INFLUENCE OF DIFFERENT TEMPERATURES AND AIRFLOWS ON DRYING OF NATURAL AND PULPED COFFEE

ABSTRACT This study aimed to evaluate drying kinetics for natural and pulped coffee, using different temperatures and drying airflows. For the conduction of the experiment, coffee fruits (Coffea arabica L. cv. Topázio) were harvested manually, selecting only ripe fruits and subsequent to the hydraul...

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Detalhes bibliográficos
Autor principal: Alves,Guilherme E. (author)
Outros Autores: Borém,Flávio M. (author), Andrade,Ednilton T. (author), Isquierdo,Éder P. (author), Siqueira,Valdiney C. (author), Dias,Camila de A. (author)
Formato: article
Idioma:eng
Publicado em: 2020
Assuntos:
Coffea arabica L.
mathematical modeling
drying rate
Texto completo:http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162020000200192
País:Brasil
Oai:oai:scielo:S0100-69162020000200192

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http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-69162020000200192

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