Mathematical Modelling of Sun Drying Kinetics of Thin Layer Cocoa (Theobroma Cacao) Beans

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dc.contributor.authorAkmel Djedjro Clement
dc.contributor.authorAssidjo N. Emmanuel
dc.contributor.authorKouame Patrice
dc.contributor.authorYao K. Benjamin
dc.date.accessioned2014-04-11T08:41:56Z
dc.date.available2014-04-11T08:41:56Z
dc.date.issued2009
dc.description.abstractIn this work, the sun drying behaviour of cocoa beans was investigated. Drying experiments were conducted for organic fermented cocoa beans grown in Yamoussoukro, Ivory Coast. The experimental drying curves obtained show only a falling rate period. In order to estimate and select the suitable form air drying curves, the drying data were fitted to fourteen different mathematical models. Coefficient of determination (R²) and other statistical parameters, such as reduced chi-square (x²), root mean square error (RMSE), mean bias error (MBE) and Student t statistic were used for determination of the best suitable model. Among the mathematical models investigated, the logarithmic model satisfactorily described the drying behaviour of cocoa beans with highest R² and lowest x², RMSE and MBE. The apparent diffusion coefficient, varying from 3.70x10-11 to 5.80x10-11 m²/s, is an important parameter in the moisture transfer, and they were found to be dependent on the temperature, relative humidity and velocity of the drying air. The activation energy was estimated to 22.48 KJ/molen_US
dc.identifier.citationJournal of Applied Sciences Research, 5(9): 1110-1116, 2009en_US
dc.identifier.urihttp://hdl.handle.net/123456789/377
dc.language.isoenen_US
dc.subjectCocoa beansen_US
dc.subjectDrying kineticsen_US
dc.subjectThin layer modelsen_US
dc.subjectDiffusion coefficienten_US
dc.subjectActivation energyen_US
dc.titleMathematical Modelling of Sun Drying Kinetics of Thin Layer Cocoa (Theobroma Cacao) Beansen_US
dc.typeArticleen_US

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