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Thin layer drying behaviour of fermented cocoa (Theobroma cacao L.) beans

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Thin layer drying behaviour of fermented cocoa (Theobroma cacao L.) beans

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dc.contributor.author Mujaffar, Saheeda es_ES
dc.contributor.author Ramroop, Aveena es_ES
dc.contributor.author Sukha, Darin es_ES
dc.date.accessioned 2019-03-07T07:44:48Z
dc.date.available 2019-03-07T07:44:48Z
dc.date.issued 2018-09-07
dc.identifier.isbn 9788490486887
dc.identifier.uri http://hdl.handle.net/10251/117782
dc.description.abstract [EN] To assess the impact of a rest interval and bean turning on the thin-layer drying behavior of fermented cocoa beans, beans of mixed Trinitario varieties were dried in a cabinet oven at three temperatures (40, 50, 60°C) using three drying regimes, namely; continuous drying, intermittent drying (drying for 8h with a rest period of 16h), and intermittent drying with turning of beans. Moisture content, water activity, pH and colour attributes were measured and sensory evaluation of the cocoa liquor carried out on selected samples. Drying curves were constructed and drying rate constants (k) and effective diffusivity (Deff) values determined. es_ES
dc.description.sponsorship The authors would like to acknowledge the Campus Research and Publication Fund, Office of Graduate Studies and Research of the University of the West Indies, Saint Augustine Campus, for funding this research under the project: “The drying behaviour of sun and oven-dried cocoa (Theobroma cacao L.) beans and the impact of drying methods and drying parameters on bean quality.” es_ES
dc.format.extent 8 es_ES
dc.language Inglés es_ES
dc.publisher Editorial Universitat Politècnica de València es_ES
dc.relation.ispartof IDS 2018. 21st International Drying Symposium Proceedings es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject Drying es_ES
dc.subject Dehydration es_ES
dc.subject Dewatering es_ES
dc.subject Emerging technologies es_ES
dc.subject Products quality es_ES
dc.subject Process control es_ES
dc.subject Environmental es_ES
dc.subject Evaporation es_ES
dc.subject Sublimation es_ES
dc.subject Diffusion es_ES
dc.subject Energy es_ES
dc.subject Intensification es_ES
dc.subject Oven-drying es_ES
dc.subject Fick’s Law es_ES
dc.subject Rate constant es_ES
dc.subject Diffusion coefficient es_ES
dc.title Thin layer drying behaviour of fermented cocoa (Theobroma cacao L.) beans es_ES
dc.type Capítulo de libro es_ES
dc.type Comunicación en congreso es_ES
dc.identifier.doi 10.4995/IDS2018.2018.7328
dc.rights.accessRights Abierto es_ES
dc.description.bibliographicCitation Mujaffar, S.; Ramroop, A.; Sukha, D. (2018). Thin layer drying behaviour of fermented cocoa (Theobroma cacao L.) beans. En IDS 2018. 21st International Drying Symposium Proceedings. Editorial Universitat Politècnica de València. 595-602. https://doi.org/10.4995/IDS2018.2018.7328 es_ES
dc.description.accrualMethod OCS es_ES
dc.relation.conferencename 21st International Drying Symposium es_ES
dc.relation.conferencedate Septiembre 11-14, 2018 es_ES
dc.relation.conferenceplace Valencia, Spain es_ES
dc.relation.publisherversion http://ocs.editorial.upv.es/index.php/IDS/ids2018/paper/view/7328 es_ES
dc.description.upvformatpinicio 595 es_ES
dc.description.upvformatpfin 602 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.relation.pasarela OCS\7328 es_ES
dc.contributor.funder University of the West Indies, St. Augustine Campus


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