Skip to main content
Article
Licensed
Unlicensed Requires Authentication

Experimental and computational study of fluidized-microwave drying process of shrinking parchment coffee and determination of quality attributes

  • , , , and EMAIL logo
Published/Copyright: April 15, 2022
Become an author with De Gruyter Brill
Submit Manuscript Author Information
International Journal of Food Engineering
From the journal International Journal of Food Engineering Volume 18 Issue 5

Abstract

This work presents the fluidized bed drying process combined with microwaves applied to Parchment coffee. In order to study different parameters that affect the quality of the grains, a mathematical model that describes energy and mass transfer during the drying process is presented and solved using Finite Elements Method (FEM) through COMSOL Multiphysics software. The model also considered the shrinkage of the grains due to water removal. Experiments were carried out in experimental prototype equipment obtaining the drying curves, which were utilized to validate the mathematical model. To study the impact of the operating conditions on the quality of the processed coffee, total polyphenolic content and antioxidant capacity were determined by Folin-Ciocalteau and free radical 2,2-diphenyl-1-picrylhydrazyl (DPPH) methods, respectively. Finally, nutritional parameters were related to operating conditions by the polynomial regression and desirability function methodology. Optimal operating conditions (1.4 m/s and 500 W) were found, which provides a product of excellent final quality.

Keywords: antioxidants; coffee grain; fluidization; mass transfer; microwaves; volume reduction
Corresponding author: Laura Analia Campañone, CIDCA (CONICET-CCT La Plata y Universidad Nacional de La Plata), Calle 47 y 116, La Plata (1900), Buenos Aires, Argentina; and Departamento de Ingeniería Química, Facultad de Ingeniería (UNLP), Calle 47 y 116, La Plata (1900), Buenos Aires, Argentina, E-mail:

  1. Author contribution: All the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission.

  2. Research funding: None declared.

  3. Conflict of interest statement: The authors declare no conflicts of interest regarding this article.

References

1. International Coffee Organization. Coffee market report july; 2019. [Internet].Search in Google Scholar

2. Alonso Cifuentes, JC, Estrada Nates, D. El precio mundial del café y su efecto en el precio minorista del café para las cinco ciudades principales de Colombia. Rev Finanz Política Económica 2016;8:379–99. https://doi.org/10.14718/revfinanzpolitecon.2016.8.2.8.Search in Google Scholar

3. Jaimes, EMS, Torres, IB, Pérez-Villarreal, HH. Sensory evaluation of commercial coffee brands in Colombia. Int J Bus Syst Res 2015;9:195–213. https://doi.org/10.1504/ijbsr.2015.071831.Search in Google Scholar

4. Tascón, CEO, Pabón, JP, Andrés, F, Trujillo, C, CARG, I. Evaluación de prácticas utilizadas en la conservación del café húmedo. Cenicafé 2016;98:1–8.10.38141/10779/0470Search in Google Scholar

5. Alvarado, G, Moreno, E, Montoya, EC, Alarcón, R. Calidad física y en taza de los componentes de la variedad ® y sus derivadas regionales. Cenicafé 2009;60:210–28.Search in Google Scholar

6. Restrepo, V, Burbano, JC. Disponibilidad térmica solar y su aplicación en el secado de granos. Sci Tech 1995;16:127–32.Search in Google Scholar

7. Devan, PK, Bibin, C, Asburris Shabrin, I, Gokulnath, R, Karthick, D. Solar drying of fruits – a comprehensive review. Mater Today Proc 2020;33:253–60.10.1016/j.matpr.2020.04.041Search in Google Scholar

8. do Livramento, KG, Borém, FM, José, AC, Santos, AV, do Livramento, DE, Alves, JD, et al.. Proteomic analysis of coffee grains exposed to different drying process. Food Chem 2017;221:1874–82. https://doi.org/10.1016/j.foodchem.2016.10.069.Search in Google Scholar PubMed

9. Dehghannya, J, Hosseinlar, SH, Heshmati, MK. Multi-stage continuous and intermittent microwave drying of quince fruit coupled with osmotic dehydration and low temperature hot air drying. Innovat Food Sci Emerg Technol 2018;45:132–51. https://doi.org/10.1016/j.ifset.2017.10.007.Search in Google Scholar

10. Yang, WC. Handbook of fluidization and fluid-particle systems. NY, USA: CRC Press; 2003.10.1201/9780203912744Search in Google Scholar

11. Arballo, JR, Campañone, LA, Mascheroni, RH. Modeling of microwave drying of fruits. Dry Technol 2010;28:1178–84. https://doi.org/10.1080/07373937.2010.493253.Search in Google Scholar

12. Dibanda, RF, Akdowa, EP, Rani, PA, Tongwa, QM, Mbofung, FCM. Effect of microwave blanching on antioxidant activity, phenolic compounds and browning behaviour of some fruit peelings. Food Chem 2020;302:125308. https://doi.org/10.1016/j.foodchem.2019.125308.Search in Google Scholar PubMed

13. Guo, Q, Sun, DW, Cheng, JH, Han, Z. Microwave processing techniques and their recent applications in the food industry. Trends Food Sci Technol 2017;67:236–47.10.1016/j.tifs.2017.07.007Search in Google Scholar

14. Campañone, LA, Bava, JA, Mascheroni, RH. Modeling and process simulation of controlled microwave heating of foods by using of the resonance phenomenon. Appl Therm Eng 2014;73:914–23.10.1016/j.applthermaleng.2014.08.048Search in Google Scholar

15. Bhattacharya, M, Basak, T. New closed form analysis of resonances in microwave power for material processing. AIChE J 2006;52:3707–21. https://doi.org/10.1002/aic.10979.Search in Google Scholar

16. Kusmiyati, FA. Solar-assisted microwave convective dryer for coffee cherries. Int J Renew Energy Resour 2021;11:407–15.Search in Google Scholar

17. Ghosh, P, Venkatachalapathy, N. Changes in physico-chemical properties of coffee due to hot air assisted microwave drying. Int J Process Post Harvest Technol 2015;6:69–79. https://doi.org/10.15740/has/ijppht/6.1/69-79.Search in Google Scholar

18. Hu, X, Kurian, J, Gariepy, Y, Raghavan, V. Optimization of microwave-assisted fluidized-bed drying of carrot slices. Dry Technol 2017;35:1234–48. https://doi.org/10.1080/07373937.2016.1242014.Search in Google Scholar

19. Khoshtaghaza, MH, Darvishi, H, Minaei, S. Effects of microwave - fluidized bed drying on quality, energy consumption and drying kinetics of soybean kernels. J Food Sci Technol 2015;52:4749–60. https://doi.org/10.1007/s13197-014-1557-6.Search in Google Scholar PubMed PubMed Central

20. Saniso, E, Prachayawarakorn, S, Swasdisevi, T, Soponronnarit, S. Parboiled rice production without steaming by microwave-assisted hot air fluidized bed drying. Food Bioprod Process 2020;120:8–20. https://doi.org/10.1016/j.fbp.2019.12.005.Search in Google Scholar

21. Anand, A, Gareipy, Y, Raghavan, V. Fluidized bed and microwave-assisted fluidized bed drying of seed grade soybean. Dry Technol 2019;39:1–21.10.1080/07373937.2019.1709495Search in Google Scholar

22. Chongdian, S, Wu, J, Zhang, Y, Liu, G, Guo, Q, Si, C, et al.. Experimental and numerical simulation of drying of lignite in a microwave assisted fluidized bed. Fuel 2019;242:149–59.10.1016/j.fuel.2019.01.002Search in Google Scholar

23. Lv, W, Li, D, Lv, H, Jin, X, Han, Q, Su, D, et al.. Recent development of microwave fluidization technology for drying of fresh fruits and vegetables. Trends Food Sci Technol 2019;86:59–67. https://doi.org/10.1016/j.tifs.2019.02.047.Search in Google Scholar

24. Janda, K, Jakubczyk, K, Baranowska-Bosiacka, I, Kapczuk, P, Kochman, J, Rȩbacz-Maron, E, et al.. Mineral composition and antioxidant potential of coffee beverages depending on the brewing method. Foods 2020;9:121. https://doi.org/10.3390/foods9020121.Search in Google Scholar PubMed PubMed Central

25. Milek, M, Mlodecki, L, Dzugan, M. Caffeine content and antioxidant activity of various brews of specialty grade coffee. Acta Sci Pol Technol Aliment 2021;20:179–88.10.17306/J.AFS.0890Search in Google Scholar

26. Alves, RC, Rodrigues, F, Nunes, MA, Vinha, AF, Oliveira, MBPP. State of the art in coffee processing by-products. In: Handbook of coffee processing by-products: sustainable applications. Netherlands: Academic Press, Elsevier; 2017:1–26 pp.10.1016/B978-0-12-811290-8.00001-3Search in Google Scholar

27. Zahoor, I, Khan, MA. Microwave assisted fluidized bed drying of red bell pepper: drying kinetics and optimization of process conditions using statistical models and response surface methodology. Sci Hortic 2021;286:110209. https://doi.org/10.1016/j.scienta.2021.110209.Search in Google Scholar

28. Anantharaman, A, Cocco, RA, Chew, JW. Evaluation of correlations for minimum fluidization velocity (Umf) in gas-solid fluidization. Powder Technol 2018;323:454–85. https://doi.org/10.1016/j.powtec.2017.10.016.Search in Google Scholar

29. Delele, MA, Tijskens, E, Atalay, YT, Ho, QT, Ramon, H, Nicolaï, BM, et al.. Combined discrete element and CFD modelling of airflow through random stacking of horticultural products in vented boxes. J Food Eng 2008;89:33–41. https://doi.org/10.1016/j.jfoodeng.2008.03.026.Search in Google Scholar

30. Kunii, D, Levenspiel, O. Fluidization and mapping of regimes. In: Fluidization engineering. Sydney, Australia: Elsevier; 1991:61–94 pp.10.1016/B978-0-08-050664-7.50009-3Search in Google Scholar

31. Senadeera, W, Wijesinghe, B, Young, G, Bhandari, B. Fluidization characteristics of moist food particles. Int J Food Eng 2006;2:1–16. https://doi.org/10.2202/1556-3758.1047.Search in Google Scholar

32. Formisani, B, Girimonte, R, Mancuso, L. Analysis of the fluidization process of particle beds at high temperature. Chem Eng Sci 1998;53:951–61. https://doi.org/10.1016/s0009-2509(97)00370-9.Search in Google Scholar

33. ICONTEC. Norma Técnica Colombiana NTC 2325. In: Café verde. Determinación de la pérdida de masa a 105 °C. Bogotá, D.C.; 2005.Search in Google Scholar

34. Campañone, LA, Zaritzky, NE. Mathematical analysis of microwave heating process. J Food Eng 2005;69:359–68.10.1016/j.jfoodeng.2004.08.027Search in Google Scholar

35. Marra, F, De Bonis, MV, Ruocco, G. Combined microwaves and convection heating: a conjugate approach. J Food Eng 2010;97:31–9. https://doi.org/10.1016/j.jfoodeng.2009.09.012.Search in Google Scholar

36. Burmester, K, Eggers, R. Heat and mass transfer during the coffee drying process. J Food Eng 2010;99:430–6. https://doi.org/10.1016/j.jfoodeng.2009.12.021.Search in Google Scholar

37. Bird, RB, Stewart, WE, Lightfoot, EN. Transport phenomena. NY, USA: Reverté; 1976.Search in Google Scholar

38. Pal’chenok, GI, Tamarin, AI. Mass transfer at a moving particle in a fluidized bed of coarse material. J Eng Phys 1984;47:916–22.10.1007/BF00869694Search in Google Scholar

39. Campañone, LA, Zaritzky, NE. Mathematical modeling and simulation of microwave thawing of large solid foods under different operating conditions. Food Bioprocess Technol 2010;3:813–25.10.1007/s11947-009-0249-0Search in Google Scholar

40. Perez, JH, Tanaka, F, Uchino, T. Comparative 3D simulation on water absorption and hygroscopic swelling in japonica rice grains under various isothermal soaking conditions. Food Res Int 2011;44:2615–23. https://doi.org/10.1016/j.foodres.2011.05.003.Search in Google Scholar

41. Curcio, S, Aversa, M. Influence of shrinkage on convective drying of fresh vegetables: a theoretical model. J Food Eng 2014;123:36–49. https://doi.org/10.1016/j.jfoodeng.2013.09.014.Search in Google Scholar

42. Lähivaara, T, Yadav, R, Link, G, Vauhkonen, M. Estimation of moisture content distribution in porous foam using microwave tomography with neural networks. IEEE Trans Comput Imag 2020;6:1351–61.10.1109/TCI.2020.3022828Search in Google Scholar

43. Arballo, JR, Goñi, SM, Mascheroni, RH. Modeling of fluid dynamics and water vapor transport in microwave ovens. Food Bioprod Process 2020;119:75–87. https://doi.org/10.1016/j.fbp.2019.10.015.Search in Google Scholar

44. Tamang, S, Aravindan, S. 3D numerical modelling of microwave heating of SiC susceptor. Appl Therm Eng 2019;162:114250. https://doi.org/10.1016/j.applthermaleng.2019.114250.Search in Google Scholar

45. Złotek, U, Karaś, M, Gawlik-Dziki, U, Szymanowska, U, Baraniak, B, Jakubczyk, A. Antioxidant activity of the aqueous and methanolic extracts of coffee beans (Coffea arabica L.). Acta Sci Pol Technol Aliment 2016;15:281–8. https://doi.org/10.17306/J.AFS.2016.3.27.Search in Google Scholar

46. Singleton, VL, Rossi, JA. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Vitic 1965;16:144–58.10.5344/ajev.1965.16.3.144Search in Google Scholar

47. Brand-Williams, W, Cuvelier, ME, Berset, C. Use of a free radical method to evaluate antioxidant activity. LWT - Food Sci. Technol 1995;28:25–30.10.1016/S0023-6438(95)80008-5Search in Google Scholar

48. Arballo, JR, Bambicha, RR, Campañone, LA, Agnelli, ME, Mascheroni, RH. Mass transfer kinetics and regressional-desirability optimisation during osmotic dehydration of pumpkin, kiwi and pear. Int J Food Sci Technol 2012;47:306–14. https://doi.org/10.1111/j.1365-2621.2011.02840.x.Search in Google Scholar

49. Derringer, G, Suich, R. Simultaneous optimization of several response variables. J Qual Technol 1980;12:214–9. https://doi.org/10.1080/00224065.1980.11980968.Search in Google Scholar

50. Jindarat, W, Sungsoontorn, S, Rattanadecho, P. Analysis of energy consumption in a combined microwave–hot air spouted bed drying of biomaterial: coffee beans. Exp Heat Tran 2015;28:107–24. https://doi.org/10.1080/08916152.2013.821544.Search in Google Scholar

51. Abbasi Souraki, B, Andres, B, Mowla, D. Mathematical modeling of microwave-assisted inert medium fluidized bed drying of cylindrical carrot samples. Chem Eng Process 2009;48:296–305. https://doi.org/10.1016/j.cep.2008.04.005.Search in Google Scholar

52. Ranjbaran, M, Zare, D. Simulation of energetic- and exergetic performance of microwave-assisted fluidized bed drying of soybeans. Energy 2013;59:484–93. https://doi.org/10.1016/j.energy.2013.06.057.Search in Google Scholar

53. Rattanamechaiskul, C, Junka, N. Modeling of fragment formation of parchment coffee beans for rapid heat and mass transfer during fluidization drying. J Food Process Preserv 2020;44:1–9. https://doi.org/10.1111/jfpp.14555.Search in Google Scholar

54. Kaensup, W, Wongwises, S, Chutima, S. Drying of pepper seeds using a combined microwave/fluidized bed dryer. Dry Technol 1998;16:853–62. https://doi.org/10.1080/07373939808917440.Search in Google Scholar

55. Kumar, Y, Khan, MA, Patel, KK. Effect of microwave on fluidized bed drying of beetroot (Beta vulgaris L.). Am J Eng Res (AJER) 2014;3:267–73.Search in Google Scholar

56. Ghosh, BN, Gacanja, W. A study of the shape and size of wet parchment coffee beans. J Agric Eng Res 1970;15:91–9. https://doi.org/10.1016/0021-8634(70)90080-6.Search in Google Scholar

57. Hernández-Díaz, WN, Ruiz-López, II, Salgado-Cervantes, MA, Rodríguez-Jimenes, GC, García-Alvarado, MA. Modeling heat and mass transfer during drying of green coffee beans using prolate spheroidal geometry. J Food Eng 2008;86:1–9.10.1016/j.jfoodeng.2007.08.025Search in Google Scholar

58. Montoya-Restrepo, EC, Olviders Tascón, CE, Roa-Mejía, G. Optimización operacional del secador intermitente de flujos concurrentes para café pergamino. Cenicafé 1990;41:19–33.Search in Google Scholar

59. Nilnont, W, Thepa, S, Janjai, S, Kasayapanand, N, Thamrongmas, C, Bala, BK. Finite element simulation for coffee (Coffea arabica) drying. Food Bioprod Process 2012;90:341–50. https://doi.org/10.1016/j.fbp.2011.06.007.Search in Google Scholar

60. Calay, RK, Newborough, M, Proberth, D, Calay, PS. Predictive equations for the dielectric properties of foods. Int J Food Sci Technol 1994;29:699–713.10.1111/j.1365-2621.1994.tb02111.xSearch in Google Scholar

61. Batista, CDS. Efeitos da temperatura do ar de secagem, do teor de umidade e do estádio de maturação no comportamento mecânico de frutos de café (Coffea arabica L.) [M.Sc. thesis]. Viçosa, MG: Universidade Federal de Viçosa; 2002.Search in Google Scholar

62. Gulati, T, Zhu, H, Datta, AK. Coupled electromagnetics, multiphase transport and large deformation model for microwave drying. Chem Eng Sci 2016;156:206–28. https://doi.org/10.1016/j.ces.2016.09.004.Search in Google Scholar

63. Wang, L, Wang, M, Guo, M, Ye, X, Ding, T, Liu, D. Numerical simulation of water absorption and swelling in dehulled barley grains during canned porridge cooking. Processes 2018;6:230. https://doi.org/10.3390/pr6110230.Search in Google Scholar

64. Cheong, MW, Tong, KH, Ong, JJM, Liu, SQ, Curran, P, Yu, B. Volatile composition and antioxidant capacity of Arabica coffee. Food Res Int 2013;51:388–96. https://doi.org/10.1016/j.foodres.2012.12.058.Search in Google Scholar

65. Dong, W, Cheng, K, Hu, R, Chu, Z, Zhao, J, Long, Y. Effect of microwave vacuum drying on the drying characteristics, color, microstructure, and antioxidant activity of green coffee beans. Molecules 2018;23:1146. https://doi.org/10.3390/molecules23051146.Search in Google Scholar PubMed PubMed Central

66. Hečimović, I, Belščak-Cvitanović, A, Horžić, D, Komes, D. Comparative study of polyphenols and caffeine in different coffee varieties affected by the degree of roasting. Food Chem 2011;129:991–1000. https://doi.org/10.1016/j.foodchem.2011.05.059.Search in Google Scholar PubMed

67. Guillot, FL, Malnoë, A, Stadler, RH. Antioxidant properties of novel tetraoxygenated phenylindan isomers formed during thermal decomposition of caffeic acid. J Agric Food Chem 1996;44:2503–10. https://doi.org/10.1021/jf9508155.Search in Google Scholar
Received: 2021-06-23
Accepted: 2022-03-21
Published Online: 2022-04-15

© 2022 Walter de Gruyter GmbH, Berlin/Boston

Articles in the same Issue

  1. Frontmatter
  2. Articles
  3. Multiphase flow, heat and mass transfer modeling during frying of potato: effect of food sample to oil ratio
  4. Preparation of soybean dreg fiber solid emulsifier and its effect on the stability of Pickering emulsion
  5. Quality changes of repeatedly fried palm oil and extracted oil from fried loach
  6. Experimental and computational study of fluidized-microwave drying process of shrinking parchment coffee and determination of quality attributes
  7. Influence of coating material and processing parameters on acrylamide formation in potato patties
  8. Image analysis-based quantification of the visual attributes of fish, with emphasis on color and visual texture
https://doi.org/10.1515/ijfe-2021-0194
Keywords for this article
antioxidants; coffee grain; fluidization; mass transfer; microwaves; volume reduction

Articles in the same Issue

  1. Frontmatter
  2. Articles
  3. Multiphase flow, heat and mass transfer modeling during frying of potato: effect of food sample to oil ratio
  4. Preparation of soybean dreg fiber solid emulsifier and its effect on the stability of Pickering emulsion
  5. Quality changes of repeatedly fried palm oil and extracted oil from fried loach
  6. Experimental and computational study of fluidized-microwave drying process of shrinking parchment coffee and determination of quality attributes
  7. Influence of coating material and processing parameters on acrylamide formation in potato patties
  8. Image analysis-based quantification of the visual attributes of fish, with emphasis on color and visual texture
Downloaded on 5.5.2026 from https://www.degruyterbrill.com/document/doi/10.1515/ijfe-2021-0194/html?lang=en
Scroll to top button