Thin Layer Drying Equations for Natural Coffee and Parchment Coffee

In this paper, thin layer-drying equations for natural coffee and for parchment coffee are presented. Laboratory tests were performed using air-drying temperatures of 30, 40, 50 and 60 degrees celsius and relative humidity of 30%, 40%, 50% and 60%. By using nonlinear regression analysis, thin layer drying equations were obtained. Different types of thin layer drying models were tested to find the one that fitted better to the experimental data.