Modeling of the shrinkage kinetics of coffee berries during drying.
Autor(a) principal: | |
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Data de Publicação: | 2011 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
Texto Completo: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/903861 |
Resumo: | The effects of drying conditions on the shrinkage of Coffea arabica L., cultivar Catuaí Vermelho, were studied. An exponential model derived from the kinetic model was used to describe the shrinkage kinetics. In addition, an equation was proposed to describe the relationship between the superficial areas and weights of the coffee berries. Coffee berries were dried at temperatures (T) of 35, 45, 55 and 65ºC and at relative humidities (φ) of 25, 35, 45 and 55%, forming 16 different sets of conditions, with an initial moisture content for all conditions of 2.27 dry basis (d.b.), dried until 0.11 d.b. Changes in the product dimensions were measured continuously during drying. Surface area-to-volume ratio values increased with moisture content decrease. The model was suitable for representing the shrinkage kinetics, as well the empirical equation for predicting surface area. Temperature had a greater influence over the constant rate of change of the characteristic dimension (k values) than φ. Activation energies were also determined to have magnitudes of 39.31, 37.32, 36.28 and 36.22 kJ mol-1 for relative humidities of 25, 35, 45 and 55%, respectively. |
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Modeling of the shrinkage kinetics of coffee berries during drying.SurFace area-to-volume ratioDesidradataçãoCaféSecagemModelo de simulaçãoCoffea ArábicaSimulation modelsPostharvest treatmentActivation energyShrinkageThe effects of drying conditions on the shrinkage of Coffea arabica L., cultivar Catuaí Vermelho, were studied. An exponential model derived from the kinetic model was used to describe the shrinkage kinetics. In addition, an equation was proposed to describe the relationship between the superficial areas and weights of the coffee berries. Coffee berries were dried at temperatures (T) of 35, 45, 55 and 65ºC and at relative humidities (φ) of 25, 35, 45 and 55%, forming 16 different sets of conditions, with an initial moisture content for all conditions of 2.27 dry basis (d.b.), dried until 0.11 d.b. Changes in the product dimensions were measured continuously during drying. Surface area-to-volume ratio values increased with moisture content decrease. The model was suitable for representing the shrinkage kinetics, as well the empirical equation for predicting surface area. Temperature had a greater influence over the constant rate of change of the characteristic dimension (k values) than φ. Activation energies were also determined to have magnitudes of 39.31, 37.32, 36.28 and 36.22 kJ mol-1 for relative humidities of 25, 35, 45 and 55%, respectively.Instituto Federal de Brasília; Universidade Federal de Viçosa; Universidade Federal de Mato Grosso; Universidade Federal da Grande Dourados; PAULO CESAR AFONSO JUNIOR, SAPC; Silvia Carvalho Campos, Embrapa Agrossilvipastoril.OLIVEIRA, G. H. H.CORRÊA, P. C.BOTELHO, F. M.GONELI, A. L. D.AFONSO JUNIOR, P. C.CAMPOS, S. C.2011-11-14T18:48:21Z2011-11-14T18:48:21Z2011-10-2420112011-11-14T18:48:21Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleActa Scientiarum. Agronomy Maringá, v.33, n.3, p.423-428, 2011.http://www.alice.cnptia.embrapa.br/alice/handle/doc/903861enginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPA2017-08-15T23:10:07Zoai:www.alice.cnptia.embrapa.br:doc/903861Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestopendoar:21542017-08-15T23:10:07falseRepositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542017-08-15T23:10:07Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false |
dc.title.none.fl_str_mv |
Modeling of the shrinkage kinetics of coffee berries during drying. |
title |
Modeling of the shrinkage kinetics of coffee berries during drying. |
spellingShingle |
Modeling of the shrinkage kinetics of coffee berries during drying. OLIVEIRA, G. H. H. SurFace area-to-volume ratio Desidradatação Café Secagem Modelo de simulação Coffea Arábica Simulation models Postharvest treatment Activation energy Shrinkage |
title_short |
Modeling of the shrinkage kinetics of coffee berries during drying. |
title_full |
Modeling of the shrinkage kinetics of coffee berries during drying. |
title_fullStr |
Modeling of the shrinkage kinetics of coffee berries during drying. |
title_full_unstemmed |
Modeling of the shrinkage kinetics of coffee berries during drying. |
title_sort |
Modeling of the shrinkage kinetics of coffee berries during drying. |
author |
OLIVEIRA, G. H. H. |
author_facet |
OLIVEIRA, G. H. H. CORRÊA, P. C. BOTELHO, F. M. GONELI, A. L. D. AFONSO JUNIOR, P. C. CAMPOS, S. C. |
author_role |
author |
author2 |
CORRÊA, P. C. BOTELHO, F. M. GONELI, A. L. D. AFONSO JUNIOR, P. C. CAMPOS, S. C. |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
Instituto Federal de Brasília; Universidade Federal de Viçosa; Universidade Federal de Mato Grosso; Universidade Federal da Grande Dourados; PAULO CESAR AFONSO JUNIOR, SAPC; Silvia Carvalho Campos, Embrapa Agrossilvipastoril. |
dc.contributor.author.fl_str_mv |
OLIVEIRA, G. H. H. CORRÊA, P. C. BOTELHO, F. M. GONELI, A. L. D. AFONSO JUNIOR, P. C. CAMPOS, S. C. |
dc.subject.por.fl_str_mv |
SurFace area-to-volume ratio Desidradatação Café Secagem Modelo de simulação Coffea Arábica Simulation models Postharvest treatment Activation energy Shrinkage |
topic |
SurFace area-to-volume ratio Desidradatação Café Secagem Modelo de simulação Coffea Arábica Simulation models Postharvest treatment Activation energy Shrinkage |
description |
The effects of drying conditions on the shrinkage of Coffea arabica L., cultivar Catuaí Vermelho, were studied. An exponential model derived from the kinetic model was used to describe the shrinkage kinetics. In addition, an equation was proposed to describe the relationship between the superficial areas and weights of the coffee berries. Coffee berries were dried at temperatures (T) of 35, 45, 55 and 65ºC and at relative humidities (φ) of 25, 35, 45 and 55%, forming 16 different sets of conditions, with an initial moisture content for all conditions of 2.27 dry basis (d.b.), dried until 0.11 d.b. Changes in the product dimensions were measured continuously during drying. Surface area-to-volume ratio values increased with moisture content decrease. The model was suitable for representing the shrinkage kinetics, as well the empirical equation for predicting surface area. Temperature had a greater influence over the constant rate of change of the characteristic dimension (k values) than φ. Activation energies were also determined to have magnitudes of 39.31, 37.32, 36.28 and 36.22 kJ mol-1 for relative humidities of 25, 35, 45 and 55%, respectively. |
publishDate |
2011 |
dc.date.none.fl_str_mv |
2011-11-14T18:48:21Z 2011-11-14T18:48:21Z 2011-10-24 2011 2011-11-14T18:48:21Z |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/publishedVersion info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
Acta Scientiarum. Agronomy Maringá, v.33, n.3, p.423-428, 2011. http://www.alice.cnptia.embrapa.br/alice/handle/doc/903861 |
identifier_str_mv |
Acta Scientiarum. Agronomy Maringá, v.33, n.3, p.423-428, 2011. |
url |
http://www.alice.cnptia.embrapa.br/alice/handle/doc/903861 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.source.none.fl_str_mv |
reponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa) instacron:EMBRAPA |
instname_str |
Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
instacron_str |
EMBRAPA |
institution |
EMBRAPA |
reponame_str |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
collection |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
repository.name.fl_str_mv |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
repository.mail.fl_str_mv |
cg-riaa@embrapa.br |
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