operation management

1. Create a process flowchart for your production line

2. What would be the capacity of your operation and the break-even point for your

business?

3. Balance your production lines based on your capacity and customer needs or your sales

goals.

Production line flowcharts

First step for our process flow chart is the prosses from seed to bean which is divided in two techniques wet processing and dry processing. As has been shown, the overall production (green beans) workflow involves the receipt of ingredients and processing workers from manufacturers, manufacturing, drying, hulling, cleaning, grading, polishing, sorting and bagging.

No

Quality control

Amendment

Meet Q.C criteria

Screening

Green coffee

Yes

Grinding

Roasting

Cooling

Equilibration

Meet Q.C criteria

Coffee

roasting

Mixing

Yes

Flavour

No

Amendment

Process Flowchart for coffee roasting

The processing of coffee roasting follows the method described below:

The green beans are measured and moved to storage hoppers using a belt or mechanical trolley. The green beans are delivered to the roaster from the storage hoppers. Roasters run at temperatures ranging from 370° to 540°C (698° to 1004°F), and the beans are roasted for anywhere from a few minutes to around 30 minutes.

We can choose from flavor-enhancing options like cinnamon, nutmeg, lavender, cardamom, and more

Extraction

(Aroma extreaction)

Grinding

Roasting

Green coffee

Quality control

Concentration

Aroma

Recovery

Cooling

Amendment

No

Meet Q.C criteria

Drying

Grinding

secondary freezing

Primary freezing

Yes

Meet Q.C criteria

Yes

Instance coffee

Quality control

No

Amendment

Process Flowchart for instance coffee

The processing of instant coffee follows the method described below.

Green coffee is processed in a 5-8 column system with a cell capacity from a few kilograms until 1t with soft water. The process works semi-continuously, water at 160-180°C passing through the exchanger to the coffee from the removed cell to the one just filled with freshly ground, roasted coffee. Then cooled to 4-5°C in a heat exchanger and then sent into quality control.

If we want to dry extract concentrates of 30 percent, we will lose a high degree of aromatic substance. We choose the sample with the extract concentrates of 50 to 60 percent for the drying part and mix with aroma or cold extract to achieve the 40% concentration.

In instant coffee processing, there are primarily two distinct methods of drying the extract: spray drying and freeze-drying. We choose freeze-drying, which includes primary and secondary freezing, grinding and drying.

The Q.C. sections are the main part of our firm. In each area, if the Q.C rejects the quality of that section's product, it will go to the amendment section, and after amendment again, it will be checked by the Q.C. until Q.C accepts.

References:

Process flowchart. Sucden. https://www.sucden.com/en/products-and-services/coffee/process-flowchart/.

R. G. Ostendorf (ed.), "Coffee Processing", Air Pollution Engineering Manual, Van Nostrand

Reinhold, New York, NY, 1992.

Production of mild gasification co-products project. Fourth quarterly technical progress report, [October 1, 1992--December 31, 1992]. (1993). https://doi.org/10.2172/101359310