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: | 110494 Ribeiro, D.M., 50157 Borém, F.M., 42802 Andrade, E.T. de, 113285 Rosa, S.D.V.F. da |
---|---|
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!
|
Similar Items
-
Cinética de secagem do café cereja, bóia e cereja desmucilado, em quatro diferentes tipos de terreiros
by: 42802 Andrade, E.T. de, et al.
Published: (2003) -
Efeito da temperatura do ar de secagem, do teor de umidade e do estádio de maturacao no módulo de deformidade de frutos de café (Coffea arabica L.)
by: 47187 Batista, C. da S., et al.
Published: (2003) -
Efeitos da temperatura do ar de secagem, do teor de umidade e do estádio de maturacao no comportamento mecanico de frutos de café (Coffea arabica L.)
by: 47187 Batista, C. da S., et al.
Published: (2003) -
The determination of moisture in parchment coffee and green coffee beans with a dielectric-type moisture-meter
by: 50571 Boyce, D.S.
Published: (Oct ) -
Availacao das diferencas de teor de umidade e temperatura nas camaras de secagem de um secador de camada fixa vertical com revolvimento mecanico durante a secagem de café (Coffea arabica L.)
by: 73522 Grandi, A.M. de, et al.
Published: (2000)