Numerical simulation of thin layer coffee drying by control volumes
ABSTRACT: The thin layer drying model proposed by Sokhansanj and Bruce (1987) was implemented to model the drying process of parchment coffee beans. A computational model based on a control volume approach was developed to simulate the drying process of parchment coffee. A one dimensional transient...
- Autores:
-
Ciro Velásquez, Héctor José
Abud Cano, Luis
Pérez Alegría, Luis
- Tipo de recurso:
- Article of investigation
- Fecha de publicación:
- 2010
- Institución:
- Universidad de Antioquia
- Repositorio:
- Repositorio UdeA
- Idioma:
- eng
- OAI Identifier:
- oai:bibliotecadigital.udea.edu.co:10495/23535
- Acceso en línea:
- http://hdl.handle.net/10495/23535
- Palabra clave:
- Secado de café
Simulación numérica
Capas delgadas
- Rights
- openAccess
- License
- http://creativecommons.org/licenses/by-nc-nd/2.5/co/
| Summary: | ABSTRACT: The thin layer drying model proposed by Sokhansanj and Bruce (1987) was implemented to model the drying process of parchment coffee beans. A computational model based on a control volume approach was developed to simulate the drying process of parchment coffee. A one dimensional transient analysis was implemented in the radial direction applied to a spherical coffee bean of equivalent radius. The results found that, even though the numerical value for the mass transfer coefficient is a small number (about of 10⁷ m/sec), moisture content predictions were sensitive to this value. The predicted drying curve compared favorably with published results. |
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