Aerodynamic properties of coffee cherries and beans
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Publication Date: | 2007 |
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Format: | Article |
Language: | eng |
Source: | LOCUS Repositório Institucional da UFV |
Download full: | https://doi.org/10.1016/j.biosystemseng.2007.03.010 http://www.locus.ufv.br/handle/123456789/23201 |
Summary: | Aerodynamic properties of coffee cherry and beans for two varieties, viz., Coffea arabica (cv Catuaí) and Coffea canephora (cv Conilon), were studied for moisture content ranges of 9–54% w.b. and 8–56% w.b., respectively. The increase in both moisture content and true density affected the aerodynamic properties of the product by promoting an increase in the terminal velocity and a reduction in the drag coefficient for both cultivars. The values of terminal velocity of the naturally preprocessed coffee cherries did not exhibit significant changes for the analysed cultivars. The values of terminal velocities for the washed coffee beans of cv Conilon were higher than those found for the beans of cv Catuaí. The values of the drag coefficient for both coffee cherries and beans slightly changed during the drying process. However, the variation in the drag coefficient as a function of the moisture content and true density was more evident for the washed beans of Conilon coffee than for Catuai coffee. |
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Corrêa, Paulo CésarPinto, Francisco de Assis de CarvalhoQueiroz, Daniel Marçal deAfonso Júnior, P. C.2019-01-28T12:39:41Z2019-01-28T12:39:41Z2007-091537-5110https://doi.org/10.1016/j.biosystemseng.2007.03.010http://www.locus.ufv.br/handle/123456789/23201Aerodynamic properties of coffee cherry and beans for two varieties, viz., Coffea arabica (cv Catuaí) and Coffea canephora (cv Conilon), were studied for moisture content ranges of 9–54% w.b. and 8–56% w.b., respectively. The increase in both moisture content and true density affected the aerodynamic properties of the product by promoting an increase in the terminal velocity and a reduction in the drag coefficient for both cultivars. The values of terminal velocity of the naturally preprocessed coffee cherries did not exhibit significant changes for the analysed cultivars. The values of terminal velocities for the washed coffee beans of cv Conilon were higher than those found for the beans of cv Catuaí. The values of the drag coefficient for both coffee cherries and beans slightly changed during the drying process. However, the variation in the drag coefficient as a function of the moisture content and true density was more evident for the washed beans of Conilon coffee than for Catuai coffee.engBiosystems EngineeringVolume 98, Issue 1, Pages 39- 46, September 20072007 IAgrE. Published by Elsevier Ltd. All rights reserved.info:eu-repo/semantics/openAccessAerodynamic propertiesCoffea arabicaCoffee cherriesCoffee beansAerodynamic properties of coffee cherries and beansinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfreponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFVORIGINALartigo.pdfartigo.pdfTexto completoapplication/pdf867504https://locus.ufv.br//bitstream/123456789/23201/1/artigo.pdfde0f4632d5f25c5789e9e2a0a0ca15d2MD51LICENSElicense.txtlicense.txttext/plain; charset=utf-81748https://locus.ufv.br//bitstream/123456789/23201/2/license.txt8a4605be74aa9ea9d79846c1fba20a33MD52123456789/232012019-01-28 10:09:56.612oai:locus.ufv.br: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Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452019-01-28T13:09:56LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false |
dc.title.en.fl_str_mv |
Aerodynamic properties of coffee cherries and beans |
title |
Aerodynamic properties of coffee cherries and beans |
spellingShingle |
Aerodynamic properties of coffee cherries and beans Corrêa, Paulo César Aerodynamic properties Coffea arabica Coffee cherries Coffee beans |
title_short |
Aerodynamic properties of coffee cherries and beans |
title_full |
Aerodynamic properties of coffee cherries and beans |
title_fullStr |
Aerodynamic properties of coffee cherries and beans |
title_full_unstemmed |
Aerodynamic properties of coffee cherries and beans |
title_sort |
Aerodynamic properties of coffee cherries and beans |
author |
Corrêa, Paulo César |
author_facet |
Corrêa, Paulo César Pinto, Francisco de Assis de Carvalho Queiroz, Daniel Marçal de Afonso Júnior, P. C. |
author_role |
author |
author2 |
Pinto, Francisco de Assis de Carvalho Queiroz, Daniel Marçal de Afonso Júnior, P. C. |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Corrêa, Paulo César Pinto, Francisco de Assis de Carvalho Queiroz, Daniel Marçal de Afonso Júnior, P. C. |
dc.subject.pt-BR.fl_str_mv |
Aerodynamic properties Coffea arabica Coffee cherries Coffee beans |
topic |
Aerodynamic properties Coffea arabica Coffee cherries Coffee beans |
description |
Aerodynamic properties of coffee cherry and beans for two varieties, viz., Coffea arabica (cv Catuaí) and Coffea canephora (cv Conilon), were studied for moisture content ranges of 9–54% w.b. and 8–56% w.b., respectively. The increase in both moisture content and true density affected the aerodynamic properties of the product by promoting an increase in the terminal velocity and a reduction in the drag coefficient for both cultivars. The values of terminal velocity of the naturally preprocessed coffee cherries did not exhibit significant changes for the analysed cultivars. The values of terminal velocities for the washed coffee beans of cv Conilon were higher than those found for the beans of cv Catuaí. The values of the drag coefficient for both coffee cherries and beans slightly changed during the drying process. However, the variation in the drag coefficient as a function of the moisture content and true density was more evident for the washed beans of Conilon coffee than for Catuai coffee. |
publishDate |
2007 |
dc.date.issued.fl_str_mv |
2007-09 |
dc.date.accessioned.fl_str_mv |
2019-01-28T12:39:41Z |
dc.date.available.fl_str_mv |
2019-01-28T12:39:41Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://doi.org/10.1016/j.biosystemseng.2007.03.010 http://www.locus.ufv.br/handle/123456789/23201 |
dc.identifier.issn.none.fl_str_mv |
1537-5110 |
identifier_str_mv |
1537-5110 |
url |
https://doi.org/10.1016/j.biosystemseng.2007.03.010 http://www.locus.ufv.br/handle/123456789/23201 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.ispartofseries.pt-BR.fl_str_mv |
Volume 98, Issue 1, Pages 39- 46, September 2007 |
dc.rights.driver.fl_str_mv |
2007 IAgrE. Published by Elsevier Ltd. All rights reserved. info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
2007 IAgrE. Published by Elsevier Ltd. All rights reserved. |
eu_rights_str_mv |
openAccess |
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application/pdf |
dc.publisher.none.fl_str_mv |
Biosystems Engineering |
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Biosystems Engineering |
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