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|Type:||Artigo de periódico|
|Title:||Equilibrium Moisture Contents For Peeled Coffee Cherry Based On Static And Dynamic Methods [umidade De Equilíbrio De Café Cereja Descascado Baseada Em Métodos Estático E Dinâmico]|
de Queiroz M.R.
|Abstract:||The desorption isotherms for 50 and 73 oC and residual mucilage content of 16.1 and 52.7% in Arabica Coffee (Coffea arábica L.), cv Novo Mundo-Acaiá, were built. After this, eight mathematical models (BET, BET Linear, GAB, Halsey, Halsey Modified, Langmuir, Oswin e Peleg) for desorption for hygroscopic products were adjusted to the experimental data for obtaining the coefficients of the models. The choice of the best adjustment was based on the analysis of the following parameters: Determination coefficient (R2), relative average deviation, residual distribution tendency and standard deviation of the estimation. The desorption isotherms at 50 oC for cherry coffee with 16.1 and 52.7% residual mucilage contents could be represented by Peleg, Modified Halsey, GAB e Oswin models. At 73 °C the GAB model did not represent the experimental data, and the models of Peleg and Modified Halsey were the best ones. In order to estimate the dynamic equilibrium moisture content, the equation proposed by Fioreze showed to be highly satisfactory.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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