INFLUENCE OF DIFFERENT TEMPERATURES AND AIRFLOWS ON DRYING OF NATURAL AND PULPED COFFEE

AUTOR(ES)

Alves, Guilherme E.; Borém, Flávio M.; Andrade, Ednilton T.; Isquierdo, Éder P.; Siqueira, Valdiney C.; Dias, Camila de A.

FONTE

Eng. Agríc.

DATA DE PUBLICAÇÃO

2020-04

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.

Documentos Relacionados

• MATHEMATICAL MODELLING AND IMMEDIATE AND LATENT QUALITY OF NATURAL IMMATURE COFFEE UNDER DIFFERENT DRYING CONDITIONS
• Influence of different drying techniques on drying parameters of mango
• The influence of peeling and type of drying on chemical and sensorial analysis of organic coffee
• Qualidade do Cafà Cereja Natural e Despolpado Submetidos a Diferentes CondiÃÃes de Secagem e Armazenamento
• Cinética de secagem de café natural e suas relações com a qualidade para diferentes temperaturas e umidades relativas do ar