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...

• Päätekijä: Atiaga Velastegui, Jhony Alfonso (author)
• Muut tekijät: Tarco Condor, Edison Israel (author)
• Aineistotyyppi: bachelorThesis
• Kieli: spa
• Julkaistu: 2022
• Aiheet: CONTENIDO DE HUMEDAD; CINÉTICA DE SECADO; PROCESO DE DESHIDRATACIÓN; ELECTROMECÁNICA
• Linkit: http://repositorio.utc.edu.ec/handle/27000/9682