Resumo

TINOCO, Héctor A  e  OSPINA, Diana Yomali. ANALYSIS OF THE COCOA DEHYDRATION PROCESS FOR REDUCING DRYING TIME. Rev.EIA.Esc.Ing.Antioq [online]. 2010, n.13, pp.53-63. ISSN 1794-1237.

Cocoa is one of the products demanded by the international agricultural market; some multinational companies have invested from its beginnings in research and development, in order to obtain new products. Some factors increase the costs in cocoa-based products, which can be attributed to market conditions (supply and demand), cocoa transformation process, agricultural processes and procedures, among others. This study focuses on a process of industrial transformation that is usually a final step in a series of operations to get dried cocoa beans. Certain variables such as time, temperature, and humidity establish the effectiveness of drying of cocoa. This research suggests the possibility of reducing industrial drying time without affecting the organoleptic properties, changing humidity and temperature. For this proposal experimental tests of drying and computational analysis, using the finite element method to study the drying process, were carried out.

Palavras-chave : Theobroma cacao; drying; dehydration; finite elements.

        · resumo em Português | Espanhol     · texto em Espanhol     · Espanhol ( pdf )