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Modeling sorption isotherms and isosteric heat of sorption of roasted coffee beans

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Modeling sorption isotherms and isosteric heat of sorption of roasted coffee beans

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dc.contributor.author Collazos-Escobar, Gentil es_ES
dc.contributor.author Gutiérrez-Guzmán, Nelson es_ES
dc.contributor.author Vaquiro-Herrera, Henry es_ES
dc.contributor.author Cortes-Macias, Erika es_ES
dc.date.accessioned 2019-02-18T07:50:12Z
dc.date.available 2019-02-18T07:50:12Z
dc.date.issued 2018-09-07
dc.identifier.isbn 9788490486887
dc.identifier.uri http://hdl.handle.net/10251/116816
dc.description.abstract [EN] The aim of this work was determine the sorption isotherms in roasted beans of specialty coffee at temperatures of 25, 30 and 40 °C and water activities between 0.1 and 0.8 using the dynamic dew point method. The experimental sorption data were modeled using 12 different equations to represent the dependence of equilibrium moisture content with aw and temperature. The net isosteric heat of sorption was determined from the experimental sorption data using the Clausius-Clapeyron equation. The Weibull model satisfactorily modeled the effect of the temperature on the hygroscopic equilibrium in roasted coffee beans (R2adj =0.902 and RMSE = 0.00550 kg·kg-1d.b.). The net isosteric heat of sorption increase with increased moisture content. es_ES
dc.format.extent 8 es_ES
dc.language Inglés es_ES
dc.publisher Editorial Universitat Politècnica de València es_ES
dc.relation.ispartof IDS 2018. 21st International Drying Symposium Proceedings es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject Drying es_ES
dc.subject Dehydration es_ES
dc.subject Dewatering es_ES
dc.subject Emerging technologies es_ES
dc.subject Products quality es_ES
dc.subject Process control es_ES
dc.subject Environmental es_ES
dc.subject Evaporation es_ES
dc.subject Sublimation es_ES
dc.subject Diffusion es_ES
dc.subject Energy es_ES
dc.subject Intensification es_ES
dc.subject Water activity es_ES
dc.subject Sorption properties es_ES
dc.subject Equilibrium moisture content es_ES
dc.subject Hygroscopicity es_ES
dc.title Modeling sorption isotherms and isosteric heat of sorption of roasted coffee beans es_ES
dc.type Capítulo de libro es_ES
dc.type Comunicación en congreso es_ES
dc.identifier.doi 10.4995/IDS2018.2018.7668
dc.rights.accessRights Abierto es_ES
dc.description.bibliographicCitation Collazos-Escobar, G.; Gutiérrez-Guzmán, N.; Vaquiro-Herrera, H.; Cortes-Macias, E. (2018). Modeling sorption isotherms and isosteric heat of sorption of roasted coffee beans. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 427-434. https://doi.org/10.4995/IDS2018.2018.7668 es_ES
dc.description.accrualMethod OCS es_ES
dc.relation.conferencename 21st International Drying Symposium es_ES
dc.relation.conferencedate Septiembre 11-14, 2018 es_ES
dc.relation.conferenceplace Valencia, Spain es_ES
dc.relation.publisherversion http://ocs.editorial.upv.es/index.php/IDS/ids2018/paper/view/7668 es_ES
dc.description.upvformatpinicio 427 es_ES
dc.description.upvformatpfin 434 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.relation.pasarela OCS\7668 es_ES


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