Moisture, acidity and temperature evolution during cacao drying

Theoretical moisture and temperature evolution during cacao fixed bed drying were estimated with non-steady heat and mass transfer equation both in particle and bed. The model takes into account the cacao internal profiles and the air macroscopic balance of moisture, acidity and temperature. The res...

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Bibliographic Details
Published in:Journal of food engineering 2007-04, Vol.79 (4), p.1159-1165
Main Authors: García-Alamilla, P., Salgado-Cervantes, M.A., Barel, M., Berthomieu, G., Rodríguez-Jimenes, G.C., García-Alvarado, M.A.
Format: Article
Language:English
Subjects:
acidity
Biological and medical sciences
Cacao
cocoa beans
dryers
Drying
Engineering Sciences
equations
fixed bed drying
Food engineering
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
Heat and mass transfer
heat transfer
mass transfer
mathematical models
Mechanics
Mechanics of materials
Physics
temperature
water content
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Summary:Theoretical moisture and temperature evolution during cacao fixed bed drying were estimated with non-steady heat and mass transfer equation both in particle and bed. The model takes into account the cacao internal profiles and the air macroscopic balance of moisture, acidity and temperature. The results showed that the theoretical model predicts the experimental evolution of these state variables during cacao drying at three different conditions with average % of error lower than 18%.
ISSN:0260-8774
1873-5770
DOI:10.1016/j.jfoodeng.2006.04.005