Modeling using a new thin layer drying model and product quality of cocoa

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dc.contributor.authorHii, C.L.
dc.contributor.authorLaw, C.L.
dc.contributor.authorCloke, M.
dc.date.accessioned2014-04-11T09:40:35Z
dc.date.available2014-04-11T09:40:35Z
dc.date.issued2009
dc.description.abstractA 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 twoterm 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 treatmentsen_US
dc.identifier.citationJournal of Food Engineering 90 (2009) 191–198en_US
dc.identifier.urihttp://hdl.handle.net/123456789/386
dc.language.isoenen_US
dc.titleModeling using a new thin layer drying model and product quality of cocoaen_US
dc.typeArticleen_US

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