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Kinetic modeling of water sorption by roasted and ground coffee
The objective of this study was to model the kinetics of water sorption in roasted and ground coffee. Crude Arabica coffee beans with an initial moisture content of 0.1234 kgwkgdm -1 were used. These beans were roasted to a medium roast level (SCCA # 55) and ground at three particle sizes: coarse (1...
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| Publicado no: | Acta Scientiarum. Agronomy |
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| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Universidade Estadual de Maringá
2017
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| Assuntos: | |
| Acesso em linha: | https://www.redalyc.org/articulo.oa?id=303050908001 https://www.redalyc.org/journal/3030/303050908001/ https://www.redalyc.org/journal/3030/303050908001/html/ https://www.redalyc.org/journal/3030/303050908001/303050908001.epub https://www.redalyc.org/journal/3030/303050908001/movil |
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