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The aim of this research work was to evaluate the methods of mechanical drying of coffee beans (Coffea arabica) from energy evaluations. The control variables were the drying of the grain and energy was used as the response variable, measured in Tonnes of Oil Equivalent (TEP), Barrels of Oil Equivalent (BEP), and Tonnes of Carbon Dioxide Equivalent (Ton CO2eq). The evaluations on the three methods of mechanical coffee drying indicate that the rotary dryer requires 1.0 TEP equivalent to 1.017 kg CO2eqkg-1 in dry parchment coffee (CPS), however, the vertical drying method requires 1.12 TEP (0.616 kg CO2eqkg-1 in CPS) and the static dryer requires 0.5 TEP (0.33 Kg CO2eqkg-1 in CPS). Furthermore, the biomass energy consumption in the rotary dryer is 12.60 MJkg-1, in the vertical dryer it is 7.46 MJkg-1, and the static dryer is 3.91 MJkg-1. These results indicate that the rotary dryer uses 91.95% of the biomass energy, the vertical dryer uses 90.31%, and the static dryer 90.68%. Concluding that rotary drying has a higher biomass energy consumption and reduces CO2 emissions kg-1 in dry parchment coffee, this method is also preferred by cuppers, as it preserves the sensory qualities of the coffee and contributes to reducing the impact. the environment in the consumption of electrical energy and the reduction of CO2 emissions. However, these predictors need more work to validate reliability.
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