Drying kinetics of peeled coffee submitted to different temperatures and relative humidity of the air of drying after partial drying
Autor(a) principal: | |
---|---|
Data de Publicação: | 2020 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Engenharia na Agricultura |
Texto Completo: | https://periodicos.ufv.br/reveng/article/view/8217 |
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. |
id |
UFV-2_df88c6a60e957a9702bf436b7a2146dd |
---|---|
oai_identifier_str |
oai:ojs.periodicos.ufv.br:article/8217 |
network_acronym_str |
UFV-2 |
network_name_str |
Engenharia na Agricultura |
repository_id_str |
|
spelling |
Drying kinetics of peeled coffee submitted to different temperatures and relative humidity of the air of drying after partial dryingcoffea arabica L.dew point temperaturemathematical modelingdiffusivity coefficientThe 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.Universidade Federal de Viçosa - UFV2020-12-15info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.ufv.br/reveng/article/view/821710.13083/reveng.v29i1.8217Engineering in Agriculture; Vol. 28 No. Contínua (2020); 460-476Revista Engenharia na Agricultura - REVENG; v. 28 n. Contínua (2020); 460-4762175-68131414-3984reponame:Engenharia na Agriculturainstname:Universidade Federal de Viçosa (UFV)instacron:UFVenghttps://periodicos.ufv.br/reveng/article/view/8217/6268Copyright (c) 2020 REVISTA ENGENHARIA NA AGRICULTURA - REVENGhttps://creativecommons.org/licenses/by-nc/4.0info:eu-repo/semantics/openAccessMoreira, Rodrigo VictorCorrea, Jefferson Luiz GomesAndrade, Ednilton Tavares deRocha, Roney Alves da2023-01-19T13:39:06Zoai:ojs.periodicos.ufv.br:article/8217Revistahttps://periodicos.ufv.br/revengPUBhttps://periodicos.ufv.br/reveng/oairevistaengenharianagricultura@gmail.com||andrerosa@ufv.br||tramitacao.reveng@gmail.com|| reveng@ufv.br2175-68131414-3984opendoar:2023-01-19T13:39:06Engenharia na Agricultura - Universidade Federal de Viçosa (UFV)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 |
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 |
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 |
topic |
coffea arabica L. dew point temperature mathematical modeling diffusivity coefficient |
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 |
2020-12-15 |
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://periodicos.ufv.br/reveng/article/view/8217 10.13083/reveng.v29i1.8217 |
url |
https://periodicos.ufv.br/reveng/article/view/8217 |
identifier_str_mv |
10.13083/reveng.v29i1.8217 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://periodicos.ufv.br/reveng/article/view/8217/6268 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2020 REVISTA ENGENHARIA NA AGRICULTURA - REVENG https://creativecommons.org/licenses/by-nc/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2020 REVISTA ENGENHARIA NA AGRICULTURA - REVENG https://creativecommons.org/licenses/by-nc/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 - UFV |
publisher.none.fl_str_mv |
Universidade Federal de Viçosa - UFV |
dc.source.none.fl_str_mv |
Engineering in Agriculture; Vol. 28 No. Contínua (2020); 460-476 Revista Engenharia na Agricultura - REVENG; v. 28 n. Contínua (2020); 460-476 2175-6813 1414-3984 reponame:Engenharia na Agricultura instname:Universidade Federal de Viçosa (UFV) instacron:UFV |
instname_str |
Universidade Federal de Viçosa (UFV) |
instacron_str |
UFV |
institution |
UFV |
reponame_str |
Engenharia na Agricultura |
collection |
Engenharia na Agricultura |
repository.name.fl_str_mv |
Engenharia na Agricultura - Universidade Federal de Viçosa (UFV) |
repository.mail.fl_str_mv |
revistaengenharianagricultura@gmail.com||andrerosa@ufv.br||tramitacao.reveng@gmail.com|| reveng@ufv.br |
_version_ |
1800211146976788480 |