Fluidization drying technique allows fluidized coffee beans to float, resulting in rapid heat and mass transfer, which have been directly associated with an increase in the moisture gradient, creating bean stress. Bean quality is determined by the degree of bean fragmentation caused by drying, an important standard considered in purchasing and selling. We have modeled the drying process to explain the kinetics of bean fragmentation. Drying temperature affected the drying rate and fragmentation of parchment coffee beans. Specific energy consumption varied with the drying rate. Comparing the experimental results for the predicted average moisture content and the predicted bean fragment formation, using a first‐order equation, yielded satisfactory results. Modeling enabled the prediction of drying conditions with the lowest possible specific energy consumption, while the final moisture content and bean fragment percentage met commercial standards.

中文翻译：

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流化干燥过程中快速传热和传质的羊皮纸咖啡豆碎片形成模型

流化干燥技术可使流化的咖啡豆漂浮，从而导致快速的热量和质量传递，这直接与水分梯度的增加直接相关，从而产生了咖啡豆压力。豆的品质取决于干燥引起的豆碎片程度，干燥是买卖中考虑的重要标准。我们对干燥过程进行了建模，以解释豆碎片的动力学。干燥温度影响干燥速度和羊皮纸咖啡豆的破碎。比能量消耗随干燥速率而变化。使用一阶方程比较预测的平均水分含量和预测的豆碎片形成的实验结果，可获得令人满意的结果。