Experimental and computational study of fluidized-microwave drying process of shrinking parchment coffee and determination of quality attributes

This work presents the fluidized bed drying process combined with microwaves applied to Parchment coffee. In order to study different parameters that affect the quality of the grains, a mathematical model that describes energy and mass transfer during the drying process is presented and solved using...

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Veröffentlicht in:	International journal of food engineering 2022-05, Vol.18 (5), p.383-397
Hauptverfasser:	Reyes Chaparro, Jose, Durán Barón, Ricardo, Valle Vargas, Marcelo, Arballo, Javier Ramiro, Campañone, Laura Analia
Format:	Artikel
Sprache:	eng
Schlagworte:	antioxidants coffee grain fluidization mass transfer microwaves volume reduction
Online-Zugang:	Volltext
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