Moisture, acidity and temperature evolution during cacao drying

Journal of Food Engineering

Volumn 79, Issue 4, 2007, Pages 1159-1165

  Garcia Alamilla P ^a   Salgado Cervantes, M A ^a   Barel, M ^b   Berthomieu, G ^c   Rodriguez Jimenes G C ^a   Garcia Alvarado M A ^a  

^a INSTITUTO TECNOLÓGICO DE VERACRUZ   (Mexico)

^b CIRAD   (France)

^c UNIVERSITÉ MONTPELLIER 2   (France)

Author keywords

Cacao; Drying; Heat and mass transfer

Indexed keywords

ACIDITY; DRYING; FOOD PRODUCTS; MASS TRANSFER; MATHEMATICAL MODELS; MOISTURE; THERMAL EFFECTS;

CACAO DRYING; FIXED BED DRYING; MACROSCOPIC BALANCE; THEORETICAL MODELS;

FOOD PRESERVATION;

THEOBROMA CACAO;

EID: 33750942986     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2006.04.005     Document Type: Article

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