Academic literature on the topic 'Beans – Drying'
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Journal articles on the topic "Beans – Drying"
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Mistu Adi Putra, Muhammad, and Amalia Herlina. "Design of Measurement of Coffee Seed Water Content Using Load Cell Sensor On Coffee Dryer." Buletin Ilmiah Sarjana Teknik Elektro 2, no. 3 (December 5, 2020): 130. http://dx.doi.org/10.12928/biste.v2i3.2707.
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The conventional method of drying coffee beans that depend on sunlight (drying) has a number of drawbacks, one of which is that the drying productivity takes a long time. In general, coffee drying is carried out until it reaches a moisture content of 12.5% to achieve a quality bean standard. Mathematically, the moisture content can be assessed by paying attention to the initial weight of the coffee beans and the final weight of the coffee beans. So that the use of the Load Cell sensor to read the depreciation value of the coffee bean weight on a coffee dryer powered by Hybrid Collector and LPG coffee beans. Research that has been carried out during 200 minutes of drying in a coffee dryer, the Load Cell sensor is able to read the depreciation value of the coffee bean weight by 114 grams from the initial weight of 978 grams. Therefore, it can be concluded that the final moisture content of coffee beans has reached 12.01% and the final weight of coffee beans is 864 grams.
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Mistu Adi Putra, Muhammad, and Amalia Herlina. "Design of Measurement of Coffee Seed Water Content Using Load Cell Sensor On Coffee Dryer." Buletin Ilmiah Sarjana Teknik Elektro 2, no. 3 (December 5, 2020): 130. http://dx.doi.org/10.12928/biste.v2i3.2707.
Full textAbstract:
The conventional method of drying coffee beans that depend on sunlight (drying) has a number of drawbacks, one of which is that the drying productivity takes a long time. In general, coffee drying is carried out until it reaches a moisture content of 12.5% to achieve a quality bean standard. Mathematically, the moisture content can be assessed by paying attention to the initial weight of the coffee beans and the final weight of the coffee beans. So that the use of the Load Cell sensor to read the depreciation value of the coffee bean weight on a coffee dryer powered by Hybrid Collector and LPG coffee beans. Research that has been carried out during 200 minutes of drying in a coffee dryer, the Load Cell sensor is able to read the depreciation value of the coffee bean weight by 114 grams from the initial weight of 978 grams. Therefore, it can be concluded that the final moisture content of coffee beans has reached 12.01% and the final weight of coffee beans is 864 grams.
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Aravindakshan, Shruti, Thi Hoai An Nguyen, Clare Kyomugasho, Carolien Buvé, Koen Dewettinck, Ann Van Loey, and Marc E. Hendrickx. "The Impact of Drying and Rehydration on the Structural Properties and Quality Attributes of Pre-Cooked Dried Beans." Foods 10, no. 7 (July 19, 2021): 1665. http://dx.doi.org/10.3390/foods10071665.
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Fresh common beans can be made ‘instant’ to produce fast-cooking beans by first soaking and cooking the beans before drying to create a shelf-stable product that can be rehydrated at the time of use. This study investigated the interplay between the drying process (air, vacuum and freeze drying), the microstructure and functional attributes of rehydrated pre-cooked beans. The microscopic study revealed that the three different drying techniques resulted in distinctly different microstructures, with the freeze drying process resulting in highly porous materials, while the air- and vacuum-dried samples underwent shrinkage. Additionally, the rehydration behavior (modeled using empirical and diffusion models) demonstrates that the high rehydration rate of freeze-dried beans is due to capillarity, while rehydration, in the case of air- and vacuum-dried beans, is primarily diffusion-controlled. Irrespective of the drying technique, the high rehydration capacity supports little to no structural collapse or damage to the cell walls. The color and texture of the rehydrated beans did not differ greatly from those of freshly cooked beans. The total peak area of the volatiles of rehydrated beans was significantly reduced by the drying process, but volatiles characteristic of the cooked bean aroma were retained. This new understanding is beneficial in tailoring the functional properties of pre-cooked dry convenient beans requiring short preparation times.
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Dzelagha, Banboye Frederick, Ngwabie Martin Ngwa, and Divine Nde Bup. "A Review of Cocoa Drying Technologies and the Effect on Bean Quality Parameters." International Journal of Food Science 2020 (December 3, 2020): 1–11. http://dx.doi.org/10.1155/2020/8830127.
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Considering drying as a key farm-based, quality determining unit operation in the cocoa processing chain, this paper reviews recent studies in the drying methods and quality parameters of cocoa beans. Open sun, solar, oven, microwave, and freeze drying methods have been investigated at various levels in the drying of cocoa beans with objectives to improve the drying properties and final quality of cocoa beans. While an open sun dryer employs natural passive mechanisms, the solar drying methods can employ a combination of passive and active mechanisms. The oven, microwave, and freeze drying methods are fully active requiring electrical energy inputs. To improve drying rates in the open sun method, dryer materials and location of drying trays are the parameters optimized since the drying temperature depends on solar intensity. For solar dryers, materials, angles of elevation, heaters, and fans are manipulated to optimize energy absorption and drying parameters. For the oven and microwave methods, drying air properties are directly controlled by electronic systems. Moisture content, mouldiness, bean colour, pH, titratable acidity, fat content, and acetic acid concentration are the most widely evaluated bean quality parameters.
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Yunindanova, Mercy Bientri, Dimas Rahadian Aji Muhammad, and Sigit Prabawa. "Peningkatan Kualitas dan Kuantitas Biji Kakao Melalui Intensifikasi Perawatan Kakao, Introduksi Alat Budidaya, dan Pengering Sistem Hybrid." Abdihaz: Jurnal Ilmiah Pengabdian pada Masyarakat 3, no. 1 (June 30, 2021): 8. http://dx.doi.org/10.32663/abdihaz.v3i1.1512.
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Putat village, Patuk district, Gunung Kidul regency is one of cocoa production center in Yogjakarta. Cocoa bean products in this region have been marketed not only in Yogjakarta but also several areas in Indonesia. In order to support production continuity of cocoa bean productions, to date the farmers face obtacles in cacao plantation maintenance and cocoa beans drying. Thus, this activity aimed to increase quality and quantity of cocoa beans through maintenance intensifications of cacao and introduction of cacao cultivation equipments and cocoa beans drying hybrid system. Partner in this activities were Kelompok Tani Kakao Sido Dadi and cocoa dan chocolate production industry “Joglo Coklat” located in Patuk, Gunung Kidul, Yogjakarta. The activities were conducted in several stages including 1) basic data collection, 2) socialization of cacao plantation maintenance, 3) socialization of cocoa beans drying, 4) introduction of cultivation equipments, 5) contruction of drying chamber, 6) handover of equipment, and 7) evaluation of parnter response. The results of the activity indicated that the provision of information and the introduction of equipment for cacao plant maintenance activities had a positive impact on partners. From the questionnaires, the partners stated the benefits of this activity and the desire for sustainable activities. The introduction of maintenance equipment and cocoa beans drying made it easier for farmers to carry out cultivation, harvest and post-harvest activities of cocoa beans so would be able to improve the quality and quantity of cocoa beans.
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Shahanas, E., Seeja Thomachan Panjikkaran, C. L. Sharon, E. R. Aneena, B. Suma, J. S. Minimol, and Minimol Janaki Saifudheen. "Influence of Drying Methods on Primary Processing Techniques of Cocoa Beans Based on Free Fatty Acid Content." Indian Journal of Nutrition and Dietetics 56, no. 3 (July 1, 2019): 249. http://dx.doi.org/10.21048/ijnd.2019.56.3.23579.
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<p>A systematic study was conducted to standardize the fermentation periods, methods and the performance of drying methods (natural sun drying and artificial oven drying) in the development of free fatty acid content in cocoa beans. Cocoa beans were subjected to different days of fermentation, starting with one day up to seven days and various fermentation methods (basket, heap and sack method). Heap method at seventh day of fermentation attained the best results with maximum per cent of fully fermented beans and lowest free fatty acid content (<1.75%). After fermentation, the cocoa beans were sun-dried and oven dried. The pH of sun dried beans ranged from 4.71 to 5.91, while that of oven dried beans was between 4.53 and 5.89. The sun dried beans contained higher moisture content than artificially oven dried beans and the bean recovery was also more in sun dried beans. The lipase activity prone to free fatty acid formation was higher in oven dried cocoa beans than sun dried beans. However the free fatty acid content was increased in both sun dried and oven dried cocoa beans (1.26 and 1.47%) compared to fermented cocoa beans, but it remains below the permissible limit of 1.75%.</p>
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Mendes, Udenys Cabral, Osvaldo Resende, Juliana Rodrigues Donadon, Dieimisson Paulo Almeida, Anísio Correa da Rocha, and Daniel Emanuel Cabral Oliveira. "Efeito da secagem nas propriedades físicas dos grãos de feijão adzuki." Semina: Ciências Agrárias 37, no. 6 (December 14, 2016): 3871. http://dx.doi.org/10.5433/1679-0359.2016v37n6p3871.
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The goal of the present study was to assess the effect of drying on the physical properties of adzuki bean (Vigna angularis Willd.). Adzuki beans with moisture content of 47.9% were dried in a oven with forced air ventilation at temperatures of 40, 60 and 80 °C and relative humidity of 18.5, 8.6, and 3.8%, respectively, until the moisture content reached 12.9%. We used 15 adzuki beans individualised in aluminium capsules. The orthogonal axes of the beans (length, width, and thickness) were measured at intervals of five percentage points during the reduction of moisture content. The parameters determined were: sphericity; circularity; volume of beans; volumetric contraction index; volume contraction percentage; surface area; projected area; and surface-volume ratio. The drying conditions altered the physical properties of adzuki bean. As a result of moisture content reduction, there was increased sphericity and surface-volume ratio, and decreased volume, unitary volumetric contraction, surface area, and projected area. Circularity was not influenced by the drying temperatures within the range of moisture content analysed.
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Apriyanto, Mulono. "PERUBAHAN pH , KEASAMAN DAN INDEKS FERMENTASI BIJI KAKAO SELAMA FERMENTASI HASIL BIJI KAKAO (THEOBROMA CACAO)." JURNAL TEKNOLOGI PERTANIAN 6, no. 1 (May 12, 2017): 12–18. http://dx.doi.org/10.32520/jtp.v6i1.97.
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Most cocoa beans are produced by farmers Indonesia is dry cocoa drying whose quality can be improved by the fermentation method, but it takes more optimization for fermentation can run well. This study aimed to determine changes in the chemical properties of fermented dry cocoa beans drying. Dry beans drying is obtained by drying the wet cocoa beans (fresh) in a cabinet dryer with a previously conditioned at a temperature such as drying in the sun, and each determined the reduction of sugar levels. Experiments fermented dry cocoa beans are fermented in the fermentation container with the amount of 100 grams of seed per container. Before the first fermented dry cocoa beans drying on rehydration to obtain a moisture content approaching fresh beans, dry beans drying then incubated for six days and without inverted during fermentation. Each treatment was repeated three times and observed every 24 hours to 120 hours. Reduction sugar, acid levels tertitrasi, the population of yeasts and acetic acid bacteria in fermented pulp was observed during the fermentation process. To determine the quality of dry beans drying measurement of pH and the fermentation index during fermentation.
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Bastos, Adriano C., and Antonio C. De O. Ferraz. "Mechanical properties of castor beans subject to different drying temperatures aiming to disrupt the bean coat." Engenharia Agrícola 34, no. 1 (February 2014): 93–101. http://dx.doi.org/10.1590/s0100-69162014000100011.
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In castor oil extraction process, the bean coat is abrasive to the equipment and releases substances that modify the oil color, reducing its quality. A potential solution would be to run the extraction by compressing only the endosperm. Due to lack of information, the objective of this study was to evaluate the influence of forced air drying at 40, 60, 80 and 100 ºC and farmyard drying, in the mechanical properties of the beans, aiming to break the bean coat. Castor beans were subjected to compression tests, in two perpendicular directions, at a strain rate of 0.6 mm.s-1. Average values of force, deformation energy, strain, all at rupture, and stiffness were used to evaluate the effects of dehydration. It was observed that the heat treatments did not alter the mechanical properties of castor beans, the strain and stiffness values discriminate the differences between the directions and had the lowest coefficients of variation. It was concluded that forced air drying, more costly than farmyard drying, does not bring benefits to the decortication. However, regardless the heat treatment used, the mechanical stress lengthwise is the most suitable to promote decortication.
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Waluyo, Sri, Tri Wahyu Saputra, and Nikita Permatahati. "MEMPELAJARI KARAKTERISTIK FISIK BIJI KAKAO (Theobrema cacao L.) PADA SUHU PENGERINGAN YANG BERBEDA." Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) 10, no. 2 (June 16, 2021): 200. http://dx.doi.org/10.23960/jtep-l.v10i2.200-208.
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Drying is a common process step for agricultural grain products for ease of handling and to achieve the desired quality levels. One of the commodities that have high economic value produced by farmers in Lampung Province is cocoa beans. The drying process may change the physical properties of the cocoa beans and affect the processing of cocoa beans at a later stage. This study aims to determine the effect of drying temperature on changes in the physical properties of cocoa beans such as dimension, volume, weight, surface area, true density, bulk density, porosity, sphericity, and angle of repose. This research was applied to fresh non-fermented cocoa beans in testing. The cocoa beans were dried at temperatures of 40, 50 or 60oC. The research data were then statistically tested using paired sample T-Test at the 95% level to determine whether there is any effect of drying temperature on changes in its physical properties. The results showed a significant effect of drying temperature on weight, volume, geometric mean diameter (Dg), surface area, bulk density, porosity, and angle of repose of cocoa beans. Meanwhile, the sphericity and true density parameters did not significantly change. Keywords: cocoa beans, drying, physical properties
Dissertations / Theses on the topic "Beans – Drying"
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Bonaparte, Anthony. "Solar drying of cocoa beans (Theobroma cacao) in St. Lucia." Thesis, McGill University, 1995. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=23384.
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An indirectly heated solar drier fitted with a flat plate collector and a directly heated solar drier were compared with open air sun drying of cocoa beans under field conditions in St. Lucia. Sun drying was conducted on two surfaces, perforated steel and non perforated wood. The methods were examined for the ability to adequately dry fermented beans and effect on quality. Loading rates of 13.5, 26.9 and 40.4 kg/m$ sp2$ were examined.Temperature increases of 15$ sp circ$C and 20$ sp circ$C above ambient were achieved in the indirect and direct drier, respectively. The solar driers were more efficient than sun drying units at removing moisture throughout at loading rates of 26.9 and 40.4 kg/m$ sp2$ but only in the initial stages at 13.5 kg. External mould development was therefore reduced. Open air sun drying on the wooden surface proved more effective in the final stages at 13.5 kg/m$ sp2$.
The dried beans were of similar internal quality despite faster drying in the driers. The various drying methods and loading rates produced beans of similar pH while only loading rates affected titratable acidity differently. The direct solar drier achieved lower final moisture levels at high loads and was the cheaper alternative.
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Santhanam, Menon Abhay. "Effects of blanching and drying on the production of polyphenols rich cocoa beans and product quality." Thesis, University of Nottingham, 2017. http://eprints.nottingham.ac.uk/43219/.
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The high potential of health beneficial polyphenols and antioxidants in cocoa beans has been a major topic for research in recent years. The large-scale application of cocoa beans for health beneficial compounds is relatively unexplored and it needs to be widely utilized by pharmaceutical and nutraceutical industries. Processing methods such as fermentation and drying are major deterrents for recovering high polyphenols in cocoa beans. Hence, it was the intention of this work to introduce the application of hot water blanching pre-treatment and various drying methods for producing polyphenols rich cocoa beans by using unfermented beans. The studies incorporated the application of various drying methods such as oven, adsorption, vacuum, freeze and sun drying methods on cocoa beans. The studies compared the ability of these drying methods to preserve the bioactive capacities namely, total polyphenolic contents and antioxidants activity after hot water blanching. The potential of adsorption, vacuum and freeze drying methods for recovering high polyphenols content are useful in comparing it with the conventional cocoa drying methods such as oven and sun drying methods. For the studies on oven drying of cocoa beans, the drying parameters (T= 60°C, 70°C and 80°C) used were similar to the conventional hot air drying parameters used in industries. The total polyphenolic contents of fermented cocoa beans dried at 70°C was found to be the highest. The polyphenols degradation kinetics for oven drying method of cocoa beans was determined using first-order reaction kinetics model based on various drying temperatures and durations of drying. The studies on drying kinetics of fresh cocoa beans dried using oven, vacuum, adsorption and sun drying methods were successfully analysed. It was found that adsorption drying and vacuum drying methods dried cocoa beans faster than oven and sun drying methods. Two respective falling rate periods were recorded by adsorption and vacuum drying. The effective diffusivities were determined and were found to be in accordance to that of published literatures. Hot water blanching pre-treatment were performed for fresh and fermented cocoa beans (whole beans and half cut). Blanching pre-treatment method was found to show significantly higher total polyphenolic contents when compared with unblanched cocoa samples. The optimal blanching parameter (90°C for 5 min) obtained for fresh beans were subsequently used for experiments involving fresh cocoa beans. The total polyphenolic contents and antioxidant activity of blanched and unblanched cocoa beans were analysed. Results showed that both adsorption and vacuum drying methods showed high recovery of polyphenolic compounds and antioxidants on comparison with freeze dried cocoa samples, which was used as a benchmark in quality analysis of food products. High polyphenols contents were achieved after the blanching and drying treatments and were noted to be significantly higher on comparison with published literatures. Sensory analysis of both blanched and unblanched cocoa beans were analysed after drying using various drying methods. The results for unfermented cocoa beans showed high astringency flavour attributes which further confirmed the high contents of polyphenols in cocoa beans. The cocoa and acidic flavour attributes were recorded to be less owing to the unfermented nature of cocoa beans. The results obtained provides a gateway towards the use of advanced drying technology in cocoa industry. The potential of blanching pre-treatment to mediate high recovery of cocoa polyphenols after drying has been proven through this work. The processing methods used in the current study can be implemented in on-farm cocoa processing, making it a more sustainable farming option.
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Gaieski, Daniel. "Supervisão e controle de sistema de secagem de grão de feijão em leito fixo visando economia de energia e qualidade do produto." [s.n.], 2009. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256950.
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Orientadores: Barbara Janet Teruel Mederos, Claudio Kiyoshi UmezuDissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia Agricola
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Resumo: A secagem de produtos agrícolas, especialmente grãos, é importante na pós-colheita, por ser responsável pelo prolongamento no seu tempo de armazenamento e conservação, resultado da redução da atividade de água presente em seu interior e conseqüentemente queda no desenvolvimento de micro organismos que conduziriam o produto a deterioração antecipada. Ao mesmo tempo em que a importância da realização de secagem é inquestionável, também é fato que este processo representa um consumo considerável de energia em virtude do aquecimento e movimentação forçada do ar que irá escoar por entre os grãos promovendo a retirada de massa de água (transferência simultânea de calor e massa). É importante que a temperatura do ar de secagem se mantenha no valor recomendado para não causar danos ao produto e não consumir mais energia que o necessário, este valor de temperatura varia de acordo com o produto e com sua finalidade de uso, neste trabalho considerou-se tal valor como sendo de 50 ºC. O objetivo deste trabalho foi desenvolver um sistema de secagem com capacidade de monitorar, registrar e atuar sobre o processo de secagem de maneira on line e proporcionar redução no consumo de energia e manutenção da qualidade do produto quando comparado com sistema operando com estratégia de controle on/off ou de forma automática com uso de um controlador de temperatura implementado através de software. O desenvolvimento do sistema de secagem constituiu-se de várias etapas: concepção, projeto e construção do secador, elaboração e montagem dos circuitos elétricos, instalação dos instrumentos de medição e sistema de aquisição de dados, desenvolvimento e implementação do aplicativo de monitoramento, registro e controle, após a calibração dos instrumentos foram realizados diversos testes livres para conhecer o comportamento do sistema, vários testes com diferentes condições de temperatura e vazão de ar foram necessários para avaliar o controlador, o que também implicou em testar controladores PID para temperatura implementados com diferentes algoritmos. Realizou-se os testes definitivos com o secador contendo cerca de 50kg de feijão e concluiu-se que houve redução no consumo de energia em torno de 18% e manutenção na qualidade do produto.
Abstract: Drying of agricultural products, especially grain is of fundamental importance in the stage of post-harvest, to be responsible for extending their time in storage and conservation, a result of reduced water activity in this consequently and drop them in the development of micro organisms that lead to product deterioration early. At the same time the importance of performing drying is unquestionable, it is also fact that this process represents a considerable consumption of energy due to heating and forced movement of air that will flow between the grains by promoting the removal of the water (simultaneous transfer of heat and mass). Found along the consultations related to the literature it is important to keep the temperature at which the grains are submitted within a limit that can promote or accelerate the removal of moisture without damaging the product, the recommended upper limit varies according in order to use the product, this work was considered as the temperature of 50 º C. The prime objective of this study was to develop a system capable of drying track, record and act on the drying process so online and provide reduction in energy consumption and maintenance of product quality when compared to how the on/off control strategy or automatically using a temperature controller implemented via software. The development drying system consisted of several stages: design, design and construction of the dryer, preparation and assembly of electric circuits, installation of measuring instruments and data acquisition system, development and implementation of application monitoring, recording and control, after the calibration of the instruments were performed several tests available to determine the behavior of the system, various tests with different conditions of temperature and flow rate of air were required to assess the controller, which also meant to test for PID temperature controllers with different structures. We carried out the final tests with the dryer containing about 50 kg of beans and concluded that there was a reduction in energy consumption around 18% and maintaining the quality of product.
Mestrado
Maquinas Agricolas
Mestre em Engenharia Agrícola
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Garcia, Nava J. Rodolfo. "The effects of maturation environment and drying on seed development and hardseedness of wild beans (Phaseolus vulgaris L.)." Thesis, University of Reading, 2007. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.487106.
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This thesis evaluates the effects of seed characteristics and environmental factors during and after maturation on hardseededness of wild beans (Phaseolus vulgaris L.). Accessions of wild beans from Durango and Tlaxcala in Mexico and 38 recombinant inbred lines from crossing wild and common beans were studied. Factors researched included temperature and water stress during seed maturation, drying temperature on and off the mother plant, seed size, testa colour and thickness of hilum and lens. The research traced the behaviour of individual wild bean seeds back to the seed positions in the pods in which they developed. Flowers of glasshouse-grown plants at Reading University were tagged individually and seed positions in the pods were recorded at every stage. Seeds of the accession Durango took longer to lose hardseededness (Le. were more . ~ hard seeded) at a maturation temperature of 25°C and when exposed to terminal water stress. In contrast, the tirhe to lose hardseededness diminished with a lower maturation temperature (l9°C) and terminal water stress. This can be explained by the higher seed moisture content of seeds grown at 19°C. If the seed closest to the point of attachment of the pod to the mother plant was hard, other seeds in the pod were also likely to be hard. Hardseededness increased with increase in number of seeds in each pod. Small seeds were also more likely to be hard seeded. Allowing seeds to dry naturally on the mother plant produced more hard seeds than harvesting early and drying the seeds off plant, even though the seeds dried off plant were at a lower moisture content. There was no evidence that the mechanism of hardseededness related to the thicknesses of hilum and lens. Results are discussed to show how hardseededness of wild beans could be used to maintain seed quality during storage.
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Medeiros, Uliana Karina Lopes de. "Estudo da secagem do feij?o verde (Vigna unguiculata L. Walp) - an?lise experimental do processo combinado leito fixo/leito de jorro." Universidade Federal do Rio Grande do Norte, 2004. http://repositorio.ufrn.br:8080/jspui/handle/123456789/15863.
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Previous issue date: 2004-05-28Conselho Nacional de Desenvolvimento Cient?fico e Tecnol?gico
Green bean is considered as one of most traditional Brazilian Northeast dishes. Green beans drying preliminary experiments show that combine processes, fixed-bed/spouted bed, resulted in dehydrated beans with uniform humidity and the recovery of the beans properties after their rehydration. From this assays was defined an initial humidity suited for the spouted bed process. A fixed-bed pre-drying process until a level of 40% humidity gave the best results. The spouted bed characteristic hydrodynamic curves were presented for different beans loads, where changes in the respective beans physical properties were evidenced during the fluidynamic assay, due simultaneous drying process. One 22 factorial experimental design was carried out with three repetition in the central point, considering as entry variables: drying air velocity and temperature. The response variables were the beans brakeage, water fraction evaporated during 20 and 50 minutes of drying and the humidity ratio. They are presented still the modeling of the drying of the green beans in fine layer in the drier of tray and the modeling of the shrinking of the beans of the drying processes fixed-bed and spouted bed
O feij?o verde ? considerado um dos pratos mais tradicionais do Nordeste. Experimentos preliminares de secagem do feij?o verde mostraram que o processo combinado, leito fixo/jorro favorecia a obten??o de gr?os desidratados com umidade uniforme e que ap?s reidrata??o o feij?o recuperava suas propriedades. A partir destes ensaios definiu-se uma umidade inicial adequada ao processamento no leito de jorro. A pr?-secagem em leito fixo at? um n?vel de umidade de 40%, forneceu os melhores resultados. S?o apresentadas as curvas hidrodin?micas caracter?sticas do leito para diferentes cargas de feij?o, onde se evidencia as respectivas mudan?as nas propriedades f?sicas dos gr?os ao longo do ensaio fluidodin?mico, decorrentes do processo simult?neo de secagem. Foi feito um planejamento experimental fatorial 22 com tr?s repeti??es no ponto central, considerando-se como vari?veis de entradas: a velocidade e temperatura do ar de secagem. As vari?veis respostas foram a quebra, a fra??o de ?gua evaporada nos 20 e 50 minutos de secagem, e a raz?o de umidade. S?o apresentados ainda a modelagem da secagem do feij?o verde em camada fina no secador de bandeja e a modelagem do encolhimento do feij?o ao longo dos processos de secagem em leito fixo e leito de jorro
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Schoeninger, Vanderleia. "Caracterização de cultivares de feijão para pré- de grãos desidratados de cozimento rápido e processamento industrial." Universidade Estadual do Oeste do Parana, 2015. http://tede.unioeste.br:8080/tede/handle/tede/228.
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Previous issue date: 2015-10-26Currently an alternative that meets the demands of the modern consumer is the industrial processing. Due to the necessity of scientific materials about beans industrial processing in the national literature, then the objective in the first stage of this work (Paper 1) was prepare a review about this topic. Were presented some concepts and details of the industrial processing, unit operations and quality parameters evaluated in canned beans. In sequence (Paper 2) were presented the results of the study that evaluated the adaptability of eight bean cultivars for industrial processing. Cultivars evaluated were by commercial Carioca class: BRS Perola, BRS Estilo, BRS Ametista e BRS Notável and also the Black class: IPR Uirapuru, BRS Campeiro, BRS Esteio and BRS Esplendor. First the physical parameters of the grains were evaluated: water content, measurement of the size, roundness, weight of 100 seeds, density, bulk density, apparent moisture ratio and color components. Then the beans were processed at an industry of canning, using cans with a capacity of 420 g, in which the samples were put without the use of soaking. For sauce was used water at a temperature of 75°C and the cooking process and sterilization was performed in a rotary retort. The quality parameters were evaluated in canned beans: total, net and drained weight, headspace, damage index, color, soluble solids and total solids in the sauce, texture, acidity and pH. Data were submitted to multivariate analysis: Principal Components and Hierarchical Clustering. As a result it was found that the Carioca class BRS Estilo differs from others due to low drained weight that contributed to the increase of total solids in the broth, with low hardness values, not adapting to the type of process used in this experiment. In Black class were observed similar quality characteristics between cultivars BRS Esplendor and IPR Uirapuru, and between BRS Campeiro and BRS Esteio, especially this last one by having smaller index of damaged grains after processing. Lastly, in the last work (Paper 3) was presented information about a different option of product by beans, the quick cooking dehydrated, pointing details of the processing and the performance of Brazilian bean varieties, as well as the technological quality of the final product. In the processing of quick-cooking dried beans was used a Central Composite Design (CCD) with two factors. The first factor was cultivar, evaluating BRS Pérola, BRS Madrepérola, BRS Estilo and IAPAR 81. The second factor was concentration of NaHCO3 used in soaking operation followed by drying of the beans. Were evaluated the parameters: cooking time, damage index and color difference in the processed product. It was found that the effects on these quality parameters are dependent upon the cultivar factor, because BRS Estilo and BRS Madrepérola stood out due to reduced cooking time and color difference when compared to BRS Pérola and IAPAR 81. For BRS Estilo cultivar the increased of NaHCO3 concentration in the soaking reduced significantly the cooking time, with lower rates of damage when compared to BRS Madrepérola. Finally, the information in this work intends to contribute with future research on this topic and therefore increase the bean consumption, whether in the form of an innovative product like the quick cooking dehydrated or as canned beans.
Atualmente uma alternativa alimentar que atende às demandas do consumidor moderno é o processamento industrial do feijão. Devido à necessidade de materiais científicos sobre processamento industrial do feijão na literatura nacional, objetivou-se na primeira etapa deste trabalho (Artigo 1) elaborar uma revisão de literatura sobre o tema. São apresentados alguns conceitos e detalhes do processamento industrial, das operações unitárias e dos parâmetros de qualidade avaliados no feijão enlatado. Na sequência (Artigo 2), apresentam-se os resultados do trabalho que avaliou a adaptabilidade de oito cultivares de feijão ao processamento industrial. Foram avaliados cultivares da classe comercial Carioca: BRS Pérola, BRS Estilo, BRS Ametista e BRS Notável; da classe Preto: IPR Uirapuru, BRS Campeiro, BRS Esteio e BRS Esplendor. Primeiramente, foram verificados os parâmetros físicos nos grãos: teor de água, aferição das dimensões, esfericidade, massa de 100 grãos, densidade, massa específica aparente, coeficiente de hidratação e componentes de cor. Em seguida, os grãos foram processados em uma indústria do setor, utilizando-se embalagens metálicas com capacidade de 420 g, nas quais as amostras foram acondicionadas sem o emprego de hidratação prévia. Como calda, utilizou-se água na temperatura de 75 °C e o processo de cozimento e esterilização foi realizado em autoclave rotativa. No feijão enlatado, avaliaram-se os parâmetros de qualidade: peso bruto, líquido e drenado, altura de headspace, índice de danos, cor, sólidos solúveis e sólidos totais no caldo, textura, acidez e pH. Os dados foram submetidos à análise multivariada: componentes principais e de agrupamento. Como resultado, verificou-se que, na classe Carioca, o cultivar BRS Estilo diferencia-se dos demais, devido ao baixo peso drenado que contribuiu para o aumento de sólidos totais no caldo, com baixos valores de dureza, não se adaptando ao tipo de processo utilizado neste experimento. Na classe Preto, observaram-se características de qualidade semelhantes entre BRS Esplendor e IPR Uirapuru, e entre BRS Esteio e BRS Campeiro, destacando-se esta última por apresentar menores índices de grãos danificados após o processamento. Por fim, no último trabalho (Artigo 3), apresentam-se informações sobre uma opção diferenciada de produto derivado do feijão, o desidratado de cozimento rápido, apontando-se detalhes sobre o processamento e a performance de diferentes cultivares brasileiros, assim como a qualidade tecnológica. No processamento do feijão desidratado de cozimento rápido foi empregado um delineamento composto central (DCC) com dois fatores. O primeiro fator foi cultivar, avaliando-se BRS Pérola, BRS Madrepérola, BRS Estilo e IAPAR 81; o segundo fator foi a concentração de NaHCO3 (bicarbonato de sódio) empregado na hidratação, seguida da secagem dos grãos. Foram avaliados os parâmetros tempo de cozimento, índice de dano e diferença de cor no produto processado. Verificou-se que os efeitos nos parâmetros de qualidade são dependentes do fator cultivar, visto que BRS Estilo e BRS Madrepérola destacaram-se devido ao menor tempo de cozimento e diferença de cor, quando comparados ao BRS Pérola e IAPAR 81. Para BRS Estilo, o aumento na concentração de NaHCO3 reduz significativamente o tempo de cozimento, com menor índice de dano quando comparado ao cultivar BRS Madrepérola. Por fim, com as informações presentes neste trabalho pretende-se contribuir com pesquisas futuras sobre o tema e dessa forma incrementar o consumo do feijão, seja na forma de um produto inovador como o desidratado de cozimento rápido ou na forma de enlatado.
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Goksu, Emel Iraz. "Fluidized Bed, Microwave And Microwave Assisted Fluidized Bed Drying Of Macaroni Beads." Master's thesis, METU, 2003. http://etd.lib.metu.edu.tr/upload/1098789/index.pdf.
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This study is aimed to compare the fluidized bed and microwave drying with microwave assisted fluidized bed drying. For this purpose, macaroni beads (2.4±0.08 mm diameter) were dried from about 20% to 12% moisture content in a fluidized bed of 7.6 cm diameter, in a domestic microwave oven with a power of 609 W and in the fluidized bed placed in the microwave oven conditions. In the experiments with the fluidized bed three air temperatures
50, 60 and 70°
C at an air velocity of 2.3 m/s and in those with the microwave oven two power levels
50% and 100% were used. The drying curves indicated that the drying rate increased with the air temperature and microwave power in each drying method. Microwave assisted fluidized bed drying reduced the drying time by about 50% and 11% on the average compared with the fluidized bed and microwave drying, respectively. Therefore, it was concluded that the drying time was reduced more by the effect of microwave energy than the fluidization. The effective diffusivities in the fluidized bed and microwave assisted fluidized bed drying were found to be in the order of 4.125x10-11 and 8.772x10-11 m2/s on the average, respectively. The effective diffusivities for the fluidized bed drying were fitted to an Arrhenius type of equation and the magnitude of the activation energy was found to be in the order of 12595 kJ/kg mol.
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Hamoudi, Mounira Cherifa. "Évaluation d'une forme galénique à base d'alpha cyclodextrine et d'huile végétale pour l'administration par voie orale de molécules actives peu solubles dans l'eau." Thesis, Paris 11, 2012. http://www.theses.fr/2012PA114826/document.
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L’objectif général de cette thèse a été d’étudier le potentiel de billes à base de molécules d’α-cyclodextrine et d’huile de soja, pour l’administration orale de principes actifs peu solubles dans l’eau.Nous avons tout d’abord vérifié qu’il était possible d’encapsuler dans les billes des molécules actives (la progestérone et l’indométacine) autres que les rétinoïdes et le diazépam, avec une teneur élevée et un rendement de fabrication satisfaisant. L’étude du comportement des billes nues lyophilisées, en termes de stabilité et de libération dans des milieux digestifs simulés, nous a permis de proposer un mécanisme de libération de la molécule encapsulée qui se déroule en plusieurs étapes: i) hydratation des billes, ii) dissolution de la matrice hydrophile d’α-cyclodextrine, iii) libération de gouttelettes d’huile contenant le principe actif puis de la fraction dissoute dans l’huile par un phénomène de partage, iiii) fragmentation des billes fragilisées et libération totale de l’huile. La présence de sels biliaires dans le milieu, accélère à la fois la libération et la quantité dissoute, en fragilisant les billes et en réduisant la valeur du coefficient de partage du principe actif entre l’huile et le milieu digestif. Nous avons montré in vitro et in vivo qu’il est possible de moduler la libération d’un principe actif à partir d’une même formulation de départ, en jouant sur l’organisation du système (émulsion sèche, billes nues, billes coquées par un nouvel ajout d’α-cyclodextrine sur les billes nues). Les études in vivo chez le rat ont révélé que l’émulsion sèche se comporte comme une forme à libération immédiate, les billes coquées comme une forme à libération prolongée et les billes nues comme une forme à libération intermédiaire. Enfin, la libération du principe actif encapsulé peut également être modulée en modifiant le mode de séchage des billes. Comparativement à la lyophilisation, le séchage à l’étuve modifie les propriétés des billes en augmentant leur résistance dans les milieux digestifs simulés et prolonge la libération de la molécule encapsuléeThe general aim of this thesis was the study of the potential of beads, made of α-cyclodextrin and soybean oil, for the oral delivery of poorly water soluble drugs. We have first verified that it was possible to encapsulate in beads, active molecules (progesterone and indomethacin), other than retinoid and diazepam, with a high drug loading and a satisfying yied. The study of the behaviour of freeze-dried naked beads, in terms of stability and drug release in simulated gastro-intestinal fluids, allowed to propose a mechanism for the release of the encapsulated drug, involving several steps: i) hydration of the freeze-dried beads, ii) dissolution of α-CD hydrophilic matrix, iii) release of oily droplets containing the active drug and then of the fraction of drug dissolved in oil, following a partition phenomenon, iiii) fragmentation of the weakened beads and at last the total release of oil. The presence of bile salts in the medium accelerates both the release and the dissolved amount, by weakening the beads and reducing the partition coefficient value of the active molecule between oil and digestive medium.We have shown in vitro as well as in vivo that it is possible to modulate the release of a model drug from the same initial formulation, according to the degree of organization of the system (dry emulsion, naked beads, coated beads obtained by an additional amount of α-cyclodextrine to the preformed naked beads). In vivo studies in rats have highlighted that dry emulsion behaves as a fast release formulation, the coated beads as a sustained release formulation and the naked beads as an intermediate one. Finally, the release of the encapsulated drug can also be modulated by modifying the drying method of the beads. Compared to freeze-drying, oven-drying modifies the properties of the beads by increasing their resistance in simulated gastro-intestinal fluids and sustaining the release of the encapsulated drug
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Phillips, Katherine M. "Studies of high-fiber foods: I. The effect of a pinto bean diet on plasma cholesterol in hamsters. II. The effect of freeze-drying and heating during analysis on dietary fiber in cooked and raw carrots." Diss., Virginia Tech, 1990. http://hdl.handle.net/10919/39901.
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Nganhou, Jean. "Etude des transferts de chaleur et de matiere en convection forcee dans une operation de sechage en lit epais de produits agricoles tropicaux : application aux feves de cacao." Poitiers, 1987. http://www.theses.fr/1987POIT2268.
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On envisage deux types de configuration du systeme de sechage suivant la nature du generateur d'air chaud. Dans la premiere configuration, le sechoir est ventile par de l'air chaud sortant d'un capteur solaire du type multi-masse. La seconde configuration utilise un rechauffeur d'air constitue de resistances electriques. Pour chaque sous-systeme de la chaine, on propose une modelisation fine et originale; une etude systematique de l'etat thermique, massique et des performances du systeme de captation multi-passes et du systeme de sechage en fonction des parametres externes et internes est realisee. On envisage aussi l'effet d'un recyclage de l'air sur le comportement dynamique du systeme de sechage. Enfin, une conformation entre les resultats experimentaux obtenus sur un prototype construit et teste en laboratoire avec des resistances electriques permet une validation du modele theorique propose pour le sechage d'un lit epais des feves de cacao
Book chapters on the topic "Beans – Drying"
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Hii, Ching Lik, Abhay S. Menon, and Choon Lai Chiang. "Drying Principles and Practices of Cocoa Beans." In Drying and Roasting of Cocoa and Coffee, 21–45. Boca Raton, Florida : CRC Press, [2020] | Series: Advances in drying science and technology: CRC Press, 2019. http://dx.doi.org/10.1201/9781315113104-2.
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Sukha, Darin Ashram. "The Grading and Quality of Dried Cocoa Beans." In Drying and Roasting of Cocoa and Coffee, 89–139. Boca Raton, Florida : CRC Press, [2020] | Series: Advances in drying science and technology: CRC Press, 2019. http://dx.doi.org/10.1201/9781315113104-5.
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Adejumo, Bolanle Adenike, Rosemary Uju Ajibo, and Peter Ayodele Obasa. "Optimization of Soaking Condition and Drying Temperature for the Production of African Yam Beans (Sphenostylis sternocarpa) Flour." In Food Security and Safety, 63–95. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-50672-8_4.
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Rincón-Quintero, Arly Dario, Luis Alfonso Del Portillo-Valdés, Alexander Meneses-Jácome, Javier Gonzalo Ascanio-Villabona, Brayan Eduardo Tarazona-Romero, and Miguel Arlenzo Durán-Sarmiento. "Performance Evaluation and Effectiveness of a Solar-Biomass Hybrid Dryer for Drying Homogeneous of Cocoa Beans Using LabView Software and Arduino Hardware." In Lecture Notes in Electrical Engineering, 238–52. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-72208-1_18.
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Kemtchou, Valéry Tchanque, Maria Schäfer, and Urs Alexander Peuker. "Synthesis of Functionalized Magnetic Beads Using Spray Drying." In Upscaling of Bio-Nano-Processes, 97–116. Berlin, Heidelberg: Springer Berlin Heidelberg, 2014. http://dx.doi.org/10.1007/978-3-662-43899-2_6.
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Nussinovitch, Amos. "Methods and Mathematical Models for the Drying of Polymeric Beads." In Polymer Macro- and Micro-Gel Beads: Fundamentals and Applications, 53–74. New York, NY: Springer New York, 2010. http://dx.doi.org/10.1007/978-1-4419-6618-6_3.
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Walters, Dale. "Transforming Cacao Beans into Chocolate Bars." In Chocolate Crisis, 39–49. University Press of Florida, 2021. http://dx.doi.org/10.5744/florida/9781683401674.003.0004.
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This chapter looks at the journey from cacao bean to the delicious, mouth-watering chocolate most of us crave. It takes us from harvesting the pods through the various stages in developing the flavor of the final product: fermenting, drying, and roasting the beans. These processes reduce the natural bitterness and astringency of the beans and produce the many volatile compounds such as polyphenols necessary for development of the full chocolate flavor. The chapter looks at the manufacture of chocolate and the processes involved in converting the beans into milk and dark chocolate. Finally, it looks at recent research into the importance of volatile compounds in the beans to the aroma and flavor of chocolate.
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Selmer-Olsen, E., R. Pehrson, T. Sørhaug, and S. E. Birkeland. "Effect of drying medium on the viability of dried Lactobacillus helveticus CNRZ 303 immobilized in calcium-alginate beads." In Immobilized Cells - Basics and Applications, Proceedings of an International Symposium organized under auspices of The Working Party on Applied Biocatalysis of the European Federation of Biotechnology Noordwijkerhout, 229–35. Elsevier, 1996. http://dx.doi.org/10.1016/s0921-0423(96)80032-3.
Full textConference papers on the topic "Beans – Drying"
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Mujaffar, Saheeda, Aveena Ramroop, and Darin Sukha. "Thin layer drying behaviour of fermented cocoa (Theobroma cacao L.) beans." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7328.
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To assess the impact of a rest interval and bean turning on the thin-layer drying behavior of fermented cocoa beans, beans of mixed Trinitario varieties were dried in a cabinet oven at three temperatures (40, 50, 60°C) using three drying regimes, namely; continuous drying, intermittent drying (drying for 8h with a rest period of 16h), and intermittent drying with turning of beans. Moisture content, water activity, pH and colour attributes were measured and sensory evaluation of the cocoa liquor carried out on selected samples. Drying curves were constructed and drying rate constants (k) and effective diffusivity (Deff) values determined. Keywords: Oven-drying; Fick’s Law; Rate constant; Diffusion coefficient
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Boubekri, A., S. Chouicha, M. H. Berbeuh, D. Mennouche, I. Frihi, and A. Rzezgua. "Post-harvest treatment of algerian broad beans using two different solar drying methods." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7858.
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This work was carried up in the objective to valorize the broad beans, largely harvested in Algeria, by solar drying means. In the present research paper, an experimental study was conducted on solar drying of broad beans by two different methods. Experimental trials were performed on a direct and an indirect laboratory scale solar dryers at Ouargla university in the southern of Algeria. Selected samples were dried at 50°C, 55°C, 60°C and 65°C. In both two applied cases, drying curves were obtained and compared. Among twelve consulted drying models the Page model was correlated with satisfaction to describe the solar drying of broad beans using a non linear regression analysis method. Operating and thermal performances of the two used drying systems were checked by the energy effeceincy and economic calculation. Obtained results showed that the direct solar drying ensures good preservation of the final product with a drying time of 5 hours. Keywords: solar drying ; convective drying ; broad bean ; quality
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Collazos-Escobar, Gentil Andres, Nelson Gutiérrez-Guzmán, Henry Alexander Vaquiro-Herrera, and Erika Tatiana Cortes-Macias. "Modeling sorption isotherms and isosteric heat of sorption of roasted coffee beans." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7668.
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The aim of this work was determine the sorption isotherms in roasted beans of specialty coffee at temperatures of 25, 30 and 40 °C and water activities between 0.1 and 0.8 using the dynamic dew point method. The experimental sorption data were modeled using 12 different equations to represent the dependence of equilibrium moisture content with aw and temperature. The net isosteric heat of sorption was determined from the experimental sorption data using the Clausius-Clapeyron equation. The Weibull model satisfactorily modeled the effect of the temperature on the hygroscopic equilibrium in roasted coffee beans (R2adj =0.902 and RMSE = 0.00550 kg·kg-1d.b.). The net isosteric heat of sorption increase with increased moisture content. Keywords: water activity; sorption properties; equilibrium moisture content; hygroscopicity
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Wuttijaree, Kerati, Prateang Funkaew, and Wichai Sinjuk. "Development and Construction of a Solar Drying Plant for Drying Coffee Beans." In The 13th National Conference on Technical Education andThe 8th International Conference on Technical Education. KMUTNB, Bangkok, Thailand, 2021. http://dx.doi.org/10.14416/c.fte.2021.07.015.
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Barrozo, Marcos A. S., M. V. C. Machado, I. A. Resende, R. M. Lima, R. J. Brandão, M. R. Pivello, S. M. Nascimento, and C. R. Duarte. "The role of boundary conditions on the dynamics of green coffee beans in a rotated dryer." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7455.
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Coffee drying and roasting are usually performed in rotated dryers; therefore, the study of particle dynamics in this equipment is of great relevance to improve their efficiency and hence the quality of the final product. Thus, this work aimed to investigate experimentally and numerically the dynamics of coffee beans in a rotary dryer. The Euler-Euler model was employed to reproduce the particle velocity profile in the rolling regime under different boundary conditions. The results shown that the lower specularity coefficient (0.01), which characterizes the smooth wall and free slip condition, reproduced the bed behavior that most resembled the experimental one. On the other hand, the other coefficients (0.1 and 1.0) showed an increasing deformation in the bed surface, different from the observed experimental behavior. It was also verified that, as the filling degree increases, the bed surface deformation becomes more pronounced. Keywords: coffee; rotated dryer; simulation; specularity coefficient.
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Okonkwo, Ifeanyi Wilfred, and Tobechukwu E. Okorie. "Experimental Determination of the Drying Rate of Cocoa Beans (Theobroma Cocoa)." In 2019 Boston, Massachusetts July 7- July 10, 2019. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2019. http://dx.doi.org/10.13031/aim.201900245.
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Bruchmu¨ller, J., B. G. M. van Wachem, S. Gu, and K. H. Luo. "Heat and Mass Transfer of Drying Particles in a Fluidized Bed." In 2010 14th International Heat Transfer Conference. ASMEDC, 2010. http://dx.doi.org/10.1115/ihtc14-22292.
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In this study, the heat transfer and drying process of arabica coffee beans in a batch fluidized bed roaster has been studied. Herein, the discrete element method (DEM) has been used and modified to account for resolved 1D temperature and moisture content profiles within each single coffee bean. This approach has the strength to provide much more information on the global (fluidization, mixing) and local (particle data) level compared to existing coffee roaster models. Therefore, the product quality can be evaluated on-line by many more specific criteria beyond the averaged global particle temperature and moisture content. Instead, information of every single particle is available which includes heat and mass transfer coefficients, its local position inside the bed, collision forces, etc. Furthermore, the overall roaster performance is based on e.g. fluidization stability, mixing efficiency or uniformity of quality properties among all particles. More data are presented to account for a broader coffee bean roasting evaluation. Modeling results are in good agreement with experimental data.
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HII, CHING LIK, CHUNG LIM LAW, R. ABDUL RAHMAN, S. JINAP, and Y. B. CHE MAN. "QUALITY COMPARISON OF COCOA BEANS DRIED USING SOLAR AND SUN DRYING WITH PERFORATED AND NON-PERFORATED DRYING PLATFORM." In The Proceedings of the 5th Asia-Pacific Drying Conference. World Scientific Publishing Company, 2007. http://dx.doi.org/10.1142/9789812771957_0080.
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Almeida, Matheus de, Juliana Fracarolli, Juiana do Prado, and Gerson Giomo. "Identification of the quality of coffee beans subjected to different drying processes." In Congresso de Iniciação Científica UNICAMP. Universidade Estadual de Campinas, 2019. http://dx.doi.org/10.20396/revpibic2720192679.
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Takemoto, A., H. Maehara, T. Watanabe, and S. Itoh. "Extraction From Coffee Beans Using the Underwater Shock Wave." In ASME 2007 Pressure Vessels and Piping Conference. ASMEDC, 2007. http://dx.doi.org/10.1115/pvp2007-26818.
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The coffee beverage widely liked all over the world as articles of taste is extracted from roasted and milled coffee beans. The aroma with volatility compounds is a feature of coffee. A lot of extraction methods of coffee were researched. In this research, the underwater shock wave loading was tried to the roasted coffee bean to improve the extraction efficiency. The coffee extracted from the hot water by the filter method after the underwater shock wave loading compared the amounts of the extraction by the freeze-drying processing. In addition, extracted the volatility compounds were compared by the gas chromatography analysis. As a result, the change in the content of an excellent effect of the extraction and a volatility compound was confirmed.