TY - GEN
T1 - Development of Coffee Grinder with Servo Mechanism and Relationship Analysis between Processing Conditions and Particle Size
AU - Oka, Naoaki
AU - Katsura, Seiichiro
N1 - Funding Information:
ACKNOWLEDGMENT This work was partially supported by JSPS KAKENHI Grant Number 18H03784.
Publisher Copyright:
© 2019 IEEE.
PY - 2019/6
Y1 - 2019/6
N2 - In recent years, improvement of customer quality and added value is seen due to differentiation of producing place, farm, the roasting method of beans, grinding method, brewing method. In the modern coffee grinder and extraction method, the fluctuation of the taste after final grinding by each machine and each person was large, and the water contact area of powders after grinding changed. Reproducibility of taste is considered a problem in some coffee chain stores. In the study of the conventional coffee, there are many types of researches on the relation between the degree of roasting and the particle size and the relation of the taste, and no research on the extraction of the same taste has been conducted. In this paper, we focus on the grinding method of the coffee grinder and aim to make powder particle size distribution constant. Finally, as a result of comparing the current control simulating the grinding of the conventional mechanism using the full-wave rectified DC motor with the speed control introducing the servo mechanism of this mechanism, the speed control has a smaller speed error and a higher accuracy. In addition, by comparing the correlation coefficient between the conventional mechanism and this mechanism, the variance of the particle size was improved.
AB - In recent years, improvement of customer quality and added value is seen due to differentiation of producing place, farm, the roasting method of beans, grinding method, brewing method. In the modern coffee grinder and extraction method, the fluctuation of the taste after final grinding by each machine and each person was large, and the water contact area of powders after grinding changed. Reproducibility of taste is considered a problem in some coffee chain stores. In the study of the conventional coffee, there are many types of researches on the relation between the degree of roasting and the particle size and the relation of the taste, and no research on the extraction of the same taste has been conducted. In this paper, we focus on the grinding method of the coffee grinder and aim to make powder particle size distribution constant. Finally, as a result of comparing the current control simulating the grinding of the conventional mechanism using the full-wave rectified DC motor with the speed control introducing the servo mechanism of this mechanism, the speed control has a smaller speed error and a higher accuracy. In addition, by comparing the correlation coefficient between the conventional mechanism and this mechanism, the variance of the particle size was improved.
KW - distribution
KW - grinder
KW - velosity control
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U2 - 10.1109/ISIE.2019.8781266
DO - 10.1109/ISIE.2019.8781266
M3 - Conference contribution
AN - SCOPUS:85070601156
T3 - IEEE International Symposium on Industrial Electronics
SP - 2309
EP - 2314
BT - Proceedings - 2019 IEEE 28th International Symposium on Industrial Electronics, ISIE 2019
PB - Institute of Electrical and Electronics Engineers Inc.
T2 - 28th IEEE International Symposium on Industrial Electronics, ISIE 2019
Y2 - 12 June 2019 through 14 June 2019
ER -