Mostrando ítems 1-6 de 6
Particle size and roasting on water sorption in conilon coffee during storage
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 ...
Propriedades físicas de frutos de café robusta durante a secagem: determinação e modelagem
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 ...
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 ...
Preservation of roasted and ground coffee during storage. Part 2: Bulk density and intergranular porosit
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 ...
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 ...