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

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

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

Popis výsledku anglicky

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

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2022

Kód důvěrnosti údajů

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

Název periodika

Journal of Food Process Engineering

ISSN

0145-8876

e-ISSN

0145-8876

Svazek periodika

45

Číslo periodika v rámci svazku

12

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

15

Strana od-do

1-15

Kód UT WoS článku

000868835000001

EID výsledku v databázi Scopus

2-s2.0-85139935297