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.
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | biblioteca |
| Published: |
2003
|
| Subjects: | CAFE CEREZA, COFFEA ARABICA, FRUTO, PROCESAMIENTO, SECADO, TEMPERATURA DE SECADO, CONTENIDO DE AGUA, ENERGIA, BRASIL, |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| id |
KOHA-OAI-BVE:88973 |
|---|---|
| record_format |
koha |
| institution |
IICA |
| collection |
Koha |
| country |
Costa Rica |
| countrycode |
CR |
| component |
Bibliográfico |
| access |
En linea |
| databasecode |
cat-sibiica |
| tag |
biblioteca |
| region |
America Central |
| libraryname |
Sistema de Bibliotecas IICA/CATIE |
| topic |
CAFE CEREZA COFFEA ARABICA FRUTO PROCESAMIENTO SECADO TEMPERATURA DE SECADO CONTENIDO DE AGUA ENERGIA BRASIL CAFE CEREZA COFFEA ARABICA FRUTO PROCESAMIENTO SECADO TEMPERATURA DE SECADO CONTENIDO DE AGUA ENERGIA BRASIL |
| spellingShingle |
CAFE CEREZA COFFEA ARABICA FRUTO PROCESAMIENTO SECADO TEMPERATURA DE SECADO CONTENIDO DE AGUA ENERGIA BRASIL CAFE CEREZA COFFEA ARABICA FRUTO PROCESAMIENTO SECADO TEMPERATURA DE SECADO CONTENIDO DE AGUA ENERGIA BRASIL 110494 Ribeiro, D.M. 50157 Borém, F.M. 42802 Andrade, E.T. de 113285 Rosa, S.D.V.F. da Taxa de reducao de água do café cereja descascado em funcao da temperatura da massa, fluxo de ar e período de pré-secagem |
| description |
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. |
| format |
|
| topic_facet |
CAFE CEREZA COFFEA ARABICA FRUTO PROCESAMIENTO SECADO TEMPERATURA DE SECADO CONTENIDO DE AGUA ENERGIA BRASIL |
| author |
110494 Ribeiro, D.M. 50157 Borém, F.M. 42802 Andrade, E.T. de 113285 Rosa, S.D.V.F. da |
| author_facet |
110494 Ribeiro, D.M. 50157 Borém, F.M. 42802 Andrade, E.T. de 113285 Rosa, S.D.V.F. da |
| author_sort |
110494 Ribeiro, D.M. |
| title |
Taxa de reducao de água do café cereja descascado em funcao da temperatura da massa, fluxo de ar e período de pré-secagem |
| title_short |
Taxa de reducao de água do café cereja descascado em funcao da temperatura da massa, fluxo de ar e período de pré-secagem |
| title_full |
Taxa de reducao de água do café cereja descascado em funcao da temperatura da massa, fluxo de ar e período de pré-secagem |
| title_fullStr |
Taxa de reducao de água do café cereja descascado em funcao da temperatura da massa, fluxo de ar e período de pré-secagem |
| title_full_unstemmed |
Taxa de reducao de água do café cereja descascado em funcao da temperatura da massa, fluxo de ar e período de pré-secagem |
| title_sort |
taxa de reducao de água do café cereja descascado em funcao da temperatura da massa, fluxo de ar e período de pré-secagem |
| publishDate |
2003 |
| work_keys_str_mv |
AT 110494ribeirodm taxadereducaodeaguadocafecerejadescascadoemfuncaodatemperaturadamassafluxodeareperiododepresecagem AT 50157boremfm taxadereducaodeaguadocafecerejadescascadoemfuncaodatemperaturadamassafluxodeareperiododepresecagem AT 42802andradeetde taxadereducaodeaguadocafecerejadescascadoemfuncaodatemperaturadamassafluxodeareperiododepresecagem AT 113285rosasdvfda taxadereducaodeaguadocafecerejadescascadoemfuncaodatemperaturadamassafluxodeareperiododepresecagem |
| _version_ |
1756059892222787584 |
| spelling |
KOHA-OAI-BVE:889732020-02-03T21:56:44ZTaxa de reducao de água do café cereja descascado em funcao da temperatura da massa, fluxo de ar e período de pré-secagem 110494 Ribeiro, D.M. 50157 Borém, F.M. 42802 Andrade, E.T. de 113285 Rosa, S.D.V.F. da 2003This 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.O objetivo do presente trabalho foi determinar a taxa de reducao de água, em funcao da temperatura (40, 45 e 50°C), fluxo de ar (20 e 30 m3min-1m-2) e período de pré-secagem (1 e 3 dias), assim como ajustar diferentes modelos matemáticos aos dados experimentais para representacao da cinética de secagem do café cereja descascado. Aos dados experimentais de secagem das amostras de café foram ajustados modelos clássicos de secagem, como: exponencial, page, resíduos sucessivos (com dois termos) e Thompson. Observou-se que a maior taxa de reducao de água foi de 0,14 kg de água kg-1h-1 {hooka} temperatura de 50°C, fluxo de ar de 30 m3min-1m-2 e tempo de pré-secagem de 1 dia. Os menores valores de taxa de reducao de água foram observados {hooka} temperatura de 40°C, fluxo de ar de 20 m3min-1m-2 e 3 dias de pré-secagem. Os modelos estudados representaram, satisfatoriamente, a cinética de secagem do café cereja descascado, para todas temperaturas da massa, períodos de pré-secagem em terreiro e fluxos de ar estudados, com coeficientes de determinacao acima de 97 percentage.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.O objetivo do presente trabalho foi determinar a taxa de reducao de água, em funcao da temperatura (40, 45 e 50°C), fluxo de ar (20 e 30 m3min-1m-2) e período de pré-secagem (1 e 3 dias), assim como ajustar diferentes modelos matemáticos aos dados experimentais para representacao da cinética de secagem do café cereja descascado. Aos dados experimentais de secagem das amostras de café foram ajustados modelos clássicos de secagem, como: exponencial, page, resíduos sucessivos (com dois termos) e Thompson. Observou-se que a maior taxa de reducao de água foi de 0,14 kg de água kg-1h-1 {hooka} temperatura de 50°C, fluxo de ar de 30 m3min-1m-2 e tempo de pré-secagem de 1 dia. Os menores valores de taxa de reducao de água foram observados {hooka} temperatura de 40°C, fluxo de ar de 20 m3min-1m-2 e 3 dias de pré-secagem. Os modelos estudados representaram, satisfatoriamente, a cinética de secagem do café cereja descascado, para todas temperaturas da massa, períodos de pré-secagem em terreiro e fluxos de ar estudados, com coeficientes de determinacao acima de 97 percentage.CAFE CEREZACOFFEA ARABICAFRUTOPROCESAMIENTOSECADOTEMPERATURA DE SECADOCONTENIDO DE AGUAENERGIABRASILRevista Brasileira de Armazenamento (Brasil) |