Shrinkage Evaluation of Five Different Varieties of Coffee Berries during the Drying Process

Author:

Afonso P.C,Corrêa P.C,Pinto F.A.C,Sampaio C.P

Publisher

Elsevier BV

Subject

Soil Science,Agronomy and Crop Science,Food Science,Control and Systems Engineering

Reference23 articles.

1. Afonso Jr P C; Corrêa P C; Andrade E T (2000). Análise da variação das propriedades fı́sicas e contração volumétrica dos grãos de milheto (Pennisetum glaucum) durante o processo de dessorção [Analysis of physical properties variation and volume shrinkage of millet—Pennisetum glaucum—grains during the drying process]. Revista Brasileira de Armazenamento, 25(1), 15–21

2. Agrawal K K; Clary B L; Schroeder E W (1972). Mathematical models of peanut pod geometry. ASAE Paper No 72–315

3. Almeida B V (1979). Determinação das propriedades fı́sicas de amêndoas de cacau [Evaluation of the properties of cocoa]. Master Thesis, Universidade Federal de Viçosa, Viçosa, Brazil

4. Bala B K; Woods J L (1984). Simulation of deep bed malt drying. Journal of Agricultural Engineering Research, 30(3), 235–244.

5. Brooker D B; Bakker-Arkema F W; Hall C W (1992). Drying and Storage of Grains and Oilseeds. AVI, Westport, USA

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