Equilibrium Moisture Contents For Peeled Coffee Cherry Based On Static And Dynamic Methods [umidade De Equilíbrio De Café Cereja Descascado Baseada Em Métodos Estático E Dinâmico]

dc.creatorHenao J.D.
dc.creatorde Queiroz M.R.
dc.creatorHaj-Isa N.M.A.
dc.date2009
dc.date2015-06-26T13:37:52Z
dc.date2015-11-26T15:39:10Z
dc.date2015-06-26T13:37:52Z
dc.date2015-11-26T15:39:10Z
dc.date.accessioned2018-03-28T22:47:42Z
dc.date.available2018-03-28T22:47:42Z
dc.identifier
dc.identifierRevista Brasileira De Engenharia Agricola E Ambiental. , v. 13, n. 4, p. 470 - 476, 2009.
dc.identifier14154366
dc.identifier
dc.identifierhttp://www.scopus.com/inward/record.url?eid=2-s2.0-69249188454&partnerID=40&md5=d03e9c5ae5045d397ce46ed4fb1ed3da
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/92889
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/92889
dc.identifier2-s2.0-69249188454
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1264081
dc.descriptionThe desorption isotherms for 50 and 73 oC and residual mucilage content of 16.1 and 52.7% in Arabica Coffee (Coffea arábica L.), cv Novo Mundo-Acaiá, were built. After this, eight mathematical models (BET, BET Linear, GAB, Halsey, Halsey Modified, Langmuir, Oswin e Peleg) for desorption for hygroscopic products were adjusted to the experimental data for obtaining the coefficients of the models. The choice of the best adjustment was based on the analysis of the following parameters: Determination coefficient (R2), relative average deviation, residual distribution tendency and standard deviation of the estimation. The desorption isotherms at 50 oC for cherry coffee with 16.1 and 52.7% residual mucilage contents could be represented by Peleg, Modified Halsey, GAB e Oswin models. At 73 °C the GAB model did not represent the experimental data, and the models of Peleg and Modified Halsey were the best ones. In order to estimate the dynamic equilibrium moisture content, the equation proposed by Fioreze showed to be highly satisfactory.
dc.description13
dc.description4
dc.description470
dc.description476
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dc.languagept
dc.publisher
dc.relationRevista Brasileira de Engenharia Agricola e Ambiental
dc.rightsaberto
dc.sourceScopus
dc.titleEquilibrium Moisture Contents For Peeled Coffee Cherry Based On Static And Dynamic Methods [umidade De Equilíbrio De Café Cereja Descascado Baseada Em Métodos Estático E Dinâmico]
dc.typeArtículos de revistas


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