Drying kinetics and quality of natural coffee

Transactions of the ASABE

Volumn 56, Issue 3, 2013, Pages 1003-1010

  Isquierdo, E P ^a   Borem F M ^a   De Andrade, E T ^b   Correa J L G ^a   De Oliveira, P D ^c   Alves, G E ^a  

^a FEDERAL UNIVERSITY OF LAVRAS   (Brazil)

^b FLUMINENSE FEDERAL UNIVERSITY   (Brazil)

^c SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

Author keywords

Dew point temperature; Dry bulb temperature; Drying time; Mathematical models; Relative humidity; Sensorial analysis

Indexed keywords

COFFEE BEVERAGES; DEWPOINT TEMPERATURE; DRY BULB TEMPERATURE; DRYING TIME; EFFECTIVE DIFFUSIVITY COEFFICIENT; SENSORIAL ANALYSIS; SENSORY QUALITIES; THIN LAYER DRYING;

ATMOSPHERIC HUMIDITY; BEVERAGES; MATHEMATICAL MODELS; PLANTS (BOTANY);

DRYING;

COFFEE; DIFFUSION; FRUIT; NUMERICAL MODEL; REACTION KINETICS; RELATIVE HUMIDITY; TEMPERATURE EFFECT;

EID: 84884182550     PISSN: 21510032     EISSN: None     Source Type: Journal    
DOI: 10.13031/trans.56.9794     Document Type: Article

References (27)

1. Borém, F. M., C. H. R. Reinato, and E. T. Andrade. 2008a. Chapter 7: Secagem do café. In Pós-colheita do Café, 202-240. F. M. Borém, ed. Lavras, Brazil: Federal University of Lavras.
2. Borém, F. M., E. R. Marques, and E. Alves. 2008b. Ultrastructural analysis of drying damage in parchment Arabica coffee endosperm cells. Biosystems Eng. 99(1): 62-66.
3. Burmester, K., and R. Eggers. 2010. Heat and mass transfer during the coffee drying process. J. Food Eng. 99(4): 430-436.
4. Corrêa, P. C., G. H. H. Oliveira, F. M. Botelho, A. L. D. Goneli, and F. M. Carvalho. 2010. Modelagem matemática e determinaçã o das propriedades termodinâmicas do café (Coffea arabica L.) durante o processo de secagem. Revista Ceres 57(5): 595-601.
5. Di Scala, K., and G. Crapiste. 2008. Drying kinetics and quality changes during drying of red pepper. LWT Food Sci. and Tech. 41(5): 789-795.
6. Erbay, Z., and F. Icier. 2009. A review of thin-layer drying of foods: Theory, modeling, and experimental results. Crit. Rev. in Food Sci. and Nutrition 50(3): 441-464.
7. Ghazanfari, A., S. Emami, L. G. Tabil, and S. Panigrahi. 2006. Thin-layer drying of flax fiber: II. Modeling drying process using semi-theoretical and empirical models. Drying Tech. 24(12): 1637-1642.
8. Glenn, T. L. 1978. Dynamic analysis of grain drying systems. PhD diss. Columbus, Ohio: Ohio State University.
9. Goneli, A. L. D., P. C. Corrêa, P. C. Afonso Júnior, and G. H. H. Oliveira. 2009. Cinética de secagem dos grãos de café descascados em camada delgada. Revista Brasileira de Armazenamento, Especial Café 11: 64-73.
10. Hernández-Díaz, W. N., I. I. Ruiz-López, M. A. Salgado-Cervantes, G. C. Rodríguez-Jimenes, and M. A. García-Alvarado. 2008. Modeling heat and mass transfer during drying of green coffee beans using prolate spheroidal geometry. J. Food Eng. 86(1): 1-9.
11. Karathanos, V. T. 1999. Determination of water content of dried fruits by drying kinetics. J. Food Eng. 39(4): 337-344.
12. Kashaninejad, M., A. Mortazavi, A. Safekordi, and L. G. Tabil. 2007. Thin-layer drying characteristics and modeling of pistachio nuts. J. Food Eng. 78(1): 98-108.
13. Lewis, W. K. 1921. The rate of drying of solid materials. J. Ind. and Eng. Chem. 13(5): 427-432.
14. Lima, L. M., E. A. Pozza, and F. S. Santos. 2012. Relationship between incidence of brown eye spot of coffee cherries and the chemical composition of coffee beans. J. Phytopath. 160(4): 209-211.
15. Lingle, T. R. 2011. A Coffee Cupper's Handbook: Systematic Guide to the Sensory Evaluation of Coffee's Flavor. 4th ed. Long Beach, Cal., Specialty Coffee Association of America.
16. Madamba, P. S., R. H. Driscoll, and K. A. Buckle. 1996. Thin-layer drying characteristics of garlic slices. J. Food Eng. 29(1): 75-97.
17. Mohapatra, D., and P. S. Rao. 2005. A thin-layer drying model of parboiled wheat. J. Food Eng. 66(4): 513-518.
18. Nilnont, W., S. Thepa, S. Janjai, N. Kasayapanand, C. Thamrongmas, and B. K. Bala. 2012. Finite element simulation for coffee (Coffea arabica) drying. Food and Bioproducts Proc. 90(2): 341-350.
19. Oliveira, G. H. H., P. C. Corrêa, E. F. Araújo, D. S. M. Valente, and F. M. Botelho. 2010. Desorption isotherms and thermodynamic properties of sweet corn cultivars (Zea mays L.). Intl. J. Food Sci. and Tech. 45(3): 546-554.
20. Ondier, G. O., T. J. Siebenmorgen, and A. Mauromoustakos. 2010. Low-temperature, low-relative humidity drying of rough rice. J. Food Eng. 100(3): 545-550.
21. Page, C. 1949. Factors influencing the maximum rates of air drying of shelled corn in thin layers. PhD diss. West Lafayette, Ind.: Purdue University.
22. Putranto, A., X. D. Chen, Z. Xiao, and P. A. Webley. 2011. Mathematical modeling of intermittent and convective drying of rice and coffee using the reaction engineering approach (REA). J. Food Eng. 105(4): 638-646.
23. Ribeiro, F. C., F. M. Borém, G. S. Giomo, R. R. Lima, M. R. Malta, and L. P. Figueiredo. 2011. Storage of green coffee in hermetic packaging injected with CO2. J. Stored Products Res. 47(4): 341-348.
24. Saath, R., F. M. Borém, E. Alves, J. H. S. Taveira, R. Medice, and P. C. Coradi. 2010. Microscopia eletrônica de varredura do endosperma de café (Coffea arabica L.) durante o processo de secagem. Ciência e Agrotecnologia 34(1): 196-203.
25. Thompson, T. L., R. M. Peartt, and G. H. Foster. 1968. Mathematical simulation of corn drying: A new model. Trans. ASAE 11(4): 582-589.
26. Verma, L. R., R. A. Bucklin, J. B. Endan, and F. T. Wratten. 1985. Effects of drying air parameters on rice drying models. Trans. ASAE 28(1): 296-301.
27. Zogzas, N. P., Z. B. Maroulis, and D. Marinos-Kouris. 1996. Moisture diffusivity data compilation in foodstuffs. Drying Tech. 14(10): 2225-2253.