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Drying Characteristics and Kinetics of Coffee Berry

DOI: http://dx.doi.org/10.15871/1517-8595/rbpa.v8n1p1-10

http://rbpaonline.com/ 

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Paulo C. Corrêa1, Osvaldo Resende2 & Deise M. Ribeiro3

  

Abstract: The objectives of this work were to verify the temperature effect on coffee berry drying and to determine the effective diffusivity coefficient of moisture transfer during their processing under different drying air conditions. The diffusivity coefficient was determined through the analytical solution according to Fick’s second law. It can be concluded that the Verna and Page models represented better the coffee fruit drying phenomenon. The effective diffusivity coefficient for the coffee fruits found were 2.91 x 10-10; 3.57 x 10-10 and 4.96 x 10-10 m s-1 for the drying air temperatures of 40°, 50° and 60°C, respectively.

Key words: Coffee berry drying, mathematical models, moisture diffusivity

 

Resumo: O objetivo deste trabalho foi verificar o efeito da temperatura na secagem do café cereja e determinar a difusividade efetiva de transferência de massa durante seu processo sob diferentes condições de secagem do ar. O coeficiente de difusividade foi determinado através da solução analítica que está de acordo com a segunda lei de Fick. Pode-se concluir que os modelos de Verna e de Page representam melhor o fenômeno de secagem do café cereja. O coeficiente de  difusividade efetiva encontrado para o café cereja foi de 2.91x10-10; 3.57 x 10-10 e 4.96 x10-10 m s-1 para as temperaturas do ar de secagem de 40°, 50° e 60°C, respectivamente.

Palavras-chave: Secagem do café cereja, modelos matemáticos, difusividade

 

1 Assoc.Prof., Agricultural Engineering Dept., Federal University of Viçosa, UFV, Viçosa, MG, Brazil, phone:55 31 3891 2Simal, et al., 19960, E-mail: copace@ufv.br
2 Doctorate grad student in Agricultural Engineering., Scholarship from CAPES, Federal University of Viçosa, UFV, Viçosa, MG, Brazil, E-mail: osvresende@yahoo.com.br
3 Doctorate grad student in Agricultural Engineering., Scholarship from CAPES, Federal University of Viçosa, UFV, Viçosa, MG, Brazil E-mail: deise_eng@yahoo.com.br

  

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