Sorption characteristics of fermented cocoa powder (Theobroma cacao)

  • Aleida Sandoval Universidad Simón Bolívar-Venezuela
  • José Barreiro Universidad Simón Bolívar-Venezuela
  • Xiomara Tovar Universidad Simón Bolívar-Venezuela
  • Mercedes Angueira Universidad Simón Bolívar-Venezuela

Resumo

Water isotherms of fermented (Venezuelan fine first grade) cocoa beans (Theobroma cacao) were determined at three temperatures: 5°C, 15°C and 30°C, in ground samples. The data obtained were adjusted to several regression models in order to determine the best fit. Differences were not significant among between the determined isotherms, being all dale adjusted to a single isotherm in the temperature rang used. The Halsey equation was suggested for fitting data. This equation is valid for the usual interval of water activity in the product. It could be used another equation that shows a good regression coefficient. An increased sorption enthalpy value was obtained as the temperature raised.

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Sandoval, A., Barreiro, J., Tovar, X. e Angueira, M. (1) «Sorption characteristics of fermented cocoa powder (Theobroma cacao)», Revista Técnica da Faculdade de Engenharia da de Zulia, 25(1). Disponível em: https://mail.produccioncientificaluz.org/index.php/tecnica/article/view/5763 (Acedido: 28Dezembro2024).
Edição
v. 25 n. 1
Secção
artigo de atualização

 

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