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This document summarizes a study on modeling the moisture, acidity, and temperature evolution during cocoa bean drying. The authors developed a theoretical model using heat and mass transfer equations to predict the internal profiles in cocoa beans and changes in moisture, acidity, and temperature of the air during drying. The model accounts for mass transfer of water, acidity, and heat without using empirical parameters. Experimental drying of cocoa beans under three conditions was used to validate the mod

Author

Ignacio Concepcion Brindis

Language

EN