Análisis de la cinética del secado de cacao nacional ecuatoriano y mejorado ccn-51.
Due to the inaccuracies in the procedure of the drying kinetics of national cocoa and CCN-51 that limits the analysis of the behavior models of the moisture content as a function of time and temperature and thus help to control the effects within the quality of cocoa beans, an analysis of the drying...
محفوظ في:
| المؤلف الرئيسي: | |
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| مؤلفون آخرون: | |
| التنسيق: | bachelorThesis |
| اللغة: | spa |
| منشور في: |
2023
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| الموضوعات: | |
| الوصول للمادة أونلاين: | http://repositorio.utc.edu.ec/handle/27000/10355 |
| الوسوم: |
إضافة وسم
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إضافة وسم | الملخص: | Due to the inaccuracies in the procedure of the drying kinetics of national cocoa and CCN-51 that limits the analysis of the behavior models of the moisture content as a function of time and temperature and thus help to control the effects within the quality of cocoa beans, an analysis of the drying kinetics of Ecuadorian National and Improved CCN-51 cocoa is made. To carry out the process, the following equipment was used: a grain dehydrator with a capacity of 15 kg, with which drying tests were carried out from a temperature of 40°C to 80°C, a grain moisture meter which indicates moisture from 1% to 40%, which will indicate the final and initial moisture percentage of the grains, a digital precision scale with measurement from 0.01g to 600g in which weight measurements were made for each sample in the nine regimes temperature from 40ºC to 80ºC with a total of 10 samples and a total of 15 cocoa beans. |
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