Cinética de secagem do café cereja, bóia e cereja desmucilado, em quatro diferentes tipos de terreiros
The purpose of the experiment was to evaluate the drying kinetics of cherry, float and parchment coffee on concrete pavement, suspended bed, ground and asphalt mud, and adjusted experimental data to different mathematics models. The harvest was around 2.400 liters of coffee, "Rubi" variety. The coffee was washed and separated in different stages (cherry and dry). Out of 2.400 liters of coffee, 1.200 liters were taken for peeling and remove de mucilage. Next, the different kinds of coffee were shipped in one area with 3,5 m2, with more or less 3 cm of height. During the time the drying was measured: the temperature and relative humidity of the air, through a termohigrographic, was put at 1,4 m of height from the level pavement. Besides, every day samples were picked up for determination of moisture content. The drying was considered completed when the coffee had about of 12 percent w.b. The experimental drying data were adjusted and were evaluated with classic models: exponential, Page successive residues and Thompson. All the models adjusted represented how well the drying of the coffee with determination coefficient above of 95 percent and estimated mean eror (SE) bellow of 0,25.
| Main Authors: | , , |
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| Format: | biblioteca |
| Published: |
2003
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| Subjects: | CAFE CEREZA, DESMUCILAGINACION, COFFEA ARABICA, TECNOLOGIA DE LOS ALIMENTOS, PROCESAMIENTO, SECADO, ENERGIA, BRASIL, |
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| Summary: | The purpose of the experiment was to evaluate the drying kinetics of cherry, float and parchment coffee on concrete pavement, suspended bed, ground and asphalt mud, and adjusted experimental data to different mathematics models. The harvest was around 2.400 liters of coffee, "Rubi" variety. The coffee was washed and separated in different stages (cherry and dry). Out of 2.400 liters of coffee, 1.200 liters were taken for peeling and remove de mucilage. Next, the different kinds of coffee were shipped in one area with 3,5 m2, with more or less 3 cm of height. During the time the drying was measured: the temperature and relative humidity of the air, through a termohigrographic, was put at 1,4 m of height from the level pavement. Besides, every day samples were picked up for determination of moisture content. The drying was considered completed when the coffee had about of 12 percent w.b. The experimental drying data were adjusted and were evaluated with classic models: exponential, Page successive residues and Thompson. All the models adjusted represented how well the drying of the coffee with determination coefficient above of 95 percent and estimated mean eror (SE) bellow of 0,25. |
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