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|Research center of Embrapa/Collection:||Embrapa Agrossilvipastoril - Artigo em periódico indexado (ALICE)|
|Type of Material:||Artigo em periódico indexado (ALICE)|
|Authors:||OLIVEIRA, G. H. H.|
CORRÊA, P. C.
BOTELHO, F. M.
GONELI, A. L. D.
AFONSO JUNIOR, P. C.
CAMPOS, S. C.
|Additional Information:||Instituto Federal de Brasília; Universidade Federal de Viçosa; Universidade Federal de Mato Grosso; Universidade Federal da Grande Dourados; PAULO CESAR AFONSO JUNIOR, SAPC; Silvia Carvalho Campos, Embrapa Agrossilvipastoril.|
|Title:||Modeling of the shrinkage kinetics of coffee berries during drying.|
|Publisher:||Acta Scientiarum. Agronomy Maringá, v.33, n.3, p.423-428, 2011.|
|Keywords:||SurFace area-to-volume ratio|
|Description:||The effects of drying conditions on the shrinkage of Coffea arabica L., cultivar Catuaí Vermelho, were studied. An exponential model derived from the kinetic model was used to describe the shrinkage kinetics. In addition, an equation was proposed to describe the relationship between the superficial areas and weights of the coffee berries. Coffee berries were dried at temperatures (T) of 35, 45, 55 and 65ºC and at relative humidities (φ) of 25, 35, 45 and 55%, forming 16 different sets of conditions, with an initial moisture content for all conditions of 2.27 dry basis (d.b.), dried until 0.11 d.b. Changes in the product dimensions were measured continuously during drying. Surface area-to-volume ratio values increased with moisture content decrease. The model was suitable for representing the shrinkage kinetics, as well the empirical equation for predicting surface area. Temperature had a greater influence over the constant rate of change of the characteristic dimension (k values) than φ. Activation energies were also determined to have magnitudes of 39.31, 37.32, 36.28 and 36.22 kJ mol-1 for relative humidities of 25, 35, 45 and 55%, respectively.|
Modelo de simulação
|NAL Thesaurus:||Simulation models|
|Appears in Collections:||Artigo em periódico indexado (CPAMT)|