Secagem de amêndoas de cacau relacionada às teorias de secagem em camadas delgadas.

Abstract

Thin layer tests for cocoa beans were carried out in a "m ulti-unit drier" and drying curves for the temperatures of 50; 57. 7; 60; 70; 74 and 75°C and constant air flow of 9.14 m. miri-1 were plotted. Each temperature was repeated twice apart that o f 60°C which was repeated 4 times. The drying curves are related to the existing thin layer drying theories. Values of the equilibrium moisture content (Me) and dying constant (K) were calculated and theoretical drying curves were predicted and compared with the experimental curves. Values o f equilibrium moisture content (Me) and drying constant (K) for thin layer drying were correlated between them and with temperature and regression equations were set up to make possible predictions o f thin layer drying for cocoa beans.