Physical properties of Robusta coffee beans

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dc.creatorGhosh, B.N.
dc.date2025-07-08T18:43:56Z
dc.date2025-07-08T18:43:56Z
dc.date1971-10
dc.date.accessioned2026-06-09T02:21:53Z
dc.descriptionThe physical properties of the two important commercial types of coffee beans, Arabica and Robusta, from the wet parchment to the dry or green bean stage are of interest in developing the specialized processing machinery and equipment for their wet processing. While values for the better quality Arabica coffee has been reported earlier (2), comparative values for Robusta, traditionally processed by the dry method but now wet processed in increasing quantities, are reported in the present paper. The methods used and the results obtained are described. A comparative study of the Arabica and Robusta types indicated that physical properties like weight, volume, density and mesh size distribution were different
dc.format4 páginas
dc.formatapplication/pdf
dc.identifierhttps://repositorio.catie.ac.cr/handle/11554/13216
dc.identifieropenAccess
dc.identifier.urihttp://hdl.handle.net/123456789/6560
dc.languageen
dc.publisherInstituto Interamericano de Cooperación para la Agricultura (IICA)
dc.relationTurrialba; Vol.21, no. 4
dc.subjectCoffea arabica||Coffea arabica||Coffea arabica||Coffea arabica
dc.subjectCoffea canephora||Coffea canephora||Coffea canephora||Coffea canephora
dc.subjectGrano||grain||grão||grain
dc.subjectPropiedad fisicoquímica||chemicophysical properties||propriedade físico-química||propriété physicochimique
dc.subjectProcesamiento||processing||processamento||traitement
dc.subjectCafé robusta||robusta coffee||café robusta||café robusta
dc.subjectSemilla de café||coffee beans||grão de café||fève de café
dc.subjectSede Central
dc.titlePhysical properties of Robusta coffee beans
dc.typeArtículo

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