Drying kinetics of natural coffee for different temperatures and low relative humidity
In face of the importance of drying in the post-harvest phase of coffee and its effect on the final quality of the product, the aim of the present study was to evaluate drying kinetics at different temperatures of the drying air for a low dew point temperature of the fruits of dry processed Arabica...
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| Other Authors: | , , , , |
| Format: | article |
| Language: | eng por |
| Published: |
2013
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| Subjects: | |
| Online Access: | http://www.coffeescience.ufla.br/index.php/Coffeescience/article/view/422 |
| Country: | Brazil |
| Oai: | oai:coffeescience.ufla.br:article/422 |