Title of article
Moisture, acidity and temperature evolution during cacao drying Original Research Article
Author/Authors
P. Garc?a-Alamilla، نويسنده , , M.A. Salgado-Cervantes، نويسنده , , M. Barel، نويسنده , , G. Berthomieu، نويسنده , , G.C. Rodr?guez-Jimenes، نويسنده , , M.A. Garc?a-Alvarado، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2007
Pages
7
From page
1159
To page
1165
Abstract
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%.
Keywords
Drying , Heat and mass transfer , Cacao
Journal title
Journal of Food Engineering
Serial Year
2007
Journal title
Journal of Food Engineering
Record number
1167167
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