M.A. Waheeda, C.A. Komolafeb,*
Frontiers in Heat and Mass Transfer, Vol.12, pp. 1-7, 2019, DOI:10.5098/hmt.12.8
Abstract The drying kinetics of three varieties of cocoa beans (N38, F and WA) at 40, 50 and 60 degree centigrade was investigated experimentally. The three
different varieties were dried using laboratory air oven UF Memmert and the moisture content determined according to AOAC standards. The results
show that drying processes occur mainly in the range of the falling-rate period and the drying rates were observed to be faster at higher drying
temperature. The effective diffusivities of the three cocoa beans varieties determined at 40, 50 and 60 degree centigrade ranged between 9.9269 x 10-11 and 4.4671 More >
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