Mechanical Drying of Coffee: Influence of Operating Parameters on Cup Quality
In the wet processing of coffee, it is crucial to control the drying operation to ensure the quality attributes developed during the fermentation stage. While solar drying is the most commonly used method, its low efficiency and difficulty in controlling process variables have led to the emergence...
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| Format: | Article |
| Language: | Spanish |
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Universidad del Cauca
2024-11-01
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| Series: | Biotecnología en el Sector Agropecuario y Agroindustrial |
| Subjects: | |
| Online Access: | https://revistas.unicauca.edu.co/index.php/biotecnologia/article/view/2483 |
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| author | Valeria Hurtado Cortés Dayana Alejandra Orozco Blanco Karen Tatiana Salas Calderón Anyi Lorena Ramón Ossa Jaime Daniel Bustos Vanegas Nelson Gutiérrez Guzmán |
| author_facet | Valeria Hurtado Cortés Dayana Alejandra Orozco Blanco Karen Tatiana Salas Calderón Anyi Lorena Ramón Ossa Jaime Daniel Bustos Vanegas Nelson Gutiérrez Guzmán |
| author_sort | Valeria Hurtado Cortés |
| collection | DOAJ |
| description |
In the wet processing of coffee, it is crucial to control the drying operation to ensure the quality attributes developed during the fermentation stage. While solar drying is the most commonly used method, its low efficiency and difficulty in controlling process variables have led to the emergence of mechanical drying. This study assesses the impact of a static bed mechanical dryer's operating parameters (temperature, air flow, and coffee load) on drying time, physical defects, and SCA score. The treatments were also characterized by Fourier transform infrared spectroscopy (FTIR) and water activity. It was determined that air flow rates between 1,1 and 3,1 kg/min, coffee loads between 4 and 11 kg, and temperatures between 35 and 45 °C did not significantly impact the percentage of defects associated with drying, the SCA score, or the water activity of the coffee. Drying time was reduced by up to 50% when using 45 °C air temperatures. Additionally, agitation at low RPM and at one-hour intervals reduced drying time by 25 %.
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| format | Article |
| id | doaj-art-47afa36c48b24d788b16f9048107939f |
| institution | Kabale University |
| issn | 1692-3561 1909-9959 |
| language | Spanish |
| publishDate | 2024-11-01 |
| publisher | Universidad del Cauca |
| record_format | Article |
| series | Biotecnología en el Sector Agropecuario y Agroindustrial |
| spelling | doaj-art-47afa36c48b24d788b16f9048107939f2024-11-22T23:42:51ZspaUniversidad del CaucaBiotecnología en el Sector Agropecuario y Agroindustrial1692-35611909-99592024-11-01Mechanical Drying of Coffee: Influence of Operating Parameters on Cup QualityValeria Hurtado Cortés0Dayana Alejandra Orozco Blanco1Karen Tatiana Salas Calderón2Anyi Lorena Ramón Ossa3Jaime Daniel Bustos Vanegas4Nelson Gutiérrez Guzmán5Universidad SurcolombianaUniversidad Surcolombiana, Neiva-ColombiaUniversidad Surcolombiana, Neiva-ColombiaUniversidad Surcolombiana, Neiva-ColombiaUniversidad Surcolombiana, Neiva-ColombiaUniversidad Surcolombiana, Neiva-Colombia In the wet processing of coffee, it is crucial to control the drying operation to ensure the quality attributes developed during the fermentation stage. While solar drying is the most commonly used method, its low efficiency and difficulty in controlling process variables have led to the emergence of mechanical drying. This study assesses the impact of a static bed mechanical dryer's operating parameters (temperature, air flow, and coffee load) on drying time, physical defects, and SCA score. The treatments were also characterized by Fourier transform infrared spectroscopy (FTIR) and water activity. It was determined that air flow rates between 1,1 and 3,1 kg/min, coffee loads between 4 and 11 kg, and temperatures between 35 and 45 °C did not significantly impact the percentage of defects associated with drying, the SCA score, or the water activity of the coffee. Drying time was reduced by up to 50% when using 45 °C air temperatures. Additionally, agitation at low RPM and at one-hour intervals reduced drying time by 25 %. https://revistas.unicauca.edu.co/index.php/biotecnologia/article/view/2483Drying temperatureAir flowCoffee layerSensory analysisPost-harvestQuality |
| spellingShingle | Valeria Hurtado Cortés Dayana Alejandra Orozco Blanco Karen Tatiana Salas Calderón Anyi Lorena Ramón Ossa Jaime Daniel Bustos Vanegas Nelson Gutiérrez Guzmán Mechanical Drying of Coffee: Influence of Operating Parameters on Cup Quality Biotecnología en el Sector Agropecuario y Agroindustrial Drying temperature Air flow Coffee layer Sensory analysis Post-harvest Quality |
| title | Mechanical Drying of Coffee: Influence of Operating Parameters on Cup Quality |
| title_full | Mechanical Drying of Coffee: Influence of Operating Parameters on Cup Quality |
| title_fullStr | Mechanical Drying of Coffee: Influence of Operating Parameters on Cup Quality |
| title_full_unstemmed | Mechanical Drying of Coffee: Influence of Operating Parameters on Cup Quality |
| title_short | Mechanical Drying of Coffee: Influence of Operating Parameters on Cup Quality |
| title_sort | mechanical drying of coffee influence of operating parameters on cup quality |
| topic | Drying temperature Air flow Coffee layer Sensory analysis Post-harvest Quality |
| url | https://revistas.unicauca.edu.co/index.php/biotecnologia/article/view/2483 |
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