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Mathematical modelling and immediate and latent quality of natural immature coffee under different drying conditions

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dc.contributor.author Andrade, Ednilton T. de
dc.contributor.author Lemos, Isabella A.
dc.contributor.author Dias, Camila de A.
dc.contributor.author Rios, Paula de A.
dc.contributor.author Borém, Flávio M.
dc.date.accessioned 2021-12-06T12:59:49Z
dc.date.available 2021-12-06T12:59:49Z
dc.date.issued 2019
dc.identifier.citation ANDRADE, E. T. et al. Mathematical modelling and immediate and latent quality of natural immature coffee under different drying conditions. Engenharia Agrícola, Jaboticabal, v. 39, n. 5, p. 630-638, set./out. 2019. pt_BR
dc.identifier.issn 1809-4430
dc.identifier.uri http://dx.doi.org/10.1590/1809-4430-Eng.Agric.v39n5p630-638/2019 pt_BR
dc.identifier.uri http://www.sbicafe.ufv.br/handle/123456789/12901
dc.description.abstract This work aimed to study the immediate and latent effects of different relative humidities on the quality of dried coffee fruits, describe the drying kinetics of natural immature coffee (Coffea arabica L.), and evaluate the mathematical model that best fits the experimental drying data. The drying was carried out in a fixed layer dryer coupled to a composite air conditioning system in which the drying air was controlled with an air flow of 20 m3.min1.m-2, at a temperature of 40 °C, and at relative humidities of 10%, 17.5% and 32.5%. Manually harvested coffee fruits were used and dried to a mean water content of 0.120 dry basis (d.b). After drying, the kinetic curve and the physical and physiological properties were determined. The coffee was stored in permeable packs for 6 months. The electrical conductivity, potassium leaching, and colour analysis were performed every 2 months. For the modelling adjustment, the models were tested, and the Midilli model had the best fit with the drying kinetics of the immature coffee. No immediate damage was observed in the physical and physiological quality of the coffees, and latent damage was perceived after 120 days of storage for the natural immature coffees. pt_BR
dc.format pdf pt_BR
dc.language.iso en pt_BR
dc.publisher Associação Brasileira de Engenharia Agrícola pt_BR
dc.relation.ispartofseries Engenharia Agrícola;v.39, n.5, 2019
dc.rights Open Access pt_BR
dc.subject Drying kinetics pt_BR
dc.subject Coffea arabica L. pt_BR
dc.subject Post harvest pt_BR
dc.subject.classification Cafeicultura::Colheita, pós-colheita e armazenamento pt_BR
dc.title Mathematical modelling and immediate and latent quality of natural immature coffee under different drying conditions pt_BR
dc.type Artigo pt_BR

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