Modeling dynamic adsorption isotherms and thermodynamic properties of specialty ground roasted-coffee (Coffea arabica L.)
GA Collazos-Escobar, N Gutiérrez-Guzmán… - 2019 - sbicafe.ufv.br
Specialty coffee is highly differentiated product because of its sensorial attributes: aroma,
body and brand reputation. In specialized markets, these products are highly valued, and …
body and brand reputation. In specialized markets, these products are highly valued, and …
Desorption and thermophysical properties of feijoa pulp as affected by temperature and moisture content
AM Sánchez-Riaño, JF Solanilla-Duque… - … Journal of Food …, 2022 - Taylor & Francis
Feijoa has a high nutraceutical and agro-industrial potential, an attractive opportunity for
Colombia to enter new markets with innovative products. However, there is little knowledge …
Colombia to enter new markets with innovative products. However, there is little knowledge …
Modelling of drying kinetics during non-isothermal convective drying of passion fruit seeds
A model to identify the effective diffusivity and to predict the drying kinetics during
nonisothermal convective drying of yellow passion fruit (Passiflora edulis Sims f. flavicarpa …
nonisothermal convective drying of yellow passion fruit (Passiflora edulis Sims f. flavicarpa …
Modelado de las isotermas de desorción y calor isosterico de sorción en granos de café pergamino húmedo (Coffee arabica L.)
AM Ordoñez-Silva, A Campos-Cerquera… - Ingeniería y …, 2018 - journalusco.edu.co
El secado es una de las operaciones imprescindibles para garantizar la estabilidad y
calidad de los granos de café pergamino. El objetivo del presente trabajo fue modelizar las …
calidad de los granos de café pergamino. El objetivo del presente trabajo fue modelizar las …