Investigation of the structural changes of cocoa bean (with and without seed coat) during convective drying
作者： M C Ndukwu , V I O Ndirika , Michael Okpara , K J Simonyan
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摘要: The influence of seed coat on the behaviour heterogeneous structure cocoa bean (frosteros sp.) during convective drying with tempering period was investigated in an isothermal condition. It found that removal rate moisture and air diffusion between kernel is not same especially at temperature 55℃ initial time for all temperatures used. When increased to 70℃ 81℃, shrinks simultaneously, indicating from through are same. Change sphericity more pronounced seeds while other conditions it remains fairly constant after one-hour drying.
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