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Drying Kinetics of Organic Parchment Coffee Beans (Coffea Arabica L.) Using a Fluidised Bed

Marcelo Fernando Valle Vargas, Ricardo Durán Barón

2021esdrying kineticscoffee beansmicrowave dryingfluidised bed

Abstract

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The aim of this study was to model the drying kinetics of microwave and fluidised bed of parchment coffee beans (Coffea arabica L.) using a semi-theoretical approach. A completely randomized design with six treatments: three with microwave drying (MD) and the rest with microwave fluidised bed drying (MFBD) was carried out. The drying curves were established until reaching a final moisture content between 10 and 12 % w.b. Results indicated that the drying time decreased as the microwave power level increased. When MFBD was used, drying times increased approximately 4-fold compared to MD treatment.

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Cite This Work

@article{5722fd89-b49d-4994-b139-348208470857,
  title={Drying Kinetics of Organic Parchment Coffee Beans (Coffea Arabica L.) Using a Fluidised Bed},
  author={Marcelo Fernando Valle Vargas and Ricardo Durán Barón},
  year={2021},
  language={es}
}
TY  - JOUR
TI  - Drying Kinetics of Organic Parchment Coffee Beans (Coffea Arabica L.) Using a Fluidised Bed
AU  - Marcelo Fernando Valle Vargas
AU  - Ricardo Durán Barón
PY  - 2021
LA  - es
ER  -

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