Cinética da secagem de clones de café (Coffea canephora Pierre) em terreiro de chão batido

Abstract

RESUMOObjetivou-se com o presente trabalho estudar a cinética da secagem de quatro clones de café da espécie Coffea canephora submetidos à secagem em terreiro de chão batido, bem como ajustar diferentes modelos matemáticos aos valores experimentais selecionando aquele que melhor representa o fenômeno em estudo. Kinetics of coffee berry clones drying (Coffea canephora Pierre) in ground pavement ABSTRACTThe objective of this work was to study the drying kinetics of four coffee berry clones Coffea canephora species dried in ground pavement and to fit different mathematical models to different experimental data selecting the one that best represents the phenomenon. Have been used coffee berry of clones: Cpafro 194, Cpafro 193, Cpafro 167 and Cpafro 180, harvested at moisture content of 1.20; 1.32; 1.51 e 1.46 (decimal d.b.), respectively. The drying continued in ground pavement until achieved the moisture content of 0.13 (decimal d.b.). Ten mathematical models cited in the literature were fitted to the experimental data in order to represent the drying process. Based on the statistical parameters it can be concluded that the Verma, Dois Termos and Aproximação da Difusão models represent well the drying of four coffee berry clones, and beyond these for the clone Cpafro 167, the Thompson, Page, Newton, Logarítmico, Henderson e Pabis and Exponencial de Dois Termos models also shown in satisfactory description of the phenomenon; the drying time in ground pavement of coffee berry clones Cpafro 194, Cpafro 193, Cpafro 167 and Cpafro 180, until the moisture content of 0.13 (decimal d.b.) was 189.5 hours.

Shape and size of jatropha beans (Jatropha curcas L.) during drying at different temperatures

“…were 1.5; 2.25; 3.0; 4.75; 6.75 and 12.0 h for the drying temperatures of 105, 90, 75, 60, 45 and 36 °C , respectively (Figure 2). Thus, the increase in temperature promoted the reduction in the drying time of the jatropha beans, therefore evidencing the increase in the drying rate, which was already observed by other researchers for a number of agricultural products (Lahsasni et al, 2004;Mohapatra & Rao, 2005;Resende et al, 2008;Sirisomboon & Kitchaiya, 2009;Resende et al, 2010).…”

Modelagem matemática da secagem de frutos de crambe em camada delgada

“…Neste sentido, diversos modelos matemáticos têm sido utilizados para descrever o processo de secagem de produtos agrícolas RESENDE et al, 2010).…”

Drying kinetics of jatropha seeds

“…Drying is one of the most important stages in post-harvest operations because it is directly related to quality of the final product. Resende et al (2010) stated that product conservation through drying is based on the fact that the microorganisms or enzymes and all metabolic mechanisms depend on water for their activities.…”