Determination and modeling of physical and aerodynamic properties of coffee beans (Coffea arabica) during the drying process

The objective of this study was to determine and model the variation in the physical and aerodynamic properties of Arabica coffee beans during the drying process. The main physical properties (unit specific mass, sphericity, circularity, geometric diameter, projected area, volume, and volumetric con...

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Veröffentlicht in:	Journal of food processing and preservation 2021-09, Vol.45 (9), p.n/a, Article 15698
Hauptverfasser:	Araujo, Marcos Eduardo Viana, Corrêa, Paulo Cesar, Barbosa, Eloiny Guimarães, Martins, Marcio Arêdes
Format:	Artikel
Sprache:	eng
Schlagworte:	Food Science & Technology Life Sciences & Biomedicine Science & Technology
Online-Zugang:	Volltext
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