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Click on “Download PDF” for the PDF version or on the title for the HTML version. If you are not an ASABE member or if your employer has not arranged for access to the full-text, Click here for options. Equilibrium Moisture Content for Natural Coffee and Parchment CoffeePublished by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.org Citation: Paper number 016025, 2001 ASAE Annual Meeting. (doi: 10.13031/2013.7470) @2001Authors: 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. (Download PDF) (Export to EndNotes)
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