Análisis de la cinética del secado de cacao nacional ecuatoriano y mejorado
This technological proposal is based on the need to know the behavior of the drying kinetics of national and improved cocoa from Ecuador and thus estimate the relationship of moisture content based on temperature and drying time. For the procedure, a SWEETESTHOME brand grain dehydrator with a variab...
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| Format: | bachelorThesis |
| Language: | spa |
| Published: |
2022
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| Subjects: | |
| Online Access: | http://repositorio.utc.edu.ec/handle/27000/9682 |
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Add Tag | Summary: | This technological proposal is based on the need to know the behavior of the drying kinetics of national and improved cocoa from Ecuador and thus estimate the relationship of moisture content based on temperature and drying time. For the procedure, a SWEETESTHOME brand grain dehydrator with a variable temperature scale from 35 oC to 70 oC, an AMTAST brand moisture content meter and a POCKET brand precision balance were obtained. It was carried out for four temperature systems from 40 oC to 70 oC with a total of 10 cocoa samples, with a weight of 42 grams and initial moisture content of 50%, the time interval for analyzing the samples was one hour.. The fundamental results show the decreasing behavior of the moisture content as a function of time for both types of cocoa, in the national one a minimum drying time of 7 hours is reached and in the improved one the drying time was 6.5 hours. The equilibrium moisture content as a function of temperature showed a decreasing, behavior reaching the minimum values of 5.4% for temperatures of 70 °C in national cocoa. Non-linear fit models were found using the Page model, the values of the model coefficients are: K= 0.2918, C= 0.9852 and N= 1.1328. The total cost of the investigation was 582.95 Dollars. |
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