Investigation of the structural changes of cocoa bean (with and without seed coat) during convective drying
Keywords:
cocoa bean, shrinkage, tempering, moisture ratio, diffusion, isothermal, convective dryingAbstract
The influence of seed coat on the behaviour of heterogeneous structure of cocoa bean (frosteros sp.) during convective drying with tempering period was investigated in an isothermal condition. It was found that the removal rate of moisture and air diffusion between the cocoa kernel and seed coat is not the same especially at the temperature of 55References
[1] World Cocoa Foundation. 2008; Cocoa market. Available from ww.worldcocoafoundation.org.
[2] Yan Z, Sousa-Gallagher J M, Oliveira A R F. Shrinkage and porosity of banana, pineapple and mango slices during air-drying. Journal of Food Engineering, 2007; 83(3): 430-440.
[3] Yadollahinia A, Jahangiri M. Shrinkage of potato slice during drying. Journal of Food Engineerin, 2009; (94): 52-58.
[4] Aguilera J M, Drying and dried products under the microscope. International Journal of Food Science and Technology, 2003; 9(3): 137-143.
[5] Lozano J E, Rotstein E, Urbician M J. Shrinkage, porosity and bulk density of food stuffs at changing moisture contents. Journal of Food Science, 1983; 48: 1497-1502.
[6] Al-Muhtaseb A H, McMinn W A M, Magee T R A. Shrinkage, density and porosity variations during the convective drying of potato starch gel. In: 14th International Drying Symposium (IDS), S?o Paulo, Brazil, 2004. vol.C, pp. 1604-1611.
[7] Hernandez J A, Pavon G, Garcia M A. Analytical solution of mass transfer equation considering shrinkage for modelling food drying kinetics. Journal of Food Engineering, 2000; 45: 1-10.
[8] McMinn W A M, Magee T R A. Quality and physical structure of a dehydrated Starch-based system. Drying Technology, 1997; 15(6): 1961-1971.
[9] Park K J. Diffusion model with and without shrinkage during salted fish muscle drying. Drying Technology, 1998; 16(5): 889-905.
[10] Hatamipour M S, Mowla D. Shrinkage of carrots during drying in an inert medium fluidized bed. Journal of Food Engineering, 2002; 55: 247-252.
[11] Faborode M O, Favier J F, Ajayi O A. On the effects of forced air drying on cocoa quality. Journal of Food Engineering, 1995; 25: 455-472.
[12] Allison H W S, Kenten R M. Mechanical drying of cocoa. Trop. Agric. (Trinidad), 1964; 41:115-119.
[13] Fotso P J, Lecomte D, Pomathios L, Nganhou J. Convective drying of cocoa beans: drying curves for various external conditions. pp. 937-944. In Drying 94. Proceedings of the 9th International Drying Symposium, Gold Coast, Australia. 1-4, August 1994.
[14] Wan Daud W R, Meor Talib M Z, Ibrahim M H. Characteristic drying curves of cocoa beans. Drying Technology, 1996; 14(10): 2387-2396.
[15] Hii C L, Law C L, Cloke M. Modeling using a new thin layer drying model and product quality of cocoa. Journal of Food Engineering, 2009; 90(2): 191-198.
[16] Hii C L, Law C L, Cloke M, Suzannah S. Thin layer drying kinetics of cocoa and dried product quality. Biosyst. Eng. 2009; 102(2): 153-161.
[17] ASAE Standard S 358.2. 1983: Moisture measurement of grain and seeds. 37th Ed. St. Joseph.
[18] Asoegwu S N. Physical properties of oil bean seed (pentaclathra macrophylla). Agricultural Engineering International the CIGR Journal, 2006, vol 111.
[19] Oje k, Alonge A F, Adigun Y J. Some engineering properties of shear nut relevant to mechanical processing. Ife Journal of Technology, 2001; 10(2): 17-20.
[20] Ndukwu M C. Effect of drying temperature and drying air velocity on the drying rate and drying constant of cocoa bean. Agric. Eng. Int.: the CIGR Ejournal. 2009. Vol. XI., April.
[2] Yan Z, Sousa-Gallagher J M, Oliveira A R F. Shrinkage and porosity of banana, pineapple and mango slices during air-drying. Journal of Food Engineering, 2007; 83(3): 430-440.
[3] Yadollahinia A, Jahangiri M. Shrinkage of potato slice during drying. Journal of Food Engineerin, 2009; (94): 52-58.
[4] Aguilera J M, Drying and dried products under the microscope. International Journal of Food Science and Technology, 2003; 9(3): 137-143.
[5] Lozano J E, Rotstein E, Urbician M J. Shrinkage, porosity and bulk density of food stuffs at changing moisture contents. Journal of Food Science, 1983; 48: 1497-1502.
[6] Al-Muhtaseb A H, McMinn W A M, Magee T R A. Shrinkage, density and porosity variations during the convective drying of potato starch gel. In: 14th International Drying Symposium (IDS), S?o Paulo, Brazil, 2004. vol.C, pp. 1604-1611.
[7] Hernandez J A, Pavon G, Garcia M A. Analytical solution of mass transfer equation considering shrinkage for modelling food drying kinetics. Journal of Food Engineering, 2000; 45: 1-10.
[8] McMinn W A M, Magee T R A. Quality and physical structure of a dehydrated Starch-based system. Drying Technology, 1997; 15(6): 1961-1971.
[9] Park K J. Diffusion model with and without shrinkage during salted fish muscle drying. Drying Technology, 1998; 16(5): 889-905.
[10] Hatamipour M S, Mowla D. Shrinkage of carrots during drying in an inert medium fluidized bed. Journal of Food Engineering, 2002; 55: 247-252.
[11] Faborode M O, Favier J F, Ajayi O A. On the effects of forced air drying on cocoa quality. Journal of Food Engineering, 1995; 25: 455-472.
[12] Allison H W S, Kenten R M. Mechanical drying of cocoa. Trop. Agric. (Trinidad), 1964; 41:115-119.
[13] Fotso P J, Lecomte D, Pomathios L, Nganhou J. Convective drying of cocoa beans: drying curves for various external conditions. pp. 937-944. In Drying 94. Proceedings of the 9th International Drying Symposium, Gold Coast, Australia. 1-4, August 1994.
[14] Wan Daud W R, Meor Talib M Z, Ibrahim M H. Characteristic drying curves of cocoa beans. Drying Technology, 1996; 14(10): 2387-2396.
[15] Hii C L, Law C L, Cloke M. Modeling using a new thin layer drying model and product quality of cocoa. Journal of Food Engineering, 2009; 90(2): 191-198.
[16] Hii C L, Law C L, Cloke M, Suzannah S. Thin layer drying kinetics of cocoa and dried product quality. Biosyst. Eng. 2009; 102(2): 153-161.
[17] ASAE Standard S 358.2. 1983: Moisture measurement of grain and seeds. 37th Ed. St. Joseph.
[18] Asoegwu S N. Physical properties of oil bean seed (pentaclathra macrophylla). Agricultural Engineering International the CIGR Journal, 2006, vol 111.
[19] Oje k, Alonge A F, Adigun Y J. Some engineering properties of shear nut relevant to mechanical processing. Ife Journal of Technology, 2001; 10(2): 17-20.
[20] Ndukwu M C. Effect of drying temperature and drying air velocity on the drying rate and drying constant of cocoa bean. Agric. Eng. Int.: the CIGR Ejournal. 2009. Vol. XI., April.
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Ndukwu, M. C., Simonyan, K. J., & Ndirika, V. I. O. (2012). Investigation of the structural changes of cocoa bean (with and without seed coat) during convective drying. International Journal of Agricultural and Biological Engineering, 5(3), 75–82. Retrieved from https://ijabe.migration.pkpps03.publicknowledgeproject.org/index.php/ijabe/article/view/629
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Agro-product and Food Processing Systems
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