MODELING OF FORCED AND NATURAL CONVECTION DRYING PROCESS OF A COFFEE SEED

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41340%2F22%3A92462" target="_blank" >RIV/60460709:41340/22:92462 - isvavai.cz</a>
Result on the web
<a href="https://elibrary.asabe.org/abstract.asp?aid=53603" target="_blank" >https://elibrary.asabe.org/abstract.asp?aid=53603</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.13031/ja.15156" target="_blank" >10.13031/ja.15156</a>

Result language
angličtina
Original language name
MODELING OF FORCED AND NATURAL CONVECTION DRYING PROCESS OF A COFFEE SEED
Original language description
Different coffee drying technologies face complex tasks in ensuring an acceptable final seed moisture content. This research performed a Finite Element Analysis (FEA) study, simulating a single coffee beans drying process as a transient mass diffusion model under mechanical and natural convection conditions, so the drying behavior and data of both case scenarios can be foreseen and controlled by a predictive Finite Element Model (FEM). A wet bean was 3D-scanned and digitized as the FEA simulation geometry, the water diffusion between the grain and the atmosphere was defined by a diffusion coefficient subject to the drying air temperature and the grains moisture content. Three cases were studied: mechanical grain drying at three different temperatures (50, 45, and 40C) in a forced convection environment, variable natural convection drying under environmental conditions (wet and dry season), and constant natural convection (wet and dry season), including the variation in day/night temperature and relat
Czech name
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Czech description
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Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages

Publication year
2022
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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