The effect of air injection into a coffee roasting chamber of a 2 kg rotary drum roaster is investigated on the temperature profiles and organoleptic properties of a Catuai coffee variety. In the experimental study, 1 kg of coffee beans were used and the air injection velocities were varied for the cases of 0 (standard roasting design), 1, 2 and 3 m/s; testing in triplicate and the two most representative were taken. In the coffee roaster, the temperature was monitored simultaneously in the air inlet duct, roasting chamber and gas outlet duct. The organoleptic properties were examined by a group of professionals from Negociaciones Agroindustrial Arévalo S.A. NARSA in the province of Chanchamayo - Peru, which has a G4 laboratory certified by the Specialty Coffee Association (SCA). In the organoleptic ratings, a maximum score of 83.21/100 was found for the 2 m/s test and a minimum of 80.63/100 for the 1 m/s test. For the numerical characterization, the principle of fluid mechanics such as turbulent regime flow and energy transport were used by the finite volume (FV) method using SolidWorks 2021 Flow Simulation software. The numerical results showed that for the 2 m/s test, the temperature of the bean reaches 195 oC at 500 s, indicating that the whole coffee bean reaches the cooking temperature required for the development time prior to eviction; while for the 1 m/s test, it did not exceed 190 oC. It is shown here that the effect of air injection in the roasting chamber, caused organoleptic changes with respect to the conventional design without air injection, due to a sustained cooking at different times and an adequate development time. However, there is a speed threshold where when exceeded, temperatures inside the chamber remain low, development time is extended (machine energy consumption is extended), and organoleptic properties should not improve. However, as the test speeds are exceeded, temperatures inside the chamber remain low, causing the development time to be extended with higher energy consumption and under these conditions the organoleptic properties are not improved.

Polyester fibers are the most used in the manufacture of ropes for mooring systems and offshore operation, thus being constantly subjected to different situations. Such requests are implicated in a variety of load conditions, and their effects must be studied. This work presents data referring to an experimental study on the behavior of the quasi-static and dynamic stiffness of polyester yarns considering different mechanical levels of degradation and use. The study is performed with five different types of multifilament samples, these were extracted from a virgin spool and sub-ropes tested for tension and fatigue. The experimental procedure is carried out through an initial characterization where the linear density, the Yarn Break Load - YBL and the linear tenacity of the samples are determined. Continuing with the experimental tests, a procedure standardized by ISO 18962-2 is then carried out, consisting of three quasi-static stages and three dynamic stages, where the data acquired in the tests allow the determination of a dimensionless stiffness value. The results showed an increase in the quasi-static stiffness, tending to a plateau, and a linear increase in the dynamic stiffness, but with somewhat similar behavior between the samples. The results related to the total quasi-static stiffness also show that the specimens extracted from sub-ropes that underwent fatigue present greater total non-dimensionalized stiffness, this is indicative of the mechanical fatigue procedure as an improvement of the specimens, giving them greater stiffness, and consequently greater stresses rupture, a behavior that should be explored in future studies.