MODELING COUPLES HEAT AND MASS TRANSFER FOR COFFEE DRYING:DETERMINATION OF MOISTURE DIFFUSIVITY IN COFFEE COMPONENTS (COFFEA CANEPHORA)
The aim of the present study was to develop a 3-D finite element model to simulate the transport of heat and mass within parchment coffee using Comsol Multiphysics(○)simulation program.Thermal energy equations and Ficks law of diffusion is obtained to model the coupled heat and mass transport within the parchment coffee during drying processes.Thin layer drying experiments of coffee bean and parchment coffee were conducted in the temperature range of 40-60oC,the relative humidity ranged from 14 to 28% and drying air velocity of 1.4 m/s.The moisture diffusivities in different components of coffee (parchment and coffee bean) were determined by minimizing the RMSE between the predicted and the experimental data.The simulated results showed that the moisture diffusivities of parchment were three orders of magnitude lower than those of the coffee bean.
drying coffee finite element moisture diffusivity parchment
P.Prakotmak
Department of Mechanical Engineering,Faculty of Engineering at Khamphengsean,Kasetsart University,Khamphengsean Campus,Nakornpathom 73140,Thailand
国际会议
The 18th International Drying Symposium Conference(第十八届国际干燥学术大会(IDS2012))
厦门
英文
1-7
2012-01-11（万方平台首次上网日期，不代表论文的发表时间）