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PHYSICAL AND THERMAL PROPERTIES OF PARCHMENT COFFEE BEAN
Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.orgCitation: Transactions of the ASAE. 44(6): 1721–1726. (doi: 10.13031/2013.6983) @2001
Authors: L. R. Pérez–Alegría, H. J. Ciro V., L. C. Abud
Keywords: Physical and thermal properties, Drying, Parchment coffee bean, Coffee bean
Physical and thermal properties of parchment coffee bean were evaluated as a function of moisture content. The moisture content of parchment coffee bean ranged from 4.2% to 56.0% (wet basis). The results indicated that bulk density, kernel density, specific heat and thermal conductivity strongly depend on the bean moisture content. Geometric properties such as equivalent radius, specific area, length, width and thickness are not dependent on grain moisture content.(Download PDF) (Export to EndNotes)