Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10277324 | Journal of Food Engineering | 2013 | 9 Pages |
Abstract
⺠Internal structure of coffee beans was studied in order to identify risk zones for Aspergillus ochraceus growth. ⺠Sorption isotherms and water diffusivity of different internal structures of coffee beans were obtained. ⺠Coffee beans showed three different structures with potential mass transfer resistance during drying. ⺠Sorption isotherm of beans was similar to endosperm ones, but different of the coffee parchment. ⺠Water transport coefficients were in the order of 2.8 eâ11 m2/s for beans and (2.5-0.5) eâ11 in endosperm and parchment.
Keywords
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
A. RamÃrez-MartÃnez, M.A. Salgado-Cervantes, G.C. RodrÃguez-Jimenes, M.A. GarcÃa-Alvarado, F. Cherblanc, J.C. Bénet,