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Drying Kinetics of Organic Parchment Coffee Beans (Coffea Arabica L.) Using a Fluidised Bed: a Semi Theoretical Microwave Modeling

Cinética de secado de granos de café pergamino (coffea arabica l.) orgánico usando microondas con lecho fluidizado: modelado semiteórico

dc.contributor.authorValle Vargas, Marcelo Fernando
dc.contributor.authorDurán Barón, Ricardo
dc.contributor.authorAlean, Jader
dc.contributor.authorCiro Velásquez, Héctor J.
dc.date.accessioned2023-11-28T16:26:11Z
dc.date.available2023-11-28T16:26:11Z
dc.date.created2020-10-23
dc.identifier.issn1692-3324
dc.identifier.urihttp://hdl.handle.net/11407/8207
dc.descriptionThe 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 treatments. The values of effective diffusivity for coffee beans treated with MD and MFBD ranged from 0.913 to1.72×10-9 m2.s-1 and from 0.23 to 0.42×10-9 m2.s-1, respectively. Although all the models presented high goodness of fit, the two-term model presented the highest R2 (>0.98) and lowest RMSE (0.0128-0.0285). In general, all models adequately fit the experimental data, so they can be used to predict the drying kinetics, therefore they could be very useful in equipment design and optimization of the coffee drying process.eng
dc.descriptionEl objetivo de esta investigación fue modelar de forma semiteórica la cinética del secado con microondas y lecho fluidizado de granos de café (CoffeaarabicaL.). Se implementó un diseño completamente al azar con seis tratamientos: tres con microondas (MD) y los restantes combinados con lecho fluidizado (MFBD). Las curvas de secado se establecieron hasta alcanzar un contenido de humedad final entre 10 al 12% b.h. Los resultados indicaron que el tiempo de secado disminuyó con el aumento del nivel de potencia. Cuando el MFBD se utilizó, los tiempos de secado aumentaron aproximadamente en 4 veces con respecto a los tratamientos de MD. Los valores de difusividad efectiva para el secado de los granos con MD y MFBD oscilaron entre 0,913 -1,717×109 m2.s-1 y 0,228 -0,417×10-9 m2.s-1, respectivamente. Aunque todos los modelos presentaron buenos ajustes, el modelo de dos términos presentó los mayores R2 (0,98) y menores RMSE (0,0128-0,0285). En general, todos los modelos ajustaron de manera adecuada los datos experimentales por lo que pueden ser usados para predecir la cinética del secado, por ende, podrían ser de gran utilidad en el diseño de equipos y optimización del proceso de secado de café.spa
dc.formatPDF
dc.format.extentp. 167-183
dc.format.mediumElectrónico
dc.format.mimetypeapplication/pdf
dc.language.isoeng
dc.publisherUniversidad de Medellín
dc.relation.ispartofseriesRevista Ingenierías Universidad de Medellín; Vol. 20 No. 39 (2021)
dc.relation.haspartRevista Ingenierías Universidad de Medellín; Vol. 20 Núm. 39 julio-diciembre 2021
dc.relation.urihttps://revistas.udem.edu.co/index.php/ingenierias/article/view/3348
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0*
dc.sourceRevista Ingenierías Universidad de Medellín; Vol. 20 No. 39 (2021): (julio-diciembre); 167-183
dc.subjectDryingeng
dc.subjectModeleng
dc.subjectCoffeeeng
dc.subjectMicrowaveeng
dc.subjectFluidised bedeng
dc.subjectSecadospa
dc.subjectModelospa
dc.subjectCaféspa
dc.subjectMicroondasspa
dc.subjectLecho fluidizadospa
dc.titleDrying Kinetics of Organic Parchment Coffee Beans (Coffea Arabica L.) Using a Fluidised Bed: a Semi Theoretical Microwave Modelingeng
dc.titleCinética de secado de granos de café pergamino (coffea arabica l.) orgánico usando microondas con lecho fluidizado: modelado semiteóricospa
dc.typearticle
dc.identifier.doihttps://doi.org/10.22395/rium.v20n39a10
dc.relation.citationvolume20
dc.relation.citationissue39
dc.relation.citationstartpage167
dc.relation.citationendpage183
dc.audienceComunidad Universidad de Medellín
dc.publisher.facultyFacultad de Ingenierías
dc.coverageLat: 06 15 00 N degrees minutes Lat: 6.2500 decimal degreesLong: 075 36 00 W degrees minutes Long: -75.6000 decimal degrees
dc.publisher.placeMedellín
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dc.rights.creativecommonsAttribution-NonCommercial-NoDerivatives 4.0 International*
dc.identifier.eissn2248-4094
dc.type.coarhttp://purl.org/coar/resource_type/c_6501
dc.type.versioninfo:eu-repo/semantics/publishedVersion
dc.type.localArtículo científico
dc.type.driverinfo:eu-repo/semantics/article
dc.identifier.reponamereponame:Repositorio Institucional Universidad de Medellín
dc.identifier.repourlrepourl:https://repository.udem.edu.co/
dc.identifier.instnameinstname:Universidad de Medellín


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