Cinética de secagem de café natural para diferentes temperaturas e baixa umidade relativa

Autor: Alves, Guilherme Euripedes, Isquierdo, Eder Pedroza, Borém, Flávio Meira, Siqueira, Valdiney Cambuy, Oliveira, Pedro Damasceno, Andrade, Ednilton Tavares

Publikováno v: Coffee Science-ISSN 1984-3909; Vol. 8 No. 2 (2013); 238-247
Coffee Science; Vol. 8 Núm. 2 (2013); 238-247
Coffee Science; v. 8 n. 2 (2013); 238-247
Coffee Science
Universidade Federal de Lavras (UFLA)
instacron:UFLA

In face of the importance of drying in the post-harvest phase of coffee and its effect on the final quality of the product, the aim of the present study was to evaluate drying kinetics at different temperatures of the drying air for a low dew point t

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::f22308c5eb5acdec8aa91dbc95c7c9cb
http://www.coffeescience.ufla.br/index.php/Coffeescience/article/view/422

Quality of natural coffee subjected to different rest periods during the drying process

Autor: Isquierdo, Eder Pedroza, Borém, Flávio Meira, Oliveira, Pedro Damasceno de, Siqueira, Valdiney Cambuy, Alves, Guilherme Euripedes

Publikováno v: Ciência e Agrotecnologia, Volume: 36, Issue: 4, Pages: 439-445, Published: AUG 2012

Rest periods during the coffee drying process may help improve the final coffee quality and reduce power consumption. The objective of the present study was to evaluate the effect of the moisture content of coffee fruit at the point when the drying p

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od_______608::28d2678a639b267fd99c4a4aff6beb6a
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542012000400008&lng=en&tlng=en