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Thermal Analysis of Coffee Hulls and their Effect on the Drying Process in Conventional Ovens


Affiliations
1 Universidad Industrial de Santander - UIS Colombia, Santander, Colombia
 

Background/Objectives: This article includes some of the most relevant experimental results related to the thermal properties of coffee hulls taken from samples of a Colombian coffee variety Castilla. Methods: Coffee hull samples were analyzed using IR, DSC, TGA and DTGA. Analytical thermal experiments described its thermal behavior when it was heated at 5°C/min from room temperature to about 900°C. Furthermore, we include some drying curves and analyze the observed delay effect of the hull presence on the coffee drying process. Findings: Some of the main thermal transitions where observed in the range of 50-300°C. The IR test showed that its main composition was cellulose. Such delay was related to the hull composition. The diffusion coefficients of water in coffee grains with hull, without its hull, and of hull alone, are also reported. Applications: This work provides important information to understand in a better form some thermal characteristics and inference in drying process of coffee grains hull of variety Castilla, original from Colombia northeast region.
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  • Thermal Analysis of Coffee Hulls and their Effect on the Drying Process in Conventional Ovens

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Authors

Milton Javier Munoz Neira
Universidad Industrial de Santander - UIS Colombia, Santander, Colombia
Manuel Roa
Universidad Industrial de Santander - UIS Colombia, Santander, Colombia
Rodrigo Correa
Universidad Industrial de Santander - UIS Colombia, Santander, Colombia

Abstract


Background/Objectives: This article includes some of the most relevant experimental results related to the thermal properties of coffee hulls taken from samples of a Colombian coffee variety Castilla. Methods: Coffee hull samples were analyzed using IR, DSC, TGA and DTGA. Analytical thermal experiments described its thermal behavior when it was heated at 5°C/min from room temperature to about 900°C. Furthermore, we include some drying curves and analyze the observed delay effect of the hull presence on the coffee drying process. Findings: Some of the main thermal transitions where observed in the range of 50-300°C. The IR test showed that its main composition was cellulose. Such delay was related to the hull composition. The diffusion coefficients of water in coffee grains with hull, without its hull, and of hull alone, are also reported. Applications: This work provides important information to understand in a better form some thermal characteristics and inference in drying process of coffee grains hull of variety Castilla, original from Colombia northeast region.

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DOI: https://doi.org/10.17485/ijst%2F2018%2Fv11i36%2F131682