Comparative analysis of drying coffee beans using microwave and conventional oven

Comparative analysis of drying coffee beans using microwave and conventional oven

This article reports a comparative study of experimental results obtained during the drying of Castilla-variety coffee beans from Santander, Colombia. They were performed by two means: thermal and electromagnetic radiation. Twenty experiments were carried out, ten tests in a microwave cavity at 2,4...

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Bibliographic Details
Main Authors: Milton Javier Muñoz-Neira, Manuel Fernando Roa-Ardila, Carlos Rodrigo Correa-Celi
Format: Article
Language:English
Published: Universidad de Antioquia 2020-12-01
Series:Revista Facultad de Ingeniería Universidad de Antioquia
Subjects:
grain drying
drying curve
diffusion coefficient
microwave drying
Online Access:https://revistas.udea.edu.co/index.php/ingenieria/article/view/336758

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