DETERMINATION OF THERMAL PROPERTIES OF COFFEE BEANS AT DIFFERENT DEGREES OF ROASTING

Danilo Barbosa Cardoso, Ednilton Tavares de Andrade, Renso Alfredo Aragón Calderón, Mariane Helena Sanches Rabelo, Camila de Almeida Dias, Isabela Ávila Lemos

Abstract


The aim of this study was to determine the main thermal properties of the granular mass of coffee (specific heat, thermal conductivity, and thermal diffusivity) for different degrees of roasting, as well as to model and simulate thermal conductivity at different degrees of roasting. For determination of specific heat, the mixing method was used, and for thermal conductivity, the theoretically infinite cylinder method with a central heating source. Thermal diffusivity was simulated algebraically using the results of the properties cited above and of the apparent specific mass of the product. Thermal conductivity was also simulated and optimized through finite element analysis software. At darker roasting, there was an increase in specific heat and a reduction in thermal conductivity and thermal diffusivity. Comparing thermal conductivity determined in relation to simulated and optimized conductivity, the mean relative error was 1.02%, on average.


Keywords


specific heat; thermal conductivity; thermal diffusivity

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References


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DOI: http://dx.doi.org/10.25186/cs.v13i4.1491

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