Secagem de cacau em camadas finas a diferentes temperaturas e umidades relativas
Thin layer drying curves were plotted for fresh fermented cocoa beans, with air drying temperatures of 60 and 80 centigrade grade and constant air flow of 35 m. min-1. The results showed the existance of two distinct drying periods. During the first 30 minutes there was a high rate of water removal from the beans for both temperatures. In this period the superficial water layer of the beans evaporated quickly and the moisture content varied proportionally with time. In the second period, from the second half hour to the eleventh hour for the 60 centigrade grade and from the half hour to the eighth hour for the 80 centigrade grade temperature, a delay of water movement by opposing internal forces was observed. During this period the moisture content decreased exponentially, which gave and equilibrium at the end of the observed drying periods
| Main Authors: | , , , |
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| Format: | biblioteca |
| Published: |
1981
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| Subjects: | THEOBROMA CACAO, SECADO, TEMPERATURA, HUMEDAD RELATIVA, PERMEABILIDAD, |
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| Summary: | Thin layer drying curves were plotted for fresh fermented cocoa beans, with air drying temperatures of 60 and 80 centigrade grade and constant air flow of 35 m. min-1. The results showed the existance of two distinct drying periods. During the first 30 minutes there was a high rate of water removal from the beans for both temperatures. In this period the superficial water layer of the beans evaporated quickly and the moisture content varied proportionally with time. In the second period, from the second half hour to the eleventh hour for the 60 centigrade grade and from the half hour to the eighth hour for the 80 centigrade grade temperature, a delay of water movement by opposing internal forces was observed. During this period the moisture content decreased exponentially, which gave and equilibrium at the end of the observed drying periods |
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