Drying kinetics of peeled coffee submitted to different temperatures and relative humidity of the air of drying after partial drying

Detalhes bibliográficos
Autor(a) principal: Moreira, Rodrigo Victor
Data de Publicação: 2020
Outros Autores: Correa, Jefferson Luiz Gomes, Andrade, Ednilton Tavares de, Rocha, Roney Alves da
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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spelling 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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