agriengineer
Agricultural
- Jul 12, 2001
- 5
What are the values for the following properties of robusta coffee both when ripe (30% MC wet basis) and dry (12-14% MC wet basis)?
1. Bulk density
2. Angle of repose
3. Angle of friction against GI sheet
4. Rate of respiration
5. Thousand bean weight
6. Breakage limit
7. Specific heat
8. Heat of vaporization
1. Bulk density
2. Angle of repose
3. Angle of friction against GI sheet
4. Rate of respiration
5. Thousand bean weight
6. Breakage limit
7. Specific heat
8. Heat of vaporization