NUMERICALSIMULATIONOFTHINLAYERCOFFEE

DRYINGBYCONTROLVOLUMES
SIMULACINNUMRICADESECADODECAFENCAPA
DELGADAUSANDOVOLMENESDECONTROL
HCTORJ.CIROVELSQUEZ
DepartmentofAgriculturalandFoodEngineering,UNAL SedeMedelln,hjciro@unal.edu.co

LUISC.ABUDCANO
MechanicalEngineer,M.Sc,labud68@hotmail.com

LUIS.R.PREZALEGRA
DepartmentofAgriculturalandBiosystems Engineering,UniversityofPuertoRicoMayagezCampus, luisr.perez1@upr.edu
ReceivedforreviewMay21th,2009,acceptedSeptember8th,2009,finalversionSeptember,24th,2009

ABSTRACT:Thethinlayerdryingmodelproposed by SokhansanjandBruce(1987)wasimplementedtomodel
the drying process ofparchment coffee beans. A computationalmodel based on a control volume approach was
developed to simulate the drying process of parchment coffee. A one dimensional transient analysis was
implementedintheradialdirectionappliedtoasphericalcoffeebeanofequivalentradius.Theresultsfoundthat,
eventhoughthenumericalvalueforthemasstransfercoefficientisasmallnumber(aboutof107 m/sec),moisture
content predictions were sensitive to this value. The predicted drying curve compared favorably with published
results.
KEYWORDS:Coffee,drying, numericalsimulation,thinlayer.
RESUMEN:ElmodelodesecadoencapadelgadadesarrolladoporSokhansanjyBruce(1987)fueimplementado
parasimularelsecadodeungranodecafpergamino.Elmodelocomputacionalfuedefinidoenestadotransitorio
yunidimensional paraunaesferaderadioequivalente utilizandolatcnicadelvolumendecontrol.Losresultados
indicaron que el valor numrico del coeficiente de transferencia de masa es muy pequeo (orden de magnitud
alrededorde107 m/s) haciendoquelaprediccindelcontenidodehumedadseamuysensibleaestevalor.Adems,
losresultadosdelasimulacinmostraronquelaprediccindelmodelonumricofuefavorablementesimilaralos
datosexperimentalesdadosenlaliteratura.
PALABRASCLAVES: Caf,secado,simulacinnumrica,capadelgada.

1.INTRODUCTION
Worldwide, Colombia is the third coffee
producing country and the first coffee producer
of smooth coffees. To reach and maintain the
statusoftheColombiancoffee,understandingof
the impact of coffee drying and other stages of
postharvest managementhasbeenfundamental.

Drying of grains has been a researchintensive

area because of the complexity of the drying
phenomenon and, consequently, modeling and
simulation of the same needs the proper
definition of the governing equations with
boundaryconditions,useofappropriatematerial
properties and consideration of mechanical and
chemical effects, when necessary [13].

Dyna,year77,Nro.163,pp. 270278. Medellin,September,2010.ISSN00127353

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Dyna163,2010

Dryingisthepartofthepostharvestprocessthat
isresponsiblefortheremovalofexcessmoisture
to a level that is safe for long time storage
withoutanyimpacttoaromaortasteofthefinal
beverage. Drying is a combination of heat and
masstransfersthatoccurssimultaneouslywhere
moisture is removed by evaporation from the
outer surface of the bean due to partial vapor
pressure differentialbetweenthebeans andthe
air mass that surrounds it [46]. Drying could
affect the physical appearance, the yield at
hulling and the taste of the beverage [7].
Actually, dry parchment coffee is sold at final
moisturecontentbetween10and12%wetbasis.
Coffee drying in deep beds is modeled using
thinlayermodels(thinlayeristhedepthofthree
layers of coffee beans), one in top of the next
until the depth of the bed is reached. Models
build this way are able to predict and simulate
the temperature and moisture profile under
constantairflow [810].Therefore,theaccuracy
of this modeling approach directly depends on
theaccuracyofthethinlayerdryingmodel[11
14].
This paper describes a new implemented coffee
drying simulation model based on heat
conduction equation [15]. Upon validation the
modelcanbeusedtodesignandoptimizationof
deep bed dryers forparchmentcoffee beans.

In convective drying, the grains surface

exchange heat with the surroundings as aresult
of convection, while the internal mass of the
grainis heatedbyheatconduction.Thegeneral
formofheatconductionequationthatappliesto
graindryingcanbewrittenas:

rCp

The general diffusion equation that describes

moisture mass transfer in the bean is given by
theequation:

M
= div( DM )
t

[1]

Initial and boundary conditions for equation (1)

are,respectively:
M=Mi ,
t 0
[2]
and

M
- D
= hm( M-Me ) ,r=R,t>0
r

[3]

[4]

Boundaryconditionsforeq.(4)areabasedon1)
liquid moisture in the grain moves from the
interior layer to the outer surface by diffusion
and 2) moisture evaporates from the outer
surface. The energy balance at the beans
surfacecanbewrittenas:

V
T
M
= h(T - Ta ) - k r[hfg + Cpv(Ta - T)]
r
Ak
t

-k

,
r=R,t > 0[5]
Eq.5implies that the energytransportedbythe
air is used to evaporate moisture in the beans
surfaceandtheresttoheattheinternallayersof
the bean. The initial condition for this process
is:
T=Ti,t 0
[6]
Usingthemasstransferconditionineq.(3),the
boundary condition for the beans temperature
(eq.5)canbesimplified [16]to:

-k
2. THEORETICAL ANALYSIS

T
= div( kT)
t

= h(T-Ta) + r[hfg +Cpv(Ta -T)]hm(M

- Me),
r

r=R,t > 0
[7]
The set of equations described above represent
heat and mass transfer in a coffee bean. These
equations are tight together by the use of the
derivative of the beans moisture content and
time (eq. 5) are solved to describe temperature
and moisture profiles inasinglecoffeebean.
The thin layer coffee drying model developed
hereusethefollowingassumptions:1)thecoffee
bean is homogeneousand isotropic,2)thebean
is represented by an equivalent sphere which is
definedas theratiobetweenbeans volumeand
surface area, 3) the bean is symmetrical with
respecttoitsprincipalaxisandtemperatureand
moisture depend on the radial distance, r and
time, t, 4) moisture evaporation takes place in

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the beans surface, 5) initial temperature and

moisturecontentareuniform,6)temperatureand
moisture profiles are symmetrical during the
drying process, 7) heat and mass transfer are
pure diffusion within the bean and outside the
bean are pure convection. There is not heat
radiation,8)beansvolumeisassumedconstant,
there is no shrinkage or expansion of the bean
during drying and 9) specific heat and thermal
conductivity depend on the beans moisture
content. Diffusion coefficient and latent heat of
vaporization depend on the beans temperature
andmoisturecontent.
2.1 Numer ical scheme
Under transient regime, heat and moisture
transfer equations are nonlinear. These
equationshavephysicalvariablesthatdependon
beans moisture and temperature [17]. The set
of equations were solved using the control
volume scheme [18]. In this scheme, each
controlvolume maintains mass conservation,
energyandmomentum.Toapplythistechnique,
thecomputationaldomainisdividedinaknown
number of controlvolumes that do not overlap
andthateachnodeofthegridisassociatedwith
one control volume. In each control volume,
energy or mass balances are performed.
Moisture and temperature variations follow a
linear profile with respect to radial distance, r.
The solution also uses an implicit scheme that
assumes that the new value of the dependent
variable (temperature or moisture) prevails
constantduringthetimeinterval.Asaresultof
this scheme, a set of algebraic equations are
generated.Theset ofalgebraicequations,one
for each control volume, are solved using an
iterative procedure. The coffee bean is
represented by a sphere with an equivalent
radius that is symmetrical with respect to the
azimuthal coordinate . The solution model
uses only an eighth of sphere. The model also
assumes symmetry with respect to the zenith
angle q. Therefore, the model offers solutions
with respect to the polar coordinates radial, r
andtime,t.Figure1showsthesolutionscheme
foranyzenithangleofthesphere.Theplainin
Fig. 1 is divided in N number of subregions
withanodeinthemidradiusofeachsubregion,
exceptfornodes0andNthatarelocatedinthe

272

center and the outer surface of the sphere,

respectively. The energy and moisture mass
balanceforthecentral,intermediatesandsurface
nodes a set of N+1 simultaneous algebraic
equations aregeneratedforN+1Xsunknowns.
These set of equations are expressed in matrix
formas:

[AN ]{Xi+1} = {DN}

[8]

Where, X represents the beans temperature or

moisture, A and D are constants that depend
mainly on physical and thermal properties of
coffeebeansanditsgeometry.
q =
T/q=0

Control
volume

Tn+

[ Aq]

Tn

n+1

Dr
Tn
CV

[Aq]

n-1/

q =

n1/2

n n+1/2

T/q=0

q =

Mn+

Control
volume

M/q =0

Mn

[ Ah]

Dr

n +1

Mn

CV

[ Ah]

n -1/

q =

n1/2

n n+1/2

M/q =0

Figur e1. Controlvolumeforheatandmasstransfers

withinparchmentcoffeebeans

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Dyna163,2010

The solution of the system of nonlinear

equations (eq. 8) gives the nodes temperature
and moisture content for each time interval
duringthe dryingprocess.Nonlinearity comes
from the fact that the thermal conductivity and
the beans specific heat depend on the grain
moisturecontentwhilethediffusioncoefficient
andthelatentheatofvaporizationdependonthe
beans temperature and moisture content.
Assuming that the beans density remains
constant, the mean temperature or mass
temperature and mean moisture content were
determined using the following equations:

T =

vT(r)dm

v dm

3.26raCpaVs
Pr2/3

Re-0.65

[11]

Initially, the mass transfer coefficient was

estimatedusingtheChiltonColburnanalogy:

hm =

hPr2/3
h
2/3 =
r aCpaSc
raCpaLe 2/3

[12]

3. RESULTSANDDISCUSSION
3.1Computational model

And

M =

h =

[9]

v dm
v M(r)dm

The heat transfer coefficient was calculated

using correlationforgrains[15]:

[10]

Thesolutionofthematrixsystemofequationat
eachstep was obtainedbysuccessive iterations.
The implicit method was chosen because it is
unconditionally stable. A banded matrix of
unknowns was thus formed with the solution
obtainedusingastandarditerativesolverforthe
matrix.Themoisturematrixwassolvedfirstand
the change in the moisture from one iteration
step to the next was substituted into the
temperature
boundary
condition.
This
information was then transferred to the D
matrix of the temperature equation and the
conduction equation was solved. The numerical
solutionwascodedinFortran.
2.2 Ther mophysicalPr oper tiesofCoffee
Thermal and physical properties of the coffee
bean were taken from the literature: Diffusion
coefficient [19], equilibrium moisture content
and latent heat of vaporization [20] equivalent
radius, real density, thermal conductivity and
specific heat [21]. Heat and mass transfer
coefficients were calculated in this study.

Convergence and stability of the models

solution scheme was studiedby discretizing the
domain(numberofnodes)andthetimestepand
measuring its effect on estate variables
(temperature and moisture). A robust model
offers solutions that are independent of the
discretizationusedandthetimeintervalselected.
3.2 Effectofthenodalgr id
The effect of the nodal grid in the solution was
measured by calculating coffee beans moisture
contentfora30hrdryingtimewithonesecond
timestep. Reference [22] gives the drying
operational conditions used in this study: Air
dryingtemperature(Ta=40C),relativehumidity
(RH=29%)andinitialmoisturecontent(Mi=0.65
decimal, d.b). Table 1 shows that the obtained
meanbeansmoistureislessthan0.5%between
a 40 and 80 nodes grid. Therefore, a 40 node
gridwasusedinthisstudy.
Table1. Influenceofmeshsizeonmodelsstability
Nodes

10

20

40

80

160

Mean
moisture
content
(dec,d.b)

0.111 0.108 0.108 0.107 0.107

Ciroetal

3.3 Effectoftimestep
Thesolutionmodelshowednosensitivity andno
significant differences of the beans moisture
whentheintegrationtimewasvariedfrom0.1to
60 seconds (Table 2). Therefore a 60sec
integration time was used for the solution.
Table2. Modelstabilityaccordingtocomputational

Drying
time
(h)
5
15
30

0.1s
0.364
0.172
0.108

Computationalsteptime
1
5
1s
10s
Min min
0.364 0.363 0.364 0.368
0.172 0.172 0.172 0.174
0.108 0.108 0.108 0.108

time stepfordifferentdryingtime

3.4

Modelsvalidation

Reference[22]presentstheexperimentaldataof
coffeedryingusedtovalidatethemodel.Beans
moisture results using the mass transfer
coefficient generated by the ChiltonColburn
analogy under predicts the beans moisture
during the entire drying process (Figure 2).
Thus, the drying process occurs at a faster rate
than observed therefore, the mass transfer
coefficientcalculatedusingChiltonColburn is
not appropriate forcoffee beans.
0.7

Ta =40C,RH =29%,Mi =0.65

Vair=12m/min

Exp.Jaramillo(1990)

0.5

Themasstransfercoefficientwasthencalculated
withtheexperimentaldata.Aconstantmoisture
loss is assumed for all phases of the drying
process.Duringdrying,moistureisonlylossat
thebeanssurfacetherefore,moisturemigration
withinthebeaniscontrolledbywaterlossatthe
beanssurface. Themathematicalexpressionfor
moisturelossis:

A
dM
=- hm k (M - Me )
dt
Vk

[13]

After integration and assuming hm a time

independentfunction,obtain:

M(t)-Me
Mi- Me

Ln

= - mt

[14]

Thus, the graph of beans moisture versus time

shouldproduceastraightlinewithslopem(Eq.
14). Hence, the mass transfer coefficient is
givenby:

R
V
hm = m= eq m
A
3

[15]

In Figure 3 the mass transfer coefficient was

varied to simulate the drying conditions. The
prediction of the model improves for the initial
600 min (10 hr) of drying when the coefficient
was reduced in 30% (hm=0.305x107 m/s) and
worsen when the coefficient was increased in
30%.Regardless ofthe value of hm the model
over estimates grain moistureat the finalstages
ofdrying.Although hm isasmallnumber(Table
3),itcontrolsthebeansmoistureduringdrying.

ChiltonColburn

0.4
0.7

Moisturecontent(dec,d.b)

Moisturecontent (dec,d.b)

0.6

274

0.3

0.2

0.1

0
0

300

600

900

1200

1500

1800

Ta =40C ,RH =29%,Mi =0.65

Vair=12m/min

0.6
hm =0.568e7m/s

0.5

hm =0.437e7m/s
hm =0.305e7m/s

0.4

Exp.Jaramillo(1990)

0.3
0.2
0.1

Time(min)
0
0

300

600

900

1200

1500

1800

Time(min)

Figur e2. Simulatedmeanmoisturecontentof

parchmentcoffeebeanusingtheChiltonColburn
analogy(hm =0.561x101m/s)

Figur e3. Simulatedmeanmoisturecontentof

parchmentcoffeebeantodifferent heatmasstransfer
coefficients

275

Dyna163,2010

Abetterestimateofthemasstransfercoefficient
was generated taking into account the time into
dryingandthereforethebeansmoisturecontent
withthefollowingeqs.:

Air
temperature
(C)
40
50
60

Rel.
Humidity
(%)
29
17
13

Initial
moisture
content(Mi)

hm
(m/s)107

(dec,d.b)
0.65
0.52
0.50

0.437
0.970
1.946

Ta=50C,RH=17%,Mi=0.52
Vair=12m/min

0.6
Moisturecontent(dec,d.b)

Table3. Masstransfercoefficientscalculated
accordingto dryingexperimentalconditions

0.7

0.5
0.4
Exp.Jaramillo
(1990)
Numerical

0.3
0.2

0.1
0
0

1
dM(t) Vk

dt Ak M(t)- Me

hm =-

300

[17]

Inthese eqs.,hm depend onthebeans moisture

content, equilibrium moisture content and
moisture ratio for every stage of the drying
process (temperature, relative humidity and
airflow velocity). Eq.(18) gives the final
expressionforhm accordingtodryingconditions
presentedinFigure4:
Req

[18]
- 0.0560+ 0.0102t0,5
hm =

3 3600 (0.650- 0.0560t+ 0.00681

t1,5) - Me

600

900

1200

Time(min)

[16]

Figur e4. Simulatedmeanmoisturecontentof

parchmentcoffeebeansusinganexperimentalmass
transfercoefficientchangingwiththedryingtimeand
dryingconditions:airtemperature(40C),relative
humidity(29%),initialmoisturecontent(0.65)and
airvelocity(12m/min)

0.7
Ta =40C,RH=29%,Mi=0.65
Vair=12m/min

0.6
Mositurecontent(dec,d.b)

A
dM (t)
=- hm k [M(t)- Me]
dt
Vk

0.5

0.4
Exp.Jaramillo
(1990)

0.3

Numerical

0.2

0.1

Updatinghm duringthedryingprocessimproved
significantly models predictions (Figures 4, 5
and 6). Further analysis of the results indicate
that the beans moisture equilibrium, Me
developed in reference [20] and used in this
study,isresponsibleforpredictinghigherbeans
moisture contents at the end of the drying
process[22].

0
0

300

600

900 1200 1500 1800

Time(min)

Figur e5. Simulatedmean moisturecontentof

parchmentcoffeebeansusinganexperimentalmass
transfercoefficientchangingwiththedryingtimeand
dryingconditions:airtemperature(50C),relative
humidity(17%),initialmoisturecontent(0.52)and
airvelocity(12m/min)

Ciroetal

276

0 .6

0 .4
Ex p .Ja r a millo
( 1 9 9 0 )

0 .3

Nu me r ic a l
0 .2

0 .1

0
0

3 0 0

6 0 0

T a = 40C , H R = 29% , Mi = 0. 65
V air = 12m / m in

45

9 0 0

Temperature(C)

Moisturecontent(dec,d.b)

directly improves modeling of deep coffee

drying. Thus, this paper provides a direct
contributiontorealapplicationofcoffeedrying.

Ta = 6 0 C , R H = 1 3 % , Mi = 0 . 5 0
V a ir = 1 2 m / m in

0 .5

T im e (m in )

35

25

A v e ra ge
S u rf ac e

15
0

Figur e6. Simulatedmean moisturecontentof

parchmentcoffeebeanusinganexperimentalmass
transfercoefficientchangingwiththedryingtimeand
dryingconditions:airtemperature(60C),relative
humidity(13%),initialmoisturecontent(0.50)and
airvelocity(12

Beans interior and surface temperature

increased during the first 15 min of simulation
time (Figures 7A, B, C). The beans mean and
surface temperatures reached equilibrium
temperature (air temperature) 20 min from
initiation of drying and then remained constant
duringtherestoftheprocess.

3 0

45

6 0

T im e(m in)

Ta = 5 0 C ,R H = 1 7 % ,Mi= 0 .5 2
Va ir=1 2 m /m i n

5 5

Temperature(C)

3.5 BeansTemper atur e

1 5

4 5

3 5

A v er ag e
S u rf a c e

2 5

1 5
0

1 5

3 0

4 5

6 0

Time ( min)

Ta = 60C ,H R = 13% , Mi = 0.50

V air= 12 m /m in

6 5

Temperature(C)

A sharp increase in the mass average

temperature prediction during the first few
minutesofdryingindicatesthepresenceoflarge
temperature gradients and therefore high levels
ofthermalstressduringthatperiod.Hence,rapid
stabilization of the mass average temperature
could have an effect on mass transfer [1]. The
short time required for equilibrium temperature
is documented [15, 2324] but due to lack of
temperature profile of coffee beans during
dryingthisstudycouldnotvalidatethisclaimfor
coffeebeans.

5 5

4 5

C
3 5
A v e ra g e
2 5

S ur f a c e

1 5

Practical application of thinlayer theory is

limited because rarely coffee is dried in thin
layersnowdays.Itsimportancelaysinthefact
that beans temperature and moisture transfer is
govern by thinlayer theory, therefore any
improvement to the modeling of thin layer

1 5

30

4 5

60

T im e(m in)

Figur e7. Simulatedtemperatureofparchmentcoffee

beansfordifferent experimentaldryingconditions

277

4.

Dyna163,2010

CONCLUSIONS

Thinlayer coffee drying was successfully

modeled using the equation proposed by
Sokhansanj and Bruce (1987). A key element
that affected the accuracy of the model is the
availability of relevant experimental data to
generate thermophysicals parameters of coffee
beans or any grain that are relevant to describe
thermal and mass diffusion within the drying
process.Itwasalsofoundthatthemasstransfer
coefficientisaverysmallnumberintheorderof
107 m s1 but highly significnt to describe the
process and verydependent onthetime elapsed
indrying process.
LISTOFSYMBOLS
Ak=Kernelsuperficialarea,m2.
AN=Numericalmatrix.
Cp=Specificheat,kJ/kgK.
Cpa=Airspecificheat,kJ/kgK.
Cpv=Vaporspecificheat,kJ/kgK.
D=Kerneldiffusivity,m2/s.
DN=Matrix
h=Airgrainconvectiveheattransfercoefficient,
W/m2 K.
hfg=Latentheatvaporizationofwater,kJ/kg.
hm=Convectivemasstransfercoefficient,m/s.
k=Kernelthermalconductivity,W/mK.
Le=Lewisnumber
M=Kernelmoisturecontent,decimald.b.
Me=Equilibriummoisturecontent,decimald.b.
Mi=Initialmoisturecontent,decimald.b.
Pr=Prandtlnumber.
r=radialcoordinates.
R=Radiusofthegrain,m.
Re=Reynoldsnumber.
Req=Equivalentradius,m.
RH=Relativehumidity,%.
Sc=Schmidtnumber.
t=dryingtime,h.
T=Kerneltemperature,C.
Ta=Airdryingtemperature,C.
Ti=Initialtemperature,C.
Vk=KernelVolume,m3.
Vs=Superficialairvelocity,m/s.
X=Variablesvector.
GreekSymbols
r=Kerneldensity,kg/m3.
ra=Airdensity,kg/m3.

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