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Thin‐layer drying of parchment Arabica coffee by controlling temperature and relative humidity

This paper presents thin‐layer drying of parchment coffee (Coffea arabica). Thin‐layer drying of parchment coffee was conducted under controlled temperatures (50°C, 60°C, and 70°C) and relative humidities (10%–30%). The temperature of the drying air was important for drying at a high temperature, wh...

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Detalles Bibliográficos
Autores principales: Phitakwinai, Sutida, Thepa, Sirichai, Nilnont, Wanich
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6766561/
https://www.ncbi.nlm.nih.gov/pubmed/31572585
http://dx.doi.org/10.1002/fsn3.1144