Modeling using a new thin layer drying model and product quality of cocoa

Abstract

A new semi-theoretical thin layer model for modeling the air drying of cocoa beans with overnight tempering at ambient temperature was developed. The new model was a combination of the Page and two-term drying model. Results showed that the new model was found best described the drying process under the conditions tested (60, 70 and 80 °C). Effective diffusivities were found between 7.46 × 10 −11 and 1.87 × 10 −10 m 2/s. The Arrhenius constant and activation energy were estimated at 8.43 × 10 −4 m 2/s and 44.92 KJ/mol, respectively. Analyses of pH and cut test for bean quality showed that beans dried at 60 °C had lower acidity and good flavour quality as compared to other drying treatments.