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Registro Completo |
Biblioteca(s): |
Embrapa Agrossilvipastoril; Embrapa Café. |
Data corrente: |
04/10/2011 |
Data da última atualização: |
24/10/2011 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
OLIVEIRA, G. H. H.; CORRÊA, P. C.; BOTELHO, F. M.; GONELI, A. L. D.; AFONSO JUNIOR, P. C.; CAMPOS, S. C. |
Afiliação: |
Instituto Federal de Brasília; Universidade Federal de Viçosa; Universidade Federal de Mato Grosso; Universidade Federal da Grande Dourados; PAULO CESAR AFONSO JUNIOR, SAPC; Silvia Carvalho Campos, Embrapa Agrossilvipastoril. |
Título: |
Modeling of the shrinkage kinetics of coffee berries during drying. |
Ano de publicação: |
2011 |
Fonte/Imprenta: |
Acta Scientiarum. Agronomy Maringá, v.33, n.3, p.423-428, 2011. |
Idioma: |
Inglês |
Conteúdo: |
The effects of drying conditions on the shrinkage of Coffea arabica L., cultivar Catuaí Vermelho, were studied. An exponential model derived from the kinetic model was used to describe the shrinkage kinetics. In addition, an equation was proposed to describe the relationship between the superficial areas and weights of the coffee berries. Coffee berries were dried at temperatures (T) of 35, 45, 55 and 65ºC and at relative humidities (φ) of 25, 35, 45 and 55%, forming 16 different sets of conditions, with an initial moisture content for all conditions of 2.27 dry basis (d.b.), dried until 0.11 d.b. Changes in the product dimensions were measured continuously during drying. Surface area-to-volume ratio values increased with moisture content decrease. The model was suitable for representing the shrinkage kinetics, as well the empirical equation for predicting surface area. Temperature had a greater influence over the constant rate of change of the characteristic dimension (k values) than φ. Activation energies were also determined to have magnitudes of 39.31, 37.32, 36.28 and 36.22 kJ mol-1 for relative humidities of 25, 35, 45 and 55%, respectively. |
Palavras-Chave: |
Coffea arabica L; Desidradatação; Post-harvest; SurFace area-to-volume ratio. |
Thesagro: |
Café; Coffea Arábica; Modelo de simulação; Secagem. |
Thesaurus Nal: |
Activation energy; Postharvest treatment; Shrinkage; Simulation models. |
Categoria do assunto: |
-- |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/44309/1/2011AP01.pdf
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/42831/1/Modeling-of-the-shrinkage.pdf
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Marc: |
LEADER 02110naa a2200325 a 4500 001 1903861 005 2011-10-24 008 2011 bl uuuu u00u1 u #d 100 1 $aOLIVEIRA, G. H. H. 245 $aModeling of the shrinkage kinetics of coffee berries during drying.$h[electronic resource] 260 $c2011 520 $aThe effects of drying conditions on the shrinkage of Coffea arabica L., cultivar Catuaí Vermelho, were studied. An exponential model derived from the kinetic model was used to describe the shrinkage kinetics. In addition, an equation was proposed to describe the relationship between the superficial areas and weights of the coffee berries. Coffee berries were dried at temperatures (T) of 35, 45, 55 and 65ºC and at relative humidities (φ) of 25, 35, 45 and 55%, forming 16 different sets of conditions, with an initial moisture content for all conditions of 2.27 dry basis (d.b.), dried until 0.11 d.b. Changes in the product dimensions were measured continuously during drying. Surface area-to-volume ratio values increased with moisture content decrease. The model was suitable for representing the shrinkage kinetics, as well the empirical equation for predicting surface area. Temperature had a greater influence over the constant rate of change of the characteristic dimension (k values) than φ. Activation energies were also determined to have magnitudes of 39.31, 37.32, 36.28 and 36.22 kJ mol-1 for relative humidities of 25, 35, 45 and 55%, respectively. 650 $aActivation energy 650 $aPostharvest treatment 650 $aShrinkage 650 $aSimulation models 650 $aCafé 650 $aCoffea Arábica 650 $aModelo de simulação 650 $aSecagem 653 $aCoffea arabica L 653 $aDesidradatação 653 $aPost-harvest 653 $aSurFace area-to-volume ratio 700 1 $aCORRÊA, P. C. 700 1 $aBOTELHO, F. M. 700 1 $aGONELI, A. L. D. 700 1 $aAFONSO JUNIOR, P. C. 700 1 $aCAMPOS, S. C. 773 $tActa Scientiarum. Agronomy Maringá$gv.33, n.3, p.423-428, 2011.
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