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dc.creatorCoradi, Paulo Carteri-
dc.creatorSaath, Reni-
dc.creatorReinato, Carlos Henrique-
dc.creatorBorém, Flávio Meira-
dc.date.accessioned2020-04-22T18:43:11Z-
dc.date.available2020-04-22T18:43:11Z-
dc.date.issued2019-
dc.identifier.citationCORADI, P. C. et al. Adjustment of mathematical models and the quality of drying the pulped coffee at different air conditions. Journal of Agricultural Science and Technology B, Wilmington, n. 1, p. 38-48, 2019.pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/40241-
dc.description.abstractThe 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.pt_BR
dc.languageenpt_BR
dc.publisherDavid Publishing Companypt_BR
dc.rightsacesso abertopt_BR
dc.rights.urihttp://creativecommons.org/licenses/by-nc/4.0/*
dc.sourceJournal of Agricultural Science and Technology Bpt_BR
dc.subjectCoffea arábica L.pt_BR
dc.subjectCoffee - Dryingpt_BR
dc.subjectMathematical modelingpt_BR
dc.subjectPulped coffeept_BR
dc.subjectCafé - Secagempt_BR
dc.subjectModelos matemáticospt_BR
dc.subjectCafé descascadopt_BR
dc.titleAdjustment of mathematical models and the quality of drying the pulped coffee at different air conditionspt_BR
dc.typeArtigopt_BR
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