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Cocoa Bean (Theobroma cacao L.)Drying Kinetics

dc.creatorMacManus Chinenye,Ndukwu
dc.creatorOgunlowo,A.S
dc.creatorOlukunle,O.J
dc.date2010-12-01
dc.date.accessioned2019-04-24T21:19:05Z
dc.date.available2019-04-24T21:19:05Z
dc.identifierhttps://scielo.conicyt.cl/scielo.php?script=sci_arttext&pid=S0718-58392010000400014
dc.identifier.urihttp://revistaschilenas.uchile.cl/handle/2250/55570
dc.descriptionCocoa (Theobroma cacao L.) is widely produced in West Africa and South America and is a great economic tree crop, with so many industrial uses. In this work, the experimental drying kinetics of foreign species was investigated, and the experiments were carried out under isothermal conditions, using heated batch drier at 55, 70 and 81 °C. The moisture ratio data obtained from change of moisture content with the drying time was fit to two thin layer drying model with good results. A faster drying process was observed at a higher drying temperature resulting in higher drying rates which is advantageous when evaluating costs. Fick’s second law of diffusion was used to predict effective diffusivity using experimental data assuming that the variation of diffusivity with temperature can be expressed by an Arrhenius type function, and the values of diffusivity obtained ranged from 6.137 x 10-10 to 2.1855 x 10-9 m2 s-1 for the temperature used. The Arrhenius constant (D) is predicted at 8.64 x 10-4 m2 s-1 while the activation energy was predicted at 39.94 kJ mol-1.
dc.formattext/html
dc.languageen
dc.publisherInstituto de Investigaciones Agropecuarias, INIA
dc.relation10.4067/S0718-58392010000400014
dc.rightsinfo:eu-repo/semantics/openAccess
dc.sourceChilean journal of agricultural research v.70 n.4 2010
dc.subjectMoisture content
dc.subjectdrying temperature
dc.subjectdiffusivity
dc.subjectmoisture ratio
dc.subjectequilibrium moisture content
dc.titleCocoa Bean (Theobroma cacao L.)Drying Kinetics


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