Experimental study of dynamic porosity and its effects on simulation of the coffee beans roasting
Por:
Oliveros N.O., Hernández J.A., Sierra-Espinosa F.Z., Guardián-Tapia R., Pliego-Solórzano R.
Publicada:
1 ene 2017
Categoría:
Food science
Resumen:
We investigated coffee beans porosity to demonstrate its effects on predicting heat and mass transfer during roasting. Calculated porosity from experimental data from electronic microscopy pore size and distribution for green bean and roasted beans were evaluated. Porosity of 9.8% and 34.2% for green and roasted beans were found. These values defined the limits of a dynamic model, which was developed and introduced as subroutine into a 3-D modeling of coffee roasting. Hot air at 473 K and 503 K roasted single and group beans during 200 s for fixed Reynolds number. Modeled and experimental data of temperature from Arabica bean agreed well. It was observed that porosity affected heat and moisture loss rate during roasting. The results can help to understanding the roasting process, or studying processes of food products that require roasting by means of hot air, like grains or seeds. © 2016 Elsevier Ltd
Filiaciones:
Oliveros N.O.:
Postgraduate in Ingeniería y Ciencias Aplicadas de la Universidad Autónoma del Estado de Morelos (UAEM), Av. Universidad No.1001, Col. Chamilpa, Cuernavaca, Morelos 62209, Mexico
Hernández J.A.:
Centro de Investigaciones en Ingeniería y Ciencias Aplicadas (CIICAp), Universidad Autónoma del Estado de Morelos (UAEM), Avenida Universidad No. 1001, Col. Chamilpa, Cuernavaca, Morelos 62209, Mexico
Sierra-Espinosa F.Z.:
Centro de Investigaciones en Ingeniería y Ciencias Aplicadas (CIICAp), Universidad Autónoma del Estado de Morelos (UAEM), Avenida Universidad No. 1001, Col. Chamilpa, Cuernavaca, Morelos 62209, Mexico
Guardián-Tapia R.:
Centro de Investigaciones en Ingeniería y Ciencias Aplicadas (CIICAp), Universidad Autónoma del Estado de Morelos (UAEM), Avenida Universidad No. 1001, Col. Chamilpa, Cuernavaca, Morelos 62209, Mexico
Pliego-Solórzano R.:
Postgraduate in Ingeniería y Ciencias Aplicadas de la Universidad Autónoma del Estado de Morelos (UAEM), Av. Universidad No.1001, Col. Chamilpa, Cuernavaca, Morelos 62209, Mexico
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