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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1981
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| Subjects: | THEOBROMA CACAO, ALMENDRAS, SECADO, PERMEABILIDAD, PROPIEDADES FISICO-QUIMICAS, |
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KOHA-OAI-BVE:680532020-02-03T21:35:10ZPorosidade de amendoas de cacau durante o processo de secagem, em camadas finas, a 60 e 80 centrigrade grade 106711 Prado, E.P. 76046 Hara, T. 105494 Pinheiro Filho, J.B. 124138 Thiébaut, J.T.L. 1981The 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 gradeThe 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 gradeTHEOBROMA CACAOALMENDRASSECADOPERMEABILIDADPROPIEDADES FISICO-QUIMICASRevista Theobroma (Brasil) |
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THEOBROMA CACAO ALMENDRAS SECADO PERMEABILIDAD PROPIEDADES FISICO-QUIMICAS THEOBROMA CACAO ALMENDRAS SECADO PERMEABILIDAD PROPIEDADES FISICO-QUIMICAS |
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THEOBROMA CACAO ALMENDRAS SECADO PERMEABILIDAD PROPIEDADES FISICO-QUIMICAS THEOBROMA CACAO ALMENDRAS SECADO PERMEABILIDAD PROPIEDADES FISICO-QUIMICAS 106711 Prado, E.P. 76046 Hara, T. 105494 Pinheiro Filho, J.B. 124138 Thiébaut, J.T.L. Porosidade de amendoas de cacau durante o processo de secagem, em camadas finas, a 60 e 80 centrigrade grade |
| description |
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 |
| format |
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| topic_facet |
THEOBROMA CACAO ALMENDRAS SECADO PERMEABILIDAD PROPIEDADES FISICO-QUIMICAS |
| author |
106711 Prado, E.P. 76046 Hara, T. 105494 Pinheiro Filho, J.B. 124138 Thiébaut, J.T.L. |
| author_facet |
106711 Prado, E.P. 76046 Hara, T. 105494 Pinheiro Filho, J.B. 124138 Thiébaut, J.T.L. |
| author_sort |
106711 Prado, E.P. |
| title |
Porosidade de amendoas de cacau durante o processo de secagem, em camadas finas, a 60 e 80 centrigrade grade |
| title_short |
Porosidade de amendoas de cacau durante o processo de secagem, em camadas finas, a 60 e 80 centrigrade grade |
| title_full |
Porosidade de amendoas de cacau durante o processo de secagem, em camadas finas, a 60 e 80 centrigrade grade |
| title_fullStr |
Porosidade de amendoas de cacau durante o processo de secagem, em camadas finas, a 60 e 80 centrigrade grade |
| title_full_unstemmed |
Porosidade de amendoas de cacau durante o processo de secagem, em camadas finas, a 60 e 80 centrigrade grade |
| title_sort |
porosidade de amendoas de cacau durante o processo de secagem, em camadas finas, a 60 e 80 centrigrade grade |
| publishDate |
1981 |
| work_keys_str_mv |
AT 106711pradoep porosidadedeamendoasdecacauduranteoprocessodesecagememcamadasfinasa60e80centrigradegrade AT 76046harat porosidadedeamendoasdecacauduranteoprocessodesecagememcamadasfinasa60e80centrigradegrade AT 105494pinheirofilhojb porosidadedeamendoasdecacauduranteoprocessodesecagememcamadasfinasa60e80centrigradegrade AT 124138thiebautjtl porosidadedeamendoasdecacauduranteoprocessodesecagememcamadasfinasa60e80centrigradegrade |
| _version_ |
1756057059455926273 |