The aim of the study was to describe the drying kinetics of washed coffee (Coffea arabica L.) and evaluate the best mathematical model to fit the experimental drying data conducted with different air humidity (40%, 50...The aim of the study was to describe the drying kinetics of washed coffee (Coffea arabica L.) and evaluate the best mathematical model to fit the experimental drying data conducted with different air humidity (40%, 50% and 60%), temperatures (23, 40 and 60 °C) and the quality of the coffee. The cherries coffee were separated and standardized in the processes of washing, mechanical and manual separation. Then, approx. 85 kg of coffee cherries were pulped and taken directly to the yard. The washed coffee was completed dried in a mechanical dryer and yard. The results showed that the different conditions of the ambient air significantly influenced the processes of drying. The water content of the hygroscopic equilibrium of pulped coffee is directly proportional to the water activity and relative humidity (RH), decreasing with increasing temperature, for the same value of equilibrium. The Oswin model was best represented by the hygroscopicity of the pulped coffee, while the Midilli model shows the best fit to describe the drying curves of the washed coffee. The effective diffusion coefficient increases with increasing temperature of the drying air and reducing of RH, being described by the Arrhenius equation. Electrical conductivity, potassium leaching, total titratable acidity and grease acidity increase with increasing drying temperature regardless of the type of processing. Reducing sugars, total sugars and the sensorial quality was negatively affected with increasing drying temperature regardless of the type of processing. The drying at 60 °C/40% RH negatively affected the coffee quality.展开更多
文摘The aim of the study was to describe the drying kinetics of washed coffee (Coffea arabica L.) and evaluate the best mathematical model to fit the experimental drying data conducted with different air humidity (40%, 50% and 60%), temperatures (23, 40 and 60 °C) and the quality of the coffee. The cherries coffee were separated and standardized in the processes of washing, mechanical and manual separation. Then, approx. 85 kg of coffee cherries were pulped and taken directly to the yard. The washed coffee was completed dried in a mechanical dryer and yard. The results showed that the different conditions of the ambient air significantly influenced the processes of drying. The water content of the hygroscopic equilibrium of pulped coffee is directly proportional to the water activity and relative humidity (RH), decreasing with increasing temperature, for the same value of equilibrium. The Oswin model was best represented by the hygroscopicity of the pulped coffee, while the Midilli model shows the best fit to describe the drying curves of the washed coffee. The effective diffusion coefficient increases with increasing temperature of the drying air and reducing of RH, being described by the Arrhenius equation. Electrical conductivity, potassium leaching, total titratable acidity and grease acidity increase with increasing drying temperature regardless of the type of processing. Reducing sugars, total sugars and the sensorial quality was negatively affected with increasing drying temperature regardless of the type of processing. The drying at 60 °C/40% RH negatively affected the coffee quality.
