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Articulo 1 (Ingles)
Articulo 1 (Ingles)
a r t i c l e i n f o a b s t r a c t
Article history: For a better comprehension of heat and mass transfer during the coffee drying process and optimization
Received 4 March 2009 of the industrial application transport coefficients and coffee properties were determined. Heat transfer
Received in revised form 8 December 2009 coefficients were measured for different air velocities and were found to follow the known dimensionless
Accepted 13 December 2009
equations for the flow surrounding a sphere. Thermal conductivities and effective diffusion coefficients
Available online 21 December 2009
were measured as a function of moisture content as well as volume and densities of the coffee beans.
The mentioned properties depend directly on the humidity of the coffee beans rather than on the drying
Keywords:
conditions. Sorption behaviour was investigated and temperature dependent parameters for the Guggen-
Drying
Coffee
heimer–Anderson–deBoer-isotherm (GAB) were determined according to the Arrhenius relationship.
Heat transfer Ó 2009 Elsevier Ltd. All rights reserved.
Shrinkage
Sorption isotherm
Thermal conductivity
* Corresponding author. For examination of the heat transfer coefficient under condi-
E-mail address: Katrin.Burmester@tu-harburg.de (K. Burmester). tions of forced flow four copper models of coffee beans were
0260-8774/$ - see front matter Ó 2009 Elsevier Ltd. All rights reserved.
doi:10.1016/j.jfoodeng.2009.12.021
K. Burmester, R. Eggers / Journal of Food Engineering 99 (2010) 430–436 431
Nomenclature
prepared. A hole was drilled into each model to enable the tem- Nulam ¼ 0:664Re1=2 Pr1=3 ð2Þ
perature measurement by means of a thermocouple and posi-
For a turbulent flow across a sphere applies:
tioning of the model bean in front of the outlet of a flow
channel (Fig. 2). The model beans differ in the position of the 0:037Re0:8 Pr
hole. In this way the orientation of the model beans varies with Nuturb ¼ ð3Þ
respect to the surrounding flow. 1:0 þ 2:443Re0:1 Pr2=3 1
For the simulation of the drying process of grains it is generally
The superposed value is determined by the following
accepted to assume the grain as a sphere (Azzouz et al., 2002). To
relationship:
verify this assumption a copper sphere was analyzed in the same
qffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffiffi
manner as the model beans.
Nusup ¼ 2 þ Nu2lam þ Nu2turb ð4Þ
For the measurement the sample is heated up to 100 °C and
than placed into the defined airflow with 20 °C. The cooling curve Since the error of this measurement is a systematic one, the
provides the heat transfer coefficient: data of the sphere can be used as a reference to which the data
of the model beans are related to. The deviation between the mea-
T S T sur mS cp;S
h ¼ ln ð1Þ sured values for the sphere and the theoretical values for the
T 0 T sur ADt
superposed flow over a sphere represent the error of the experi-
Eq. (1) can be used as long as the Biot criterion, Bi < 0.1, (heat mental setup and have been taken into account for all measure-
transfer dominates thermal conductivity) is fulfilled. For the sur- ments. The models of coffee beans show a dependency on the air
face area of the model beans the surface area of a half-ellipsoid flow direction. The more turbulences are formed behind the object
was calculated. In Fig. 3 the heat transfer versus gas velocity is the better the heat transfer is. The experiments prove that the
shown in terms of dimensionless numbers. The theoretical values dimensionless relationships for the flow across a sphere can be
can be calculated according to dimensionless relationships as pub- used for coffee beans.
lished by Gnielinski (1975). For a laminar flow across a sphere
applies: 3.2. Effective thermal conductivity
thermocouple
fan
thermocouple
diffusor
samples:
140
120
100
Nusselt
80
60
40
20
0 4000 8000 12000 16000 20000
Reynolds
Nusselt, superposed measurement coffee bean 1
measurement coffee bean 2 measurement coffee bean 3
measurement coffee bean 4 measurement sphere
Fig. 3. Dimensionless representation of the heat transfer coefficient versus air velocity.
structure dependency could be analyzed. Differences in particle Assuming the coffee geometry to be a half-ellipsoid, the diameter
size after grinding or porosity of the sample, which is defined by of a sphere of equivalent volume was calculated from the mea-
applied pressure during sample preparation, may lead to different sured dimensions. For illustration the corresponding values for
results. the roasted beans are shown at 2% of humidity (Fig. 5). The values
are in good agreement with the data published for green beans by
3.3. Coffee volume and density Ghosh and Gacanja (1970).
When characterizing coffee density, two densities have to be
For the analysis of heat and mass transfer during the coffee dry- distinguished: real and apparent density. The real density of a solid
ing process it is important to characterize volume and density of is the ratio of mass to the volume of the solid. The apparent density
the coffee beans. In Fig. 5 the average dimensions of the coffee describes the ratio of mass to the outer volume, including an inner
beans of samples taken during different drying experiments are volume as a possible pore volume. In Fig. 6 the real and apparent
shown. It can be seen, that the shrinkage of coffee beans depends densities are shown as a function of coffee humidity. Like in case
directly on the moisture content. The sphericity (ratio of the sur- of the coffee volume, density also directly depends on humidity.
face of a sphere of equivalent volume to particle surface) is increas- The apparent density is constant for the drying process, because
ing during the drying process, because the bigger dimensions shrinkage and mass loss are in the same range. The real density in-
(length, width) are shrinking more than smaller one (height). creases during the drying process. The difference between the real
K. Burmester, R. Eggers / Journal of Food Engineering 99 (2010) 430–436 433
0.5
0.3
0.2
0.1
experiment theoretical
0.0
0 10 20 30 40 50
humidity (% (wb))
Fig. 4. Thermal conductivity measurement for coffee in relation to the water content.
14
12
10
8
(mm)
2
length width height diameter sphere
0
0 10 20 30 40 50 60
coffee humidity (% (wb))
and apparent density indicates an increasing inner volume. On the The plots of coffee humidity versus the corresponding relative
other hand, the lack of a first drying stage means that no pores ex- air humidity result in sorption isotherms for different tempera-
ist, that would enhance evaporation by convection. This assump- tures. These sorption isotherms can be described with the Guggen-
tion was supported by measurements of porosity by means of a heimer–Anderson–deBoer (GAB) model. The GAB-isotherm is a
nitrogen porosimeter, that did not give any applicable results. three parameter equation based on the Brunauer–Emmet–Teller
Probably, the increasing inner volume may be due to a changing (BET) isotherm.
geometry of the coiled gap of the coffee bean.
fjxu
X¼ ð6Þ
ð1 juÞð1 ju þ fjuÞ
3.4. Sorption behaviour
The parameters are fitted to experimental data in a tempera-
The sorption behaviour was analyzed by means of eight desic- ture-dependent structure according to the Arrhenius relationship.
cators with different supersaturated salt solutions. According to
the temperature inside the oven defined relative air humidities f ¼ 3:661017 exp 1:077105 =RC T ð7Þ
are set. Three bins with coffee beans are put inside each desiccator.
If the mass of the coffee beans does not change within three days, it j ¼ 1:3668 exp 8:94102 =RC T ð8Þ
is assumed that the equilibrium state is reached. Subsequently, the
x ¼ 5:1103 exp 5:72103 =RC T ð9Þ
humidity of the coffee beans is analyzed.
434 K. Burmester, R. Eggers / Journal of Food Engineering 99 (2010) 430–436
2000
1500
density (kg/m³) real density
apparent density
1000
500
0 10 20 30 40 50
humidity (% (wb))
The experimental sorption isotherms and those calculated with cess, where no first drying stage can be located. Hence, the effec-
the parameters are shown in Fig. 7. The values are higher than tive internal diffusion coefficient is the dominating transport
those published in the Food Properties Handbook (Rahman, coefficient for the description of mass transfer during the drying
1995), but in good agreement with the data published for green process. The temperature dependency of the effective diffusion
beans by Samaniego-Esguerra et al. (1991). The determination of coefficient is expressed by the Arrhenius relationship taking into
temperature depending parameters of the sorption isotherm is account the moisture as well:
decisive for the modeling of the drying process, because it delivers
Ea
the possibility to characterize the equilibrium condition between Deff ¼ Dw;a exp expðbX Þ ð10Þ
Rc T
the humidity of the drying air and the moisture content of the sur-
face of the coffee bean. The data found can be used to state the con- An effective diffusion coefficient is calculated based on the ini-
ditions for coffee storage. tial moisture content. This coefficient is used within the analytical
solution of diffusion inside a sphere according to Crank (1975) for
3.5. Diffusion coefficient calculating the moisture after the next time interval which on its
turn is again inserted in Eq. (10). Successively a complete drying
The results of the single bean drying experiments and the com- curve is determined which is compared to experimental results
parison to theoretical drying rates for the first drying stage have for adjusting Ea and b.
shown that the drying of coffee beans is a diffusion controlled pro-
30
GAB 30 °C
GAB 40 °C
25 GAB 50 °C
humidity of coffee (% (db))
GAB 60 °C
EXP 30 °C
20 EXP 40 °C
EXP 50 °C
EXP 60 °C
15
10
0
0 10 20 30 40 50 60 70 80 90
Relative humidity of air (%)
XðtÞ X eq 6 X
1
1 2p
2
The analytical solution for the diffusion inside a sphere accord-
¼ 2 exp n D eff t ð11Þ
X 0 X eq p n¼1 n2 R2 ing to Crank was derived under assumption of constant diffusion
coefficient and radius of the sphere. Nevertheless, these data have
The water content is used as an average value over the coffee been used in Eq. (11) for short intervals of time as different con-
bean. As the temperature dependency the constant gas tempera- stant values. The temperature and humidity dependency of the
ture is applied. The first data points have not been considered effective diffusion coefficient are found to be Ea = 33.5 kJ/mol and
for determining the diffusion coefficient, because although the b = 1.5 kg/kg. Fig. 8 shows drying curves for a relative gas humidity
coffee drying itself is controlled by diffusion a short period of of around 10% (supersaturated LiCl solution) and three different
externally controlled drying occurs, if the coffee is not skin dry gas temperatures under conditions of free convection. The experi-
and some amount of free water is located on the surface of mental values are represented as dots and the drying curves calcu-
the coffee bean. lated by the analytical solution according to Crank (1975) are
The change of radius is taken into account in Eq. (11) by the fol- shown as lines. The determined effective diffusion coefficient is
lowing relation, which is based on the assumption, that the coffee in the same range as those published for other food materials
volume depended linearly on the moisture content (Section 3.3). and leads to a good representation of the experimental drying
curves. Additionally the evolution of the surface temperature is
R ¼ R0 ð1 þ w w0 ÞÞ1=3 ð12Þ shown in Fig. 9 for the associated experiments. At the beginning
1.0
46°C-1 46°C-2 Fit 46°C
55°C-1 55°C-2 Fit 55°C
69°C-1 69°C-2 Fit 69°C
0.8
Reduced humidity
0.6
0.4
0.2
0.0
0 5 10 15 20
Time (h)
Fig. 8. Drying curves for different air temperatures and 10% relative air humidity.
80
70
Surface temperature (°C)
60
50
40
46°C-1 46°C-2
55°C-1 55°C-2
69°C-1 69°C-2
30
0 5 10 15 20
Time (h)
Fig. 9. Surface temperature evolution for different air temperatures and 10% relative air humidity.
436 K. Burmester, R. Eggers / Journal of Food Engineering 99 (2010) 430–436