Global Digital Central Logo Frontiers in Heat and Mass Transfer (FHMT)

Available at www.ThermalFluidsCentral.org
Journal Cover Page

TEMPERATURES DEPENDENT DRYING KINETICS OF COCOA BEANS VARIETIES IN AIR-VENTILATED OVEN

M.A. Waheed, C. A. Komolafe
Frontiers in Heat and Mass Transfer (FHMT) 12 - 8 (2019)


Abstract


The drying kinetics of three varieties of cocoa beans (N38, F3 and WA) at 40, 50 and 60 oC was investigated experimentally. The three different varieties were dried using laboratory air oven UF. 75 Memmert and the moisture content determined according to AOAC standards. The results show that drying processes occur mainly in the range of the falling-rate period and the drying rates were observed to be faster at higher drying temperature. The effective diffusivities of the three cocoa beans varieties determined at 40, 50 and 60 oC ranged between 9.9269 x 10-11 and 4.4671 x 10-10 m2/s. The predicted Arrhenius constant (Do) and activation energy (Ea) were 2.47 x 10-10 m2/s and 23.61 kJ/mol.


Full Text: PDF
DOI: http://dx.doi.org/10.5098/hmt.12.8

ISSN: 2151-8629