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Equilibrium Moisture Content for Natural Coffee and Parchment Coffee

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan

Citation:  Paper number  016025,  2001 ASAE Annual Meeting. (doi: 10.13031/2013.7470) @2001
Authors:   Paulo Cesar Corrêa, Daniel Marçal de Queiroz, Paulo Cesar Afonso Junior
Keywords:   Coffee; Equilibrium Moisture Content; Modeling

In this paper equilibrium moisture content equations for natural coffee and for parchment coffee are presented. Laboratory tests were performed using air-drying temperatures of 30, 40, 50 and 60 degrees celsius and relative humidity of 30%, 40%, 50% and 60%. By using nonlinear regression analysis, equilibrium moisture content equations were obtained. Different types of equilibrium moisture content models were tested to find the one that fitted better to the experimental data.

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