The aim of this research is to design and create the sorting machine within the engineering knowledge by using the three-layer sieve set cylindrical sorting machine under the various conditions of experimental. Furthermore the Specific Energy Consumption [SEC] of Robusta coffee bean separates the standard size of Robusta coffee bean the total of product separated are regarded. For the experiment condition rotation speed adjustable to 9.6 and 14.4 rpm. The raw material flow through to sieve and determination the standard size for calculating the [SEC]. The result of experiment found that the average of total of product separated was 165.1 kg/hr. and 164.7 kg/hr or 99.57% from that were passed the criteria of standard according to the ministry of agriculture cooperative. In order to the [SEC] the cylindrical sorting machine was 0.01631 MJ/kg at 14.4 rpm of rotation speed. However the values of [SEC] may be change from the effect of rotation speed of sieve set.

Drying an agricultural product with hot air (HA) method causes a long drying time and results in high specific drying energy consumption (SEC). The dried product has high shrinkage percentage and low rehydration. Therefore this research aims to develop dried shiitake mushroom using belt-conveyor combined microwave-hot air drying method (MHB). The shiitake mushroom was dried by MHB at microwave power of 300 W 400 W 500 W and 600 W and air temperature of 65 oC with air velocity of 0.3 m/s and recycled air of 80% and by the HA drying method at air temperature of 65 oC. The samples were dried until their final moisture content less than 11.1% dry basis. The drying kinetics SEC of drying process and quality of dried shiitake mushroom were evaluated. The quality of dried product was considered in terms of color shrinkage rehydration texture water activity and microstructure. The results showed that the shiitake mushroom drying using MHB gave higher drying rate than that of HA drying method leading to short drying time and resulting in low SEC. The drying rate of un-blanched shiitake mushroom was higher than that of blanched shiitake mushroom. Dried shiitake mushroom from MHB drying gave lower values in shrinkage percentages and hardness but higher rehydration and larger pore size than that dried by HA drying. However the color values (L* +a* and +b*) of dried shiitake mushroom in all cases were not significantly different. Meanwhile dried shiitake mushroom from un-blanched case gave lower values in shrinkage percentage and hardness but higher values in all colors and rehydration and larger pore size than those of blanched case.