Drying kinetics of peeled coffee submitted to different temperatures and relative humidity of the air of drying after partial drying
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UFLA |
Texto Completo: | http://repositorio.ufla.br/jspui/handle/1/47991 |
Resumo: | The mathematical modelling is fundamental for the understanding of the related processes the drying, that influences the quality of the coffee drink. The objective of this study was to evaluate the influence of different relative humidity of the drying air after partial drying on drying kinetics of peeled coffees. Coffee fruits were harvested in the cherry stage and processed by wet, resulting in the portion of peeled coffee. Eleven treatments of drying were accomplished, being nine results of the combination of three dry bulb temperatures and three dew point temperatures, more two treatments without the control of the dew point temperatures. The control of the relative humidity by the dew point temperature was made after the grains reached the partial drying. Among the studied models, those of Diffusion Approximation and Modified Midilli were the most adequate for describing the drying process of the first and second part of drying respectively. The effective diffusivity coefficient of water in coffee grains ranged from 0.81 x 10-11 to 1.84 x 10-11 m² .s-1 during the first part of the drying and ranged from 1.49 x 10-11 to 3.29 x 10-11 m² .s-1 during the second part of the drying, increasing significantly with the reduction of the dew point temperature and increase of the dry bulb temperature. |
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Drying kinetics of peeled coffee submitted to different temperatures and relative humidity of the air of drying after partial dryingCinética de secagem de café descascado submetido a diferentes temperaturas e umidades relativas do ar de secagem após meia secaCoffea arabica L.Dew point temperatureMathematical modelingDiffusivity coefficientModelagem matemáticaTemperatura de pondo de orvalhoCoeficiente de difusividadeThe mathematical modelling is fundamental for the understanding of the related processes the drying, that influences the quality of the coffee drink. The objective of this study was to evaluate the influence of different relative humidity of the drying air after partial drying on drying kinetics of peeled coffees. Coffee fruits were harvested in the cherry stage and processed by wet, resulting in the portion of peeled coffee. Eleven treatments of drying were accomplished, being nine results of the combination of three dry bulb temperatures and three dew point temperatures, more two treatments without the control of the dew point temperatures. The control of the relative humidity by the dew point temperature was made after the grains reached the partial drying. Among the studied models, those of Diffusion Approximation and Modified Midilli were the most adequate for describing the drying process of the first and second part of drying respectively. The effective diffusivity coefficient of water in coffee grains ranged from 0.81 x 10-11 to 1.84 x 10-11 m² .s-1 during the first part of the drying and ranged from 1.49 x 10-11 to 3.29 x 10-11 m² .s-1 during the second part of the drying, increasing significantly with the reduction of the dew point temperature and increase of the dry bulb temperature.A modelagem matemática é fundamental para a compreensão dos processos relacionados à secagem, que por sua vez, influencia diretamente a qualidade da bebida do café. Assim, o objetivo deste trabalho foi estudar a influência que diferentes umidades relativas do ar de secagem após meia seca têm sobre a cinética de secagem dos cafés descascados. Os frutos de Coffea arábica L. foram colhidos no estádio de maturação cereja e processados por via úmida, resultando na porção de café descascado. Foram realizados onze tratamentos de secagem, sendo nove resultados da combinação de três temperaturas de bulbo seco e três temperaturas de ponto de orvalho, mais dois tratamentos sem o controle da temperatura de ponto de orvalho. O controle da temperatura de ponto de orvalho foi feito apenas após os grãos alcançarem a meia seca. Dentre os modelos estudados, os de Aproximação da Difusão e Midilli Modificado foram os que melhor se ajustaram aos dados experimentais referentes a primeira e segunda parte de secagem respectivamente. O coeficiente de difusividade efetivo da água em grãos de café variou de 0,81 x 10-11 a 1,84 x 10-11 m² s-1 durante a primeira parte da secagem e variou de 1,49 x 10-11 a 3,29 x 10-11 m² s-1 durante a segunda parte da secagem, aumentando significativamente com a redução da temperatura de ponto de orvalho e aumento da temperatura de bulbo seco.Universidade Federal de Viçosa2021-08-30T17:36:42Z2021-08-30T17:36:42Z2020-12info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfMOREIRA, R. V. et al. Drying kinetics of peeled coffee submitted to different temperatures and relative humidity of the air of drying after partial drying. Revista Engenharia na Agricultura, Viçosa, MG, v. 28, p. 460-476, 2020. DOI: 10.13083/reveng.v29i1.8217.http://repositorio.ufla.br/jspui/handle/1/47991Revista Engenharia na Agricultura - Revengreponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessMoreira, Rodrigo VictorCorrea, Jefferson Luiz GomesAndrade, Ednilton Tavares deRocha, Roney Alves daeng2021-08-30T17:37:32Zoai:localhost:1/47991Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2021-08-30T17:37:32Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false |
dc.title.none.fl_str_mv |
Drying kinetics of peeled coffee submitted to different temperatures and relative humidity of the air of drying after partial drying Cinética de secagem de café descascado submetido a diferentes temperaturas e umidades relativas do ar de secagem após meia seca |
title |
Drying kinetics of peeled coffee submitted to different temperatures and relative humidity of the air of drying after partial drying |
spellingShingle |
Drying kinetics of peeled coffee submitted to different temperatures and relative humidity of the air of drying after partial drying Moreira, Rodrigo Victor Coffea arabica L. Dew point temperature Mathematical modeling Diffusivity coefficient Modelagem matemática Temperatura de pondo de orvalho Coeficiente de difusividade |
title_short |
Drying kinetics of peeled coffee submitted to different temperatures and relative humidity of the air of drying after partial drying |
title_full |
Drying kinetics of peeled coffee submitted to different temperatures and relative humidity of the air of drying after partial drying |
title_fullStr |
Drying kinetics of peeled coffee submitted to different temperatures and relative humidity of the air of drying after partial drying |
title_full_unstemmed |
Drying kinetics of peeled coffee submitted to different temperatures and relative humidity of the air of drying after partial drying |
title_sort |
Drying kinetics of peeled coffee submitted to different temperatures and relative humidity of the air of drying after partial drying |
author |
Moreira, Rodrigo Victor |
author_facet |
Moreira, Rodrigo Victor Correa, Jefferson Luiz Gomes Andrade, Ednilton Tavares de Rocha, Roney Alves da |
author_role |
author |
author2 |
Correa, Jefferson Luiz Gomes Andrade, Ednilton Tavares de Rocha, Roney Alves da |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Moreira, Rodrigo Victor Correa, Jefferson Luiz Gomes Andrade, Ednilton Tavares de Rocha, Roney Alves da |
dc.subject.por.fl_str_mv |
Coffea arabica L. Dew point temperature Mathematical modeling Diffusivity coefficient Modelagem matemática Temperatura de pondo de orvalho Coeficiente de difusividade |
topic |
Coffea arabica L. Dew point temperature Mathematical modeling Diffusivity coefficient Modelagem matemática Temperatura de pondo de orvalho Coeficiente de difusividade |
description |
The mathematical modelling is fundamental for the understanding of the related processes the drying, that influences the quality of the coffee drink. The objective of this study was to evaluate the influence of different relative humidity of the drying air after partial drying on drying kinetics of peeled coffees. Coffee fruits were harvested in the cherry stage and processed by wet, resulting in the portion of peeled coffee. Eleven treatments of drying were accomplished, being nine results of the combination of three dry bulb temperatures and three dew point temperatures, more two treatments without the control of the dew point temperatures. The control of the relative humidity by the dew point temperature was made after the grains reached the partial drying. Among the studied models, those of Diffusion Approximation and Modified Midilli were the most adequate for describing the drying process of the first and second part of drying respectively. The effective diffusivity coefficient of water in coffee grains ranged from 0.81 x 10-11 to 1.84 x 10-11 m² .s-1 during the first part of the drying and ranged from 1.49 x 10-11 to 3.29 x 10-11 m² .s-1 during the second part of the drying, increasing significantly with the reduction of the dew point temperature and increase of the dry bulb temperature. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-12 2021-08-30T17:36:42Z 2021-08-30T17:36:42Z |
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 |
MOREIRA, R. V. et al. Drying kinetics of peeled coffee submitted to different temperatures and relative humidity of the air of drying after partial drying. Revista Engenharia na Agricultura, Viçosa, MG, v. 28, p. 460-476, 2020. DOI: 10.13083/reveng.v29i1.8217. http://repositorio.ufla.br/jspui/handle/1/47991 |
identifier_str_mv |
MOREIRA, R. V. et al. Drying kinetics of peeled coffee submitted to different temperatures and relative humidity of the air of drying after partial drying. Revista Engenharia na Agricultura, Viçosa, MG, v. 28, p. 460-476, 2020. DOI: 10.13083/reveng.v29i1.8217. |
url |
http://repositorio.ufla.br/jspui/handle/1/47991 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
http://creativecommons.org/licenses/by/4.0/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
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 Viçosa |
publisher.none.fl_str_mv |
Universidade Federal de Viçosa |
dc.source.none.fl_str_mv |
Revista Engenharia na Agricultura - Reveng 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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1815439319080370176 |