The present work had as objective to evaluate the effect of moisture content variation on dimensions and physical properties (sphericity and roundness) of coffee fruit of the arabica and canephora species, for different varieties. The obtained results show that the reduction of moisture content affects in an accentuated way the physical characteristics of coffee fruit of the studied species and varieties, indicating that the variations of dimensions of the fruit along the drying process are important. Further, the mathematical expressions adjusted to the data were satisfactory for the studied phenomena.
coffee; moisture content; physical properties
