<?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>1692-3324</journal-id>
<journal-title><![CDATA[Revista Ingenierías Universidad de Medellín]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. ing. univ. Medellín]]></abbrev-journal-title>
<issn>1692-3324</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Medellín]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1692-33242021000200167</article-id>
<article-id pub-id-type="doi">10.22395/rium.v20n39a10</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Drying Kinetics of Organic Parchment Coffee Beans (Coffea Arabica L.) Using a Fluidised Bed: a Semi Theoretical Microwave Modeling]]></article-title>
<article-title xml:lang="es"><![CDATA[Cinética de secado de granos de café pergamino (coffea arabica l.) orgánico usando microondas con lecho fluidizado: modelado semiteórico]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Valle Vargas]]></surname>
<given-names><![CDATA[Marcelo Fernando]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Durán Barón]]></surname>
<given-names><![CDATA[Ricardo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Alean]]></surname>
<given-names><![CDATA[Jader]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ciro Velásquez]]></surname>
<given-names><![CDATA[Héctor J.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Popular del Cesar Faculty of Engineering and Technology ]]></institution>
<addr-line><![CDATA[Valledupar Cesar]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Popular del Cesar Faculty of Engineering and Technology ]]></institution>
<addr-line><![CDATA[Valledupar Cesar]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Popular del Cesar Faculty of Engineering and Technology ]]></institution>
<addr-line><![CDATA[Valledupar Cesar]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Universidad Nacional de Colombia Department of Agricultural and Food Engineering Faculty of Agricultural Sciences]]></institution>
<addr-line><![CDATA[Medellin Antioquia]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2021</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2021</year>
</pub-date>
<volume>20</volume>
<numero>39</numero>
<fpage>167</fpage>
<lpage>183</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S1692-33242021000200167&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S1692-33242021000200167&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S1692-33242021000200167&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract The aim of this study was to model the drying kinetics of microwave and fluidised bed of parchment coffee beans (Coffea arabica L.) using a semi-theoretical approach. A completely randomized design with six treatments: three with microwave drying (MD) and the rest with microwave fluidised bed drying (MFBD) was carried out. The drying curves were established until reaching a final moisture content between 10 and 12 % w.b. Results indicated that the drying time decreased as the microwave power level increased. When MFBD was used, drying times increased approximately 4-fold compared to MD treatments. The values of effective diffusivity for coffee beans treated with MD and MFBD ranged from 0.913 to1.72×10-9 m2.s-1 and from 0.23 to 0.42×10-9 m2.s-1, respectively. Although all the models presented high goodness of fit, the two-term model presented the highest R2 (&gt;0.98) and lowest RMSE (0.0128-0.0285). In general, all models adequately fit the experimental data, so they can be used to predict the drying kinetics, therefore they could be very useful in equipment design and optimization of the coffee drying process.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El objetivo de esta investigación fue modelar de forma semiteórica la cinética del secado con microondas y lecho fluidizado de granos de café (CoffeaarabicaL.). Se implementó un diseño completamente al azar con seis tratamientos: tres con microondas (MD) y los restantes combinados con lecho fluidizado (MFBD). Las curvas de secado se establecieron hasta alcanzar un contenido de humedad final entre 10 al 12% b.h. Los resultados indicaron que el tiempo de secado disminuyó con el aumento del nivel de potencia. Cuando el MFBD se utilizó, los tiempos de secado aumentaron aproximadamente en 4 veces con respecto a los tratamientos de MD. Los valores de difusividad efectiva para el secado de los granos con MD y MFBD oscilaron entre 0,913 -1,717×109 m2.s-1 y 0,228 -0,417×10-9 m2.s-1, respectivamente.Aunque todos los modelos presentaron buenos ajustes, el modelo de dos términos presentó los mayores R2 (0,98) y menores RMSE (0,0128-0,0285). En general, todos los modelos ajustaron de manera adecuada los datos experimentales por lo que pueden ser usados para predecir la cinética del secado, por ende, podrían ser de gran utilidad en el diseño de equipos y optimización del proceso de secado de café.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[drying]]></kwd>
<kwd lng="en"><![CDATA[model]]></kwd>
<kwd lng="en"><![CDATA[coffee]]></kwd>
<kwd lng="en"><![CDATA[microwave]]></kwd>
<kwd lng="en"><![CDATA[fluidised bed]]></kwd>
<kwd lng="es"><![CDATA[secado]]></kwd>
<kwd lng="es"><![CDATA[modelo]]></kwd>
<kwd lng="es"><![CDATA[café]]></kwd>
<kwd lng="es"><![CDATA[microondas]]></kwd>
<kwd lng="es"><![CDATA[lecho fluidizado]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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