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Kinetics of mass loss of arabica coffee during roasting process
Roasting is one of the most complex coffee processing steps due to simultaneous transfers of heat and mass. During this process, beans lose mass because of fast physical and chemical changes that will set color and flavor ...
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 ...
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 ...