Dewatering And Drying Characteristics Of Coffee Pulp. II: Drying Characteristics

Abstract

The drying of coffee pulp studies were carried out in a laboratory ventilated oven. Samples of 4 levels of initial moisture content of pulp, obtained by mechanical removal of 0, 5, 10 and 20% of the fluid, were dried at temperatures between 75 and 150oc. An empirical equation, developed for drying pulp, seems to depend on other unknown factors inherent to the pulp of the coffee, in addition to the covered by this study. These factors can perhaps be identified by studies the physical and biological properties of pulp. On the other hand, the results are important for the design of appropriate coffee pulp dryers.