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Particle size and roasting on water sorption in conilon coffee during storage
Granulometria e torrefação na sorção de água em café conilon durante o armazenamento
The aim of this work was to evaluate alterations on the water sorption of coffee due to the effect of roast, grind and storage in two temperatures (10 and 30 ºC) during 180 days. Crude grain coffee (Coffea canephora) with ...
Preservation of roasted and ground coffee during storage. Part 2: Bulk density and intergranular porosit
Conservação de café torrado e moído durante o armazenamento. Parte 2: Massa específica e porosidade
The determination of physical properties is an important factor in the design of machinery and the scaling of post-harvest operations. The present study evaluates the influence of the level of roasting and the size of ...
Roasting, grinding, and storage impact onthermodynamic properties and adsorptionisotherms of arabica coffee
This work aimed to evaluate alterations on the water sorption of coffee due toroast, grind, and storage. Crude grain coffee (Coffea arabica) was roasted at twolevels: medium light and moderately dark. Grain was grinded in ...
Propriedades físicas de frutos de café robusta durante a secagem: determinação e modelagem
Physical properties of robusta coffee berries during drying: determination and modelling
Objetivou-se, com este trabalho, avaliar a influência do teor de água nas propriedades físicas dos frutos de café da variedade robusta (Coffea canephora), durante a secagem. Foram utilizados frutos de café no estádio de ...
Constant and decreasing periods of pineapple slices dried by infrared
The aim of the present study is to model the dehydration process of pineapple slices through infrared drying, as well as to determine the critical moisture content and the critical time to the dehydration process. Pineapple ...