摘要
Food losses in the developing country are thought to be 50% of the fruits and vegetables grown and 25% of harvested food grain. Food preservation can reduce wastage of a harvest surplus, allow storage for food shortages, and in some cases facilitate export to high-value markets. Drying is one of the oldest methods of food preservation. Drying makes produce lighter, smaller, and less likely to spoil and helps to minimize the moisture content in coffee beans as high moisture content during storage is certain to ruin the taste and appearance of coffee. This work presents the results of an experimental study of forced convection drying of coffee cherries in a modified Icaro solar dryer. The study aims to validate the numerical models developed for further research. The experimental tests envisaged also aim to determine the mass loss curves of the product by fixing or calculating its initial mass (1 kg), its initial water content (70%), the ambient temperature, the drying airflow (0.02 m<sup>3.</sup>s<sup>-1</sup> to 0.09 m<sup>3.</sup>s<sup>-1</sup>) and the exchange coefficients. The influence of these aerothermal parameters on the drying time of a most commercialized coffee variety (Robusta) was studied. Finally, the results revealed an increase in the efficiency of the heat transfer air and a reduction in the water content of the coffee cherry from 70% to 9.87%, after 30.2 hours.
Food losses in the developing country are thought to be 50% of the fruits and vegetables grown and 25% of harvested food grain. Food preservation can reduce wastage of a harvest surplus, allow storage for food shortages, and in some cases facilitate export to high-value markets. Drying is one of the oldest methods of food preservation. Drying makes produce lighter, smaller, and less likely to spoil and helps to minimize the moisture content in coffee beans as high moisture content during storage is certain to ruin the taste and appearance of coffee. This work presents the results of an experimental study of forced convection drying of coffee cherries in a modified Icaro solar dryer. The study aims to validate the numerical models developed for further research. The experimental tests envisaged also aim to determine the mass loss curves of the product by fixing or calculating its initial mass (1 kg), its initial water content (70%), the ambient temperature, the drying airflow (0.02 m<sup>3.</sup>s<sup>-1</sup> to 0.09 m<sup>3.</sup>s<sup>-1</sup>) and the exchange coefficients. The influence of these aerothermal parameters on the drying time of a most commercialized coffee variety (Robusta) was studied. Finally, the results revealed an increase in the efficiency of the heat transfer air and a reduction in the water content of the coffee cherry from 70% to 9.87%, after 30.2 hours.
