Sorption isotherms of fruits of Coffea canephora

Revista Brasileira de Engenharia Agrícola e Ambiental

Corrêa, Paulo C.⁴  Botelho, Silvia de C. C.²  Botelho, Fernando M.¹  Goneli, André L. D.³ 

[1] UFMT, Sinop;Embrapa Agrossilvipastoril, Sinop;UFGD, Dourados;UFV, Viçosa

关键词: hysteresis;    adsorption;    desorption;    mathematical modeling    INTRODUÇÃO Tradicionalmente;    são cultivadas;    no Brasil;    duas espécies do gênero Coffea;    Coffea arabica L;   

DOI  :  10.1590/1807-1929/agriambi.v18n10p1047-1052

学科分类：农业科学（综合）

来源: Universidade Federal de Campina Grande * Centro de Ciencias e Tecnologia

【 摘 要 】

The objectives of this study were to evaluate and to model the isotherms curves obtained by adsorption and desorption processes for the fruits of ripe (cherries) coffee (Coffea canephora), for different psychrometric conditions of the air. For all sorption processes, different conditions of temperature (between 10 and 50 °C) and relative humidity (between 10 and 95%) were used, until the product reached its equilibrium moisture content with the air condition specified. For experimental data of sorption, different mathematical models often use to represent hygroscopicity of agricultural products were adjusted. It was verified that the equilibrium moisture content of the fruits of coffee increased with relative humidity for a given temperature and decreased with increasing temperature for a given relative humidity. The hysteresis, regardless of temperature, was more pronounced for relative humidity of the air between 65 and 75%. The Sigma-Copace model was the best in describing hygroscopicity of the fruits of coffee both in desorption and adsorption.

【 授权许可】

CC BY-NC