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Adjustment of Mathematical Models and the Quality of Drying the Pulped coffee.at Different Air Conditions

Journal of Agricultural Science and Technology(B) 2019年第1期9卷 38-48页

作者： Paulo Carteri Coradi Reni Saath Carlos Henrique Reinato Flavio Meira Borem Campus Cachoeira do Sul Federal University of Santa Maria Street Ernesto Barros 1345 Cachoeira do Sul RS Brazil State University of Maringa Fazenda Campo Bom 306 Km 105 Zona Rural Box 112 79560-000 Chapadao do Sul MS Brazil Federal Institute of Education Science and Technology of Southern Minas Gerais Street Machado-Paraguacu KM 03 Santo Antonio 37750000 Machado MG Brazil Department of Agriculture Federal University of Lavras University Campus 37200000 Lavras MG Brazil

The 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.

关键词： Coffea arabica L. drying, mathematical modeling pulped coffee.

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