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| Dias,Camila de A.; Andrade,Ednilton T. de; Lemos,Isabella A.; Borém,Flávio M.; Barros,Ezequiel A.. |
| ABSTRACT The aim of this study was to evaluate and model the hygroscopic equilibrium and isosteric heat curves of pericarp and endosperm tissues of arabica (Coffea arabica) coffee fruit, in different temperature and relative humidity conditions. Sorption isotherms were drawn under temperatures from 20°C to 70°C and relative humidity ranging between 10% and 90% until the product reached the equilibrium water content with the environment. The experiment was set up in a 4 × 4 factorial scheme (four relative humidity of the drying air and three tissues of the coffee cherry pericarp + endosperm [1: exocarp + part of the mesocarp, 2: mesocarp, 3: endocarp, 4: endosperm]), in a completely randomized design, with three repetitions. The results were examined by... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Adsorption; Coffea arabica; Desorption; Hygroscopic equilibrium; Mathematical modeling. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162020000100078 |
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| Alves,Guilherme E.; Borém,Flávio M.; Andrade,Ednilton T.; Isquierdo,Éder P.; Siqueira,Valdiney C.; Dias,Camila de A.. |
| 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... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Coffea arabica L.; Mathematical modeling; Drying rate. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162020000200192 |
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| Andrade,Ednilton T. de; Lemos,Isabella A.; Dias,Camila de A.; Rios,Paula de A.; Borém,Flavio M.. |
| ABSTRACT This work aimed to study the immediate and latent effects of different relative humidities on the quality of dried coffee fruits, describe the drying kinetics of natural immature coffee (Coffea arabica L.), and evaluate the mathematical model that best fits the experimental drying data. The drying was carried out in a fixed layer dryer coupled to a composite air conditioning system in which the drying air was controlled with an air flow of 20 m3.min1.m−2, at a temperature of 40 °C, and at relative humidities of 10%, 17.5% and 32.5%. Manually harvested coffee fruits were used and dried to a mean water content of 0.120 dry basis (d.b). After drying, the kinetic curve and the physical and physiological properties were determined. The coffee was... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Drying kinetics; Coffea arabica L.; Post harvest. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162019000500630 |
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