Influencia do fluxo do ar e do per©Ưodo de descanso na secagem do caf©♭ (Coffea arabica L.) despolpado em secador experimental de camada fixa
The objectives of this study were to evaluate the drying time and the quality of coffee grains in terms of visual aspects. The experiments were conducted with a parchment coffee using an experimental fixed-bed dryer. Temperature of 70ðC was used with a deepness of coffee bed equal to 40 cm which was revolved every two hours during drying with an air flow of 16 and 63 m3.min-1.m-2 and resting periods of zero hours (continuous drying), 2 hours and 4 hours. It was noticed that the air flow influenced the total drying time. The drying time in the low flow rate was two times higher than in the high flow rate, for all resting periods. Resting periods did not reduce the dryer utilization time since there was no significant difference in the drying time in the dryer between resting periods. The air flow influenced the coffee aspect, that is, the lower the air flow and the longer the coffee drying time, the better the aspect
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| Format: | biblioteca |
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| Subjects: | COFFEA ARABICA, DESPULPADO, SECADO, FLUJO DE AIRE, SECADORAS, PERIODO DE REPOSO, |
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