Harmonizing Drying Time, Layer Thickness, and Drier Zones for Drying Kinetics: Quality and Safety of Solar Tunnel-Dried Wet-Processed Parchment Coffee (<i>Coffea arabica</i> L.)

<div>Fungi developed on parchment coffee after 7 days of incubation on PDA at 25°C: (a) open sun, 4 cm; (b) zone 3.2 cm; (c) zone 2.6 cm; (d) zone 1.4 cm; (e) zone 3.6 cm; (f) zone 1.6 cm.</div>

International Journal of Food Science

fig5

Figure 5

Figure 5: Harmonizing Drying Time, Layer Thickness, and Drier Zones for Drying Kinetics: Quality and Safety of Solar Tunnel-Dried Wet-Processed Parchment Coffee (<i>Coffea arabica</i> L.) 

Figure 5 | Harmonizing Drying Time, Layer Thickness, and Drier Zones for Drying Kinetics: Quality and Safety of Solar Tunnel-Dried Wet-Processed Parchment Coffee (Coffea arabica L.) 