Origin of black-green defect in the artificial drying of immature coffees
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UFLA |
Texto Completo: | http://repositorio.ufla.br/jspui/handle/1/49906 |
Resumo: | The unevenness of coffee maturation leads to a large portion of green berries in the harvest. Post-harvest management techniques seek to minimize defects during the drying process, such as black-green defects in harvested immature berries. The present study aimed to investigate the minimum occurrence of black-green defects in the drying of immature coffee berries subjected to different temperature conditions and relative humidity values. In addition to fitting mathematical models to the experimental data, the effective diffusion coefficient and the water reduction rate (WRR) were determined. Nine coffee crops (Coffea arabica L.) of the Topázio Amarelo variety were harvested manually and selectively during the green maturation stage, with an initial water content of 2.106 ± 0.05 kg.kg-1 (dry basis, d.b.). After drying, the coffee was subjected to a drying treatment in a fixed-layer dryer with combined dry bulb temperatures (Dbt) of 35, 40 and 45 °C and dew point temperatures (Dpt) of 2.6, 10.8 and 16.2 °C until a final water content of 0.124 ± 0.05 kg.kg-1 (db) was reached. After drying, black-green defects were quantified as percentages. In addition to the drying kinetics, the WRR and effective diffusivity were evaluated. The lowest percentage of black-green defects occurred at a temperature of 35 °C and a Dpt of 2.6 °C (11.00%), which is the most suitable treatment for drying natural green coffees. The highest percentage of defects occurred when a Dbt of 35 °C was combined with a Dpt of 16.2 °C (14.17%). This combination showed the lowest effective diffusion coefficient of 0.551 x 10-11 m2 s-1. The Midilli model had the best fit to the experimental data for all drying combinations. The lowest WRR was 0.063 kg.kg-1.h-1 and was observed when a Dbt of 35 °C was combined with a Dpt of 16.2 °C. |
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Origin of black-green defect in the artificial drying of immature coffeesDryingCoffeeDiffusion coefficientMathematical modellingCafé - SecagemGrãos Preto-Verde-ArdidoCoeficiente de difusãoModelagem matemáticaThe unevenness of coffee maturation leads to a large portion of green berries in the harvest. Post-harvest management techniques seek to minimize defects during the drying process, such as black-green defects in harvested immature berries. The present study aimed to investigate the minimum occurrence of black-green defects in the drying of immature coffee berries subjected to different temperature conditions and relative humidity values. In addition to fitting mathematical models to the experimental data, the effective diffusion coefficient and the water reduction rate (WRR) were determined. Nine coffee crops (Coffea arabica L.) of the Topázio Amarelo variety were harvested manually and selectively during the green maturation stage, with an initial water content of 2.106 ± 0.05 kg.kg-1 (dry basis, d.b.). After drying, the coffee was subjected to a drying treatment in a fixed-layer dryer with combined dry bulb temperatures (Dbt) of 35, 40 and 45 °C and dew point temperatures (Dpt) of 2.6, 10.8 and 16.2 °C until a final water content of 0.124 ± 0.05 kg.kg-1 (db) was reached. After drying, black-green defects were quantified as percentages. In addition to the drying kinetics, the WRR and effective diffusivity were evaluated. The lowest percentage of black-green defects occurred at a temperature of 35 °C and a Dpt of 2.6 °C (11.00%), which is the most suitable treatment for drying natural green coffees. The highest percentage of defects occurred when a Dbt of 35 °C was combined with a Dpt of 16.2 °C (14.17%). This combination showed the lowest effective diffusion coefficient of 0.551 x 10-11 m2 s-1. The Midilli model had the best fit to the experimental data for all drying combinations. The lowest WRR was 0.063 kg.kg-1.h-1 and was observed when a Dbt of 35 °C was combined with a Dpt of 16.2 °C.Universidade Federal de Lavras2022-05-10T18:42:20Z2022-05-10T18:42:20Z2021-07info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfRIOS, P. de A.; CARDOSO, D. B.; ANDRADE, E. T. de. Origin of black-green defect in the artificial drying of immature coffees. Coffee Science, Lavras, v. 16, e161884, 2021. DOI: 10.25186/.v16i.1884.http://repositorio.ufla.br/jspui/handle/1/49906Coffee Sciencereponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAAttribution 4.0 Internationalhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessRios, Paula de AlmeidaCardoso, Danilo BarbosaAndrade, Ednilton Tavares deeng2022-05-10T18:44:22Zoai:localhost:1/49906Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2022-05-10T18:44:22Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false |
dc.title.none.fl_str_mv |
Origin of black-green defect in the artificial drying of immature coffees |
title |
Origin of black-green defect in the artificial drying of immature coffees |
spellingShingle |
Origin of black-green defect in the artificial drying of immature coffees Rios, Paula de Almeida Drying Coffee Diffusion coefficient Mathematical modelling Café - Secagem Grãos Preto-Verde-Ardido Coeficiente de difusão Modelagem matemática |
title_short |
Origin of black-green defect in the artificial drying of immature coffees |
title_full |
Origin of black-green defect in the artificial drying of immature coffees |
title_fullStr |
Origin of black-green defect in the artificial drying of immature coffees |
title_full_unstemmed |
Origin of black-green defect in the artificial drying of immature coffees |
title_sort |
Origin of black-green defect in the artificial drying of immature coffees |
author |
Rios, Paula de Almeida |
author_facet |
Rios, Paula de Almeida Cardoso, Danilo Barbosa Andrade, Ednilton Tavares de |
author_role |
author |
author2 |
Cardoso, Danilo Barbosa Andrade, Ednilton Tavares de |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Rios, Paula de Almeida Cardoso, Danilo Barbosa Andrade, Ednilton Tavares de |
dc.subject.por.fl_str_mv |
Drying Coffee Diffusion coefficient Mathematical modelling Café - Secagem Grãos Preto-Verde-Ardido Coeficiente de difusão Modelagem matemática |
topic |
Drying Coffee Diffusion coefficient Mathematical modelling Café - Secagem Grãos Preto-Verde-Ardido Coeficiente de difusão Modelagem matemática |
description |
The unevenness of coffee maturation leads to a large portion of green berries in the harvest. Post-harvest management techniques seek to minimize defects during the drying process, such as black-green defects in harvested immature berries. The present study aimed to investigate the minimum occurrence of black-green defects in the drying of immature coffee berries subjected to different temperature conditions and relative humidity values. In addition to fitting mathematical models to the experimental data, the effective diffusion coefficient and the water reduction rate (WRR) were determined. Nine coffee crops (Coffea arabica L.) of the Topázio Amarelo variety were harvested manually and selectively during the green maturation stage, with an initial water content of 2.106 ± 0.05 kg.kg-1 (dry basis, d.b.). After drying, the coffee was subjected to a drying treatment in a fixed-layer dryer with combined dry bulb temperatures (Dbt) of 35, 40 and 45 °C and dew point temperatures (Dpt) of 2.6, 10.8 and 16.2 °C until a final water content of 0.124 ± 0.05 kg.kg-1 (db) was reached. After drying, black-green defects were quantified as percentages. In addition to the drying kinetics, the WRR and effective diffusivity were evaluated. The lowest percentage of black-green defects occurred at a temperature of 35 °C and a Dpt of 2.6 °C (11.00%), which is the most suitable treatment for drying natural green coffees. The highest percentage of defects occurred when a Dbt of 35 °C was combined with a Dpt of 16.2 °C (14.17%). This combination showed the lowest effective diffusion coefficient of 0.551 x 10-11 m2 s-1. The Midilli model had the best fit to the experimental data for all drying combinations. The lowest WRR was 0.063 kg.kg-1.h-1 and was observed when a Dbt of 35 °C was combined with a Dpt of 16.2 °C. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-07 2022-05-10T18:42:20Z 2022-05-10T18:42:20Z |
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 |
RIOS, P. de A.; CARDOSO, D. B.; ANDRADE, E. T. de. Origin of black-green defect in the artificial drying of immature coffees. Coffee Science, Lavras, v. 16, e161884, 2021. DOI: 10.25186/.v16i.1884. http://repositorio.ufla.br/jspui/handle/1/49906 |
identifier_str_mv |
RIOS, P. de A.; CARDOSO, D. B.; ANDRADE, E. T. de. Origin of black-green defect in the artificial drying of immature coffees. Coffee Science, Lavras, v. 16, e161884, 2021. DOI: 10.25186/.v16i.1884. |
url |
http://repositorio.ufla.br/jspui/handle/1/49906 |
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 |
Universidade Federal de Lavras |
publisher.none.fl_str_mv |
Universidade Federal de Lavras |
dc.source.none.fl_str_mv |
Coffee Science 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 |
_version_ |
1784550025054912512 |