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Enhancing rotary dryer efficiency: Adjusting blower speed for optimal temperature stability in coffee bean drying
Ika Noer Syamsiana1, Nihayatun Nafisah2, Arwin Datumaya Wahyudi Suma1,3
1Department of Electrical Engineering, State Polytechnic of Malang, Malang 65141, Indonesia.
Methodsx
|July 18, 2025
Summary
Fuzzy Logic Control (FLC) in rotary dryers precisely regulates coffee bean drying temperature, enhancing efficiency and preserving bean quality. This automated system ensures optimal moisture content and preserves acidity and antioxidants, regardless of batch size.
Area of Science:
- Agricultural Engineering
- Food Science and Technology
- Control Systems Engineering
Background:
- Coffee bean drying is crucial for quality preservation and shelf-life.
- Traditional drying methods often suffer from inconsistent temperature control, impacting bean quality.
- Fuzzy Logic Control (FLC) offers a potential solution for precise temperature regulation in agricultural processing.
Purpose of the Study:
- To evaluate the effectiveness of a Fuzzy Logic Control (FLC) system for temperature and airspeed regulation in a rotary coffee bean dryer.
- To assess the impact of FLC-controlled drying parameters on coffee bean quality, including moisture content, acidity, and antioxidant levels.
- To determine the optimal drying conditions for various coffee bean masses using the FLC system.
Main Methods:
- Development of an FLC system to dynamically adjust blower speed for precise temperature control (setpoint 60 °C).
- Implementation of stabilized hot air distribution to minimize temperature deviations and control relative humidity.
- Laboratory analysis of coffee beans for gravimetric water content, acidity, and antioxidant levels after drying under varied time and mass conditions.
Main Results:
- The FLC system maintained drying temperature with errors below 0.17% under and 2% above the setpoint.
- Achieved optimal coffee bean moisture content below 12.5% (SNI 01-2907-2008) across different drying times and masses.
- Coffee beans dried for 270 min (1 kg) had 11.28% water content, 330 min (2 kg) had 9.92%, and 450 min (3 kg) had 10.92%.
- Acidity and antioxidant levels remained optimal throughout all experimental conditions.
Conclusions:
- Fuzzy Logic Control significantly enhances the efficiency and precision of rotary coffee bean drying.
- The FLC system effectively preserves coffee bean quality attributes, including moisture, acidity, and antioxidants.
- This technology demonstrates suitability for high-quality coffee processing, adaptable to different batch sizes.
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