Cocoa Bean (Theobroma cacao L.)Drying Kinetics

Cocoa (Theobroma cacao L.) is widely produced in West Africa and South America and is a great economic tree crop, with so many industrial uses. In this work, the experimental drying kinetics of foreign species was investigated, and the experiments were carried out under isothermal conditions, using...

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Autores principales:	MacManus Chinenye,Ndukwu, Ogunlowo,A.S, Olukunle,O.J
Lenguaje:	English
Publicado:	Instituto de Investigaciones Agropecuarias, INIA 2010
Materias:	Moisture content drying temperature diffusivity moisture ratio equilibrium moisture content
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392010000400014
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spelling	oai:scielo:S0718-583920100004000142018-10-01Cocoa Bean (Theobroma cacao L.)Drying KineticsMacManus Chinenye,NdukwuOgunlowo,A.SOlukunle,O.J Moisture content drying temperature diffusivity moisture ratio equilibrium moisture content Cocoa (Theobroma cacao L.) is widely produced in West Africa and South America and is a great economic tree crop, with so many industrial uses. In this work, the experimental drying kinetics of foreign species was investigated, and the experiments were carried out under isothermal conditions, using heated batch drier at 55, 70 and 81 °C. The moisture ratio data obtained from change of moisture content with the drying time was fit to two thin layer drying model with good results. A faster drying process was observed at a higher drying temperature resulting in higher drying rates which is advantageous when evaluating costs. Fick’s second law of diffusion was used to predict effective diffusivity using experimental data assuming that the variation of diffusivity with temperature can be expressed by an Arrhenius type function, and the values of diffusivity obtained ranged from 6.137 x 10-10 to 2.1855 x 10-9 m2 s-1 for the temperature used. The Arrhenius constant (D) is predicted at 8.64 x 10-4 m2 s-1 while the activation energy was predicted at 39.94 kJ mol-1.info:eu-repo/semantics/openAccessInstituto de Investigaciones Agropecuarias, INIAChilean journal of agricultural research v.70 n.4 20102010-12-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392010000400014en10.4067/S0718-58392010000400014
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	Moisture content drying temperature diffusivity moisture ratio equilibrium moisture content
spellingShingle	Moisture content drying temperature diffusivity moisture ratio equilibrium moisture content MacManus Chinenye,Ndukwu Ogunlowo,A.S Olukunle,O.J Cocoa Bean (Theobroma cacao L.)Drying Kinetics
description	Cocoa (Theobroma cacao L.) is widely produced in West Africa and South America and is a great economic tree crop, with so many industrial uses. In this work, the experimental drying kinetics of foreign species was investigated, and the experiments were carried out under isothermal conditions, using heated batch drier at 55, 70 and 81 °C. The moisture ratio data obtained from change of moisture content with the drying time was fit to two thin layer drying model with good results. A faster drying process was observed at a higher drying temperature resulting in higher drying rates which is advantageous when evaluating costs. Fick’s second law of diffusion was used to predict effective diffusivity using experimental data assuming that the variation of diffusivity with temperature can be expressed by an Arrhenius type function, and the values of diffusivity obtained ranged from 6.137 x 10-10 to 2.1855 x 10-9 m2 s-1 for the temperature used. The Arrhenius constant (D) is predicted at 8.64 x 10-4 m2 s-1 while the activation energy was predicted at 39.94 kJ mol-1.
author	MacManus Chinenye,Ndukwu Ogunlowo,A.S Olukunle,O.J
author_facet	MacManus Chinenye,Ndukwu Ogunlowo,A.S Olukunle,O.J
author_sort	MacManus Chinenye,Ndukwu
title	Cocoa Bean (Theobroma cacao L.)Drying Kinetics
title_short	Cocoa Bean (Theobroma cacao L.)Drying Kinetics
title_full	Cocoa Bean (Theobroma cacao L.)Drying Kinetics
title_fullStr	Cocoa Bean (Theobroma cacao L.)Drying Kinetics
title_full_unstemmed	Cocoa Bean (Theobroma cacao L.)Drying Kinetics
title_sort	cocoa bean (theobroma cacao l.)drying kinetics
publisher	Instituto de Investigaciones Agropecuarias, INIA
publishDate	2010
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392010000400014
work_keys_str_mv	AT macmanuschinenyendukwu cocoabeantheobromacacaoldryingkinetics AT ogunlowoas cocoabeantheobromacacaoldryingkinetics AT olukunleoj cocoabeantheobromacacaoldryingkinetics
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Cocoa Bean (Theobroma cacao L.)Drying Kinetics

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