment 1 Replication 1

weight of clean coffee

C out =
total time

5.88
C out =
0.04

Cout = 147kg/hr

Treatment 1 Replication 2

weight of clean coffee

C out =
total time

5.92
C out =
0.039

Cout = 151.79kg/hr

Treatment 1 Replication 3

weight of clean coffee

C out =
total time

5.914
C out =
0.045

Cout = 131.42kg/hr

Treatment 1 Replication 4

weight of clean coffee

C out =
total time
 54

5.705
C out =
0.038

Cout = 150.13kg/hr
 55

Appendix B10. Sample computation of the capacity output of the pneumatic coffee

cleaner at the loading of 10 kg (T2 full open blower)

Treatment 2 Replication 1

weight of clean coffee

C out =
total time

5.975
C out =
0.041

Cout = 145.73kg/hr

Treatment 2 Replication 2

weight of clean coffee

C out =
total time

5.979
C out =
0.041

Cout = 145.83kg/hr

Treatment 2 Replication 3

weight of clean coffee

C out =
total time

5.99
C out =
0.047

Cout = 127.45kg/hr

Treatment 2 Replication 4

weight of clean coffee

C out =
total time
 56

5.924
C out =
0.044

Cout = 134.64kg/hr
 57

Appendix C

Computation of cost Analysis

A. Annual Fixed Cost

1. Depreciation

Initial Investment – Salvage Value

Depreciation =
Useful Life Span

18,751.6 − 10% x 18,751.6

Depreciation =
10 Years

Depreciation = PhP 1,687.64

2. Interest on Investment

Interest = Initial Investment x Interest x No. of Years

Interest = 18,751.6 x 6% x 1 Year

Interest = Php 11,250.96

3. Repair and Maintenance

Repair and Maintenance = Initial Cost x 10%

Repair and Maintenance = 18,751.6 x 10%

Repair and Maintenance = PhP 1,875.16

Total annual fixed cost = Depreciation + Interest in Investment + Repair

and Maintenance

Total annual fixed cost = 1,687.64 + 11,250.96 + 1,875.16

Total annual fixed cost = Php 14,813.76

 58

B. Variable Cost

1. Electricity

1kw
Electricity = 1119w x x 6hrs/day
1000w

Electricity = 6.71kw-hr/day x PhP 9.25 kw / hr x 78working days /

year

Electricity = PhP 4,841.27 / year

2. Labor

Labor = 350 / day x 78 days

Labor = PhP 27,300 / year

Variable Cost = PhP 4,841.27 / year + PhP 27,300 / year

Variable Cost = PhP 32,141 / year

C. Total Cost of Operation per year

1. Fixed Cost = PhP 14,813.76

2. Variable Cost = PhP 32,141

3. Total Cost of Operation per year = Fixed Cost + Variable Cost

Total cost of operation per year = PhP 14,813.76 + PhP 32,141

Total cost of operation per year = PhP 46,954.76

Payback Period on Investment

Investment
Payback Period =
Periodic Cash Flow

Periodic Cash Flow = PhP 2 / kilo x 239.95 x 6 hrs / day x 76 days

Periodic Cash Flow = 218,834.4/year – 46,954.76

 59

Periodic Cash Flow = 171,879.64 pesos / year

PhP 18,751.6
Payback Period =
PhP 171,879.64

Payback Period = 0.11 year approximately 40 days

Breakeven Volume = Annual Cost / Price per unit

Breakeven Volume = PhP 46,954.76 / PhP 2/ kilo

Breakeven Volume = 23,477.83 kg

Sample Computation of cost per kilogram

Cost = total cost of operation per year / no. of working days per year

Cost = PhP 46,954.76 / 76 days/year

Cost = PhP 617.83/day

Capacity = 239.95 kg/hr x 6hr/day

Capacity = 1,439.7 kg/day

Cost = PhP 617.83/day / 1,439.7kg/day

Cost = PhP 0.43/kg

 60

Appendix D

Appendix Table D1. Pneumatic Coffee cleaner Bill of Materials

Qty Description Unit Price Total Price
3pcs 1 ½” x ¼” x 12’ Angle 480 1,440
Bar
1pcs Flat Bar 230 230
4pcs Round Bar 90 360
1 box Welding Rod 180 180
4pcs Pillow Block 300 1,200
1 pcs G.I Sheet #1.2 1350 1,350
1 pcs cut off disk 150 150
2pcs Shafting 250 500
2pcs V-Belt 150 300
2pcs Pulley 225 450
1pcs Bearing 150 150
23pcs 1/4 Bolt and Nuts 8 184
8pcs 7/16 Bolt and Nus 15 120
1pcs 1.5hp Electric Motor 6500 6,500
1Lit. Enamel Paint (Orange) 160 160
3m Wire 35/m 105
1pcs Unplug 15 15
Total 13,394
Labor 40% of the material cost 5,357.6
Grand Total 18,751.6
 61

APPENDIX FIGURE

Top View

Side View

Front View
 62

APPENDIX E
 63

Appendix plate 1. Fabrication of the pneumatic coffee cleaner

64
 65

Appendix Plate 2. fabrication of the blower

66
 67

Appendix Plate 3. Fabricate the sieving

 68

Appendix Plate 4. Finish product of the machine

 69

Appendix Plate 5. Evaluation and Testing of the machine

 70

Appendix Plate 6. Faculty visiting the machine

71
72
73
 74

Appendix Plate 7. The author and friends while separating the losses
 75

Appendix Plate 8. Data and gathering

 76

Appendix Plate 9. Sample of coffee bean and hull