Improving the drying performance of parchment coffee due to the newly redesigned drying chamber

Self Cite

The thermophysical properties of coffee have a special partaking during the drying process since a material‐depending heat and mass transfer occurs between the bean and the drying air. Conditional to the thermophysical properties of the parchment coffee, the drying can be more or less efficient, affecting the final quality and seed safety. Several coffee varieties have been studied; however, the National Coffee Research Center of Colombia has developed new highly productive coffee varieties resistant to different diseases: Cenicafé 1 and Castillo®. Nevertheless, the thermophysical properties of these specific varieties were not yet investigated; moreover, the availability of information related to these properties of different coffee varieties in the literature is relatively scarce. Thus, this study targeted to determine the parchment coffee thermophysical properties of these new varieties at five different moisture contents % (wb): 53%, 42%, 32%, 22% and 11%, using optimized techniques and methods to ensure high accuracy and exactness. It was found that the new varieties have larger, heavier, and denser beans; it was also seen that the bulk thermal conductivity and the bulk‐specific heat are higher in these varieties than in the older ones. It was also revealed that the length, width, thickness, and surface area did not change as the moisture was removed, whereas the bulk density, kernel density, mass, bulk‐specific heat, and bulk thermal conductivity decreased as the moisture was reduced. Displaying better thermophysical properties will improve the drying and roasting processes; hence, a better final product can be expected from these varieties. Practical applications Knowing the thermal and physical properties of these new varieties will allow the growers and coffee processing facilities to predict, simulate and control different post‐harvesting processes such as pulping, fermentation, drying, storing, and roasting. Also, the already developed mathematical models to estimate coffee drying times can be updated, improving the accuracy of the predictions, bed porosities, mass, and heat transfer in order to safeguard the innocuousness of the product.

Section: Resultsmentioning

confidence: 99%

Thermophysical properties of parchment coffee: New Colombian varieties

Duque‐Dussán

Sanz‐Uribe²,

Lubert

et al. 2023

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“…Afterwards, the berries were processed through the wet method in Cenicafé's seed processing facility, including classification, pulping, fermenting, washing, and drying (Duque‐Dussán & Banout, 2022). After drying, 8 kg of dry parchment coffee (DPC) was obtained; this mass was then hulled to remove the endocarp (parchment), from which 720 g were peaberries.…”

Section: Methodsmentioning

confidence: 99%

Peaberry shape and size influence on different coffee postharvest processes

Duque‐Dussán,

Figueroa‐Varela,

Sanz‐Uribe

2023

Self Cite

In many coffee‐producing countries, the ellipsoidal‐shaped seeds called peaberries are often labeled as a defect because of their shape and reduced size, going against the market demand for large‐sized standard coffee beans. Nevertheless, the peaberry natural occurrence on the coffee plantations is significant, accounting for 5%–7% of the total harvested coffee for Coffea arabica L. and Coffea canephora, the most planted species worldwide. Nevertheless, recent growth in the peaberry market has happened due to exceptional cupping scores for this specific bean type; however, the relationship between these scores and the shape of the bean was not yet recorded in the literature. Therefore, this research aimed to evaluate and compare the impact of the shape and size of the peaberry against the standard beans in different postharvest processes: Drying, roasting (colorimetry and inner roasting profiles), grinding (compressive and shear force tests) and overall quality by cupping analysis. Coffea arabica L. var. Cenicafé 1 was used throughout all the experiments, where advanced methods were used to increase the accuracy of the results and deeply characterize the process behavior. The results of this research allow to understand the peaberry postharvest behavior better and add significant value to this often‐underrated bean condition. The peaberries demonstrated shape influence in the different evaluated parameters, allowing them to dry faster, roast evenly, avoid burnt spots, and collapse at homogeneous forces while attaining the same high cup scores as a standard coffee bean.Practical applicationsUnderstanding the peaberries' shape and size influence different postharvest processes is crucial to comprehend their value. By gaining insights, into how these unique beans interact with stages of processing, producers can control and predict their behavior leading to more consistent and optimized results. The findings of this research provide an opportunity to fully incorporate peaberries into the coffee product without considering them as defective beans or expanding market trends. Generally, peaberries were often seen as undesirable because they did not match the bean size and shape. However, their exceptional performance in drying, roasting, grinding and cupping dispels these misconceptions, highlighting their value and contribution to coffee quality. As a result, coffee producers can embrace peaberries as valuable beans without discarding or downgrading them. This newfound appreciation for peaberries does not only reduce waste, but it also diversifies coffee offerings to meet consumer preferences and enriches the industry.

“…The solar drying requires direct sun exposure in handcrafted drying structures known as marquesina . For the mechanical drying a three‐mesh trays static dryer is frequently used in a forced hot air convection, it uses fuels such as; coal, wood, coffee chaff, propane gas (Deeto et al, 2018; Duque‐Dussán & Banout, 2022; Parra‐Coronado et al, 2008a, 2008b).…”

Section: Introductionmentioning

confidence: 99%

“…Some research on coffee drying has made relevant contributions to coffee drying (Bustos‐Vanegas et al, 2022; Costa et al, 2021; Duque‐Dussán & Banout, 2022). The optimization of the mechanical drying operation highlights the energetical efficiency in the process guaranteeing the physical quality of the coffee bean.…”

Section: Introductionmentioning

confidence: 99%

“…For the mechanical drying a three-mesh trays static dryer is frequently used in a forced hot air convection, it uses fuels such as; coal, wood, coffee chaff, propane gas (Deeto et al, 2018;Duque-Dussán & Banout, 2022;Parra-Coronado et al, 2008a, 2008b. Some research on coffee drying has made relevant contributions to coffee drying (Bustos-Vanegas et al, 2022;Costa et al, 2021;Duque-Dussán & Banout, 2022). The optimization of the mechanical drying operation highlights the energetical efficiency in the process guaranteeing the physical quality of the coffee bean.…”

mentioning

confidence: 99%

See 1 more Smart Citation

Changes in fatty acids profile and sucrose concentration of coffee beans during drying process

Largo‐Avila,

Suárez‐Rodríguez,

Maya

et al. 2023

Solar drying and forced convection of hot air (mechanical drying) are traditionally used for the drying process of coffee beans. This work describes the changes of the concentration of sucrose and 11 fatty acids contained in Castillo® variety coffee beans during the drying process using HPLC and CG MS. A single‐factor experimental design with three blocks was carried out like this: three solar and three mechanical drying. A phenomenological mathematical model was developed allowing to know the evolution of chemical compounds concentration over time by using a parameter called characteristic time, which can be experimentally measured. For the 18‐h mechanical drying, sucrose concentration increased by 14.55 ± 0.20 mg/g db, while palmitic and linoleic fatty acids decreased by 0.372 ± 0.013 mg/g dry basis (db). For solar drying of 94, 120, and 218 h the initial sucrose concentration was reduced by 24.81 ± 0.23, 29.28 ± 0.27, and 47.10 ± 0.21 mg/g db, likewise palmitic and linoleic fatty acids were reduced by 0.442 ± 0.010, 0.680 ± 0.012, and 1.088 ± 0.014 mg/g db. These results suggest that a short drying time leads to a higher concentration of the analyzed chemical compounds in the coffee beans.Practical ApplicationsThe coffee drying process impacts the concentration of chemical compounds that are of great interest in forming coffee aroma and flavor in the roasting process. This study highlights the impact of drying time on the concentration of sucrose and fatty acids in coffee beans. The main application of this research shows how in solar and mechanical drying variations organic compounds occur. The presence of these organic compounds in coffee beans is of great interest for the later coffee roasting process. The proposed phenomenological mathematical model allows a physical understanding in the effect of drying time on the concentration of sucrose and 11 fatty acids.