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Title of article :
Modeling using a new thin layer drying model and product quality of cocoa Original Research Article
Author/Authors :
C.L. Hii، نويسنده , , C.L. Law، نويسنده , , M. Cloke، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2008
Pages :
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Abstract :
A new semi-theoretical thin layer model for modeling the air drying of cocoa beans with overnight tempering at ambient temperature was developed. The new model was a combination of the Page and two-term drying model. Results showed that the new model was found best described the drying process under the conditions tested (60, 70 and 80 °C). Effective diffusivities were found between 7.46 × 10−11 and 1.87 × 10−10 m2/s. The Arrhenius constant and activation energy were estimated at 8.43 × 10−4 m2/s and 44.92 KJ/mol, respectively. Analyses of pH and cut test for bean quality showed that beans dried at 60 °C had lower acidity and good flavour quality as compared to other drying treatments.
Keywords :
Quality , Artificial drying , Diffusivity , Cocoa , Modeling
Journal title :
Journal of Food Engineering
Serial Year :
Link To Document :