Mass transfer of water and volatile fatty acids in cocoa beans during drying
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference15 articles.
1. Experimental study of matter transfer in cocoa beans during fermentation and drying;Augier;Drying Technology,1999
2. Transport Phenomena;Bird,1960
3. Structural and chemical changes in cocoa (Theobroma cacao L.) during fermentation, drying and roasting;Brito;Journal of the Science of Food and Agriculture,2000
4. The Mathematics of Diffusion;Crank,1975
5. On the effects of forced air drying on cocoa quality;Faborode;Journal of Food Engineering,1995
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