Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/903861
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dc.contributor.authorOLIVEIRA, G. H. H.pt_BR
dc.contributor.authorCORRÊA, P. C.pt_BR
dc.contributor.authorBOTELHO, F. M.pt_BR
dc.contributor.authorGONELI, A. L. D.pt_BR
dc.contributor.authorAFONSO JUNIOR, P. C.pt_BR
dc.contributor.authorCAMPOS, S. C.pt_BR
dc.date.accessioned2011-11-14T18:48:21Z-
dc.date.available2011-11-14T18:48:21Z-
dc.date.created2011-10-24pt_BR
dc.date.issued2011pt_BR
dc.identifier.citationActa Scientiarum. Agronomy Maringá, v.33, n.3, p.423-428, 2011.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/903861pt_BR
dc.descriptionThe 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.pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectSurFace area-to-volume ratiopt_BR
dc.subjectDesidradataçãopt_BR
dc.titleModeling of the shrinkage kinetics of coffee berries during drying.pt_BR
dc.typeArtigo de periódicopt_BR
dc.date.updated2011-11-14T18:48:21Zpt_BR
dc.subject.thesagroCafépt_BR
dc.subject.thesagroSecagempt_BR
dc.subject.thesagroModelo de simulaçãopt_BR
dc.subject.thesagroCoffea Arábicapt_BR
dc.subject.nalthesaurusSimulation modelspt_BR
dc.subject.nalthesaurusPostharvest treatmentpt_BR
dc.subject.nalthesaurusActivation energypt_BR
dc.subject.nalthesaurusShrinkagept_BR
riaa.ainfo.id903861pt_BR
riaa.ainfo.lastupdate2011-10-24pt_BR
dc.contributor.institutionInstituto 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.pt_BR
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