ALMEIDA, Bento Vilar de.; PINHEIRO FILHO, José Borges.; HARA, Tetuo.; FORTES, Maria.
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.