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dc.contributor.advisorMonroig-Saltar, Francisco M.
dc.contributor.authorGracia-Hernández, Alejandro
dc.date.accessioned2018-11-17T17:06:48Z
dc.date.available2018-11-17T17:06:48Z
dc.date.issued2013
dc.identifier.urihttps://hdl.handle.net/20.500.11801/1318
dc.description.abstractA laboratory dryer was constructed and validated to simulate the drying process at various environmental conditions. The effect of the drying air temperature and specific humidity in the time and energy consumption of the process was studied using washed parchment coffee of the Coffea arabica variety. Three levels of temperature (45, 50 and 55qC) and three levels of specific humidity (0.014, 0.018 and 0.022 grams water / grams dry air) were used by triplicate. The results show that the drying temperature has a significant effect on energy consumption and drying time. The specific humidity only had significant effect on the energy consumption and drying time at the extreme temperature levels. The constant and falling drying rates were determined for all treatments and their energy consumption rates. A sensory evaluation was performed for parchment coffee, green coffee and roasted coffee.
dc.description.abstractSe construyó y validó un secador de laboratorio para la simulación del proceso de secado a varias condiciones ambientales. Se estudió el efecto de la temperatura y la humedad específica del aire de secado en el tiempo y consumo energético del proceso utilizando café pergamino lavado de la variedad Coffea arábica. Se utilizaron tres niveles de temperatura (45, 50 y 55qC) y tres niveles de humedad específica (0.014, 0.018 y 0.022 gramos agua/gramos aire seco) por triplicados. Los resultados demuestran que la temperatura de secado tiene un efecto significativo en el consumo y en el tiempo de secado. La humedad específica solo tuvo efecto significativo en el consumo y tiempo de secado en los niveles extremos. Se determinó la razón de secado constante y de caída para todos los tratamientos y su razón de consumo. Se realizó una evaluación organoléptica al café pergamino, al café pilado y al café tostado.
dc.description.sponsorshipHATCH-430: “Revenue Opportunities for the Puerto Rico Coffee Industry”.en_US
dc.language.isoesen_US
dc.subjectCaféen_US
dc.subjectPuerto Ricoen_US
dc.subjectSecadoen_US
dc.titleMejoramiento del proceso para el secado de café pergamino bajo las condiciones climatológicas de Puerto Rico.en_US
dc.typeThesisen_US
dc.rights.licenseAll rights reserveden_US
dc.rights.holder(c) 2013 Alejandro Gracia Hernández.en_US
dc.contributor.committeeHuertas Miranda, Javier A.
dc.contributor.committeePérez Muñoz, Fernando J.
dc.contributor.committeeNegrón de Bravo, Edna
dc.contributor.representativeSoto Vélez, Jay O.
thesis.degree.levelM.S.en_US
thesis.degree.disciplineFood Science and Technology Programen_US
dc.contributor.collegeCollege of Agricultural Sciencesen_US
dc.contributor.departmentDepartment of Food Science and Technologyen_US
dc.description.graduationSemesterSummeren_US
dc.description.graduationYear2013en_US


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