Abstract:The conventional method of drying coffee beans that depend on sunlight (drying) has a number of drawbacks, one of which is that the drying productivity takes a long time. In general, coffee drying is carried out until it reaches a moisture content of 12.5% to achieve a quality bean standard. Mathematically, the moisture content can be assessed by paying attention to the initial weight of the coffee beans and the final weight of the coffee beans. So that the use of the Load Cell sensor to read the depreciation … Show more
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