Dynamics of volumetric shrinking of coffee berries during the drying process
The shrinkage behaviour of coffee (Coffea arabica) berries under several drying conditions was studied. The drying experiment followed a factorial outline with various levels of air temperature (35, 45, 55 and 65 deg C) and relative humidity (0.25, 0.35, 0.45 and 0.55) using a randomized block design. Air flow was maintained at approximately 13 m3 minute-1 m-2. Air temperature and relative humidity had significant effects on the shrinkage of berries during desorption. Air temperature was the main factor affecting shrinkage. A mathematical model described shrinkage dynamics and could be used to predict shrinkage behaviour.
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| Main Authors: | , , , , |
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| Format: | biblioteca |
| Published: |
2004
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| Subjects: | CAFE, MERMA, DESORCION, SECADO, TEMPERATURA, MODELOS MATEMATICOS, HUMEDAD RELATIVA, HUMEDAD, |
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