Determinação da difusividade térmica aparente de amêndoas de cacau.

Abstract

The present work had a twicefold objective: a) to deterrrri ne the apparent thermal d iffu siv ity o f cocoa beans and b) to a ju s t mathematical models to experimental data in function o f the moisture contet and the bulk density o f cocoa beans. The thermal d iffu siv ity was determined by using experimental data o f apparent thermal conductivity, specific heat at constant pressure and bulk density. A ll the information was obtained on cocoa beans in their fin a l stage o f fermentation given by the "Filogonio Peixoto" Experimental Station, CEPLAC, Linhares - ES. The te st were conducted in an environmental controlled chamber at temperature o f 18°C and relative humtdity o f 40%. The cocoa beans had in itia lly moisture contents o f 0,8; 2,8, 7,6; 14,7; 20,8; 23,0; 25,0; 34,4; 43,3; 74,3 and 105.4% (d.b.) I t was observed that the apparent thermal d iffu siv ity o f the cocoa beans is a quadratic function o f the moisture content and bulk density.