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INFLUENCE OF DIFFERENT TEMPERATURES AND AIRFLOWS ON DRYING OF NATURAL AND PULPED COFFEE

  • Published:2020-04 Issue:2 Volume:40 Page:192-200
  • ISSN:1809-4430
  • Container-title:Engenharia Agrícola
  • language:
  • Short-container-title:Eng. Agríc.

Author:

Alves Guilherme E.1ORCID,Borém Flávio M.1,Andrade Ednilton T.1,Isquierdo Éder P.2,Siqueira Valdiney C.3,Dias Camila de A.1

Affiliation:

1. Universidade Federal de Lavras, Brasil

2. Universidade do Estado de Mato Grosso, Brasil

3. Universidade Federal da Grande Dourados, Brasil

Publisher

FapUNIFESP (SciELO)

Subject

Agricultural and Biological Sciences (miscellaneous)

Reference21 articles.

1. Drying kinetics of natural coffee for different temperatures and low relative humidity;Alves GE;Coffee Science,2013

2. Tese Doutorado;Afonso Júnior PC,2001

3. Modelagem matemática da secagem dos frutos de amendoim em camada delgada;Araújo WD;Revista Ciência Agronômica,2017

4. Mathematical modelling of the drying kinetics of Hass avocado seeds;Avhad MR;Industrial Crops and Products,2016

5. Handbook of coffee post-harvest technology;Borém FM;Norcross, Gin,2013
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