Mathematical modeling of coffee beans drying: addressing challenges of determining moisture ratio under natural conditions
DOI:
https://doi.org/10.25186/.v20i.2385Abstract
Coffee bean drying is a critical step in post-harvest processing because it directly affects the quality of the final product. The moisture ratio (MR) during drying is a key parameter that must be carefully controlled to prevent over- or under-drying, both of which can degrade coffee quality. In this study, we investigate fourteen mathematical models existing in the literature that describe the MR during the drying of coffee beans. Each model is evaluated in terms of its formulation, applicability, and relevance to coffee drying. Furthermore, we numerically simulate each model using experimental drying data collected from Génova, Quindío (Colombia), under natural conditions, a region renowned for its high-quality coffee production. The simulations provide a comparison of the accuracy and predictive capability of the models under real-world environmental conditions, highlighting the need for more sophisticated models that integrate humidity, temperature, and real-time weather data to improve the accuracy and efficiency of the drying process.
Key words: Experimental data; natural drying; model evaluation; model validation; weather; integration.
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