Temperatures Dependent Drying Kinetics of Cocoa Beans Varieties in Air-Ventilated Oven

Komolafe, Clement A.; Waheed, M. A.

doi:10.5098/hmt.12.8

Cited by 8 publications

(9 citation statements)

References 18 publications

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“…The highest drying rates occurred rapidly during the early minutes of the drying (between 5 and 15 minutes' interval for plain) while that of plantain has a smoother slope showing a gradual drying rate gradient from the beginning of the drying time till the 40-minute interval. Similar results were obtained by Komolafe & Waheed [45].…”

Section: Drying Ratesupporting

confidence: 91%

“…1 and 2 shows how the moisture contents of cocoa beans and plantains respectively varied with temperature and drying time. As observed for the majority of agricultural products by [45], the moisture levels in every case can be seen to drop as the temperature increased. The continuous decrease in the moisture content with an increase in temperature resulted in the reduced drying time as seen from the negative trend lines at the individual times.…”

Section: Moisture Contentmentioning

confidence: 54%

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Comparative Analysis of the Drying Parameters of Theobroma cacao (Cocoa Beans) and Musa paradisiaca (Plantain)

Otoikhian

Amune

2022

AJRAF

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In order to prevent microbial spoilage and degradation responses during storage, agricultural products are typically dried to eliminate moisture from them. The removal of moisture is required for the preservation of this substance (drying). Under- or over-drying a product might result in loss through product damage. This work therefore focuses on the drying of two major crops grown by local farmers and agricultural companies; Musa paradisiaca and Theobroma cacao, obtained from a local farmer within Auchi, Edo state. The drying characteristics, including moisture content, moisture loss, and drying rates, were examined experimentally in this study at the university laboratory and Pax Herbal Clinic & Research Laboratories Ltd. This was obtained with the use of a locally fabricated cross and through circulation dryer for drying and a moisture analyzer to obtain moisture contents while taking into account temperature ranges between 40 and 80°C and time intervals from 5 to 40 minutes. The result of the experiment showed that, the crops' moisture loss and drying rate depend on the time and temperature they are exposed to. The Musa paradisiaca crop has more natural moisture than Theobroma cacao and hence, it takes a longer time to dry with a rapid moisture loss in the early 40 minutes of drying time and at temperatures within 40 and 70°C. Theobroma cacao dries more rapidly with a 72% moisture lost at temperatures between 40 and 60 C. A temperature range of 60 to 70°C at any drying time would therefore be sufficient to dry Theobroma cacao and Musa paradisiaca for their drying preservation.

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Section: Drying Ratesupporting

confidence: 91%

Section: Moisture Contentmentioning

confidence: 54%

Comparative Analysis of the Drying Parameters of Theobroma cacao (Cocoa Beans) and Musa paradisiaca (Plantain)

Otoikhian

Amune

2022

AJRAF

View full text Add to dashboard Cite

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“…Agricultural products and foods could be preserved longer after being dried. The drying method and drying parameters such as drying temperature, drying air humidity and drying air velocity have a great influence on not only the structure, quality and shelf life of dried products but also the drying rate and energy consumption (Singh et al, 2008;Pardeshi et al, 2009;Waheed et al, 2019;Abhishek et al, 2020). Therefore, the selection of a suitable drying method is very important not only to improve the drying efficiency but also to maintain the sensory and nutritional quality of the dried products (Abhishek et al, 2018;Villalobos et al, 2018;Kadriye et al, 2019;Bei et al, 2020;Katarzyna et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Heat and Mass Transfer in Drying of Carrot by Radio Frequency Assisted Heat Pump Drying

Pham¹,

Duc²,

Tan³

et al. 2023

Front. Heat Mass Transf.

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This study focused on the heat and mass transfer in radio (RF) assisted heat pump (HP) drying of carrots. The experimental drying of carrot by RF assisted HP drying method was conducted to evaluate the effect of RF power on drying efficiency including drying rate and heating rate. The input drying parameters were drying air temperature of 45 o C, drying air velocity of 2.5 m/s and RF power of 0, 0.5 and 1.5 kW, in which, RF power of 0 was corresponding to HP drying method. The experimental drying results showed that in RF assisted HP drying method, the drying rate and heating rate were improved as compared to HP drying. The drying time was 480, 375 and 335 minutes corresponding to RF power of 0, 0.5 and 1.5 kW. The temperature of drying material reached the drying air temperature in about 25 and 30 minutes corresponding to RF power of 1.5 and 0.5 kW. While in HP drying, the temperature of drying material reached nearly the drying air temperature value in about 310 minutes. Besides, the comparison between the heat and mass equations solving results and experimental drying data was also carried out with the analysis results confirmed that the predicted data by numerically solving the heat and mass transfer equations could be used to predict the experimental data accurately.

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“…A number of studies on drying kinetics and mathematical modeling of a thin layer of cocoa beans using semi-theoretical models have been published. 2,3,5,6 Nevertheless, no work on modeling of thin-layer drying of cocoa beans using firebrick of the same textural analysis as heat storage material has been documented to the best knowledge of the researchers. The specific research objective of the work, therefore, was to model the process of drying cocoa beans and select the best model for analyzing the process using SD system integrated with locally sourced heat storage materials (black-coated firebricks) and open-sun.…”

Section: Introductionmentioning

confidence: 99%

Sun drying of cocoa with firebrick thermal storage materials

et al. 2020

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Summary The thin‐layer drying process of N38 cocoa beans using open‐sun and a solar drying (SD) system with firebrick heat storage materials (FTSM) has been modeled. The 10 kg capacity force convective SD system was developed and used to carry out the experiments. The choice of the best model was based on a comparison of statistical indicators including determination coefficient (R2), reduced chi‐square (χ2), root mean square error (RMSE), sum of square error (SSE), and normalized root mean square error (NRMSE) after fitting the experimental results to 11 common thin layer models in the literature. The results revealed that under open‐sun drying and SD processes, the Midilli et al model provided the best drying characteristics of cocoa beans. Therefore, in the experimental context, this model can be assumed to reflect the solar/sun drying behavior of cocoa. The effective diffusivity values for the open‐sun and SD of cocoa with FTSMA and FTSMB were 4.25× 10−11, 6.64× 10−11, and 5. 95 × 10−11 m2/s respectively. The predicted pre‐exponential factor and activation energy were 5.81 × 10−11 m2/s and 22.79 kJ/mol respectively.

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Temperatures Dependent Drying Kinetics of Cocoa Beans Varieties in Air-Ventilated Oven

Cited by 8 publications

References 18 publications

Comparative Analysis of the Drying Parameters of Theobroma cacao (Cocoa Beans) and Musa paradisiaca (Plantain)

Comparative Analysis of the Drying Parameters of Theobroma cacao (Cocoa Beans) and Musa paradisiaca (Plantain)

Heat and Mass Transfer in Drying of Carrot by Radio Frequency Assisted Heat Pump Drying

Sun drying of cocoa with firebrick thermal storage materials

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