Development and validation of a heated drying air diffusion system to optimize rotary dryers and final coffee quality.

The final quality of pre-processed coffees is influenced by the applied drying technology. Thus, the aim of the study was to develop and validate a heated air flow diffusion system to optimize and reduce the drying time of rotary dryers and improve the final quality of coffee. Computational fluid dy...

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Autores principales:	Paulo Carteri Coradi, Samuel Martens, Henrique Eguilhor Rodrigues, Andressa Fernandes Leal, Douglas Romeu da Costa, Reni Saath, Flávio Meira Borém
Formato:	article
Lenguaje:	EN
Publicado:	Public Library of Science (PLoS) 2021
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/f432167341ca442bb2f415291158fb37
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spelling	oai:doaj.org-article:f432167341ca442bb2f415291158fb372021-12-02T20:03:51ZDevelopment and validation of a heated drying air diffusion system to optimize rotary dryers and final coffee quality.1932-620310.1371/journal.pone.0251312https://doaj.org/article/f432167341ca442bb2f415291158fb372021-01-01T00:00:00Zhttps://doi.org/10.1371/journal.pone.0251312https://doaj.org/toc/1932-6203The final quality of pre-processed coffees is influenced by the applied drying technology. Thus, the aim of the study was to develop and validate a heated air flow diffusion system to optimize and reduce the drying time of rotary dryers and improve the final quality of coffee. Computational fluid dynamics was used for the simulation of the air fluid dynamics in the combustion chamber of the heat generator. It was observed that the energy losses in the upper and lower walls of the heat generator chamber were higher with an increase in the convective heat transfer coefficient. It was found that the rate of fluid flow presented a fully developed profile, in which the higher speed value was found in the central region of the outlet. The reduction in moisture content during coffee drying was directly proportional to the increase in temperature. The Midilli model shows the best fit to describe the drying curves of the coffee. The effective diffusion coefficient increases with increasing temperature of the drying air. It was observed that the adjustments of the fluid dynamics in the burning of gas and the adaptation of the diffuser system significantly influenced the drying time and final quality of naturally processed and pulped coffees. In conclusion, the adapted technological set, a rotary dryer with gas heating and diffusion of heated air, had a high performance in the final quality of the coffee, and for this reason it is recommended to producers and the industry.Paulo Carteri CoradiSamuel MartensHenrique Eguilhor RodriguesAndressa Fernandes LealDouglas Romeu da CostaReni SaathFlávio Meira BorémPublic Library of Science (PLoS)articleMedicineRScienceQENPLoS ONE, Vol 16, Iss 6, p e0251312 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Paulo Carteri Coradi Samuel Martens Henrique Eguilhor Rodrigues Andressa Fernandes Leal Douglas Romeu da Costa Reni Saath Flávio Meira Borém Development and validation of a heated drying air diffusion system to optimize rotary dryers and final coffee quality.
description	The final quality of pre-processed coffees is influenced by the applied drying technology. Thus, the aim of the study was to develop and validate a heated air flow diffusion system to optimize and reduce the drying time of rotary dryers and improve the final quality of coffee. Computational fluid dynamics was used for the simulation of the air fluid dynamics in the combustion chamber of the heat generator. It was observed that the energy losses in the upper and lower walls of the heat generator chamber were higher with an increase in the convective heat transfer coefficient. It was found that the rate of fluid flow presented a fully developed profile, in which the higher speed value was found in the central region of the outlet. The reduction in moisture content during coffee drying was directly proportional to the increase in temperature. The Midilli model shows the best fit to describe the drying curves of the coffee. The effective diffusion coefficient increases with increasing temperature of the drying air. It was observed that the adjustments of the fluid dynamics in the burning of gas and the adaptation of the diffuser system significantly influenced the drying time and final quality of naturally processed and pulped coffees. In conclusion, the adapted technological set, a rotary dryer with gas heating and diffusion of heated air, had a high performance in the final quality of the coffee, and for this reason it is recommended to producers and the industry.
format	article
author	Paulo Carteri Coradi Samuel Martens Henrique Eguilhor Rodrigues Andressa Fernandes Leal Douglas Romeu da Costa Reni Saath Flávio Meira Borém
author_facet	Paulo Carteri Coradi Samuel Martens Henrique Eguilhor Rodrigues Andressa Fernandes Leal Douglas Romeu da Costa Reni Saath Flávio Meira Borém
author_sort	Paulo Carteri Coradi
title	Development and validation of a heated drying air diffusion system to optimize rotary dryers and final coffee quality.
title_short	Development and validation of a heated drying air diffusion system to optimize rotary dryers and final coffee quality.
title_full	Development and validation of a heated drying air diffusion system to optimize rotary dryers and final coffee quality.
title_fullStr	Development and validation of a heated drying air diffusion system to optimize rotary dryers and final coffee quality.
title_full_unstemmed	Development and validation of a heated drying air diffusion system to optimize rotary dryers and final coffee quality.
title_sort	development and validation of a heated drying air diffusion system to optimize rotary dryers and final coffee quality.
publisher	Public Library of Science (PLoS)
publishDate	2021
url	https://doaj.org/article/f432167341ca442bb2f415291158fb37
work_keys_str_mv	AT paulocartericoradi developmentandvalidationofaheateddryingairdiffusionsystemtooptimizerotarydryersandfinalcoffeequality AT samuelmartens developmentandvalidationofaheateddryingairdiffusionsystemtooptimizerotarydryersandfinalcoffeequality AT henriqueeguilhorrodrigues developmentandvalidationofaheateddryingairdiffusionsystemtooptimizerotarydryersandfinalcoffeequality AT andressafernandesleal developmentandvalidationofaheateddryingairdiffusionsystemtooptimizerotarydryersandfinalcoffeequality AT douglasromeudacosta developmentandvalidationofaheateddryingairdiffusionsystemtooptimizerotarydryersandfinalcoffeequality AT renisaath developmentandvalidationofaheateddryingairdiffusionsystemtooptimizerotarydryersandfinalcoffeequality AT flaviomeiraborem developmentandvalidationofaheateddryingairdiffusionsystemtooptimizerotarydryersandfinalcoffeequality
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Development and validation of a heated drying air diffusion system to optimize rotary dryers and final coffee quality.

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