The use of coffee bean post-extraction residues as a filler in plywood technology

2020 ◽  
Vol 109 ◽  
pp. 24-31
Author(s):  
Anita Daniłowska ◽  
Grzegorz Kowaluk
Keyword(s):  
Shear Strength ◽  
Modulus Of Elasticity ◽  
Bending Strength ◽  
Coffee Bean ◽  
Glue Joint ◽  
Coffee Beans ◽  
Coffee Residues ◽  
Plywood Glue ◽  
Physical Features ◽  
Different Content

The use of coffee bean post-extraction residues as a filler in plywood technology. The aim of the research was to determine the influence of post-extraction coffee beans used as a glue mass filler for the plywood glue joint on their selected mechanical and physical features. In the scope of the research the plywood of different content of post-extraction coffee beans in glue mass have been produced in laboratory conditions, as well, as reference material, the plywood with wheat flour as a glue mass filler have been made. The investigated material has been tested according to different features, including measurement of the plywood density profile, static bending strength and modulus of elasticity, shear strength, water absorption, as well as resistance to axial removal of screws. The significant reduction of bending strength, modulus of elasticity when bending, shear strength, as well as resistance to axial removal of screws has been found for samples with coffee bean residues, when referred to reference plywood. Also, decreasing penetration depth of coffee residues filled glue mass has been noted, with the coffee bean post-extraction residues content raise.

Mechanical properties of Ficus vallis-choudae (Delile), a lesser utilized species in Nigeria

BioResources ◽  
2020 ◽  
Vol 15 (3) ◽  
pp. 6550-6560
Author(s):  
Lawrence Aguda ◽  
Babatunde Ajayi ◽  
Sylvester Areghan ◽  
Yetunde Olayiwola ◽  
Aina Kehinde ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Shear Strength ◽  
Moisture Content ◽  
Modulus Of Elasticity ◽  
Bending Strength ◽  
High Strength ◽  
Strength Properties ◽  
Modulus Of Rupture ◽  
Impact Bending ◽  
Timber Market

Declining availability of the prime economic species in the Nigerian timber market has led to the introduction of Lesser-Used Species (LUS) as alternatives. Their acceptability demands information on the technical properties of their wood. The aim of this study was to investigate the mechanical properties of Ficus vallis-choudae to determine its potential for timber. Three mature Ficus vallis-choudae trees were selected and harvested from a free forest area in Ibadan, Oyo State, Nigeria. Samples were collected from the base (10%), middle (50%), and top (90%) along the sampling heights of each tree, which was further partitioned into innerwood, centrewood, and outerwood across the sampling radial position. Investigations were carried out to determine the age, density, moisture content, impact strength, modulus of elasticity, modulus of rupture, compressive strength parallel-to-grain, and shear strength parallel-to-grain. The mean impact bending strength, modulus of rupture, modulus of elasticity, maximum shear strength parallel-to-grain, and maximum compression strength parallel-to-grain for Ficus vallis-choudae at 12% moisture content were 20.4 N/mm2, 85.8 N/mm2, 709 N/mm2, 10.7 N/mm2, and 33.6 N/mm2, respectively. The study found the species to be dense with high strength properties in comparison with well-known timbers used for constructional purposes.

scholarly journals Variations in Physico-Mechanical Properties of Lonchocarpus sericeus (Poir), a Lesser-Used Species in West Africa

2021 ◽  
Vol 71 (3) ◽  
pp. 252-261
Author(s):  
Lawrence Olanipekun Aguda ◽  
Babatola Olufemi ◽  
Babatunde Ajayi ◽  
Olajide Rasaq Adejoba ◽  
Adedeji Robert Ojo ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Shear Strength ◽  
Modulus Of Elasticity ◽  
Bending Strength ◽  
High Strength ◽  
Modulus Of Rupture ◽  
Wood Age ◽  
Lonchocarpus Sericeus ◽  
The Mean ◽  
End Use

Abstract This study investigates the properties of Lonchocarpus sericeus to determine its potential use for timber. Three matured trees of L. sericeus were selected from a forest located in Longe Village, Oluyole Local Government Area in Oyo State, Nigeria. Discs from the harvested trees were collected at the base (10%), middle (50%), and top (90%) and further partitioned into inner wood, center wood, and outer wood. An investigation was carried out to characterize the wood age, density, shrinkage, impact strength, modulus of elasticity, modulus of rupture, compressive, and shear strength. The ages were 28, 29 and 32 years. The mean wood density at 12 percent moisture content was 836.63 kg/m3, which shows that it belongs to the high-density wood category. The mean shrinkage values in the radial, tangential, and longitudinal directions were 2.50, 3.99, and 0.78 percent respectively; the volumetric shrinkage was 6.36 percent. These shrinkage values were indicative of good dimensional stability. The mean impact bending strength, modulus of rupture, modulus of elasticity, maximum shear strength parallel to grain, and maximum compression strength parallel to the grain were 24.14, 114.18, 11,276, 12.76, and 47.16 N/mm2, respectively. End-use assessments suggest that the wood species can be used in similar applications as well-known timbers. The study found L. sericeus to be very dense with high strength in comparison to well-known timbers. It was observed that the mechanical properties of the species decrease from the base to the top and also increase from the outer wood to the core wood.

Influence of Moisture Content in some Mechanical Properties of Two Brazilian Tropical Wood Species

2014 ◽  
Vol 1025-1026 ◽  
pp. 42-45 ◽  
Author(s):  
Luiz A. Melgaço N. Branco ◽  
Eduardo Chahud ◽  
André Luis Christoforo ◽  
Francisco Antonio Rocco Lahr ◽  
Rosane A.G. Battistelle ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Shear Strength ◽  
Moisture Content ◽  
Analysis Of Variance ◽  
Wood Species ◽  
Modulus Of Elasticity ◽  
Modulus Of Rupture ◽  
Tropical Wood ◽  
Fiber Saturation ◽  
Brazilian Standard

This study aimed, with the aid of analysis of variance (ANOVA), to investigate and quantify the influence of moisture ranging between 12% and over 30% (fiber saturation) on the mechanical properties: strength and modulus of elasticity in compression and in tension parallel to grain; modulus of rupture and modulus of elasticity in static bending; shear strength parallel to grain considering wood species Ipê (Tabebuia sp) and Angelim Araroba (Vataireopsis araroba). Tests were performed according to the assumptions and calculating methods Brazilian standard ABNT NBR 7190, Anexx B, totalizing 400 tests. Results of ANOVA revealed a significant reduction (16% on average) for mechanical properties wood due to the increase in moisture content from 12% to over 30% (fiber saturation). The same behavior also occurred when assembly containing the two species was considered.

Analisis Skrining Fitokimia dan Aktivitas Antioksidan Ekstrakk Biji Sangrai Kopi Robusta (Coffea canephora) dari Tanaman Hasil Pemupukan Organik dan Anorganik

2021 ◽  
Vol 3 (2) ◽  
Author(s):  
Farah Aida Qotrun Nada ◽  
Tintrim Rahayu ◽  
Ari Hayati
Keyword(s):  
Statistical Tests ◽  
Linear Regression Analysis ◽  
Coffea Canephora ◽  
Coffee Bean ◽  
Phytochemical Screening ◽  
Robusta Coffee ◽  
A Value ◽  
Coffee Beans ◽  
Ic50 Value ◽  
The Difference

Ground coffee is coffee beans that have been roasted, ground or ground so that they have a smooth shape. The purpose of this study was to determine the content of compounds in robusta coffee roasted seed extract (Coffea canephora) from plants produced by organic and inorganic fertilization, and to know the difference in compounds between the results of organic and inorganic fertilization. The characteristics of phytochemical screening were carried out qualitatively on alkaloids, flavonoids, tannins, terpenoids and saponins and the antioxidant activity was carried out by the DPPH (1,1-dipenyl-2-picrihidrazil) method. Phytochemical screening characteristic test results show that robusta coffee bean extract extract from the results of organic and inorganic fertilization both contain flavonoids, alkaloids, tannins, and saponins, while the antioxidant test activity of robusta coffee beans extracts shows differences based on the results of statistical tests of linear regression analysis with the IC50 value the highest antioxidant content was inorganic coffee roasted bean extract only 14.0629 ppm compared to the organic roasted extract with a value of 30.6159 ppmKeywords: Robusta Coffee (Coffea canophora), Phytochemical Screening, DPPH MethodABSTRAKKopi bubuk adalah biji kopi yang telah disangrai digiling atau ditumbuk sehingga mempunyai bentuk halus. Tujuan dari penelitian ini adalah untuk mengetahui kandungan senyawa dalam ekstrak biji sangrai kopi robusta (Coffe canephora) dari tanaman hasil pemupukan organik dan anorganik, dan mengetahui perbedaan senyawa antara hasil pemupukan organik dan anorganik. Karakteristik skrining fitokimia dilakukan secara kualitatif yang dilakukan terhadap alkaloid, flavonoid, tanin, terpenoid dan saponin dan aktivitas antioksidan dilakukan dengan metode DPPH (1,1-difenil-2-pikrihidrazil). Hasil uji karakteristik skrining fitokimia menunjukkan bahwa ekstrak biji sangrai kopi robusta dari hasil pemupukan oganik dan anorganik keduanya sama mengandung senyawa flavonoid, alkaloid, tanin, dan saponin,  sedangkan pada aktifitas uji antioksidan ekstrak biji sangrai kopi robusta menunjukan perbedaan berdasarkan hasil uji statistik analisis regresi linear dengan nilai IC50 kadar antioksidan paling tinggi adalah ekstrak biji sangrai kopi anorganik hanya 14,0629 ppm dibandingkan dengan ekstrak sangrai dari organik dengan nilai 30,6159 ppm.Kata kunci : Kopi Robusta (Coffea canophera), Skrining Fitokimia, Metode DPPH

Genetic relationships among Brazilian strains of Aspergillus ochraceus based on RAPD and ITS sequences

2004 ◽  
Vol 50 (11) ◽  
pp. 985-988 ◽  
Author(s):  
Maria Helena Pelegrinelli Fungaro ◽  
Marciane Magnani ◽  
Laurival Antônio Vilas-Boas ◽  
Patrícia Cristina Vissotto ◽  
Márcia Cristina Furlaneto ◽  
...  
Keyword(s):  
Ochratoxin A ◽  
Sequence Data ◽  
Genetic Relationships ◽  
Its Region ◽  
Aspergillus Ochraceus ◽  
Coffee Bean ◽  
Coffee Beans ◽  
Major Species ◽  
Group A ◽  
Group B

Ochratoxin A (OA) is a mycotoxin that has been found in coffee beans and coffee beverages. Its toxicological profile includes carcinogenicity, nephrotoxicity, and immunotoxicity. Aspergillus ochraceus is the major species responsible for OA production in Brazilian coffee beans. The genetic relationships among 25 A. ochraceus strains collected from Brazilian coffee-bean samples were determined based on RAPD and internal transcribed spacer (ITS) sequence data. The isolates were resolved into 2 distinct groups, one with 4 strains (group A) and the other with 21 strains (group B). Specific nucleotide variations characterizing group A and B were found for both ITS1 and ITS2 regions. Group B is a new group proposed here to accommodate the majority of the Brazilian isolates. Each group was found to contain both toxigenic and nontoxigenic strains, indicating that there is no association between molecular genotypes and the ability to produce OA.Key words: Aspergillus ochraceus, ochratoxin A, ITS region (ITS1–5.8S–ITS2), RAPD.

scholarly journals Daya Hambat Ekstrak Biji Kopi Robusta (Coffea Canephora) terhadap Bakteri Porphyromonas gingivalis (in vitro)

2021 ◽  
Vol 18 (2) ◽  
pp. 69
Author(s):  
Rr. Nektara Titan Dianastri ◽  
Pudji Astuti ◽  
Rendra Chriestedy Prasetya
Keyword(s):  
Porphyromonas Gingivalis ◽  
Inhibition Zone ◽  
Coffea Canephora ◽  
Negative Control ◽  
Growth Media ◽  
Coffee Bean ◽  
Chlorogenic Acids ◽  
Robusta Coffee ◽  
Coffee Beans

Periodontitis is mostly caused by plaque and Pophyromonas gingivalis bacteria as the main cause. The outer membrane layer of the Porphyromonas gingivalis wall produces pathogenic virulence factors, such as lipopolysaccharides which will activate inflammatory cells and cause phagocytosis of antigens thereby triggering free radicals. Robusta coffee beans naturally contain caffeine, phenolic compounds, trigonellin, and chlorogenic acids as antibacterial and anti-inflammatory. The purpose of this study was to determine the inhibition of Robusta (Coffea canephora) coffee bean extract 0.5%; 0.75%; 1%; 1.25%; 1.5% and 3% on the growth of Porphyromonas gingivalis in vitro and to find out the lowest concentration of Robusta (Coffea canephora) coffee bean extract which has inhibitory effect on the growth of Porphyromonas gingivalis. In this study were divided into 8 treatment groups namely positive control, negative control, 0.5% robusta coffee bean extract, 0.75%, 1%, 1.25%, 1.5% and 3%. Petridish dishes containing TSA media that have been sterilized, added P. gingivalis suspension with density according to Mc standard. Farland Then a sterile white test blank with a diameter of 6 mm that is still sterile is placed on top of the bacterial growth media in accordance with the placement of the treatment group and dropped with all 8 treatment materials. After 24 hours incubated in a desiccator, the inhibition of robusta coffee bean extracts against the growth of Porphyromonas gingivalis bacteria was observed and data collection was done by measuring the inhibition zone using calipers. The results obtained robusta coffee bean extract at concentrations of 3%, 1.5%, 1.25% and 1%, have an antibacterial power which is suspected because Robusta coffee beans naturally contain ingredients such as caffeine, polyphenols and chlorogenic acids which have antibacterial activity while the robusta coffee bean extract with a concentration of 0.5% and 0.75% does not have antibacterial power against Pophyromonas gingivalis. Robusta coffee bean extract with a concentration of 1% is the smallest concentration of Robusta (Coffea canephora) coffee bean extract which can inhibit the growth of Porphyromonas gingivalis.

scholarly journals AlexNet convolutional neural network to classify the types of Indonesian coffee beans

2021 ◽  
Vol 905 (1) ◽  
pp. 012059
Author(s):  
Y Hendrawan ◽  
B Rohmatulloh ◽  
F I Ilmi ◽  
M R Fauzy ◽  
R Damayanti ◽  
...  
Keyword(s):  
Neural Network ◽  
Computer Vision ◽  
Sensitivity Analysis ◽  
Convolutional Neural Network ◽  
Confusion Matrix ◽  
Learning Rate ◽  
Agricultural Products ◽  
Coffee Bean ◽  
Coffee Beans ◽  
Non Destructive

Abstract Various types of Indonesian coffee are already popular internationally. Recently, there are still not many methods to classify the types of typical Indonesian coffee. Computer vision is a non-destructive method for classifying agricultural products. This study aimed to classify three types of Indonesian Arabica coffee beans, i.e., Gayo Aceh, Kintamani Bali, and Toraja Tongkonan, using computer vision. The classification method used was the AlexNet convolutional neural network with sensitivity analysis using several variations of the optimizer such as SGDm, Adam, and RMSProp and the learning rate of 0.00005 and 0.0001. Each type of coffee used 500 data for training and validation with the distribution of 70% training and 30% validation. The results showed that all AlexNet models achieved a perfect validation accuracy value of 100% in 1,040 iterations. This study also used 100 testing-set data on each type of coffee bean. In the testing confusion matrix, the accuracy reached 99.6%.

Composition of amino acids and fatty acids on Luwak coffee processing

Food Research ◽  
2021 ◽  
Vol 5 (3) ◽  
pp. 60-64
Author(s):  
Fitri ◽  
A. Laga ◽  
Z. Dwyana ◽  
A.B. Tawali
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Amino Acid ◽  
Acid Content ◽  
Green Bean ◽  
Total Amino Acid ◽  
Coffee Bean ◽  
Roasted Coffee ◽  
Coffee Beans

The processing carried out on coffee beans such as fermentation and roasting can affect the contents of amino and fatty acids of coffee beans. This study aimed to determine the amount of amino acid and fatty acid content in Luwak coffee bean during processing. The amino acids of coffee were analyzed using HPLC, while fatty acids of coffee were analyzed using GC-MS. The results showed a change in total amino acid content in raw coffee bean (3.04%), green bean coffee (6.93%), and roasted coffee (6.83%). The total fatty acid of raw coffee bean (1199.86 mg/100 g), green bean coffee (3147.56 mg/100 g), and roasted coffee (6282.4 mg/100 g) also experienced significant changes

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