Infrared thermal radiation drying of coffee beans
Preliminary results with an experimental infrared drier are presented. The coffee beans were subjected to almost continuous heat treatment, and different conditions were simulated with varying initial moisture content, grain bed thickness, radiator temp., and distance between the bed and the heat source. Drying time was reduced by up to 25 compared with conventional methods without any loss in bean quality. (Hort. Abst. 57(5):3855. 1987)
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| Main Authors: | , , |
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| Format: | biblioteca |
| Published: |
Washington, D.C. (EUA) Hemisphere Publishing Corp
1986
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| Subjects: | COFFEA, SECADO, RADIACION INFRARROJA, SECADORAS, FRUTO, CONTENIDO DE HUMEDAD, BEBIDAS, CALIDAD, |
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