Preliminary study of drying of natural coffee by cyclical pressure changes

Preliminary study of drying of natural coffee by cyclical pressure changes

A “special coffee” is obtained with an adequate drying process, which allows the preservation of volatile substances responsible for excellent cup quality. The aim was to carry out preliminary studies of drying of natural coffee by implementing a Cyclic Pressure Changes (CPCD) dryer, comparing it wi...

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Bibliographic Details
Published in:Dyna (Medellín, Colombia) Vol. 87; no. 214; pp. 53 - 60
Main Authors: Gamboa Gamboa, José Alfredo, García Navarrete, Oscar Leonardo, Ramírez González, David Andrés, Parra Coronado, Alfonso, Vanegas Izquierdo, Francy Alejandra, González Mora, Andrés Felipe
Format: Journal Article
Language:English
Published: Bogota Universidad Nacional de Colombia 2020
Subjects:
Air temperature
cafés especiales
calidad
Coffee
Convection
CPCD prototype
cup tests
Drying
Forced convection
Low temperature
Moisture content
Preservation
prototipo SCCP
pruebas de taza
quality
specialty coffees
sustancias volátiles
volatile substances
Water content
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Summary:A “special coffee” is obtained with an adequate drying process, which allows the preservation of volatile substances responsible for excellent cup quality. The aim was to carry out preliminary studies of drying of natural coffee by implementing a Cyclic Pressure Changes (CPCD) dryer, comparing it with solar drying and with a mechanical drying system by forced convection of low-temperature air. The drying times and rates of the systems used were compared, as well as the respective valuation of the cup quality. Drying times were 767 h for solar drying system, without reaching the desired moisture content; 153.5 h for mechanical drying system and 449 h for the CPCD system. However, the global cup tests showed a better quality of the grain obtained with the CPCD system (87 points), than the one obtained with the mechanical drying at 35°C (84 points).
ISSN:0012-7353
2346-2183
DOI:10.15446/dyna.v87n214.83414