Evaluation of the behavior of coffee stored in cooled and natural environments Ednilton

The market value of coffee is strongly influenced by loss quality, which makes storage one the main steps in entire production chain. finite element method (FEM) and computational fluid dynamics (CFD) are numerical techniques that facilitate simulation agricultural product systems. Computational modeling satisfactorily represents real experimentation, simplifies decision-making, reduces costs. This study aimed to analyze mocha for 6 months a cooled environment with temperatures between 15 18 °C natural environment. water content, bulk density, specific heat, thermal conductivity, diffusivity were determined colorimetry sensory analysis applied compare initial final samples after storage. It was found content heat only properties presented significant changes. Through analysis, it observed quality same both A model developed simulate transfer process during comparison results experimental temperature distribution grain mass showed overall mean relative errors 2.34% 5.74% Key words: Coffee; postharvest;