Drying unit, system and method for drying and improving the cup score in pergamino and / or natural coffee beans

Abstract

The invention relates to a unit, a system and a method for drying and improving the organoleptic properties and shelf life of pergamino and / or natural coffee beans, which combines methods for heating, vacuum generation and the addition of natural and / or artificial flavourings and preservatives, in order to ensure and improve the organoleptic properties of the dried coffee bean and improve its shelf life and cup score.

Description

[0001] DRYING UNIT, SYSTEM AND PROCESS FOR DRYING AND IMPROVING CUP QUALITY IN COFFEE BEANS

[0002] Parchment and / or natural materials

[0003] Field of invention

[0004] The present invention belongs to the technical field of mechanics and consists of systems, apparatus and processes for drying and improving the quality of coffee in the cup in parchment and natural coffee beans before the threshing process, comprising the controlled heating of the beans by the use of solar, electrical and / or electromagnetic energy (infrared rays) and the subjection of the bean to vacuum, and the addition of natural and / or artificial essences and preservatives.

[0005] General description of the invention

[0006] The present invention relates to a system for drying and improving the cup quality and shelf life of parchment and / or natural coffee beans at controlled temperatures, in order to enhance the organoleptic properties of the bean. Specifically, the system of the present invention comprises a drying and improvement unit for parchment and / or natural coffee beans, wherein the drying unit comprises: an airtight chamber containing a rotating drying drum; at least one heat source, where a first heat source is located in the rotating drum and consists of a plurality of electromagnetic panels that generate infrared rays to heat the bean and a design that allows for the efficient circulation of hot drying air; and a second heat source may comprise a plurality of solar panels located on a metal structure on the upper exterior of the airtight chamber.A vacuum source to draw air from the airtight chamber; a nebulizer; and an electrical automation and control panel that allows for the control of the internal conditions of the drying and conditioning unit, such as temperature, humidity, and vacuum, among others. This enables the proper execution of the drying process for parchment and / or natural coffee beans and the improvement of their organoleptic properties, as well as an increase in their shelf life. Furthermore, the present invention relates to a drying and cupping quality improvement process for coffee beans comprising three essential stages:

[0007] (i) a first drying stage, comprising the removal of moisture from parchment and / or natural coffee beans by passing hot air through them;

[0008] (i) a second drying stage, comprising the removal of moisture by preparing the grains under vacuum and controlled temperature conditions to promote the migration of moisture to the surface of the grain and thus facilitate drying; and

[0009] (iii) A third improvement stage, which includes the addition of natural and / or artificial essences and preservatives to improve the organoleptic properties and the shelf life of parchment and / or natural coffee beans.

[0010] The previous stages are carried out until a moisture content between 9% and 12% is achieved, which is a technically suitable moisture level for the coffee beans. The first stage takes place during the day, harnessing solar energy by using solar panels to heat the air that draws moisture from the coffee beans. The second stage is carried out at night, subjecting the coffee beans to constant heating using infrared rays under vacuum conditions.

[0011] The third stage of bean improvement involves adding natural and / or artificial essences and preservatives to the coffee bean, in order to improve the organoleptic properties and shelf life of the bean.

[0012] The drying unit, system, and process of the invention are used for treating parchment and natural coffee beans before hulling, improving the organoleptic properties of the coffee bean (acidity, body, aroma, fragrance) and increasing the persistence of these properties over time. This has a positive impact on the product's shelf life and cup quality. The alternating combination of drying and moisture removal, along with vacuum settling, achieves the technically appropriate moisture content of between 9% and 12%. Furthermore, subjecting the coffee to all stages of the process in a single container reduces potential losses that can result from transferring the material from one machine to another, as well as the time associated with such transfer, thus improving process efficiency.

[0013] The energy sources for the operation of the present invention include, but are not limited to, solar, electrical and electromagnetic (infrared rays) energy, so that the systems and processes of the invention are 100% ecological, since the system does not require fossil fuels and, therefore, no polluting emissions are generated.

[0014] Description of the Figures

[0015] Figure 1 represents a top view of the drying unit and drying and improvement system of the invention.

[0016] Figure 2 represents a front view of one modality of the drying unit and drying and improvement system of the invention.

[0017] Figure 3 represents a right-side plan of the drying unit and drying and improvement system modality of the invention shown in Figure 2.

[0018] Figure 4 represents a front view of a modality of the drying unit and drying and improvement system of the invention, which features a dome with solar panels.

[0019] Figure 5 represents a right-side plan of the drying unit and drying and improvement system modality of the invention shown in Figure 4.

[0020] Figure 6 represents the rotating drum (2) of the drying unit of the invention. Figure 7 shows in detail the metal or plastic duct (16) present in the rotating drum (2) of the drying unit of the invention.

[0021] Detailed description of the invention

[0022] The coffee cup quality improvement drying unit of the present invention comprises: an airtight chamber (1), a rotating drum (2) located inside the airtight chamber (1), a heat source (5) located inside the rotating drum (2), at least one heat source (26) located on the upper outside of the airtight chamber (1), at least one heat source (11) consisting of an electric resistance, at least one ventilation element (3), a vacuum generating element (7), a nebulizer (6), and an electrical control and automation panel (4) for the conditions inside the drying and improvement unit.

[0023] The following is a detailed description of the essential elements of the drying and quality improvement unit for parchment and / or natural coffee cups of the invention.

[0024] The coffee drying and cupping quality improvement unit of the invention comprises an airtight chamber (1), which is constructed of at least one construction material selected from, among others: sheet metal, fiberglass, or brick bonded with cement mortar. Furthermore, the airtight chamber (1) comprises at least three metal or plastic lids (9), (15), and (18) that respectively block the air and wet coffee inlets and the dry coffee outlet, to ensure the airtightness of the chamber (1) when it is under vacuum.

[0025] Inside the airtight cabin (1) is a rotating drum (2), which is a metal drum constructed with perforated steel sheets, and its function is to contain the coffee beans during the drying and improvement process.

[0026] In one embodiment of the invention, the drying unit may comprise, inside the airtight chamber (1), any rotary coffee dryer known in the prior art, or the drum described below. The rotary drum (2) of the invention comprises a drum mounted on metal supports (20) and (21), where a bearing (24) is located that enables the rotation of the rotary drum (2), allowing the temperature of the mass of coffee beans to be maintained homogeneously, and a reinforcing metal bridge (19).

[0027] The rotating drum (2) further comprises a heat source (5) for generating electromagnetic radiation, consisting of at least one electromagnetic panel made of a fiberglass sheet with printed carbon crystals and an electrical circuit, which produces infrared rays to heat the mass of coffee beans. The rotating drum (2) also includes a gate (25) in its body, allowing the coffee beans to enter and exit.

[0028] The rotating drum (2) also has an electric geared motor (8), which transmits motion to the rotating drum (2) by means of a system of sprockets and chains (23) that connect the rotating drum (2) to the geared motor (8).

[0029] Furthermore, the rotating drum (2) comprises a metal or plastic bushing (22) to support a T-shaped duct (16), which conducts hot air into the interior of the rotating drum (2).

[0030] The T-shaped duct (16) can be metallic and / or plastic and connects the exterior of the airtight chamber (1) to the rotating drum (2) or, in an alternative embodiment, any rotary dryer known in the prior art. Within this T-shaped duct (16), in some embodiments of the invention, at least one third heat source (11) is located, consisting of an electric heating element, which heats the air entering the rotating drum (2). The T-shaped duct (16) has an inlet to the top of the airtight chamber (1), which also includes a cover (9), which can be metallic or plastic. This cover is removed to allow air to enter when the system is in the hot air drying stage and is replaced to hermetically seal the chamber during the vacuum drying stage.The other inlet of the T-duct (16) connects the nebulizer (6) through the solenoid valve (12) such that, when the airtight cabin (1) is under vacuum, the nebulizer (6) injects the natural and / or artificial essences and preservatives to carry out the process of improving parchment and / or natural coffee beans, while the vacuum pump allows maintaining the vacuum inside the cabin (1).

[0031] Additionally, on the upper outside of the airtight cabin (1) there is a metal or plastic cover (15), which is removed to allow the entry of wet coffee into the rotating drum (2) through the gate (25), and is placed to hermetically seal the airtight cabin (1).

[0032] In one embodiment of the invention, a dome-shaped structure is located on the upper outer part of the airtight cabin (1).

[0033] In a particular embodiment of the invention, the dome structure comprises a heat source (26) consisting of a plurality of solar panels, hereinafter referred to as the thermal dome (26), which the dome structure supports. The thermal dome (26) comprises at least four and up to 20 solar panels, depending on the size of the dome structure and the drying unit. The thermal dome (26) is located on top of the airtight cabinet, covering an inlet of the T-duct (16), specifically the inlet where the cover (9) is located, and preheats the air before it enters the rotating drum (2) and passes through the electric heating element (11). The energy produced by the solar panels can also be used for the other unit operations of the drying unit.

[0034] The airtight cabin (1) further comprises a metal door (10) for the entry of personnel into the airtight cabin (1), which consists of a sheet and metal profiles with a gasket that guarantees airtightness when the airtight cabin (1) is closed.

[0035] The airtight chamber (1) is connected to an exhaust fan (3), which is an electric fan that extracts humid air from the airtight chamber (1) after it has passed through the mass of coffee beans, carrying away some of the moisture from the beans. The airtight chamber (1) is connected to the exhaust fan (3) by a non-return valve (14), which consists of a metal or plastic disc, a metal shaft, a metal bushing, and a spring. This valve prevents air from entering the airtight chamber (1) through the exhaust fan (3) when the drying and upgrading unit is under vacuum and / or the exhaust fan (3) is turned off.

[0036] The airtight chamber (1) is also connected to a vacuum pump (7), which is responsible for generating a vacuum and depressurizing the airtight chamber (1). The airtight chamber (1) and the vacuum pump (7) are connected by means of a solenoid valve (13).

[0037] The coffee drying and cupping quality improvement unit also includes a nebulizer (6) located on the exterior of the airtight chamber (1). This nebulizer is an electric pump that sprays and atomizes natural and / or artificial essences and preservatives, which are added to the parchment and / or natural coffee beans after drying is complete. The nebulizer (6) is connected to the interior of the rotating drum (2) via the T-shaped duct (16) by means of a solenoid valve (12).

[0038] The coffee cupping and quality improvement unit of the invention also has an electrical automation and control panel (4), which corresponds to a metal box containing all the controls, starters, electrical and electronic protectors that control the system of the invention.

[0039] The coffee cupping and quality improvement unit of the invention further comprises a metal or plastic lid (18), located on the lower exterior of the airtight chamber (1), which provides an airtight seal to the chamber (1) when closed. When removed, it allows the processed coffee to flow from the rotating drum (2) to the outside of the drying unit.

[0040] The present invention also relates to a system for drying and improving the cup quality of parchment and / or natural coffee beans, wherein said system comprises the drying unit described above and a collection element for the dried beans. The collection element is a hopper (17), which is constructed of at least one material selected from: metal sheets, fiberglass, or plastic. The hopper (17) is located at the bottom of the airtight chamber (1), is connected via an outlet, and is closed with a lid (18), which is placed when a vacuum is created inside the airtight chamber (1) and is removed to allow the dried coffee to pass through.

[0041] On the other hand, the present invention relates to a process for drying and improving the cup quality of coffee comprising a first drying stage, which includes preparing parchment and / or natural coffee beans to encourage the migration of moisture to the surface of the bean by passing hot air through it; a second drying stage, which includes the internal extraction of moisture from the beans under vacuum conditions and a controlled temperature between 30° and 40° Celsius; and a third improvement stage, in which essences and / or natural and / or artificial preservatives are added to the parchment and / or natural coffee beans before threshing, to improve the cup quality of the beverage and the shelf life of the beans.

[0042] The first stage of drying, or active drying, essentially consists of heating the coffee beans in conjunction with removing moisture with hot air, which occurs during the day, in order to take advantage of solar radiation and have a low relative humidity of the air, to obtain a higher yield from the process.

[0043] For this first stage, the moist mass of coffee beans is introduced into the rotating drum (2), where the moisture content ranges from approximately 20% to approximately 30% by weight relative to the total weight of the coffee beans. The mass of coffee beans can be moist parchment coffee and / or moist natural coffee. To introduce the mass of coffee beans into the drying and improvement unit of the invention, the metal or plastic cover (15) is removed, the gate (25) of the rotating drum (2) is opened, the rotating drum (2) is filled with the coffee beans, the gate (25) of the rotating drum (2) is then closed, and the cover (15) is replaced. Before the mass of coffee beans enters the rotating drum (2), it is verified that the metal and / or plastic cover (18) is in position such that the moist beans do not pass into the hopper (17).

[0044] Subsequently, the drying and improvement unit of the invention is configured by means of the electrical automation and control panel (4), to carry out the hot air drying process at a temperature between approximately 30°C and approximately 50°C. For this purpose, the metal cover (9) is removed so that the air preheated in the thermal dome (26) enters through the T-shaped duct (16) into the rotating drum (2), where the preheated air comes into contact with the heat source (11) (electric resistance), which heats the air to between approximately 30°C and 50°C before it enters the rotating drum (2).

[0045] Simultaneously, the mass of coffee beans is heated to between approximately 30°C and 40°C inside the rotating drum (2) by infrared radiation emitted from the heat source (5). During this stage of the process, the rotating drum (2) is in motion.

[0046] Once the hot air passes through the mass of coffee beans preheated by infrared rays, it carries away the moisture from the beans, so the hot air exits with a higher humidity. This humid air is drawn in by the extractor fan (3) and removed from the airtight chamber (1).

[0047] Each of the heat sources that the drying unit of the invention may have in all the configurations described herein, and with which the process described herein will be executed, is controlled by the electrical automation and control panel (4) to maintain the air and the mass of coffee beans at the desired temperature during this stage. This panel (4) allows monitoring of the internal conditions of the drying unit of the invention during this stage, specifically: i) the temperature of the mass of coffee beans, to maintain it between approximately 30°C and approximately 40°C; ii) the temperature of the air inside the rotating drum (2), to maintain it between approximately 40°C and 50°C; and iii) the relative humidity of the air inside the airtight chamber (1), in order to maintain it at a percentage below 80%.The second drying stage, or passive drying or resting stage, essentially consists of subjecting the mass of coffee beans to controlled vacuum and temperature conditions, which occurs overnight. Prior to activating the vacuum inside the airtight chamber (1), all doors and lids of the chamber (1) are secured to ensure airtightness during this stage. Specifically, the metal or plastic lids (15) and (18) have been closed since the previous stage, so the metal or plastic lid (9) is positioned to block air from entering through the T-shaped duct (16). Additionally, the exhaust fan (3) is deactivated, and the metal door (10) is closed to complete the airtight seal.

[0048] Once the airtight chamber (1) is sealed, the electrical automation and control panel (4) activates the vacuum pump (7), opens the solenoid valve (14), sets the rotating drum (2) in motion, and energizes the heat source (5) to maintain the coffee bean temperature between approximately 30°C and 40°C, preferably between 30°C and 36°C. A vacuum switch (27) controls the vacuum pressure inside the airtight chamber (1), maintaining it between 200 and 900 millibars (20 kPa and 90 kPa) of relative pressure. By maintaining constant temperature and vacuum conditions, the internal moisture of the beans is forced to the surface, where it can be more easily removed by the hot air entering the rotating rotor (2) the following day.

[0049] The hot air and vacuum drying stages are performed at least once, at least twice, at least three times, at least four times, at least five times, or as many times as necessary until the grain moisture reaches the required level. The process of the invention aims to achieve a grain moisture content between approximately 9% and approximately 12% by weight of the total grain weight.

[0050] The third stage of improving the cup quality of parchment and / or dried natural coffee beans consists of adding to the mass of coffee beans at least one natural and / or artificial essence and / or at least one natural and / or artificial preservative, in order to improve the organoleptic properties of the parchment and / or natural coffee beans, such as aroma, body, acidity, fragrance and the shelf life of the bean (i.e., the time in which the organoleptic properties of the bean are preserved).

[0051] In this improvement stage, the nebulizer (6) is prepared with at least one natural and / or artificial essence and / or at least one natural and / or artificial preservative, and the nebulizer (6) is activated by means of the electrical automation and control panel (4), opening the solenoid valve (12) to allow the atomized essences and / or preservatives to enter the rotating drum (2). This stage is carried out while the airtight chamber (1) is depressurized between 200 and 900 millibars (20 kPa and 90 kPa) and the rotating drum (2) is in rotation.

[0052] The improvement stage is carried out at least once, at least twice, at least three times, at least four times, or as many times as necessary for the coffee to achieve the desired organoleptic characteristics.

[0053] Finally, the metal door (10) is opened, the gate (25) of the rotating drum (2) is opened and the metal cover (18) is removed to collect the mass of dry coffee beans in the hopper (17).

[0054] The fact of interleaving the active and passive drying stages allows the process of the present invention to require less energy consumption and less time because, by applying a vacuum to the parchment and / or natural coffee beans and drawing the internal moisture to their surface, less energy will be required the next day to remove said surface moisture, as well as a shorter execution time of the process, whether it is reflected in the duration of each stage, or in the number of cycles that must be applied to the mass of parchment and / or natural coffee beans to be dried and improved.Furthermore, the control of drying and improvement conditions at each stage of the invention's process, via the electrical automation and control panel (4), allows for the adjustment of a program of working conditions according to the variety of parchment and / or natural coffee beans to be dried and improved. This takes into account the structural differences of each coffee variety to be processed, resulting in better cup quality. The present invention also relates to an improvement system for a parchment and / or natural coffee bean dryer, which can be applied to any type of conventional rotary dryer known in the prior art. This system comprises the following elements: a) an airtight chamber; b) a nebulizer; c) at least one solenoid valve; d) a T-shaped duct; e) a plurality of infrared panels; f) an automation and control panel; and g) a vacuum pump.This improvement system for a parchment and / or natural coffee bean dryer is assembled in the same way as the drying unit of the present invention, and comprises the equivalent additional elements that allow its operation according to the described process.

Claims

CLAIMS 1. A coffee bean drying and cup quality improvement unit comprising: a. an airtight cabinet containing a rotating drying drum, b. at least one heat source, c. a vacuum source, d. an exhaust fan, e. a nebulizer, and f. an electrical automation and control panel.

2. The coffee bean cupping and quality improvement unit of claim 1, wherein the at least one heat source is selected from at least one electromagnetic panel, a thermal dome comprising a plurality of solar panels, and an electrical resistance.

3. The coffee bean cupping and quality improvement unit of claim 1 or 2, wherein the unit comprises two heat sources.

4. The coffee bean cupping and quality improvement unit of any of claims 1 to 3, wherein the unit comprises three heat sources.

5. The coffee bean cupping and quality improvement unit of claim 3 or 4, wherein the heat sources are different.

6. The coffee bean cupping and quality improvement unit of claim 4 or 5, wherein the heat sources are three and consist of at least one electromagnetic panel, a plurality of solar panels, and an electric resistance.

7. The coffee bean cupping and quality improvement unit of any of claims 1 to 6, wherein the rotating drum comprises a heat source, and the heat source is at least one electromagnetic panel.

8. The coffee bean cupping and quality improvement unit of any of claims 1 to 7, wherein a T-shaped duct connects the outside of the airtight cabinet to the inside of the rotating drum and to the nebulizer located on the outside of the airtight cabinet.

9. The coffee bean cupping and quality improvement unit of claim 8, wherein a heat source is located inside the T-duct, and the heat source is an electric resistance.

10. The coffee bean cupping and quality improvement unit of any of claims 1 to 9, wherein a heat source is located on the outer top of the airtight cabinet, and the heat source is a thermal dome.

11. The coffee bean cupping and quality improvement unit of any of claims 1 to 10, wherein the airtight cabinet is connected to the exhaust fan and the vacuum source.

12. A system for drying and improving the cup quality of coffee beans, comprising the drying unit of any of claims 1 to 11, and a dry bean collection element.

13. A system for drying and improving the cup quality of coffee beans of claim 12, wherein the collection element is a hopper.

14. A process for drying and improving the cup quality of coffee beans comprising: (i) a first drying stage, comprising the removal of moisture from a mass of coffee beans by passing hot air through them; (i) a second drying stage, comprising the removal of moisture by preparing the mass of coffee beans under vacuum and controlled temperature conditions; and (iii) a third improvement stage, which includes the addition of natural and / or artificial essences and / or preservatives to improve the organoleptic properties and shelf life of the coffee beans.

15. The process of claim 14, wherein the air during the first drying stage is heated with at least one heat source to a temperature of between approximately 30°C and 50°C.

16. The process of claim 15, wherein the heat source is a thermal dome or an electrical resistance.

17. The process of any of claims 14 to 16, wherein the moisture is carried away by the hot air in the first drying stage, and said humid air is removed by means of an exhaust fan.

18. The process of any of claims 14 to 17, wherein the vacuum of the second drying stage is generated within an airtight chamber that is connected to a vacuum source, and wherein the pressure is maintained between 20KPa and 90KPa.

19. The process of any of claims 14 to 18, wherein the first and second drying stages are repeated at least once.

20. The process of claim 19, wherein the first and second drying stages are repeated until the mass of coffee beans has a moisture content between approximately 9% and 12%.

21. The process of any of claims 14 to 20, wherein the coffee beans are in a rotating drum.

22. The process of claim 21, wherein the rotating drum is located inside a hermetically sealed cabin.

23. The process of claim 21 or 22, wherein the drum is in constant rotation in at least one of the drying or upgrading stages.

24. The process of any of claims 21 to 23, wherein the drum is in constant rotation at all stages of drying or upgrading.

25. The process of any of claims 14 to 24, wherein the mass of coffee beans is heated with a heat source to a temperature of between approximately 30°C and 40°C in at least one of the two drying stages.

26. The process of claim 25, wherein the mass of coffee beans is heated in the two drying stages.

27. The process of claim 25 or 26, wherein the heat source comprises at least one electromagnetic panel.

28. The process of claim 27, wherein at least one electromagnetic panel is located on the rotating drum.

29. The process of any of claims 14 to 28, wherein the addition of at least one natural and / or artificial essence and / or preservative occurs under pressure conditions of between 20KPa and 90KPa.

30. The process of any of claims 14 to 29, wherein the improvement step is performed at least once.

31. The process of any of claims 14 to 30, wherein the improvement stage is repeated until the desired organoleptic characteristics are achieved.

32. The process of any of claims 14 to 31, wherein the coffee bean cupping and quality improvement unit of any of claims 1 to 11 or the coffee bean cupping and quality improvement system of claims 12 or 13 is used.

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