Mathematical modeling of drying the pulped coffee (Coffea arabica l.) at different air conditions
The aim of the study was to describe the drying kinetics of washed coffee (Coffea arabicaL.) and evaluate the best mathematical model to fit the experimental drying data conducted with different air humidity (40 %, 50 %, and 60 %) and temperatures (23 °C, 40 °C, and 60 °C). The fruit shakes were sta...
| Principais autores: | Coradi, Paulo Carteri, Borém, Flávio Meira, Reinato, Carlos Henrique |
|---|---|
| Formato: | Artigo |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná (UTFPR)
2017
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| Acesso em linha: |
http://periodicos.utfpr.edu.br/rbta/article/view/3166 |
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