Convective drying of fermented Amazonian cocoa beans ( Theobroma cacao var. Forasteiro). Experiments and mathematical modeling

Author:

Herman ChristelleORCID,Spreutels LaurentORCID,Turomzsa Nicolas,Konagano Evelyn Mayumi,Haut Benoit

Funder

ARES-CCD

CNPq

CAPES

Publisher

Elsevier BV

Subject

General Chemical Engineering,Biochemistry,Food Science,Biotechnology

Reference36 articles.

1. Chemical composition and physical quality characteristics of Ghanaian cocoa beans as affected by pulp pre-conditioning and fermentation;Afoakwa;J. Food Sci. Technol.,2013

2. Mathematical modelling of sun drying kinetics of thin layer cocoa (Theobroma cacao) beans;Akmel;J. Appl. Sci. Res.,2009

3. Moisture sorption isotherm characteristics of food products: a review;Al-Muhtaseb;Trans IChemE,2002

4. Flavanol and flavonol contents of cocoa powder products: influence of the manufacturing process;Andres-Lacueva;J. Agric. Food Chem.,2008

5. Effect of polyphenol oxidase (ppo) and air treatments on total phenol and tannin content of cocoa nibs;Brito;Ciência e Tecnologia de Alimentos,2002

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