SciELO - Scientific Electronic Library Online

 
vol.26 issue1A study of butyl acetate synthesis: 3. Analysing adsorption on catalystA methodology for determining radiation form factors applied to particular plane-sphere configuration author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Services on Demand

Journal

Article

Indicators

Related links

  • On index processCited by Google
  • Have no similar articlesSimilars in SciELO
  • On index processSimilars in Google

Share


Ingeniería e Investigación

Print version ISSN 0120-5609

Abstract

LOPEZ FONTAL, Elkin Mauricio. Coffe drying on fluidised bed. Ing. Investig. [online]. 2006, vol.26, n.1, pp.25-29. ISSN 0120-5609.

All coffee is harvested as cherry grains which are then crushed and extracted traditionally or by applying the Becolsub method. Once the coffee parchment obtained has been washed, it is naturally or mechanically dried. Static dryers are the most used mechanical dryers, generally producing lack of uniformity in the grain’s final humidity content which must range from 10% to 12% b.h. Drying by fluidization was used in the present research work; this turns a solid particle bed into a suspended and expanded mass, possessing many of the properties of a liquid. A 5,000 g capacity prototype was designed and constructed in which coffee was dried at three air drying temperatures: 42°C, 46°C and 49°C; drying time lasted 6 to 8 hours. Good uniformity in final grain humidity content was obtained, differences being less than 0.86%. As well as the grain test, a control cup test was used, finding that the product presented good organoleptic qualities.

Keywords : drying; coffee drying; fluidisation; coffee parchment.

        · abstract in Spanish     · text in Spanish     · Spanish ( pdf )

 

Creative Commons License All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License