In many cocoa producing regions, including Southern Ba hia, the cocoa beans, after having been harvested, fermented and dried, are usually stored for a short period (about three months in Bahia). During this storage period ...

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 ...

The post-harvesting physiology of vegetables has deai^ sive influence on the matabolic processes and on the conservati on of these products related to their qualities for comsumption "in natura" or industrial processing. The ...

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 ...

Drying is the most expensive unit operation for produ cing cassava chips, used in the animal feed industry. Because it is necessary to evaporate 1600 kilograms of water to produce one ton of 13% moisture chips, the only ...