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
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Czech description
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Classification
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
Result continuities
Project
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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