Mass transfer of water and volatile fatty acids in cocoa beans during drying

Journal of Food Engineering

Volumn 99, Issue 3, 2010, Pages 276-283

  Paramo D ^a   Garcia Alamilla P ^b   Salgado Cervantes, M A ^a   Robles Olvera, V J ^a   Rodriguez Jimenes G C ^a   Garcia Alvarado M A ^a  

^a INSTITUTO TECNOLÓGICO DE VERACRUZ   (Mexico)

^b UNIVERSIDAD JUÁREZ AUTÓNOMA DE TABASCO   (Mexico)

Author keywords

Cocoa beans; Drying; Ellipsoidal cylindrical coordinates; Mass transfer; Volatile fatty acids

Indexed keywords

BUTYRIC ACIDS; COCOA BEANS; CYLINDRICAL COORDINATES; DIFFUSIVITIES; DRYING KINETIC; ELLIPSOIDAL CYLINDRICAL COORDINATES; EXPERIMENTAL KINETICS; MASS DIFFUSIVITY; METHANOLIC EXTRACTS; MOISTURE CONTENTS; PROPIONIC; THEORETICAL MODELS; VACUUM OVENS; VOLATILE FATTY ACIDS; WATER DIFFUSIVITY;

BEVERAGES; CURING; DEWATERING; DIFFUSION; FATTY ACIDS; MOISTURE;

ACIDS;

THEOBROMA CACAO;

EID: 77950951833     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.02.028     Document Type: Article

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