Abstract:

Microclimate changes can affect the drying stage of coffee, which is one of the important stages of coffee flavour formation. Therefore, controlled coffee drying systems, particularly those equipped with microwave convective dryers, are necessary. This research examines the effect of a microwave drying machine combined with solar panel power. Then, a thin-layer drying model that can describe the drying process in coffee is used. The models used in this study are the Newton, Henderson and Pabis, Page, Midilli, Wang and Singh models and other logarithmic models. The initial moisture contents of coffee cherries are 55% (wet basis). Drying is carried out until water content is equal to 12% (wet basis). Wang and Singh’s model is an empirical model that can describe the drying process with small errors and an R2 which is close to unity. The effective diffusivity values obtained show uniform drying quality with improved quality, indicating the advantages of microwave convective dryer systems compared with hybrid system and airflow dryers.<

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