Determinación Del Contenido De Humedad en Granos De Café Pergamino Seco Utilizando Speckle Dinámico

Velasco, Mario Milver Patiño; Fierro, Edgar Leonairo Pencue; Vargas-Cañas, Rubiel

doi:10.18684/bsaa(14)84-91

Cited by 4 publications

(5 citation statements)

References 10 publications

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“…The result is similar to that presented by [24], for a drying model of coffee beans with parchment, at a temperature close to 54 o C. On the other hand, the grains without parchment, dried in an electric oven at 50 o C, enter the pseudo-equilibrium zone after approximately 550 minutes. This result is comparable to that obtained by [25], in the drying of bare grains (without parchment), at 50 o C.…”

Section: Methodssupporting

confidence: 88%

Comparative analysis of drying coffee beans using microwave and conventional oven

Muñoz-Neira

Roa-Ardila

Correa-Celi

2019

redin

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This article reports a comparative study of experimental results obtained during the drying of Castilla-variety coffee beans from Santander, Colombia. They were performed by two means: thermal and electromagnetic radiation. Twenty experiments were carried out, ten tests in a microwave cavity at 2,450 MHz-1,080W, and ten tests using a conventional electric oven with temperature controlled at 50±2oC. Experiments were made using samples of coffee beans with parchment, without parchment, and of the only-parchment. For each sample, dimensionless moisture ratio and diffusion coefficients were determined, according to the second law of Fick. We found that the diffusion coefficient of the samples dried in a microwave cavity was twenty-two times higher than the diffusion coefficient of samples dried with thermal radiation. Likewise, it was observed that samples in conventional oven showed a uniform temperature, in contrast with those heated by microwave radiation. Such results are useful for designing hybrid systems for drying coffee beans.

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Section: Methodssupporting

confidence: 88%

Comparative analysis of drying coffee beans using microwave and conventional oven

Muñoz-Neira

Roa-Ardila

Correa-Celi

2019

redin

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“…To follow up the moisture content during the drying of lemongrass and predict the end of the drying process, Gravimet method was used. This method consists in performing a periodical follow up of the weight loss of the product using the same mass unit and stablishing, by weight difference and knowledge of the initial moisture of the product, the final moisture, by applying Equation 1 (Jurado et al, 2009; Patiño et al, 2016).

Mf (%) = [1 - \frac{Wi (1 - Mi)}{W (t)}] x 100 %

Where, Mf stands for final moisture percent in the lemongrass sample, Wi refers to the initial weight of the sample in the basket, Mi stands for the initial moisture percent of the sample and W(t) represents the weight of the sample at time t.…”

Section: Methodsmentioning

confidence: 99%

Section: Follow-up Of Lemongrass Weight Loss (Application Of Gravimet...mentioning

confidence: 99%

“…Coelho et al (2016) The Gravimet method is a method proposed by Cenicafé (National Center of Coffee Research -Colombia by its acronym in Spanish), which is based on the weight loss in the coffee bean as it dries and relates it with the remaining moisture content in the bean. This method is useful to monitor the drying process in farms (Patiño et al, 2016). The use of this method was implemented in this research for monitoring the drying of lemongrass.…”

Section: Introductionmentioning

confidence: 99%

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Effect of solar drying on physical, chemical, and sensory properties of Cymbopogon citratus grown in Antioquia ‐ Colombia

Arango

Ángel

Carazzone

et al. 2023

J Food Process Engineering

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This study aimed to evaluate the effect of solar drying on the physical, chemical, and sensory properties of lemongrass grown in Antioquia, Colombia. Two single‐factor experimental designs were used. The first one, evaluated the drying method: dryer with solar collector and ventilation cycle programmer (D2), African Drying Bed (ADB), and Traditional Drying (TD); with load of 7 kg/m2. The second experimental design evaluated different loads (7 kg/m2 and 10 kg/m2) in dryers D2 and D1. The following analysis were performed: drying time, moisture content, color, volatile compounds, and sensory. Drying times were 26.3 h for D2 and 30.2 h for D1. The drying time was higher in ADB and TD. There were no significant differences in a* for the samples D2 (−2.23) and D1 (−1.41), which had a lower loss of green color, indicating a lesser degradation of chlorophyll against ADB and TD. Geranial and neral were found in a higher amount, isogeranial and β‐myrcene were also identified. D2 and D1 presented a higher aromatic intensity with overall quality of 7.1 and 6.9, respectively (0–10 scale). With the use of the dryers inside the greenhouse, drying times were reduced, generating a product with better characteristics in color and sensory attributes.Practical applicationsAlmost all the seasoning and infusion industries in Colombia import the spices used as raw material in their products, even though with inferior quality from the sensory point of view, however, complying with other commercial criteria. The cost of dehydrated lemongrass imported in Colombia is higher when compared to other imported spices. Lemongrass grown in Antioquia, Colombia, presents some drawbacks in its postharvest processes, which makes its commercialization difficult at the national and international level. The results from this research show that using dryers with solar collector, fan, and ventilation cycle control; located inside the greenhouse solar dryer; it is possible to better control the drying process, obtaining competitive products at the industrial level, which could economically help producing families. Moreover, the times for drying are decreased and a product that meets the quality standards required by the industry in generated, overcoming those obtained from the traditional drying methods currently used.

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“…Generalmente el secado se realiza exponiendo los granos a los rayos del sol y se debe alcanzar un contenido de humedad entre el 10 y 12% (Patiño-Velasco, et al, 2016), para garantizar la estabilidad del producto por un largo periodo de tiempo (Ghosh & Venkatachalapathy, 2015). Sin embargo, el secado solar está condicionado por el estado del tiempo: lluvia inesperada y otros efectos de intemperie, invasión de insectos, pájaros y roedores, las cuales tienen gran influencia en la perdida y el deterioro del alimento durante la deshidratación (Ekechukwu & Norton, 1999), tomando importancia los sistemas de secado convectivo que pueden apoyar y/o complementar el secado solar en situaciones adversas.…”

Section: Introductionunclassified

Modelado de las isotermas de desorción y calor isosterico de sorción en granos de café pergamino húmedo (Coffee arabica L.)

Ordoñez-Silva

Campos-Cerquera

Collazos-Escobar

et al. 2018

Ingeniería y Región

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El secado es una de las operaciones imprescindibles para garantizar la estabilidad y calidad de los granos de café pergamino. El objetivo del presente trabajo fue modelizar las isotermas de desorción de los granos de café pergamino húmedo mediante un prototipo de secado convectivo a escala de laboratorio y la estimación del requerimiento de energía del proceso. Los datos experimentales fueron modelizados con tres expresiones empíricas que vinculan la dependencia del contenido de humedad de equilibrio y la actividad de agua con la temperatura. El calor isosterico neto de sorción fue estimado mediante la ecuación de Clausius-Clapeyron. El modelo de Iglesias y Chirife logro representar satisfactoriamente el efecto de la temperatura en las isotermas de los granos de café pergamino húmedo; presento un coeficiente de determinación ajustado mayor a 0.97 y un error cuadrático medio menor a 0.1 kg kg−1, base seca, indicando buen ajuste para fines prácticos. El calor isosterico neto de sorción disminuyo con incrementos del contenido de humedad indicando el gasto energético neto del proceso de secado.

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Determinación Del Contenido De Humedad en Granos De Café Pergamino Seco Utilizando Speckle Dinámico

Abstract: RESUMEN

Cited by 4 publications

References 10 publications

Comparative analysis of drying coffee beans using microwave and conventional oven

Comparative analysis of drying coffee beans using microwave and conventional oven

Effect of solar drying on physical, chemical, and sensory properties of Cymbopogon citratus grown in Antioquia ‐ Colombia

Modelado de las isotermas de desorción y calor isosterico de sorción en granos de café pergamino húmedo (Coffee arabica L.)

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