Drying kinetics and quality of natural coffee

dc.contributorUniversidade Estadual Paulista (UNESP)
dc.creatorIsquierdo, E. P.
dc.creatorBorem, F. M.
dc.creatorAndrade, E. T. de
dc.creatorCorrea, J. L. G.
dc.creatorOliveira, P. D. de
dc.creatorAlves, G. E.
dc.date2014-12-03T13:09:06Z
dc.date2016-10-25T20:10:03Z
dc.date2014-12-03T13:09:06Z
dc.date2016-10-25T20:10:03Z
dc.date2013-05-01
dc.date.accessioned2017-04-06T06:17:49Z
dc.date.available2017-04-06T06:17:49Z
dc.identifierTransactions of the Asabe. St Joseph: Amer Soc Agricultural & Biological Engineers, v. 56, n. 3, p. 1003-1010, 2013.
dc.identifier2151-0032
dc.identifierhttp://hdl.handle.net/11449/111941
dc.identifierhttp://acervodigital.unesp.br/handle/11449/111941
dc.identifierWOS:000322504200017
dc.identifierhttp://dx.doi.org/10.13031/trans.56.9794
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/922712
dc.descriptionThe 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.
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.languageeng
dc.publisherAmer Soc Agricultural & Biological Engineers
dc.relationTransactions Of The Asabe
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectDew point temperature
dc.subjectDry bulb temperature
dc.subjectDrying time
dc.subjectMathematical models
dc.subjectRelative humidity
dc.subjectSensorial analysis
dc.titleDrying kinetics and quality of natural coffee
dc.typeOtro


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