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EP325/ BEP3043 Separation Process

May – Aug 2023

Group Assignment Title: (Production of instant coffee )

Assignment Submission Date: 14 Aug 2023
Assignment Group: Group Number (6)

Name ID Contribution Contribution Signature

(Identify (percentage %)
which part)

Dhayalan 1001955851 4 ,5 40 % Dhayalan

Koay Cher Khai 1001643059 4,5 40% Koay Cher

Khai

VINODINI 1001646005 1,2,3 20 % VINODINI

May-Aug 2023 Group Assignment EP325/BEP3043 Separation Process

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Declaration of Original Work

Propose Title : Production of Instant Coffee

Course Code & Name: EP325/ BEP3043 Separation Process

We hereby declare that the attached group assignment has been researched, undertaken,
completed, and submitted as required by me as a collective effort by the group members listed
below.
We acknowledge that we are aware of university policy and regulations on honesty in academic
work, and of the disciplinary guidelines and procedures applicable to breaches of such policy and
regulations, as contained in the University website.
We are also aware that each student is responsible and liable to disciplinary actions should there
be any plagiarized contents/undeclared multiple submission in the group project, irrespective of
whether he/she has signed the declaration and whether he/she has contributed directly or
indirectly to the problematic contents.
It is also understood that a project without a properly signed declaration by all members of the
group concerned will not be graded by the instructor.

Signed and submitted:

Student (printed name, ID, and signature):
____Dhayalan__1001955851____KoayCherKhai____1001643059________________________
_________________VINODINI____1001646005______________________________________
_____________________________________________________________________________
___________________________________________________________
___________________________________________________________
___________________________________________________________

Date: ___14/8/2023___________

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TABLE OF CONTENT

1.0 ABSTRACT …………………………………………………………………………page 4

1.1 JUSTIFICATION ………………………………………………………………. page 5

2.0 INTRODUCTION ………………………………………………………………….. page 6

3.0 DESIGN AND DESCRIPTION ………………………………………………… page 8

4.0 DISCUSSIONS & CALCULATIONS OF PROCESSING OF COFFEE POWDER:

4.1 GREEN BEAN PROCESSING ………………………………………………… page 9

4.1.1 COFFEE PROCESSING ……………………………………………page 10-11

4.2 ROASTING PROCESS ………………………………………………page 11-12

4.3 GRINDING ………………………………………………………………page 12

4.4 SOLID -LIQUID EXTRACTION (EXTRACTORS )................................page 13-16

4.5 VIBRATORY SHEAR ENHANCED NANOFILTRATION …………page 17-21

4.6 EVAPORATOR ……………………………………………………………page 22

4.7 DRYER ……………………………………………………………………page 22-24

4.8 INITIAL PROCESSING AND REDUCTION IN WATER CONSUMPTION

page 25

4.8.1 ACIDIFICATION AND NEUTRALISATION…………………page 25

4.8.2 UASB BIOGAS DIGESTER AND METHANE UTILISATION ……page 26

4.8.3 SECONDARY TREATMENT IN CONSTRUCTED WETLAND …page 26

4.8.4 TERTIARY TREATMENT WITH WATER HYACINTH PONDS …page 26

5.0 CONCLUSIONS …………………………………………………………page 27-31

6.0 REFERENCES ………………………………………………………page 31-32

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1.0 ABSTRACT

The discharge resulting from the process of coffee production is a matter of great environmental
significance, since it encompasses several components such as pulp, mucilage, and hazardous
organic compounds. The extensive use of potable water throughout the coffee production process
leads to the generation of a significant volume of wastewater, the exact amount of which is
contingent upon several operational variables. This research paper gives an extensive case study
focused on the separation procedures employed in the instant coffee industry. It introduces a
methodical framework for coffee production and the recycling of water, including the treatment
of pulp, water, and organic waste. The research is in accordance with Sustainable Development
Goal 6, which focuses on "Clean water and sanitation." The objective of this study is to include
separation process principles into the chemical industrial production of coffee. The system under
consideration consists of a total of 14 discrete components, encompassing various stages such as
roasting, grinding, extraction, Vibratory Shear Enhanced Nanofiltration, evaporation, drying,
acid pools, neutralisation tanks, biogas digesters, settling tanks, built wetlands, and water
hyacinth ponds. The primary objective of this system is to effectively remove waterborne
contaminants, hence promoting sustainable water management practises and facilitating the
natural environmental water cycle. The research encompasses comprehensive calculations, an
elaborate Process Flow Diagram, and addresses crucial chemical assumptions to substantiate the
suggested methodology.

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1.1 JUSTIFICATION

The chosen theme, "The Production of Instant Coffee," centres on a crucial sector that accounts
for about half of the global coffee output dedicated to instant coffee. Consequently, this business
generates a substantial amount of coffee waste each year, estimated to be around 6 million tonnes
(Tokimoto et al., 2005). This highlights the significant environmental consequences resulting
from coffee waste, which can be attributed to both industrial-scale businesses as well as cafes
and households. The production of instant coffee, being a widely consumed consumer product,
results in the generation of organic by-products such as pulps and coffee wastewater, so
contributing to environmental concerns. Moreover, the paper emphasises the frequently
disregarded influence of coffee, an inherent psychoactive substance, on marine organisms.
Research conducted in laboratory settings has demonstrated that the exposure of different aquatic
creatures to caffeine concentrations comparable to those observed in the ocean can have adverse
effects. These effects include negative impacts on reproduction, growth, metabolism, and cellular
integrity. The unregulated discharge of coffee wastewater originating from coffee companies has
significant ecological consequences, resulting in the contamination of water bodies and rendering
them unsuitable for various purposes owing to pollution. This uncontrolled release also
contributes to the contamination of groundwater and the emission of disagreeable odours from
untreated industrial effluents. The present study is in direct accordance with Sustainable
Development Goal (SDG) 6, which seeks to achieve universal access to clean water and
sanitation by the year 2030. The primary focus of this initiative is on Target 6.3, which aims to
enhance the quality of water and the treatment of wastewater, both of which are essential for
ensuring access to clean water. This study makes a valuable contribution to the objectives of
Sustainable Development Goal 6 by employing principles and understanding of separation
processes. It highlights the potential of Vibratory Shear Enhanced Nanofiltration (VSEP) as a
means of water recycling, thereby promoting improved water-use efficiency, addressing issues of
water scarcity, and advocating for sustainable practises. The implementation of Sustainable
Development Goal 6 (SDG 6) contributes to the advancement of a more sustainable future.
Specifically, SDG 6.4 focuses on the significant enhancement of water-use efficiency and the
establishment of a reliable freshwater supply, thereby mitigating the detrimental consequences of

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water shortages on a worldwide level.

2.0 INTRODUCTION

The beverage that is intended by coffee is one that is consumed every morning. The
substance that makes coffee seed comes from a plant in the genus Coffea. The roasted coffee
beans, which are dark brownish in color and have a bitter, mildly acidic flavor, are made into
coffee to be consumed as a beverage. Because of the caffeine content, it has a stimulating
impact on people. Coffee is one of the most popular beverages used by millions of people
worldwide due to the fact that it may be served hot, iced, and with or without milk depends
on consumer. Coffee is a widely consumed beverage that is in high demand all over the
world, however Yemen in southern Arabia is credited with introducing the beverage in the
course of the fifteenth century. The coffee bean was purchased by the Yemenis from the
Ethiopian Highlands and was later independently grown. Since the beginning, coffee has
expanded throughout all of Europe, and today it is grown in more than 70 nations. primarily
in Africa, the Indian subcontinent, Southeast Asia, and the tropical regions of the Americas.

Around the world, coffee is largely grown in tropical and subtropical areas known as the
"coffee belt." The flavor profile of the coffee beans can be significantly influenced by the
altitude, climate, and soil type of an area. There are various coffee bean types, each with
unique properties, within each species. These variances may affect the flavor, aroma, and size
of the beans, among other things.The two most well-known species are Coffea arabica
(Arabica coffee) and Coffea canephore (Robusta coffee). Arabica has an oval shape with
curved crease on side whereas Robusta are rounder and smaller. Arabica coffee beans
account for over 75% of the world's coffee production and are the most popular. However,
Robusta is more affordable, contains more caffeine, and has a somewhat higher bitterness.
Arabica has less caffeine and is more flavourful and nuanced. While Robusta grows well in
hot, humid settings, some high-elevation regions are best suited for producing mild-tasting
Arabicas due to the cooler temperatures. Each variety of coffee has distinctive qualities of its
own and is suitable for various applications and preferences. The decision between Arabica
and Robusta frequently comes down to personal taste preferences, intended application (such

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as in espresso mixes or instant coffee), and the region's unique growing conditions.

The coffee cherry, a coffee fruit whose maturation takes several months, will grow on the coffee
plant. Coffee cherries often ripen in stages, and ripe cherries are typically crimson in hue. So,
when it comes to production, handpicking is typically best and produces the highest-quality,
most flavourful coffee. Slightly yellowish or slightly greenish materials should be avoided
during the selecting process. Since it is a quicker procedure, strip picking would be used mostly
on the Robusta coffee cherry. In addition to these two methods, there are two others that use a
mechanical vibrator and a comb to make it easier for ripe cherries to fall to the ground.After
being gathered, cherries needed to be processed by being dried. Since the coffee cherry will
contain moisture content, the drying procedure is important since improper drying could result in
mould growth or quick spoilage. When the coffee cherry is harvested, the outer skin must be
removed, followed by washing and a brief pre-drying period before the major drying phase. The
original moisture content will be eliminated as a result. The beans will be rested for a while after
the primary drying to equalise the moisture content and prevent uneven drying during storage.

Once the beans have completely dried, the roasting procedure comes next. The green coffee bean
is transformed during the roasting process into the flavourful brown coffee bean that has been on
the market for sale. Roasting uses-controlled heat to trigger chemical processes that give coffee
its distinctive rich flavours and smells. The time of the process and temperature required to be
considered. There are several roasting levels, ranging from light to dark, where light roasts
better preserve the bean's inherent flavour while darker roasts contain smokey flavours.After the
coffee is roasted, the bean must cool before being ground to the appropriate size for brewing. For
example, French press requires coarse grinding whereas instant coffee requires fine grinding.
Grinding size is a crucial consideration for the brewing technique. After all the steps have been
completed, the final step is packaging, which requires careful consideration of the packaging
material and sealing to preserve the coffee powder's quality. Next comes labelling with
information about the date, place of origin, expiration date, and other details. The steps of
cooling, grinding, and packaging are essential for maintaining the coffee's flavours, smells, and
freshness.Proper cooling prevents over-roasting, precise grinding enhances extraction during
brewing, and careful packaging ensures that the coffee reaches consumers in optimal condition.
Precision grinding improves extraction during brewing, appropriate cooling prevents

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over-roasting, and meticulous packing guarantees that the coffee reaches consumers in the best
possible condition.

3.0 DESIGN AND DESCRIPTION

Figure 1 : Process Flow Diagram of soluble Coffee production

The coffee production process commences with the roasting of coffee beans in a specialized
apparatus, which serves to enhance and perfect the desired flavor profiles. After the roasting
process, the beans are subsequently sent to the grinder, where they undergo a meticulous
grinding procedure in order to get a fine consistency, which is essential for the subsequent
extraction process. The finely ground coffee particles are put into quick instant coffee extractors,
which expedite the rapid extraction of coffee tastes and compounds through the use of quick

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Instant Coffee extractors (FIC). The aforementioned procedure results in the production of two
separate streams: one being an outflow composed of highly concentrated coffee extract, and the
other being an underflow consisting of used coffee grounds. The outflow of coffee extract is
bifurcated into two separate streams to facilitate subsequent processing. One of the streams is
routed towards the Vibratory Shear Enhanced Filtration (VSEP) system, where a portion of it is
recycled as recovered water back into the fresh water stream. The remaining stream is then sent
to the evaporator for further processing. The coffee extract undergoes further concentration
within the evaporator, facilitated by an additional influx of coffee extract from the VSEP system.
The final outcome is a highly concentrated extract of coffee. Subsequently, the concentrated
coffee extract is conveyed to a drying apparatus, wherein the elimination of moisture leads to the
generation of soluble coffee of superior quality, which serves as the effluent stream originating
from the drying procedure. In order to promote environmental sustainability and achieve the
objectives outlined in SDG 6, which focuses on clean water and sanitation, waste streams
generated by rapid instant coffee extractors, evaporators, and dryers undergo a sequence of
treatment processes. The procedure commences with the initial treatment of the substance in an
acidity pond, which is then subjected to additional refinement in a neutralization tank.
Subsequently, the refined substance undergoes digestion in a UASB biogas digester. This novel
digester utilizes specialized methanogenic bacteria derived from coffee plantation soils to treat
neutralized wastewater, resulting in the production of methane gas. This methane is subsequently
utilized as a fuel source for coffee drying operations, so effectively mitigating energy expenses.
The implementation of secondary treatment occurs within a purposefully designed built wetland,
which is carefully populated with Phragmites australis. This wetland employs a subsurface flow
system to effectively enhance the removal of pollutants. The ultimate phase of treatment and
purification occurs within water hyacinth ponds, so accomplishing tertiary treatment. The water
that has undergone treatment is afterwards reintroduced into the system as a new water source,
demonstrating a sustainable and environmentally conscious method of managing water in the
coffee production procedure.

4. 0 Discussion and Calculations of Processing of Coffee powder

4.1 Green Bean Processing

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The processing of green beans is a complex and interrelated series of steps that play a crucial
role in determining the taste, quality, and shelf life of coffee beans. The process commences with
the meticulous identification of fully mature coffee cherries during the harvesting phase.
Subsequently, the cherries undergo a depulping process, wherein the outer skin is effectively
separated, thereby exposing the beans that are encased within a layer of mucilage. The
mucilage-covered stage of the process is typically subjected to controlled fermentation. This step
serves two purposes: firstly, it aids in the detachment of the mucilage, facilitating the washing
process. Secondly, it plays a crucial role in the formation of distinctive flavor compounds within
the beans. After the fermentation process is finished, it is necessary to carry out a thorough
washing of the beans. This step is crucial in order to eliminate any residual mucilage that may
still be present. By doing so, we can prevent the development of any undesirable flavors that
could potentially arise during the subsequent drying stage. Effective drying, typically achieved
through solar exposure or the utilization of mechanical drying equipment, is of utmost
importance in reducing the moisture content to an appropriate level for storage purposes, thereby
mitigating the potential for spoilage(instant coffee production process , 2022). Once the desired
moisture content is attained, the beans undergo hulling to separate the parchment layer, followed
by a meticulous polishing process to eliminate any residual silverskin. Subsequently, the beans
are sorted with utmost precision, taking into consideration their size and overall quality. The
beans are subsequently packaged in 60 kg bags and stored in a carefully regulated environment
to uphold their freshness and shield them from any external influences. The successful
completion of each of these stages plays a crucial role in producing top-notch green coffee beans.
These beans, when subjected to roasting, release a wide range of flavors and aromas that are
commonly associated with coffee. This intricate and captivating process requires a high level of
knowledge and accuracy (Handbook of processing of Coffee powder,2017).

4.1.1 Coffee processing

Coffee processing encompasses three main methods: the direct drying process, the semi-drying
process, and the wet process, which is also referred to as the parchment process. In the direct
drying process, the freshly harvested coffee cherries undergo rapid drying using solar radiation
on a hygienic surface, accompanied by regular agitation to inhibit fermentation and avoid any
undesirable color changes. In the semi-drying process, the mucilage of the coffee bean is

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preserved by washing, which contributes to the development of a sweet coffee with honey-like
characteristics. However, it is important to note that during the drying phase, the beans have the
potential to release this particular substance. In the wet process, the cherry is subjected to
mechanical pressure to extract the outer flesh, resulting in a bean covered with a layer of
mucilage. Subsequently, this bean is subjected to a washing and drying process. Every technique
employed in the processing of roasted coffee plays a crucial role in determining its flavor profile
and overall attributes. Therefore, it is imperative to execute the appropriate processing methods
meticulously to attain the desired taste and exceptional quality in this globally cherished fresh
drink (Handbook of processing of Coffee powder,2017).

4.2 ROASTING PROCESS

The crucial processing step of roasting coffee beans causes the vital chemical and physical
changes necessary for the development of the distinctive flavor, fragrance, and brewing
properties that characterize a high-quality coffee product (Lee et al., 2022). Complex pyrolytic
and thermally-driven reactions take place inside the green coffee beans' organic constituents
during roasting, dissolving complex lipids, proteins, and carbs into simpler sugars, amino acids,
and volatile aromatic chemicals (Williams & Johnson, 2021). The Maillard reaction and
caramelization processes, which produce the distinctive roasted coffee flavors and fragrances
from carbohydrate precursors, begin when temperatures reach 190-240°C (Chen & Rodriguez,
2020). Along with these chemical changes, the high temperatures also cause gasses that are
trapped inside the cellular structure of the bean to expand, increasing bean volume and
decreasing bean density as a result. This alters the moisture diffusion qualities and increases
surface area to improve extraction during brewing. When using fluidized bed and rotating batch
roasters, the reduction in density also enhances the uniformity of the roast and heat transfer. To
encourage the desired chemical reactions and physical changes during roasting without burning
the beans, the time-temperature profile must be carefully controlled. Green beans can be cooked
to an appropriate temperature (up to 240°C) in a conventional batch drum roaster using hot air
and conductive/convective heating within 10-15 minutes while being continuously tumbled for
effective mixing and consistent roast development. By altering the parameters for duration,
temperature, and airflow, the degree of roast may be accurately monitored. The finished roasted
beans now possess the rich flavors, fragrances, and ideal brewing qualities that characterize a

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high quality coffee product. These changes have been made to the beans chemically and
physically.

4.3 GRINDING

Coffee beans are ground to reduce its dense cellular structure into smaller particles that may be
effectively extracted during brewing after being roasted to generate flavor, aroma, and physical
and chemical qualities (Lee & Eom, 2016). Commonly used for grinding, multi-stage twin roller
mills include up to four stages or rollers that operate sequentially to gradually fracture and crush
the beans into smaller bits (Thompson et al., 2019). By exerting pressure and shearing forces, the
first and second roller stages work to crush the dry, roasted beans into coarse granules and
fragments. The particles are ground into finer and very fine powders in the third and fourth
stages using rollers with smaller gap diameters (Chen et al., 2020). The desired brewing method
affects the surface area to volume ratio and the kinetics of extraction, hence this determines the
ideal grind size. For espresso machines, fine grinds maximize surface area for quick extraction.
For techniques like the French press, coarser grinding slows extraction. From fine (430 m in
Europe, 800 m in the US) to coarse (850 m in Europe, 1130 m in the US), the typical target grind
sizes range. Greater uniformity in flavor results from tighter control over grind size. To sort the
ground particles by size, the roller mills include calibrated screen filters with various aperture
opening sizes, numbered from biggest to smallest. Particle size distribution can be precisely
monitored using cutting-edge techniques like laser diffraction. All things considered, the
grinding procedure is essential for producing an optimal particle size distribution for quick,
uniform leaching and flavor extraction during brewing.

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4.4 SOLID -LIQUID EXTRACTION

Figure 2 : the drawing of solid -liquid extraction

Assumptions :

Feed slurry = 100 kg containing 25 wt % soluble coffee

Entering solvent , 𝑉2 = 100kg

1.5 𝑘𝑔 𝐵
N= 𝑘𝑔 (𝐴+𝐶)

-solute-free solid (B) is insoluble in the solvent

- sufficient time for equilibrium
- no adsorption of solute (A) back into solid

1. Concentration of solution in overflow = concentration of solution in underflow

Concentration of inert solid (B) in solution of underflow, N:

𝑘𝑔 𝐵 75𝑘𝑔
𝑁0= 𝑘𝑔 𝐴 +𝑘𝑔 𝐶
= 25 𝑘𝑔 +0 𝑘𝑔
=3

2. Weight fraction of solute (A) in overflow 𝑉𝑥𝐴 :

𝑘𝑔 𝐴 0 𝑘𝑔
𝑥2= 𝑘𝑔 𝐴+𝑘𝑔 𝐶
= 0 𝑘𝑔 +100 𝑘𝑔
=0

3. Weight fraction of solute (A) in underflow’s solution 𝐿𝑦𝐴 :

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25 𝑘𝑔
𝑦𝐴𝑜 = 25𝑘𝑔 +0 𝑘𝑔
= 1

To find the coordinate at 𝐿0 :

Mass of A = 0.25 x 100 A = 25 kg

Mass of B = 0.75 x 100 B = 75kg

Mass of C = 0 kg C= 0kg

Coordinate for 𝐿0 (𝑦𝐴𝑂 , 𝑁0 ) = (1.0, 3.0)

To find the coordinate at 𝑉2 :

Mass of A = 0 A = 0 kg
Mass of B = 0 B = 0 kg

Mass of C = 100 kg C = 100 kg

𝑘𝑔 𝐵 0𝑘𝑔
𝑁2= 𝑘𝑔 𝐴 +𝑘𝑔 𝐶
= 0 𝑘𝑔 +100 𝑘𝑔
=0

Coordinate for 𝑉2 (𝑥2, 𝑁2) = (0,0 )

Total material balance:

𝐿0 + 𝑉2 = 𝐿1+ 𝑉1 = M
25 +100 = M
M= 125 kg

Balance on A:

𝐿0 𝑦𝐴𝑂 + 𝑉2𝑥𝐴2 = 𝐿1𝑦𝐴1 + 𝑉1𝑥𝐴1 = 𝑀𝑥𝐴𝑀

𝐿0 𝑦𝐴𝑂 + 𝑉2𝑥𝐴2 = 125𝑥𝐴𝑀

(25)(1.0) + (100)(0) = 125𝑥𝐴𝑀

𝑥𝐴𝑀 = 0.2

Balance on B:

𝐿0𝑁0 + 0 = 𝑁1 𝐿1+ 0 =𝑁𝑀𝑀

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𝑁0 𝐿0 =𝑁𝑀𝑀

(3)(25)=𝑁𝑀125

𝑁𝑀 = 0.6
Coordinate for M (𝑥𝑀, 𝑁𝑀 ) = (0.2 , 0.6 )
Plot coordinate M in the graph.
Construct straight vertical line through point M in order to find value 𝑉1 and 𝐿1

Graph 1 : Solid -liquid extraction ( N vs 𝑥𝐴 𝑦𝐴)

From graph :
Coordinate for 𝑉1 (𝑥1,𝑁1 ) = (0.2 ,0)
Coordinate for 𝐿1 (𝑦1 , 𝑁1) = ( 0.2 , 1.5 )
From material balance calculations:
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Total solution balance:

𝐿1+ 𝑉1 = M
𝐿1+ 𝑉1 = 125
𝑉1 = 125 - 𝐿1 - ( equation 1 )

Solid balance :

B = 𝐿0𝑁0 + 0 = 𝑁1 𝐿1+ 0 =𝑁𝑀𝑀

𝑁1 𝐿1 =𝑁𝑀𝑀

(1. 5) 𝐿1 =(0. 6)(125 )

𝐿1 = 50 kg
From material balance calculations: From Equation . (1)

𝑉1 = 125 - 𝐿1

𝑉1 = 125 - 50

𝑉1 = 75 kg

Hence , a25 kg initial mixture of rich coffee grounds (𝐿0) is used to begin the solid-liquid

extraction process. This mixture is then extracted using 100 kg of fresh water, which serves as
the liquid solvent (𝑉2). This extraction leaves us with a 75 kg overflow stream, which is the

valuable coffee extract (𝑉1) holding the delicious components. In addition, we simultaneously

generate a 50 kg underflow stream, which is spent coffee (𝐿1) that has had most of its solubles

removed. The major products of this solid-liquid extraction process, in which fresh water
effectively removes the necessary compounds from the coffee grounds, are the overflow, which
is rich in coffee essence, and the underflow, which is made up of spent coffee.

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4.5 VIBRATORY SHEAR ENHANCED NANOFILTRATION

Figure 3 : VIBRATORY SHEAR ENHANCED NANOFILTRATION (VSEP )

In recent years, there has been a notable increase in the utilization of membrane-based separation
technology, which has proven to be an effective method for the separation of liquids and solids.
Nevertheless, a significant obstacle encountered by membrane devices is fouling. The
aforementioned recurring problem arises as a result of the progressive accumulation of a
boundary or gel layer on the surface of the membrane throughout the filtration process. This
phenomenon has the consequence of diminishing the capacity for throughput and diminishing the
inherent selectivity of the membrane's original design. Furthermore, the practicality of the
technology has been constrained to feed streams with low solids content as a result of its
inadequate capability to effectively manage solid accumulation.In order to mitigate fouling and
reduce the buildup of boundary layers, conventional membrane configurations have utilized
tangential-flow or cross-flow filtration techniques. In the aforementioned methodologies, the
feed stream is propelled at a high velocity over the surface of the membrane, generating shear
stresses with the aim of mitigating fouling phenomena. Nevertheless, this methodology possesses
certain constraints. The economic feasibility of this device is limited to fluids with low viscosity.
Furthermore, higher flow velocities result in substantial pressure reductions across the device,
which in turn lead to premature fouling, reduced permeate rates, and compromised overall
performance.

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Vibratory Shear Enhanced Processing (VSEP) is a novel alternative that has been developed by
scientists. Within the VSEP System, the feed slurry exhibits a relaxed flow pattern as it moves
between membrane leaf elements that are arranged in parallel. Simultaneously, the application of
powerful vibrations in a direction tangential to the membrane surfaces induces shear waves. The
shear waves in question have the ability to dislodge particles and foulants from the membrane,
subsequently incorporating them back into the bulk material that is passing through the
membrane stack. The implementation of high shear processing greatly improves the rate of
throughput, resulting in a typical increase of 3 to 10 times compared to conventional cross-flow
systems. The VSEP membrane filter pack utilizes a distinctive technique that addresses fouling
constraints and enhances filtration performance. This technology involves the use of parallel
disc-like leaf pieces that are separated by gaskets.The utilization of the VSEP (Vibratory Shear
Enhanced Processing) system proves advantageous in achieving efficient separation when coffee
extract is introduced as the inlet and the desired outcome is the recovery of water. This novel
technology presents a superior method for achieving the desired outcome. The VSEP system
employs its distinctive capability to produce high-intensity shear waves on the surface of a
membrane, resembling a vibration-induced agitator, albeit operating at rates that are undetectable
to the human eye. The oscillation of the system generates shear pressures on the surface of the
membrane, so efficiently mitigating fouling. This is particularly relevant in the context of
conventional membrane-based liquid-solid separations, where fouling poses a considerable
obstacle.When processing coffee extract, the feed slurry, which consists of soluble coffee
components, is introduced into the VSEP system. The implementation of specialized vibrating
disc elements induces intense shear waves on the surface of the membrane, resulting in the
detachment of suspended particles and foulants from the membrane. This process enables the
effective removal of water from the coffee extract by removing water from the input material.

In the VSEP system, the concentrate valve remains in a closed position during the initial phase,
hence facilitating the production of permeate through the membrane filtration process. The
permeate largely comprises water derived from the coffee extract. The VSEP filter pack

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effectively retains the concentrated coffee extract, which has a higher concentration of coffee
compounds, while minimizing the presence of water.Following a pre-established temporal
duration, the valve responsible for the concentration process is activated, facilitating the release
of the amassed concentrated coffee extract. The regular and systematic release of the substance
guarantees the uninterrupted functioning of the system, hence preserving the effective
segregation and removal of moisture from the coffee extract.During this iterative procedure, the
coffee extract undergoes a gradual reduction in water content, and the system's outlet yields the
water that has been extracted from the coffee. The use of this water recovery technique results in
a higher concentration of coffee extract while simultaneously eliminating the requirement for
supplementary equipment such as operational tanks and intricate valves, hence decreasing
operational expenses.The distinguishing characteristic of VSEP technology is in its capacity to
concentrate shear forces exclusively at the membrane surface, hence maximizing its efficacy in
mitigating fouling. The system is capable of effectively processing feed materials of elevated
viscosity, such as coffee extract, without compromising its high throughput capacity. The
phenomenon of shear waves causing the detachment of solids and foulants from the membrane
leads to the periodic release of the concentrate, which serves to optimize operational efficiency
and minimize energy consumption.

Darcy’s law: Relate the flow rate through a porous bed of solids to the pressure drop causing that
flow where :

𝑘∆𝑃
𝑉= µ
V = velocity of the liquid

∆𝑃 = pressure drop across the bed of thickness , 𝑙

∆𝑃
𝑙
= pressure gradient
µ = viscosity of the liquid

2
k= permeability of the bed , a proportionality constant (dimension :𝐿 )

Assumption :
k = 2.5 × 10⁻⁵ m²
P = 1000 Pa
µ = 2.5 × 10⁻³ kg/ms

19
 20

(2.5 × 10⁻⁵)(1000)
𝑉= (2.5 × 10⁻³)

v= 10 m/s

Assumption :
−9
d , the particle size of the filter cake = 1 nanometer (1 × 10 meters).
ρ , 𝑡ℎ𝑒 𝑙𝑖𝑞𝑢𝑖𝑑 𝑑𝑒𝑛𝑠𝑖𝑡𝑦 = 1100 𝑘𝑔/𝑚³
ε , void fraction - filter cake exhibits a liquid phase volume of 0.9, indicating that 90% of the
total volume is occupied by the liquid phase. Consequently, the remaining 10% of the volume
represents the void space within the filter cake
V, velocity of fluid = 10 m/s

ρ𝑣𝑑
µ(1−ε)
<5

−9
(1100)(10)(1×10 )
(2.5 × 10⁻⁵)(1−0.9)
<5

4.4 <5
Hence , darcy law is applicable

1
𝐾
= 𝑅𝑀 + 𝑅𝐶

RM = the resistance of the filter medium (constant)

RC = the resistance of the cake (varies with V)

1 𝑑𝑉 𝑘∆𝑃
𝐴 𝑑𝑡
= µ

1 𝑑𝑉 ∆𝑃
𝐴 𝑑𝑡
= µ(𝑅 + 𝑅𝐶)
𝑀

𝑉
Cake resistance ,𝑅𝐶= αρ𝑂 𝐴

α = specific cake resistance, cm/g

ρ𝑜= mass of cake solids per volume of filtrate

𝐴𝑡 µαρ𝑂 𝑉 µ𝑅𝑀
𝑉
= 2∆𝑃
(𝐴)+ ∆𝑃
𝑉
= K( 𝐴 ) +B

If compressible cake The medium resistance RM is insignificant. ∴B = 0.

20
 21

The resulting equation now becomes :

𝐴𝑡 µαρ𝑂
𝑉
𝑉
= 2∆𝑃
(𝐴 )
𝑉
= K( 𝐴 )
µαρ𝑂 𝑉 2
t= 2∆𝑃
(𝐴)

The VSEP filter's efficiency, along with its capacity to mitigate fouling via shear waves, results
in a major decrease in the duration of filtration necessary to get a particular cake mass for coffee
extract, hence optimizing the separation procedure.

Assumptions :

Density of coffee extract slurry (ρ) = 1100 kg/m³ (typical value for coffee extract)

Filter Area (A) = 0.78 m²

Specific Cake Resistance (α) = 8.5 × 10¹⁰ m/kg

Resistance of the medium (RM) = 3 m⁻¹

Pressure drop (ΔP) = 3 atm = 303975 Pa (assuming standard atmospheric pressure at sea level)

Viscosity of the coffee extract suspension (μ) = 2.5 cP = 2.5 × 10⁻³ kg/ms (converting from cP to
kg/ms)

𝑉
ρ= 𝑚

𝑚 63 3
𝑣= ρ
= 1100
= 0.06 𝑚

𝐴𝑡 µαρ𝑂 𝑉 µ𝑅𝑀
𝑉
= 2∆𝑃
(𝐴)+ ∆𝑃

(0.78)𝑡 (2.5 × 10⁻³)(8.5 × 10¹⁰ )(1100) 0.06 (2.5 × 10⁻³)(3)

0.06
= 2(303975)
( 0.78 ) + (303975)

−8
13t= 29576.07+ (2.467× 10 )

1ℎ𝑜𝑢𝑟
t= 2275.08 × 3600 𝑠𝑒𝑐𝑜𝑛𝑑𝑠

t= 0.632 hours

21
 22

4.6 EVAPORATOR

The liquid extract produced after the soluble coffee solids, fragrance compounds, and other
components have been extracted from the ground beans using hot water needs to be concentrated
to increase the coffee solids content before drying. By selectively removing extra water during
this concentration, the soluble coffee components are also isolated (Smith, 2021). Thermal
evaporation techniques, such as multi-stage vacuum evaporators, are frequently employed to
safeguard heat-sensitive components by permitting gradual water vaporisation and concentration
at lower temperatures. Thermal concentration, however, may cause aromatic component losses
(Williams & Johnson, 2020). Prior to drying, membrane filtration has become a popular
concentration technique. It works as a substitute for selective separation by using
semi-permeable membranes that let water through while holding onto coffee particles and
fragrance components. High molecular weight solids and volatile chemicals can be preserved
while the extract is dewatered using reverse osmosis membranes. The membranes filter out only
water by separating depending on variations in molecular size. Aromas and flavours are kept
from deteriorating by this careful separation (Thompson, 2022). The required level of
concentration and component retention can be tuned by enhancing the features of the membrane,
such as the pore size distribution and materials. Additionally, the water permeate can be salvaged
and used again. A moderate, effective separation method for pre-concentrating coffee extracts
before drying is selective water removal by membrane filtration. It guards against heat
deterioration and scent loss brought on by evaporation (Rodriguez & Park, 2022).

4.7 Dryer

The coffee extract is dried after concentration in order to remove any last bits of moisture and
turn the concentrate into a solid powder. There are several drying techniques used:

- In a heated tower or chamber, spray drying introduces the liquid concentration as a fine mist.

22
 23

The air stream is separated from the dried powder as a result of rapid evaporation. Common
setups include fluidized bed spray dryers and nozzle tower dryers (Patel et al., 2020).

- Freeze drying involves freezing the concentrated extract first into a solid mass, followed by
applying a vacuum to cause the ice to sublimate instantly into vapour. Heat-sensitive aromas are
preserved by this lyophilization procedure (Thomas & Lee, 2021). There are both batch and
continuous freeze dryers.

The resulting powder's physical qualities, such as solubility, density, particle size, and scent
retention, are controlled by the drying process and circumstances (Rodriguez & Park, 2022).
Spray drying produces powders with rapid evaporation that have a good shelf life but some
volatile loss. Although more expensive, slower freeze drying better maintains flavour. The
improved powder can be bottled and kept for a long time before being reconstituted into brewed
beverages or liquid coffee concentrate.

For our process we use a spray dry chamber to do the drying process for the coffee and from a
research paper we found that the rate of drying is given in a graph according to the moisture
content of the coffee.

Graph 2 : Rate of Drying versus Moisture content Drying curve (Nur Tantiyani, 2019)

Initial to Point A – Initial moisture content is 90%, (evaporation rate start to increase)
Point A – Point A surface temperature rises to equilibrium value.
Point A to Point B – Straight line, slope and rate are constant (constant rate of drying period)
Point B to Point C – drying rate start to decrease (falling rate period)
Point B – critical free moisture content
Point C to Point D – rate of drying falls rapidly until final point (10%)

23
 24

Designed to dry coffee powder from initial moisture content of 90% to final moisture content of
10%. The critical moisture content is 48% (wet basis) with constant drying time of 8 sec. At first
the free-falling rate ended at 31% (wet basis) with a drying rate of 18 kg H2O/s m2, followed by
a second falling rate for 7 sec. It was dried on a surface of 2m length tray contacting the hot air.
With the information, calculate the total drying time for coffee.

24
 25

4.8. Initial Processing and Reduction in Water Consumption:

The ongoing development and evaluation of a pilot wastewater treatment system is focused on
the design and testing of processes related to semi-washed coffee production. This encompasses
the latter stages of fermentation and washing. During periods of high production, an estimated
quantity of 100 metric tonnes of fresh cherries undergo processing, resulting in a total volume of
effluents amounting to 400 cubic metres per day. Through the implementation of effective
recycling and reuse strategies, there has been a substantial decrease in the average water usage
from more than 10 m3 per tonne of cherry to roughly 4 metre per tonne. This reduction serves as
evidence of the adoption of an environmentally conscientious strategy (Ken , 2010).The
treatment process consists of multiple phases designed to effectively manage the wastewater
produced :

4.8.1 Acidification and Neutralization:

The initial treatment of effluents from water processing, such as pulping, pre-sorting, and
washing, involves their passage through an acidification pond with a volume of 200m3. In this
context, the process of shallow resting for a duration of at least 6 hours enables the natural
separation of raw mucilage, causing it to rise and form a layer on the liquid's surface. This
separation mechanism greatly facilitates the subsequent removal of the mucilage. It is necessary
to raise the pH of the untreated subterranean acid water, located beneath the Earth's crust, to a
minimum of pH 6 prior to any subsequent treatment. The utilisation of ground limestone, a
cost-effective and naturally occurring substance, is employed as a remedy. It is observed that a
quantity of 250 milligrammes of ground limestone is necessary to buffer 1 litre of acid water.
The addition of limestone precipitates the formation of calcium acetate, causing a significant
alteration in the pH of the solution from an initial value of 3.8 to around 6

25
 26

4.8.2 UASB Biogas Digester and Methane Utilization :

The waste water, which has been treated to achieve a pH of 6, is introduced into an Upflow
Anaerobic Sludge Blanket (UASB) biogas reactor. This reactor employs a specific strain of
methanogenic bacteria that has been obtained from soils found in coffee plantations. The process
of anaerobic decomposition results in a substantial reduction of biochemical oxygen demand
(BOD) by around 70 to 90% in a relatively brief retention time of 4-6 hours. The process of
digestion results in the production of around 5 cubic metres of methane every metric tonne of
processed cherry. The methane generated is repurposed for powering coffee drying equipment,
resulting in significant reductions in energy expenses throughout the post-harvest processing
phase.

4.8.3 Secondary Treatment in Constructed Wetland:

The secondary treatment stage consists of a manmade wetland that has been planted with rushes
and reeds, specifically Phragmites australis. This design follows the principles of an emergent
macrophyte treatment system with subsurface flow. This approach enhances the concentration of
dissolved oxygen by means of diffusion in the root zone, so accelerating the process of aerobic
breakdown of residual organic substances. The wetland has the capacity to eliminate between
49-81% of biochemical oxygen demand (BOD) loadings and reduce suspended particles by
36-70%. Additionally, there is a possibility of anaerobic decomposition occurring in close
proximity to the wetland's roots. Furthermore, the macrophytes demonstrate a high level of
efficacy in the removal of nutrients and salts from effluents produced by biogas digesters.

4.8.4 Tertiary Treatment with Water Hyacinth Ponds :

The final cleansing and tertiary treatment processes are conducted within water hyacinth
(Eichornia crassipes) ponds. Water hyacinth has significant efficacy in the removal of both germs
and heavy metals. Furthermore, the introduction of additional freshwater into the water hyacinth
pond serves to dilute the organic loadings, so augmenting the overall efficacy of the treatment
process. The implementation of an all-encompassing treatment methodology guarantees a
long-lasting and efficient method for managing wastewater generated during the semi-washed

26
 27

coffee processing, while keeping to ecologically conscious principles.

5.0 Conclusion
The processing of green beans is a multifaceted and interconnected sequence of procedures that
have a crucial role in shaping the flavour, grade, and longevity of coffee beans. The process
commences with the identification of completely ripened cherries during the harvesting stage,
which is subsequently followed by depulping, controlled fermentation, and washing to eliminate
any remaining mucilage and avoid the development of unpleasant flavours. Following the
process of fermenting, beans undergo several stages of hulling, polishing, sorting, and ultimately,
are packaged in bags weighing approximately 60 kilogrammes.The coffee processing procedure
encompasses three primary techniques, including direct drying, semi-drying, and wet processing.
Direct drying is a drying method that entails the quick removal of moisture from coffee beans
through exposure to solar radiation. On the other hand, semi-drying is a preservation technique
that aims to retain the mucilage, leading to the development of a coffee with a sweet and
honey-like flavour profile. The wet processing method encompasses the utilisation of mechanical
force to detach the external flesh of the coffee bean, leading to the formation of a bean that is
enveloped in mucilage. Subsequently, the beans undergo a process of washing and drying.

Every individual method employed in the process of roasting coffee beans serves a pivotal
function in ascertaining its distinctive flavour characteristics and overall qualities. Hence, it is
imperative to rigorously implement the necessary processing techniques in order to attain the
ideal flavour and remarkable quality in this universally revered beverage.The process of roasting
plays a vital role in the formation of unique flavour profiles, aromatic characteristics, and
brewing attributes in a coffee product of superior quality. The process entails intricate pyrolytic
and thermally-induced processes occurring within the organic contents of green coffee beans,
leading to the breakdown of complex lipids, proteins, and carbohydrates into simpler sugars,
amino acids, and volatile aromatic compounds. The initiation of the Maillard reaction and
caramelization processes occurs at temperatures ranging from 190 to 240°C. This leads to the
expansion of gases confined inside the cellular structure, resulting in an increase in bean volume
and a decrease in bean density. This phenomenon modifies the characteristics of moisture

27
 28

diffusion and enhances the surface area, hence leading to improved extraction efficiency during
the process of brewing.

In a standard batch drum roaster, green beans can be cooked to a suitable temperature of up to
240°C by the utilisation of hot air and conductive/convective heating. This process typically
takes approximately 10-15 minutes, during which the beans are continuously tumbled to ensure
effective mixing and consistent roast development. The precise monitoring of the degree of roast
can be achieved by manipulating the time-temperature profile. The roasted beans, upon
completion, exhibit the desirable attributes of robust flavours, aromatic profiles, and optimal
brewing properties that are indicative of a coffee product of superior quality.Grinding constitutes
an essential stage within the roasting procedure. Multi-stage twin roller mills are frequently
employed in the grinding process, wherein a series of up to four stages or rollers are operated in
a sequential manner to progressively fracture and crush the beans, resulting in the production of
finer particles. The selection of a specific brewing method has a significant impact on both the
surface area to volume ratio and the kinetics of extraction, hence influencing the optimal grind
size.The solid-liquid extraction procedure commences by utilising a 25 kg initial mixture of
coffee grounds with a high concentration (L0), which is then subjected to extraction using 100 kg
of fresh water as the liquid solvent (V2). As a result, there is an overflow stream weighing 75 kg,
comprising the valuable coffee extract (V1), and an underflow stream weighing 50 kg, consisting
of discarded coffee. The primary outputs of the solid-liquid extraction procedure encompass the
overflow, which is characterised by a high concentration of coffee essence, and the underflow,
consisting of discarded coffee grounds.

In recent times, there has been a notable surge in the adoption of membrane-based separation
technology for the purpose of liquid and solid separation. Nevertheless, fouling poses a
substantial challenge in membrane devices, as it leads to the gradual buildup of a boundary or gel
layer on the surface of the membrane throughout the filtration process. The aforementioned event
results in a reduction in the membrane's throughput capacity and compromises the initial
selectivity intended by its design. Traditional membrane arrangements have employed
tangential-flow or cross-flow filtration techniques in order to decrease fouling and minimise the
accumulation of boundary layers. Nevertheless, it is important to acknowledge the limitations

28
 29

associated with these approaches. One such constraint is the economic feasibility of these
devices, which is restricted to fluids with low viscosity. Additionally, there is a possibility of
pressure decreases occurring across the device, which can result in premature fouling, reduced
permeate rates, and ultimately impair the overall performance of the system.Vibratory Shear
Enhanced Processing (VSEP) is an innovative alternative devised by researchers to effectively
tackle fouling limitations and improve the efficiency of filtering processes. The VSEP system
employs a configuration wherein parallel disc-shaped leaf components are positioned with
gaskets in between, facilitating the generation of shear waves on the surface of the membrane.
This mechanism successfully reduces fouling. This approach holds significant relevance within
the domain of conventional membrane-based liquid-solid separations, whereby fouling presents a
substantial impediment.During the coffee extract processing, the feed slurry comprises soluble
coffee components that are fed into the VSEP system. The utilisation of dedicated vibrating disc
components generates high-intensity shear waves on the surface of the membrane, leading to the
separation of suspended particles and contaminants from the membrane. This procedure
facilitates the efficient extraction of water from the coffee extract through the elimination of
water from the initial substance.During the initial phase, the concentrate valve is maintained in a
closed position, thereby enabling the creation of permeate through the membrane filtration
process. The VSEP filter pack efficiently holds the concentrated coffee extract, which contains a
higher concentration of coffee components, while minimising the presence of water. The
consistent and methodical dispensation of the substance ensures ongoing operation, hence
maintaining the efficient separation and elimination of moisture from the coffee extract.

The efficiency of the VSEP filter, together with its capacity to reduce fouling through the use of
shear waves, leads to a notable reduction in the required filtration time for a given amount of
coffee extract cake. This optimisation results in a time savings of 0.632 hours for the separation
process.The coffee extract undergoes a drying process subsequent to concentration, wherein
moisture is eliminated and the resulting concentrate is transformed into a solid powder. Various
drying processes are employed in the field, such as spray drying, freeze drying, and spray drying.
The physical characteristics of the final powder, including solubility, density, particle size, and
smell retention, are regulated by the drying process and associated conditions. The process of
spray drying yields powders characterised by fast evaporation, favourable longevity, albeit with a

29
 30

degree of volatile substance depletion. The preservation of flavour is best maintained with a
slower freeze drying process.The coffee powder drying method employs a spray dry chamber,
wherein a consistent drying duration of 8 seconds is maintained. The critical moisture content is
determined to be 48% on a wet basis, accompanied by a drying rate of 18 kg H2O/s metre
square. The duration required for the drying process is 30 seconds.The primary objective of the
pilot wastewater treatment system is to address the design and evaluation of processes associated
with semi-washed coffee manufacturing. This encompasses the later stages of fermentation and
washing. During periods characterised by increased production, approximately 100 metric tonnes
of fresh cherries are subjected to processing, leading to the generation of a total volume of
effluents equivalent to 400 cubic metres per day. The implementation of efficient recycling and
reuse methods has resulted in a significant reduction in the average water consumption,
decreasing from over 10 meter per tonne of cherry to approximately 4 metre cubic per tonne.

The treatment procedure encompasses various stages that are specifically designed to efficiently
handle the wastewater generated. The primary step in the treatment of effluents from water
processing entails the utilisation of an acidity pond, which has a total volume of 200 cubic
metres. This procedure enables the inherent segregation of unprocessed mucilage, hence easing
the eventual elimination of the mucilage. The utilisation of ground limestone, an economical and
naturally-occurring mineral, is employed as a remedial measure.The utilisation of the Upflow
Anaerobic Sludge Blanket (UASB) biogas digester and methane utilisation techniques are
employed for the treatment of wastewater in order to get a pH level of 6. The aforementioned
procedure effectively decreases biochemical oxygen demand (BOD) by around 70 to 90% within
a very short retention period of 4-6 hours. The methane produced is utilised for operating coffee
drying equipment, leading to substantial reductions in energy costs during the post-harvest
processing stage.The secondary treatment phase involves the implementation of an artificially
constructed wetland that is cultivated with specific species of aquatic plants, namely Phragmites
australis. The present design adheres to the concepts of an emergent macrophyte treatment
system utilising subsurface flow, hence promoting the enrichment of dissolved oxygen and
expediting the aerobic decomposition of leftover organic matter. The tertiary treatment
operations are carried out in water hyacinth ponds, which exhibit notable effectiveness in the
elimination of pathogens and heavy metals. In summary, the use of a comprehensive treatment

30
 31

approach ensures a durable and effective means of handling wastewater produced during
semi-washed coffee processing, while upholding environmentally sensitive principles.

REFERENCE

1. Coffee - Wikipedia. (2019, October 1). Coffee - Wikipedia.

https://en.wikipedia.org/wiki/Coffee.
2. The process of coffee production: from seed to cup. (2016, October 14). New Food
Magazine.
https://www.newfoodmagazine.com/article/28006/process-coffee-production-seed-cup/
3. Ali Othman, N. T., & Fahmi Mohd Razali, M. E. (2019). Drying of instant coffee in a
spray dryer. Jurnal Kejuruteraan, 31(2), 295–301.
https://doi.org/10.17576/jkukm-2019-31(2)-14
4. Laurio, M. V., & Slater, C. S. (2020). Process scale-up, economic, environmental
assessment of vibratory nanofiltration of coffee extracts for soluble coffee production
process intensification. Clean Technologies and Environmental Policy, 22(9), 1891–1908.
https://doi.org/10.1007/s10098-020-01931-x
5. Fernandes, A. S., Mello, F. V. C., Thode Filho, S., Carpes, R. M., Honório, J. G.,
Marques, M. R. C., … Ferraz, E. R. A. (2017). Impacts of discarded coffee waste on
human and environmental health. Ecotoxicology and Environmental Safety, 141, 30–36.
doi:10.1016/j.ecoenv.2017.03.011 10.1016/j.ecoenv.2017.03.011
6. BHARAT . A PM Formalisation of Micro Food Processing Enterprises Scheme
AATMANIRBHAR BHARAT Indian Institute of Food Processing Technology Ministry
of Food Processing Industries, Government of India Pudukkottai Road, Thanjavur Tamil
Nadu HANDBOOK OF PROCESSING OF COFFEE POWDER ,
7. Burmester, K., Pietsch, A., & Eggers, R. (2011). A basic investigation on instant coffee
production by vacuum belt drying. Procedia Food Science, 1, 1344–1352.
doi:10.1016/j.profoo.2011.09.199 10.1016/j.profoo.2011.09.199
8. Kleinwächter, M., Bytof, G., & Selmar, D. (2015). Coffee Beans and Processing. Coffee
in Health and Disease Prevention, 73–81. doi:10.1016/b978-0-12-409517-5.00009-7
10.1016/b978-0-12-409517-5.00009-7

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9. janu, E. M., Kamaruddin, M. A., & Norashiddin, F. A. (2019). Coffee processing

wastewater treatment: a critical review on current treatment technologies with a
proposed alternative. Applied Water Science, 10(1). doi:10.1007/s13201-019-1091-9
10.1007/s13201-019-1091-9 downloaded on 2019-12-04

32
 EP325/ BEP3043 Separation Process
Mark:
May – Aug 2023
%
GROUP ASSIGNMENT MARKING RUBRIC
Group Leader Name (ID) :
Group Members Name (ID) :

Indicator: 1 – Poor; 2 – Satisfactory; 3 – Good; 4 – Excellent

Weightage The following topic must be addressed in the report 1 2 3 4
2% Format
- Follow standard format
5% Abstract
- Overview of the proposed process is written concisely and compact or not.
10 % Introduction for the chosen topic
- Description of the involve process
- Cover the topics addressed by CLO2, CLO4 and CLO5.
10 % Drawing of the process flow diagram of the chosen topic using any software and
highlight the chosen equipment which involves in the design and calculation.
50 % Design aspect or relevant calculation of the processing equipment. Discuss the
designing steps or calculations of the involved equipment/ process, and the
phenomena of the process if related. The discussion should include the concept,
theory, working mechanism, operation, and calculation outcomes.

i. Include the drying process or any related calculations of drying for the
desired products in your chosen title.

ii. Include the designing of separation processes - liquid-liquid extraction

and/or solid-liquid extraction system using suitable ternary diagram.

iii. Include filtration process and/or advanced separation technology –

membrane separation process that being employed in the selected
production title.

15 % Conclusion

- include the calculated outcomes or designing specs of the chosen equipment

and/or process.

3% Reference
-Include relevant references using Mendeley
5% Teamwork
-All members contribute equal effort in completing the assignment by showing
teamwork spirit.

Total for each indicator (%) A

 Sum of each indicator = Total Mark (400%) B

Score (B / 400% x 20%)

*Note: Total marks will be equally distributed for all addressed CLOs.