Abstract
Physical and thermal properties of parchment coffee bean were evaluated as a function of moisture content. Themoisture content of parchment coffee bean ranged from 4.2% to 56.0% (wet basis). The results indicated that bulk density,kernel density, specific heat and thermal conductivity strongly depend on the bean moisture content. Geometric propertiessuch as equivalent radius, specific area, length, width and thickness are not dependent on grain moisture content.
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