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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 www.asabe.orgCitation: 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.(Download PDF) (Export to EndNotes)