Porosidade de amendoas de cacau durante o processo de secagem, em camadas finas, a 60 e 80 centrigrade grade
The variation of mass porosity of recent fermented cocoa during thin layer drying was determined with a flow of air of 35m. min-1 and 60 and 80 centigrade grade. Regression analysis was applied to the porosity data as a function of both drying time and moisture content of the beans. The results indicated that: (i) there is a significant correlation between cocoa bean porosity and the respective drying time; and (ii) the relationship between porosity and moisture content varies with the drying air temperature. The porosity is higher for the temperature of 80 centigrade grade
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| Main Authors: | , , , |
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| Format: | biblioteca |
| Published: |
1981
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| Subjects: | THEOBROMA CACAO, ALMENDRAS, SECADO, PERMEABILIDAD, PROPIEDADES FISICO-QUIMICAS, |
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