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This document summarizes a study on the evolution of various properties during the indirect solar drying of cocoa beans, including shrinkage, density, porosity, and heat and mass transfer coefficients. The key findings are: 1) Shrinkage and porosity increased as moisture content decreased during drying. Density decreased from 825.10 kg/m3 initially to 696.25 kg/m3 at the end of drying. 2) Porosity reached around 25% by the end of drying, with most removed water being replaced by gas. 3) Heat and mass tran

Author

Anyelo Monsalve

Language

EN