Describing of drying curves of green coffee beans using mathematical model

2nd Nommensen International Conference on Technology and Engineering

Mizera, .^1 ; Herák, D.^1 ; Hrab, P.^2 ; Kabutey, A.^1 ; Wasserbauer, M.^1 ; Pouzarová, H.^1

Department of Mechanical Engineering, Faculty of Engineering, Czech University of Life Sciences Prague, Kamýcká 129, Prague

CZ 165 00, Czech Republic^1

Department of Material Science and Manufacturing Technology, Faculty of Engineering, Czech University of Life Sciences Prague, Kamýcká 129, Prague

CZ 165 00, Czech Republic^2

关键词: Air temperature;    Coffee arabica;    Computer software;    MathCAD;    Drying curves;    Drying process;    Green coffee beans;    Measured values;    Model coefficient;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/420/1/012075/pdf
DOI  :  10.1088/1757-899X/420/1/012075

来源: IOP

【 摘 要 】

The most important processes in food processing include drying. Generally it is the removal of water from the material for further processing or storage. This study was focused on the analysis of drying process of green coffee beans (Coffee arabica). The green beans, originally from Indonesia, were used in this experiment. Moisture content of beans Mc = 28.1 1.7 % (w.b.) were determined. The beans were dried at different air temperatures Td = 40, 60, 80, 100 and 120 1 °C. Drying tests were carried out on drying scales (Radwag, MA 50.R, Poland). The test was repeated three times for each temperature. Measured data were analysed by computer software Mathcad 14. Experimental drying curves at different temperatures were determined. The measured values of the drying curves of green coffee beans were fitted and a mathematical model was created. Model coefficients were determined and the proposed model was statistically analysed.