Taxa de reducao de água do café cereja descascado em funcao da temperatura da massa, fluxo de ar e período de pré-secagem
This study aimed at determining the water reduction ratio as a function of the temperature (40, 45 and 50°C), airflow (20 and 30 m3min-1m2) and pre-drying period (1 and 3 days), as well as to adjust different mathematical models to the experimental data for representing the drying kinetics in the husked coffee cherry. To the experimetnal data of the coffee samples drying, the following classic models were adjusted: exponential, page, successive residues (with two terms) and Thompson. It was found that the highest water reduction ratio was 0.14 kg water kg-1h-1 at temperature of 50°C, airflow of 30 m3 min-1 m-2 and pre-drying period of 1 day. The lowest values of the water reduction ratio were found at a temperature of 40°C, airflow of 20 m3min-1m-2 and a pre-drying period of 3 days. All the studied modls represented satisfactority the drying kinetics of the husked coffee cherries at all mass temperatures, yard pre-drying periods and airflows, since determination coefficients above 97 percent were obtained.
| Main Authors: | , , , |
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| Format: | biblioteca |
| Published: |
2003
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| Subjects: | CAFE CEREZA, COFFEA ARABICA, FRUTO, PROCESAMIENTO, SECADO, TEMPERATURA DE SECADO, CONTENIDO DE AGUA, ENERGIA, BRASIL, |
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