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Improving the drying performance of parchment coffee due to the newly redesigned drying chamber

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41340%2F22%3A92463" target="_blank" >RIV/60460709:41340/22:92463 - isvavai.cz</a>

  • Result on the web

    <a href="https://onlinelibrary.wiley.com/doi/10.1111/jfpe.14161" target="_blank" >https://onlinelibrary.wiley.com/doi/10.1111/jfpe.14161</a>

  • DOI - Digital Object Identifier

    <a href="http://dx.doi.org/10.1111/jfpe.14161" target="_blank" >10.1111/jfpe.14161</a>

Alternative languages

  • Result language

    angličtina

  • Original language name

    Improving the drying performance of parchment coffee due to the newly redesigned drying chamber

  • Original language description

    The Colombian coffee growers face many complications when using traditional open-sun drying techniques such as post-harvest process delays or incomplete grain dryness because of climate conditions. Therefore, local workshops began fabricating low-capacity dryers simulating the industrial equipment working principles. One of the most commercialized units is a triple tray rectangular-shaped dryer with a 31,25 kg capacity of dry parchment coffee per batch, providing the issue with an acceptable solution. However, it was redesigned into a circular shape holding a lower grain bed thickness and a vertical air inlet with a diffusive tray. Both units were simu- lated using the Thompson and the Michigan State University grain drying mathemati- cal models to obtain their theoretical drying time. Then, a computational fluid dynamics simulation was conducted, attaining the units drying air behavior, the circu- lar dryer exhibited notable drying times reduction and even air distribution, optimiz- ing the dryers p

  • Czech name

  • Czech description

Classification

  • Type

    J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database

  • CEP classification

  • OECD FORD branch

    21101 - Food and beverages

Result continuities

  • Project

  • Continuities

    S - Specificky vyzkum na vysokych skolach

Others

  • Publication year

    2022

  • Confidentiality

    S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Data specific for result type

  • Name of the periodical

    Journal of Food Process Engineering

  • ISSN

    0145-8876

  • e-ISSN

    0145-8876

  • Volume of the periodical

    45

  • Issue of the periodical within the volume

    12

  • Country of publishing house

    US - UNITED STATES

  • Number of pages

    15

  • Pages from-to

    1-15

  • UT code for WoS article

    000868835000001

  • EID of the result in the Scopus database

    2-s2.0-85139935297