Experimental and computational study of fluidized-microwave drying process of shrinking Parchment Coffee and determination of quality attributes

REYES CHAPARRO, JOSE; VALLE VARGAS M; DURAN BARON RICARDO; ARBALLO J.R; CAMPAÑONE, L.A.

INTERNATIONAL JOURNAL OF FOOD ENGINEERING

BERKELEY ELECTRONIC PRESS

Lugar: -; Año: 2022

1556-3758

This work presents the fluidized bed drying process combined with microwaves applied to Parchment coffee. In order to study different parameters that affect the quality of the grains, a mathematical model that describes energy and mass transfer during the drying process is presented and solved using FEM through COMSOL Multiphysics software. The model also considered the shrinkage of the grains due to water removal. Experiments were carried out in experimental prototype equipment obtaining the drying curves, which were utilized to validate the mathematical model. To study the impact of the operating conditions on the quality of the processed coffee, total polyphenolic content and antioxidant capacity were determined by Folin-Ciocalteau and free radical DPPH● methods, respectively. Finally, nutritional parameters were related to operating conditions by the polynomial regression and desirability function methodology. Optimal operating conditions (1.4 m/s and 500 W) were found, which provides a product of excellent final quality.