Evaluation of coffee drying costs: pre-drying on concrete terrace and complementary drying in co-current and counter-current flow dryer

Detalhes bibliográficos
Autor(a) principal: Martin, Samuel
Data de Publicação: 2011
Outros Autores: Silva, Jadir Nogueira da, Zanatta, Fabio Luiz, Galvarro, Svetlana Fialho Soria
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Coffee Science (Online)
Texto Completo: https://coffeescience.ufla.br/index.php/Coffeescience/article/view/201
Resumo: The study of drying costs is an important tool to be considered when deciding on an adequate drying system. One needs to consider the energy needed for air heating, electrical energy needed to run the fans, energy to transport the product, labor costs, maintenance costs, depreciation, interest rates and breakdown costs. The objective of this study was to determine the total drying cost per bag of dry coffee beans (Coffea arabica L.), by drying processed coffee in the form of pulped cherries, with pre-drying on a concrete yard followed by complementary drying in a developed prototype dryer with concurrent and countercurrent flows. The dryer was constructed of a metallic frame and plates, with a static capacity of 1.55 m3. An initial concurrent drying stage was separated from a second counter-current flow drying stage by a repose chamber. Two treatments were applied: a) Treatment 01: 12 hours of intermittent drying with intermittent rotation and 12 hours of rest, with air temperature of 45 °C and rotation of the beans every 90 minutes for drying (for a period of 10 minutes each); b) Treatment 2: 12 hours of intermittent drying with continuous rotation and 12 hours of rest, with air temperature of 70 °C. Coffee quality was determined via a sensorial analysis (cup-test). It was concluded that: The fixed cost of the multiple flow dryer was the principal component in the total cost of drying, principally since it was treated as a prototype; Increase in the drying capacity of the system with application of treatment 02 (with continuous rotation), in relation to treatment 01 (with intermittent rotation), drastically reduced total drying costs; The results obtained from treatment 01 demonstrate its economic infeasibility, due to the elevated drying costs encountered for the proposed system under the conditions in which this study was performed.
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spelling Evaluation of coffee drying costs: pre-drying on concrete terrace and complementary drying in co-current and counter-current flow dryerEvaluation of coffee drying costs: pre-drying on concrete terrace and complementary drying in co-current and counter-current flow dryerCoffea arabicapost-harvestingdrying costsCoffea arabicapost-harvestingdrying costsThe study of drying costs is an important tool to be considered when deciding on an adequate drying system. One needs to consider the energy needed for air heating, electrical energy needed to run the fans, energy to transport the product, labor costs, maintenance costs, depreciation, interest rates and breakdown costs. The objective of this study was to determine the total drying cost per bag of dry coffee beans (Coffea arabica L.), by drying processed coffee in the form of pulped cherries, with pre-drying on a concrete yard followed by complementary drying in a developed prototype dryer with concurrent and countercurrent flows. The dryer was constructed of a metallic frame and plates, with a static capacity of 1.55 m3. An initial concurrent drying stage was separated from a second counter-current flow drying stage by a repose chamber. Two treatments were applied: a) Treatment 01: 12 hours of intermittent drying with intermittent rotation and 12 hours of rest, with air temperature of 45 °C and rotation of the beans every 90 minutes for drying (for a period of 10 minutes each); b) Treatment 2: 12 hours of intermittent drying with continuous rotation and 12 hours of rest, with air temperature of 70 °C. Coffee quality was determined via a sensorial analysis (cup-test). It was concluded that: The fixed cost of the multiple flow dryer was the principal component in the total cost of drying, principally since it was treated as a prototype; Increase in the drying capacity of the system with application of treatment 02 (with continuous rotation), in relation to treatment 01 (with intermittent rotation), drastically reduced total drying costs; The results obtained from treatment 01 demonstrate its economic infeasibility, due to the elevated drying costs encountered for the proposed system under the conditions in which this study was performed.The study of drying costs is an important tool to be considered when deciding on an adequate drying system. One needs to consider the energy needed for air heating, electrical energy needed to run the fans, energy to transport the product, labor costs, maintenance costs, depreciation, interest rates and breakdown costs. The objective of this study was to determine the total drying cost per bag of dry coffee beans (Coffea arabica L.), by drying processed coffee in the form of pulped cherries, with pre-drying on a concrete yard followed by complementary drying in a developed prototype dryer with concurrent and countercurrent flows. The dryer was constructed of a metallic frame and plates, with a static capacity of 1.55 m3. An initial concurrent drying stage was separated from a second counter-current flow drying stage by a repose chamber. Two treatments were applied: a) Treatment 01: 12 hours of intermittent drying with intermittent rotation and 12 hours of rest, with air temperature of 45 °C and rotation of the beans every 90 minutes for drying (for a period of 10 minutes each); b) Treatment 2: 12 hours of intermittent drying with continuous rotation and 12 hours of rest, with air temperature of 70 °C. Coffee quality was determined via a sensorial analysis (cup-test). It was concluded that: The fixed cost of the multiple flow dryer was the principal component in the total cost of drying, principally since it was treated as a prototype; Increase in the drying capacity of the system with application of treatment 02 (with continuous rotation), in relation to treatment 01 (with intermittent rotation), drastically reduced total drying costs; The results obtained from treatment 01 demonstrate its economic infeasibility, due to the elevated drying costs encountered for the proposed system under the conditions in which this study was performed.Editora UFLA2011-09-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://coffeescience.ufla.br/index.php/Coffeescience/article/view/201Coffee Science - ISSN 1984-3909; Vol. 6 No. 3 (2011); 217-225Coffee Science; Vol. 6 Núm. 3 (2011); 217-225Coffee Science; v. 6 n. 3 (2011); 217-2251984-3909reponame:Coffee Science (Online)instname:Universidade Federal de Lavras (UFLA)instacron:UFLAenghttps://coffeescience.ufla.br/index.php/Coffeescience/article/view/201/pdfCopyright (c) 2012 Coffee Science - ISSN 1984-3909https://creativecommons.org/info:eu-repo/semantics/openAccessMartin, SamuelSilva, Jadir Nogueira daZanatta, Fabio LuizGalvarro, Svetlana Fialho Soria2013-02-24T13:01:49Zoai:coffeescience.ufla.br:article/201Revistahttps://coffeescience.ufla.br/index.php/CoffeesciencePUBhttps://coffeescience.ufla.br/index.php/Coffeescience/oaicoffeescience@dag.ufla.br||coffeescience@dag.ufla.br|| alvaro-cozadi@hotmail.com1984-39091809-6875opendoar:2024-05-21T19:53:34.074802Coffee Science (Online) - Universidade Federal de Lavras (UFLA)true
dc.title.none.fl_str_mv Evaluation of coffee drying costs: pre-drying on concrete terrace and complementary drying in co-current and counter-current flow dryer
Evaluation of coffee drying costs: pre-drying on concrete terrace and complementary drying in co-current and counter-current flow dryer
title Evaluation of coffee drying costs: pre-drying on concrete terrace and complementary drying in co-current and counter-current flow dryer
spellingShingle Evaluation of coffee drying costs: pre-drying on concrete terrace and complementary drying in co-current and counter-current flow dryer
Martin, Samuel
Coffea arabica
post-harvesting
drying costs
Coffea arabica
post-harvesting
drying costs
title_short Evaluation of coffee drying costs: pre-drying on concrete terrace and complementary drying in co-current and counter-current flow dryer
title_full Evaluation of coffee drying costs: pre-drying on concrete terrace and complementary drying in co-current and counter-current flow dryer
title_fullStr Evaluation of coffee drying costs: pre-drying on concrete terrace and complementary drying in co-current and counter-current flow dryer
title_full_unstemmed Evaluation of coffee drying costs: pre-drying on concrete terrace and complementary drying in co-current and counter-current flow dryer
title_sort Evaluation of coffee drying costs: pre-drying on concrete terrace and complementary drying in co-current and counter-current flow dryer
author Martin, Samuel
author_facet Martin, Samuel
Silva, Jadir Nogueira da
Zanatta, Fabio Luiz
Galvarro, Svetlana Fialho Soria
author_role author
author2 Silva, Jadir Nogueira da
Zanatta, Fabio Luiz
Galvarro, Svetlana Fialho Soria
author2_role author
author
author
dc.contributor.author.fl_str_mv Martin, Samuel
Silva, Jadir Nogueira da
Zanatta, Fabio Luiz
Galvarro, Svetlana Fialho Soria
dc.subject.por.fl_str_mv Coffea arabica
post-harvesting
drying costs
Coffea arabica
post-harvesting
drying costs
topic Coffea arabica
post-harvesting
drying costs
Coffea arabica
post-harvesting
drying costs
description The study of drying costs is an important tool to be considered when deciding on an adequate drying system. One needs to consider the energy needed for air heating, electrical energy needed to run the fans, energy to transport the product, labor costs, maintenance costs, depreciation, interest rates and breakdown costs. The objective of this study was to determine the total drying cost per bag of dry coffee beans (Coffea arabica L.), by drying processed coffee in the form of pulped cherries, with pre-drying on a concrete yard followed by complementary drying in a developed prototype dryer with concurrent and countercurrent flows. The dryer was constructed of a metallic frame and plates, with a static capacity of 1.55 m3. An initial concurrent drying stage was separated from a second counter-current flow drying stage by a repose chamber. Two treatments were applied: a) Treatment 01: 12 hours of intermittent drying with intermittent rotation and 12 hours of rest, with air temperature of 45 °C and rotation of the beans every 90 minutes for drying (for a period of 10 minutes each); b) Treatment 2: 12 hours of intermittent drying with continuous rotation and 12 hours of rest, with air temperature of 70 °C. Coffee quality was determined via a sensorial analysis (cup-test). It was concluded that: The fixed cost of the multiple flow dryer was the principal component in the total cost of drying, principally since it was treated as a prototype; Increase in the drying capacity of the system with application of treatment 02 (with continuous rotation), in relation to treatment 01 (with intermittent rotation), drastically reduced total drying costs; The results obtained from treatment 01 demonstrate its economic infeasibility, due to the elevated drying costs encountered for the proposed system under the conditions in which this study was performed.
publishDate 2011
dc.date.none.fl_str_mv 2011-09-06
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://coffeescience.ufla.br/index.php/Coffeescience/article/view/201
url https://coffeescience.ufla.br/index.php/Coffeescience/article/view/201
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://coffeescience.ufla.br/index.php/Coffeescience/article/view/201/pdf
dc.rights.driver.fl_str_mv Copyright (c) 2012 Coffee Science - ISSN 1984-3909
https://creativecommons.org/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2012 Coffee Science - ISSN 1984-3909
https://creativecommons.org/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Editora UFLA
publisher.none.fl_str_mv Editora UFLA
dc.source.none.fl_str_mv Coffee Science - ISSN 1984-3909; Vol. 6 No. 3 (2011); 217-225
Coffee Science; Vol. 6 Núm. 3 (2011); 217-225
Coffee Science; v. 6 n. 3 (2011); 217-225
1984-3909
reponame:Coffee Science (Online)
instname:Universidade Federal de Lavras (UFLA)
instacron:UFLA
instname_str Universidade Federal de Lavras (UFLA)
instacron_str UFLA
institution UFLA
reponame_str Coffee Science (Online)
collection Coffee Science (Online)
repository.name.fl_str_mv Coffee Science (Online) - Universidade Federal de Lavras (UFLA)
repository.mail.fl_str_mv coffeescience@dag.ufla.br||coffeescience@dag.ufla.br|| alvaro-cozadi@hotmail.com
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