Thin‐layer drying of parchment <i>Arabica coffee</i> by controlling temperature and relative humidity

Phitakwinai, Sutida; Thepa, Sirichai; Nilnont, Wanich

doi:10.1002/fsn3.1144

Cited by 38 publications

(35 citation statements)

References 27 publications

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“…The effective diffusivity values in this experiment are found to be within a range of 10 − 11 to 10 − 9 m 2 /s, which is generally considered the acceptable range for most agricultural and food products (Aviara et al 2016). Another study, performed by Phitakwinai et al (2019), reports that the effective diffusivity values of coffee beans dried at 50°C-70°C ranged from 7.7544.10 − 10 to 1.4525.10 − 9 . It can be seen that higher temperatured will increase the effective diffusivity value (Alara et al 2017).…”

Section: Mathematical Modelingsupporting

confidence: 55%

“…Therefore, Page model is the most suitable model for describing the drying behavior of coffee beans, followed by the Modified Page model and the Henderson and Pabis model. However, other research about thin-layer drying of coffee report that Midilli et al model is the best model (Siqueira et al 2016;Deeto et al 2018), while Phitakwinai et al (2019) found that Modified Midilli et al model is the best model, although the Page model also described the coffee beans' drying behavior. These differences in best model selection may be caused by different drying methods and conditions (Onwude et al 2016).…”

Section: Mathematical Modelingmentioning

confidence: 92%

“…It can be seen that higher temperatured will increase the effective diffusivity value (Alara et al 2017). Drying at high temperatured will increase the product's temperature, which promotes water movement inside the product through diffusion and then evaporates into the air (Phitakwinai et al 2019;Alara et al 2017).…”

Section: Mathematical Modelingmentioning

confidence: 99%

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Energy Analysis of a Hybrid Solar Dryer for Drying Coffee Beans

Suherman

Widuri

Patricia

et al. 2020

Int. J. Renew. Energy Dev.

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In this study, hybrid solar drying of coffee beans was performed, and energy analysis was carried out, to assess the system’s performance, in terms of energy efficiency, compared to solar drying and the open sun drying method. The dryer has three compartments: solar collector for collecting solar radiation, drying chamber, and a Liquid Petroleum Gas burner, which acted as an auxiliary heater to assist the thermal energy. The drying chamber has four trays for placing the dried product. The initial moisture content of coffee beans was 54.23% w.b and was reduced to the final moisture content between 11-12% w.b. The coffee beans dried faster when subjected to the solar hybrid drying method, compared to other methods, with the dryer temperature of 40°C, 50°C, and 60°C. Results indicated that the coffee beans’ drying times varied from 10 to 14 hours. However, at temperature 50°C and 60°C for the 1st tray, the water content was reduced more rapidly compared to the other tray. From the results of this study, we can see the different efficiency of solar collector that shows of 54.15% at variable temperature 60°C for drying time 12:00 to 14:00 p.m for hybrid solar drying and for the solar drying process is 50.07% at the range of drying time 12:00 to 14:00 p.m. Mathematical modelling shows that Page model is the most suitable for describing the coffee beans’ drying behaviour using a hybrid solar dryer. The effective diffusivity values found in this experiment are all in the acceptable range for most agricultural products. ©2020. CBIORE-IJRED. All rights reserved

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Section: Mathematical Modelingsupporting

confidence: 55%

Section: Mathematical Modelingmentioning

confidence: 92%

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Energy Analysis of a Hybrid Solar Dryer for Drying Coffee Beans

Suherman

Widuri

Patricia

et al. 2020

Int. J. Renew. Energy Dev.

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“…In addition, since the relative humidity of the drying air decreases at high temperatures, moisture holding capacity increases. Phitakwinai, Thepa, and Nilnont (2019) also reported that drying at a low relative humidity decreases the vapor pressure causing the water inside the product to evaporate rapidly in large quantities. This case increases the rate of moisture diffusion, which is important in the mass transfer between the sample and the air, thereby the water diffusion rate increases T A B L E 3 Non-linear regression analysis results of semi-empirical models for freeze drying of turkey breast meat (Submitted, 2007).…”

Section: Effective Diffusion Coefficient and Estimation Of Activatimentioning

confidence: 99%

Drying kinetics behavior of turkey breast meat in different drying methods

Elmas

Bodruk

Köprüalan

et al. 2020

J Food Process Engineering

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In this study, turkey breast meat samples were dried with hot air (60, 75, 90 C), microwave (180, 360, 540 W) and freeze (0.1, 0.15, 0.2 mbar) drying and parameters related to the drying kinetics of turkey breast meat were investigated. Although a constant drying rate was not observed for all drying methods, the drying process occurred only during the falling drying rate period. Microwave drying process times were lower than those of hot air and freeze drying because of volumetric heating. Drying times decreased by increasing temperature, power and vacuum pressure. Kinetic parameters were determined by using the semi-empirical models of 2. Fick's diffusion equation. Two terms, Logarithmic and Page models were found to be better for hot air, microwave and freeze drying, respectively. In addition, the effective diffusion coefficient values were found in range of 2.03-2.53 × 10 −10 , 27.89-103.96 × 10 −10 and 2.99-3.36 × 10 −10 m 2 /s for hot air, microwave and freeze drying, respectively. Effective diffusion coefficients increased in direct proportion with temperature, microwave power and vacuum pressure. The activation energy obtained by the modified Arrhenius equation were 7.481 kJ/mol to 6.043 W/g for hot air and microwave drying respectively. Practical Applications The drying kinetics behavior of foods is important for protecting the final product quality, determining the process method and optimizing the process parameters in the food industry. Despite the availability of many drying kinetics studies, meat products exhibit different behaviors during the drying process due to their structure and composition. The drying kinetics behavior of turkey breast meat with different drying techniques was investigated in this study. When the effective diffusion coefficient and activation energy data were considered, it was noticed that microwave drying provided a faster and more effective drying process. The moisture content and water activity values, which are very important especially for meat products, showed that freeze drying provided a more reliable product by reducing the moisture content and water activity of final product more than other drying methods.

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“…Selain itu upaya peningkatan mutu produk kopi masih menjadi hal penting, terutama yang berkaitan dengan pengaruh suhu dan waktu pada saat penyangraian (Mendes et al, 2001;Tadesse et al, 2015;Aliah et al, 2015;Shan et al, 2016). Pada sisi yang lain, juga penting untuk memperhatikan aspek lain yang berpengaruh pada mutu, misalnya fermentasi (Kwak et al, 2018; Haile dan Kang, 2019), aspek penyimpanan pada kopi (Kruemel et al, 2013), pengeringan biji kopi (Ghosh dan Venkatachalapathy, 2014; Phitakwinai et al, 2019).…”

Section: Sampel Dan Metode Analisisunclassified

Sistem Produksi Dan Pengolahan Kopi Berkelanjutan: State of the Art

Jaya

Yusriana

Ardiansyah

2020

J-AGT

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Last 10 years, more than 50 papers and handbooks have been published on the topic of sustainable production and processing in the coffee commodity. Review process is used by desk study based on several scientific journals which are related to the topic. It was found by scientific publisher webs such as Scopus, Ebsco, Academia.edu, Researchgate, Portal Garuda, DOAJ and Google Scholar. Technically, sustainability was discussed at least 3 aspects, i.e. economic, social and ecology. In global growth, particularly a coffee commodity has been disturbing production which was caused by global warming, fair-trade and social conflict. On the other hand, dynamically there has been increasing of demand (export and local) due to lifestyle. Based on the fact, the realistic solution is needed on these matters. This study has done several articles reviewed and synthesized. The systematic of it’s through content analysis on that article and then clustered by a topic which assessed. The realistic solution complied based on economic, social and ecology aspects in a sustainable production and processing. Finally, we suggest several new techniques and products (downstream) which could be developed to reach the sustainability and processing of the coffee, especially cold-brew for new coffee product.Keywords: coffee, processing, state of the art, sustainable production

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Thin‐layer drying of parchment Arabica coffee by controlling temperature and relative humidity

Cited by 38 publications

References 27 publications

Energy Analysis of a Hybrid Solar Dryer for Drying Coffee Beans

Energy Analysis of a Hybrid Solar Dryer for Drying Coffee Beans

Drying kinetics behavior of turkey breast meat in different drying methods

Sistem Produksi Dan Pengolahan Kopi Berkelanjutan: State of the Art

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