Final Moisture Content and Energy Use in Microwave Drying of Green Robusta Coffee Beans from Dampit at Different Temperatures
DOI:
https://doi.org/10.55927/modern.v5i6.71Keywords:
Coffea Canephora, Microwave Drying, Green Robusta Coffee Beans, Final Moisture Content, Energy Use, FASTAbstract
This study evaluated final moisture content and energy use in microwave drying of green Robusta coffee beans from Dampit, East Java, Indonesia. Batches of 45 g were dried at 34–46 °C for 30 min, with three independent runs per temperature. Measurements supported functional mapping using the Function Analysis System Technique. From 34 to 46 °C, final moisture content decreased from 10.55% to 8.80% on a dry basis. Electricity consumption increased from 0.156 to 0.219 kWh per run, whereas specific energy consumption decreased from 312.5 to 181.0 kWh/kg water removed. Higher temperatures therefore required more electricity per run but less per unit of estimated water removal. Temperature recommendations require mass-balance verification and product-quality assessment
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