Comparative analysis of drying coffee beans using microwave and conventional oven

Milton Javier Muñoz-Neira; Manuel Fernando Roa-Ardila; Carlos Rodrigo Correa-Celi

doi:10.17533/udea.redin.20191151

Autores/as

Milton Javier Muñoz-Neira Fundación Universitaria de San Gil https://orcid.org/0000-0001-6724-9888
Manuel Fernando Roa-Ardila Universidad Industrial de Santander
Carlos Rodrigo Correa-Celi Universidad Industrial de Santander

DOI:

https://doi.org/10.17533/udea.redin.20191151

Palabras clave:

secado de grano, curva desecado, coeficiente de difusión, secado por microondas

Resumen

El presente artículo reporta los resultados de una investigación experimental, obtenidos en el secado de granos de café variedad Castilla, originarios de Santander, Colombia. Los experimentos fueron llevados a cabo a través de dos técnicas: radiación térmica y radiación electromagnética. Veinte experimentos fueron realizados, 10 en un horno microondas a 2450 MHz-1080W, y 10 en un horno eléctrico convencional con temperatura controlada a 50 ± 2°C. Las pruebas fueron hechas a muestras de grano con cascarilla, sin cascarilla y a la sola cascarilla. En cada experimento se determinó la relación de humedad adimensional del proceso de secado, y su coeficiente de difusión, de acuerdo con la segunda ley de Fick. Se encontró que el coeficiente de difusión de las muestras secadas en horno microondas fue más de cien veces mayor que el respectivo coeficiente de las muestras secadas en horno eléctrico. Las muestras secadas por radiación térmica mantuvieron una temperatura uniforme, en contraste con las muestras secadas por microondas. Los resultados son de gran utilidad para el posterior estudio de sistemas híbridos de secado de granos de café.

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Biografía del autor/a

Manuel Fernando Roa-Ardila, Universidad Industrial de Santander

Estudiante de Doctorado en Ingeniería de Materiales.

Carlos Rodrigo Correa-Celi, Universidad Industrial de Santander

Profesor Titular, Doctorado en Ciencias e Ingeniería de Polímeros (Universidad de Lehigh).

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