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Drying kinetics of processed natural coffee with high moisture content
Siqueira, Valdiney Cambuy; Borém, Flávio Meira; Alves, Guilherme Euripedes; Isquierdo, Eder Pedroza; Pinto, Afonso Celso Ferreira; Ribeiro, Diego EgidioThe present study proposes a new processing and drying method and evaluates the behavior of grains subjected to this process through the water reduction rate and the adjustment of different mathematical models. Mature beans were divided into three batches. The first batch was continuously dried at 40±1 °C. The second batch consisted of natural coffee dried to moisture contents of 0.56±0.02, 0.41±0.02, 0,28±0.02...
Data: 2017
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Origem: Oasisbr