MATA, Mário Eduardo Rangel Moreira Cavalcanti.; PINHEIRO FILHO, José Borges.
Resumo:
The artificial drying of cocoa beans is an area where few studies has been conducted. According to the literature there is no work done on dryeration of cocoa beans. Thus, the objectives of the presente study area) The determination of the drying cur ves of the Bahia cocoa beans in thin layers when submitted to dry inp temperatures of 90 and 105°C; b) the determination of the mi minum moisture content that gives the cocoa beans the characteris tic flavor at the above mentioned temperatures and; c) the deter mination of the drying curves with compplemental air (25°C and re lative humidities of 80, 75 e 70%) until the humidity equilibrium is reached. Such curves will be obtained starting from the mini mum moisture of characteristic flavor (MMCF) and after a rest pe riod of 6 hours.
