Estudo da adequacao de modelos semi-empíricos para descrever a variacao do teor de umidade e voláteis durante o processo de torrefacao de café
In the present work, one of the steps in such study, the evolution of moisture and volatile components loss during roasting was monitored for several heating conditions and for two beverage qualities. Semiempirical drying models were then employed to describe the behavior of the curves. Among the evaluated models, the one proposed by Page was able to describe well the evolution of moisture and volatiles during roasting, for all tested conditions.
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | biblioteca |
| Published: |
Ene-
|
| Subjects: | CAFE, TOSTADO, CONTENIDO DE HUMEDAD, SECADO, BEBIDAS, CALIDAD, MODELOS MATEMATICOS, |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|