The thermodynamic and physical properties of parchment coffee beans in Veracruz (Mexico) have been evaluated as function of moisture content. The moisture content of the examined parchment ranged from 11.0% to 55.0%. The results indicate that the angle of repose, the bulk density, the specific heat and enthalpy depend mainly on moisture. Physical and geometric properties such as length, width, thickness and superficial flat and transversal areas are not dependent on moisture content but rather on the morphology of the beans.
THERMAL AND PHYSICAL PROPERTIES OF PARCHMENT ARABICA COFFEE BEANS / E. CINI; H. DE BERNARDI; F. GARBATI PEGNA; M. ZOLI. - STAMPA. - (2003), pp. 434-440. (Intervento presentato al convegno Management and technology applications to empower agriculture and agro-food systems tenutosi a GRUGLIASCO - TO nel 22-24 settembre 2003).
THERMAL AND PHYSICAL PROPERTIES OF PARCHMENT ARABICA COFFEE BEANS
CINI, ENRICO;GARBATI PEGNA, FRANCESCO;ZOLI, MASSIMO
2003
Abstract
The thermodynamic and physical properties of parchment coffee beans in Veracruz (Mexico) have been evaluated as function of moisture content. The moisture content of the examined parchment ranged from 11.0% to 55.0%. The results indicate that the angle of repose, the bulk density, the specific heat and enthalpy depend mainly on moisture. Physical and geometric properties such as length, width, thickness and superficial flat and transversal areas are not dependent on moisture content but rather on the morphology of the beans.
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Paper 153 Thermal and Physical Properties of Parchment Arabica Coffee Beans.pdf
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