Describing of drying curves of green coffee beans using mathematical model

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41310%2F18%3A77307" target="_blank" >RIV/60460709:41310/18:77307 - isvavai.cz</a>

Výsledek na webu

<a href="http://dx.doi.org/10.1088/1757-899X/420/1/012075" target="_blank" >http://dx.doi.org/10.1088/1757-899X/420/1/012075</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1088/1757-899X/420/1/012075" target="_blank" >10.1088/1757-899X/420/1/012075</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Describing of drying curves of green coffee beans using mathematical model

Popis výsledku v původním jazyce

The most important processes in food processing include drying. Generally it is the removal of water from the material for further processing or storage. This study was focused on the analysis of drying process of green coffee beans (Coffee arabica). The green beans, originally from Indonesia, were used in this experiment. Moisture content of beans Mc = 28,1 1,7 % (w.b.) were determined. The beans were dried at different air temperatures Td = 40, 60, 80, 100 and 120 +-1 C. Drying tests were carried out on drying scales (Radwag, MA 50.R, Poland). The test was repeated three times for each temperature. Measured data were analysed by computer software Mathcad 14. Experimental drying curves at different temperatures were determined. The measured values of the drying curves of green coffee beans were fitted and a mathematical model was created. Model coefficients were determined and the proposed model was statistically analysed.

Název v anglickém jazyce

Describing of drying curves of green coffee beans using mathematical model

Popis výsledku anglicky

The most important processes in food processing include drying. Generally it is the removal of water from the material for further processing or storage. This study was focused on the analysis of drying process of green coffee beans (Coffee arabica). The green beans, originally from Indonesia, were used in this experiment. Moisture content of beans Mc = 28,1 1,7 % (w.b.) were determined. The beans were dried at different air temperatures Td = 40, 60, 80, 100 and 120 +-1 C. Drying tests were carried out on drying scales (Radwag, MA 50.R, Poland). The test was repeated three times for each temperature. Measured data were analysed by computer software Mathcad 14. Experimental drying curves at different temperatures were determined. The measured values of the drying curves of green coffee beans were fitted and a mathematical model was created. Model coefficients were determined and the proposed model was statistically analysed.

Druh

D - Stať ve sborníku

CEP obor

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OECD FORD obor

20301 - Mechanical engineering

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2018

Kód důvěrnosti údajů

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

Název statě ve sborníku

IOP Conference Series: Materials Science and Engineering

ISBN

—

ISSN

1757-8981

e-ISSN

—

Počet stran výsledku

5

Strana od-do

1-5

Název nakladatele

Institute of Physics Publishing

Místo vydání

Medan; Indonesia

Místo konání akce

Medan; Indonesia

Datum konání akce

19. 7. 2018

Typ akce podle státní příslušnosti

WRD - Celosvětová akce

Kód UT WoS článku

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