Data/hora: 05/06/2024 05:02:00

Provedor de dados: | 70
País: | Brazil
Título: | INFLUENCE OF DIFFERENT TEMPERATURES AND AIRFLOWS ON DRYING OF NATURAL AND PULPED COFFEE
Autores: | Alves,Guilherme E.; Borém,Flávio M.; Andrade,Ednilton T.; Isquierdo,Éder P.; Siqueira,Valdiney C.; Dias,Camila de A.
Data: | 2020-04-01
Ano: | 2020
Palavras-chave: | Coffea arabica L.; Mathematical modeling; Drying rate.
Resumo: | ABSTRACT This study aimed to evaluate drying kinetics for natural and pulped coffee, using different temperatures and drying airflows. For the conduction of the experiment, coffee fruits (Coffea arabica L. cv. Topázio) were harvested manually, selecting only ripe fruits and subsequent to the hydraulic separation. For drying the coffee, use a mechanical dryer with two temperatures (40 and 45°C) and four drying air streams (24; 60; 96 and 132 m3.min-1.m-2). Twelve models for employees to describe the drying kinetics of coffees. Among the models used to describe the drying process of natural coffee and pulped coffee, according to the results of the coefficient of determination, relative mean error, standard deviation of estimates and distribution of waste distribution, proposed model for the only one that presents fit for all as conditions study. The temperature of 45 ° C and the airflows of 96 and 132 m3.min-1.m-2 provide the shortest drying times regardless of the coffee processing type.
Tipo: | Info:eu-repo/semantics/article
Idioma: | Inglês
Identificador: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162020000200192
Editor: | Associação Brasileira de Engenharia Agrícola
Relação: | 10.1590/1809-4430-eng.agric.v40n2p192-200/2020
Formato: | text/html
Fonte: | Engenharia Agrícola  v.40 n.2 2020
Fonte: | info:eu-repo/semantics/openAccess