Influence of different temperatures and airflows on drying of natural and pulped coffee

Detalhes bibliográficos
Autor(a) principal: Alves, Guilherme E.
Data de Publicação: 2020
Outros Autores: Borém, Flávio M., Andrade, Ednilton T., Isquierdo, Éder P., Siqueira, Valdiney C., Dias, Camila de A.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UFLA
Texto Completo: http://repositorio.ufla.br/jspui/handle/1/42530
Resumo: This study aimed to evaluate drying kinetics for natural and pulped coffee, using different temperatures and drying airflows. For the conduction of the experiment, coffee fruits (Coffea arabica L. cv. Topázio) were harvested manually, selecting only ripe fruits and subsequent to the hydraulic separation. For drying the coffee, use a mechanical dryer with two temperatures (40 and 45°C) and four drying air streams (24; 60; 96 and 132 m3.min-1.m-2). Twelve models for employees to describe the drying kinetics of coffees. Among the models used to describe the drying process of natural coffee and pulped coffee, according to the results of the coefficient of determination, relative mean error, standard deviation of estimates and distribution of waste distribution, proposed model for the only one that presents fit for all as conditions study. The temperature of 45 ° C and the airflows of 96 and 132 m3.min-1.m-2 provide the shortest drying times regardless of the coffee processing type.
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spelling Influence of different temperatures and airflows on drying of natural and pulped coffeeCoffee - DyingMathematical modelingDrying rateCafé - SecagemModelagem matemáticaTaxa de secagemThis study aimed to evaluate drying kinetics for natural and pulped coffee, using different temperatures and drying airflows. For the conduction of the experiment, coffee fruits (Coffea arabica L. cv. Topázio) were harvested manually, selecting only ripe fruits and subsequent to the hydraulic separation. For drying the coffee, use a mechanical dryer with two temperatures (40 and 45°C) and four drying air streams (24; 60; 96 and 132 m3.min-1.m-2). Twelve models for employees to describe the drying kinetics of coffees. Among the models used to describe the drying process of natural coffee and pulped coffee, according to the results of the coefficient of determination, relative mean error, standard deviation of estimates and distribution of waste distribution, proposed model for the only one that presents fit for all as conditions study. The temperature of 45 ° C and the airflows of 96 and 132 m3.min-1.m-2 provide the shortest drying times regardless of the coffee processing type.Associação Brasileira de Engenharia Agrícola2020-08-21T16:33:54Z2020-08-21T16:33:54Z2020-03info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfALVES, G. E. et al. Influence of different temperatures and airflows on drying of natural and pulped coffee. Engenharia Agrícola, Jaboticabal, v. 40, n. 2, p. 192-200, Mar./Apr. 2020.http://repositorio.ufla.br/jspui/handle/1/42530Engenharia Agrícolareponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAAttribution 4.0 Internationalhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessAlves, Guilherme E.Borém, Flávio M.Andrade, Ednilton T.Isquierdo, Éder P.Siqueira, Valdiney C.Dias, Camila de A.eng2023-05-02T18:12:59Zoai:localhost:1/42530Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2023-05-02T18:12:59Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false
dc.title.none.fl_str_mv Influence of different temperatures and airflows on drying of natural and pulped coffee
title Influence of different temperatures and airflows on drying of natural and pulped coffee
spellingShingle Influence of different temperatures and airflows on drying of natural and pulped coffee
Alves, Guilherme E.
Coffee - Dying
Mathematical modeling
Drying rate
Café - Secagem
Modelagem matemática
Taxa de secagem
title_short Influence of different temperatures and airflows on drying of natural and pulped coffee
title_full Influence of different temperatures and airflows on drying of natural and pulped coffee
title_fullStr Influence of different temperatures and airflows on drying of natural and pulped coffee
title_full_unstemmed Influence of different temperatures and airflows on drying of natural and pulped coffee
title_sort Influence of different temperatures and airflows on drying of natural and pulped coffee
author Alves, Guilherme E.
author_facet Alves, Guilherme E.
Borém, Flávio M.
Andrade, Ednilton T.
Isquierdo, Éder P.
Siqueira, Valdiney C.
Dias, Camila de A.
author_role author
author2 Borém, Flávio M.
Andrade, Ednilton T.
Isquierdo, Éder P.
Siqueira, Valdiney C.
Dias, Camila de A.
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Alves, Guilherme E.
Borém, Flávio M.
Andrade, Ednilton T.
Isquierdo, Éder P.
Siqueira, Valdiney C.
Dias, Camila de A.
dc.subject.por.fl_str_mv Coffee - Dying
Mathematical modeling
Drying rate
Café - Secagem
Modelagem matemática
Taxa de secagem
topic Coffee - Dying
Mathematical modeling
Drying rate
Café - Secagem
Modelagem matemática
Taxa de secagem
description This study aimed to evaluate drying kinetics for natural and pulped coffee, using different temperatures and drying airflows. For the conduction of the experiment, coffee fruits (Coffea arabica L. cv. Topázio) were harvested manually, selecting only ripe fruits and subsequent to the hydraulic separation. For drying the coffee, use a mechanical dryer with two temperatures (40 and 45°C) and four drying air streams (24; 60; 96 and 132 m3.min-1.m-2). Twelve models for employees to describe the drying kinetics of coffees. Among the models used to describe the drying process of natural coffee and pulped coffee, according to the results of the coefficient of determination, relative mean error, standard deviation of estimates and distribution of waste distribution, proposed model for the only one that presents fit for all as conditions study. The temperature of 45 ° C and the airflows of 96 and 132 m3.min-1.m-2 provide the shortest drying times regardless of the coffee processing type.
publishDate 2020
dc.date.none.fl_str_mv 2020-08-21T16:33:54Z
2020-08-21T16:33:54Z
2020-03
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 ALVES, G. E. et al. Influence of different temperatures and airflows on drying of natural and pulped coffee. Engenharia Agrícola, Jaboticabal, v. 40, n. 2, p. 192-200, Mar./Apr. 2020.
http://repositorio.ufla.br/jspui/handle/1/42530
identifier_str_mv ALVES, G. E. et al. Influence of different temperatures and airflows on drying of natural and pulped coffee. Engenharia Agrícola, Jaboticabal, v. 40, n. 2, p. 192-200, Mar./Apr. 2020.
url http://repositorio.ufla.br/jspui/handle/1/42530
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv Attribution 4.0 International
http://creativecommons.org/licenses/by/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Attribution 4.0 International
http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Associação Brasileira de Engenharia Agrícola
publisher.none.fl_str_mv Associação Brasileira de Engenharia Agrícola
dc.source.none.fl_str_mv Engenharia Agrícola
reponame:Repositório Institucional da UFLA
instname:Universidade Federal de Lavras (UFLA)
instacron:UFLA
instname_str Universidade Federal de Lavras (UFLA)
instacron_str UFLA
institution UFLA
reponame_str Repositório Institucional da UFLA
collection Repositório Institucional da UFLA
repository.name.fl_str_mv Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)
repository.mail.fl_str_mv nivaldo@ufla.br || repositorio.biblioteca@ufla.br
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