Equilibrium moisture content and latent heat of vaporization of parchment and green coffee
A non-conventional conditioning chamber, provided with a small axial fan for recirculating of the air inside the chamber, was used to obtain the relative humidity equilibrium conditions for samples of 1500 grams of parchment and green coffee, Caturra variety, in the range of 10 to 55 grade centigrade and 8 to 98 per cent relative humidity of the air. Equilibrium points were obtained in an average time of only 2.2 hours. Equilibrium data was compared partially with equivalent data published in the literature demonstrating the validity of the experimental procedure. At relative humidities higher than 75 per cent, green coffee presented higher equilibrium moisture content than parchment coffee. Roa's equilibrium equation adjusted very well to the equilibrium data with advantages compared with Henderson and Henderson-Thompson equations. The equilibrium moisture content equation will permit simulation studies on drying and storage of green and parchment coffee. Latent heat of vaporization of parchment coffee was also equationated. Evaluation of the energy performance of any parchment coffee drier can be evaluated with the use of this equation
| Main Authors: | , , , , |
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| Format: | biblioteca |
| Published: |
París (Francia)
1988
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| Subjects: | CAFE VERDE, PERGAMINO, CONTENIDO DE HUMEDAD, VAPORIZACION, CALENTAMIENTO, RECIRCULACION DE AIRE, CATURRA, SECADO, ALMACENAMIENTO, |
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