Equilibrium Moisture Content of Coffee Bean

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概要

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• Equilibrium moisture contents of coffee bean in sorption process were measured at three temperature regimes : 30,40 and 50℃ in the equilibrium relative humidity ranging from 11% to 84% by a static method. Data obtained were subjected to the four reported sorption isotherms : the Henderson, the Chung and Pfost, the modified Halsey, and the modified GAB models by using non-linear regression procedures to estimate their equation parameters. Comparisons for the models are based on residual plots and some statistical criteria : coefficient of determination (R^2), mean relative percent error (P), root mean square error of moisture content (RMS) resulting from 0.95 to 0.99,4.51 to 17.61,and 0.36 to 1.39; respectively. It was found that the modified Halsey and the modified GAB models adequately represented the experimental data for coffee bean.

• 神戸大学の論文
• 2002-02-25

著者

• 南森 隆司

  神戸大学農学部

• 東 哲司

  神戸大学農学部

• YASUDA Takeshi

  Department of Applied Science for Electronics and Materials, Graduate School of Engineering Sciences

• Thong Pham

  Faculty of Food Science and Technology, The University of Agriculture and Forestry

• Thong Pham

  Faculty Of Food Science And Technology The University Of Agriculture And Forestry

• Yasuda Takeshi

  Department Of Applied Science For Electronics And Materials Graduate School Of Engineering Science K

• Yasuda Takeshi

  Department Of Agricultural Chemistry Kyoto University

• Yasuda Takeshi

  Department Of Biological And Environmental Science Faculty Of Agriculture Kobe University

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