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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 |