Experimental study of dynamic porosity and its effects on simulation of the coffee beans roasting

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• 作者：Nadia O. Oliveros^a ; J.A. Herná ; ndez^b ; F.Z. Sierra-Espinosa^b ; ^fse@uaem.mx ; R. Guardiá ; n-Tapia^b ; R. Pliego-Soló ; rzano^a
• 关键词：Coffee beans roasting ; Dynamic model coffee porosity ; Heat transfer ; Numerical prediction
• 刊名：Journal of Food Engineering
• 出版年：2017
• 出版时间：April 2017
• 年：2017
• 卷：199
• 期：Complete
• 页码：100-112
• 全文大小：3048 K
• 卷排序：199

文摘

Dynamic porosity model used to simulating coffee beans roasting. Roasted and green coffee bean porosity determined by electronic microscopy. Effect of porosity on roasting modeling change temperature and moisture loss. Experimental data of coffee beans roasting validated the dynamic numerical model. The results can be useful for understanding roasting of other grains.