Drying kinetics and quality of natural coffee


Autoria(s): Isquierdo, E. P.; Borem, F. M.; Andrade, E. T. de; Correa, J. L. G.; Oliveira, P. D. de; Alves, G. E.
Contribuinte(s)

Universidade Estadual Paulista (UNESP)

Data(s)

03/12/2014

03/12/2014

01/05/2013

Resumo

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

The effects of three thy bulb temperatures (35 degrees C, 40 degrees C, and 45 degrees C) and three dew point temperatures (2.6 degrees C, 10.8 degrees C, and 16.2 degrees C) of the drying air on the drying kinetics and sensory quality of natural coffee were evaluated It was observed that the quality of the coffee beverage depends on the characteristics of the drying air, especially the interaction between the dry bulb temperature values and the dew point. When drying at a dry bulb temperature of 35 degrees C, the beverage quality decreased as the dew point temperature decreased, which represents an increase in the drying rate. However, when drying at a dry bulb temperature of 45 degrees C, the quality of the beverage was reduced both at 2.6 degrees C and 16.2 degrees C dew point temperature. Increasing the dry bulb temperature and decreasing the dew point temperature increased the effective diffusivity coefficient and drying rate and reduced the drying time. Seven mathematical models were fitted to the experimental data to characterize the thin-layer drying of coffee fruits. The modified Midilli and successive residues (with two terms) models were found to best describe the drying process.

Formato

1003-1010

Identificador

http://dx.doi.org/10.13031/trans.56.9794

Transactions of the Asabe. St Joseph: Amer Soc Agricultural & Biological Engineers, v. 56, n. 3, p. 1003-1010, 2013.

2151-0032

http://hdl.handle.net/11449/111941

WOS:000322504200017

Idioma(s)

eng

Publicador

Amer Soc Agricultural & Biological Engineers

Relação

Transactions Of The Asabe

Direitos

closedAccess

Palavras-Chave #Dew point temperature #Dry bulb temperature #Drying time #Mathematical models #Relative humidity #Sensorial analysis
Tipo

info:eu-repo/semantics/article