<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0012-7353</journal-id>
<journal-title><![CDATA[DYNA]]></journal-title>
<abbrev-journal-title><![CDATA[Dyna rev.fac.nac.minas]]></abbrev-journal-title>
<issn>0012-7353</issn>
<publisher>
<publisher-name><![CDATA[Universidad Nacional de Colombia]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0012-73532020000300053</article-id>
<article-id pub-id-type="doi">10.15446/dyna.v87n214.83414</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Preliminary study of drying of natural coffee by cyclical pressure changes]]></article-title>
<article-title xml:lang="es"><![CDATA[Estudio preliminar de secado de café natural por cambios cíclicos de presión]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Parra-Coronado]]></surname>
<given-names><![CDATA[Alfonso]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[García-Navarrete]]></surname>
<given-names><![CDATA[Oscar Leonardo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Vanegas-Izquierdo]]></surname>
<given-names><![CDATA[Francy Alejandra]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Gamboa-Gamboa]]></surname>
<given-names><![CDATA[José Alfredo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[González-Mora]]></surname>
<given-names><![CDATA[Andrés Felipe]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ramírez-González]]></surname>
<given-names><![CDATA[David Andrés]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Nacional de Colombia  ]]></institution>
<addr-line><![CDATA[Bogotá ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>09</month>
<year>2020</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>09</month>
<year>2020</year>
</pub-date>
<volume>87</volume>
<numero>214</numero>
<fpage>53</fpage>
<lpage>60</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0012-73532020000300053&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0012-73532020000300053&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0012-73532020000300053&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract A &#8220;special coffee&#8221; is obtained with an adequate drying process, which allows the preservation of volatile substances responsible for excellent cup quality. The aim was to carry out preliminary studies of drying of natural coffee by implementing a Cyclic Pressure Changes (CPCD) dryer, comparing it with solar drying and with a mechanical drying system by forced convection of low-temperature air. The drying times and rates of the systems used were compared, as well as the respective valuation of the cup quality. Drying times were 767 h for solar drying system, without reaching the desired moisture content; 153.5 h for mechanical drying system and 449 h for the CPCD system. However, the global cup tests showed a better quality of the grain obtained with the CPCD system (87 points), than the one obtained with the mechanical drying at 35°C (84 points).]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Un &#8220;café especial&#8221; se obtiene con un adecuado proceso de secado, que permita la conservación de las sustancias volátiles responsables de una calidad excelente en taza. El objetivo fue realizar estudios preliminares de secado de café natural mediante la implementación de un secador por Cambios Cíclicos de Presión (SCCP) comparado con secado solar y con un sistema de secado mecánico por convección forzada de aire a baja temperatura. Se compararon los tiempos y tasas de secado de los sistemas utilizados, así como la respectiva valoración de la calidad en taza. Los tiempos de secado fueron 767 h para sistema de secado solar, sin alcanzar el contenido de humedad deseado; 153.5 h para sistema de secado mecánico y 449 h para sistema SCCP. Sin embargo, las pruebas de taza globales arrojaron una mejor calidad del grano obtenido con el sistema SCCP (87 puntos), que con el sistema de secado mecánico a 35°C (84 puntos).]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[CPCD prototype]]></kwd>
<kwd lng="en"><![CDATA[volatile substances]]></kwd>
<kwd lng="en"><![CDATA[quality]]></kwd>
<kwd lng="en"><![CDATA[cup tests]]></kwd>
<kwd lng="en"><![CDATA[specialty coffees]]></kwd>
<kwd lng="es"><![CDATA[prototipo SCCP]]></kwd>
<kwd lng="es"><![CDATA[sustancias volátiles]]></kwd>
<kwd lng="es"><![CDATA[calidad]]></kwd>
<kwd lng="es"><![CDATA[pruebas de taza]]></kwd>
<kwd lng="es"><![CDATA[cafés especiales]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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