MODELING OF PROFILE TEMPERATURE AND KINETICS OF COFFEE BEANS DRYING USING SOLAR DRYER ICARO IMPROVED

In this article, we realized the modified Icaro dryer to dry coffee. The design of this dryer is inspired by previous work; which showed that coffees from Africa have an earthy and moldy taste [1]. This is evident from the fact that in these areas coffee is dried on clay or cemented areas in the open air. This technique will allow coffee growers to improve the succulence of coffee. The modeling of the temperature allowed us to obtain a uniform value of 54 ° C. Thus, setting the model coefficients a and b, depending on the product mass, the height and the drying time [2], reduces the coffee water content from 70% to 12.5%. Among the models of Newton, Page and Henderson Pabis, the logarithmic model fits better with the experimental measures of share, the choice based on the highest R² (0.984), Chi-2 and lower ESM. In addition, the calculations of the constants of the logarithmic model allowed us to retain it from the others.In this article, we realized the modified Icaro dryer to dry coffee. The design of this dryer is inspired by previous work; which showed that coffees from Africa have an earthy and moldy taste [1]. This is evident from the fact that in these areas coffee is dried on clay or cemented areas in the open air. This technique will allow coffee growers to improve the succulence of coffee. The modeling of the temperature allowed us to obtain a uniform value of 54 ° C. Thus, setting the model coefficients a and b, depending on the product mass, the height and the drying time [2], reduces the coffee water content from 70% to 12.5%. Among the models of Newton, Page and Henderson Pabis, the logarithmic model fits better with the experimental measures of share, the choice based on the highest R² (0.984), Chi-2 and lower ESM. In addition, the calculations of the constants of the logarithmic model allowed us to retain it from the others.