Determination of thermophysical properties of cupuassu (Theobroma grandiflorum) dry almonds
In comparison to cocoa, little has been reported on the drying of cupuassu almonds that can be used to produce cupulate, a chocolate type product. Thus, in this study thermophysical properties of cupuassu dry almonds (moisture = 9.68 % d.b.) were determined as: thermal conductivity (k) of 0.14 kW/(m...
| Autores: | , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2021 |
| País: | Brasil |
| Institución: | Universidade Federal de Viçosa (UFV) |
| Repositorio: | The Journal of Engineering and Exact Sciences |
| Idioma: | inglés |
| OAI Identifier: | oai:ojs.periodicos.ufv.br:article/11955 |
| Acceso en línea: | https://periodicos.ufv.br/jcec/article/view/11955 |
| Access Level: | acceso abierto |
| Palabra clave: | Fick’s model Fourier's law Cooling curve Drying curve Weibull's model Curva de resfriamento Curva de secagem Lei de Fourrier Modelo de Fick Modelo de Wiebull |
| Sumario: | In comparison to cocoa, little has been reported on the drying of cupuassu almonds that can be used to produce cupulate, a chocolate type product. Thus, in this study thermophysical properties of cupuassu dry almonds (moisture = 9.68 % d.b.) were determined as: thermal conductivity (k) of 0.14 kW/(m.K), specific heat (cp) of 2.86 kJ/(kg.K), thermal diffusivity (?) of 4.8·10-5 m²/s, effective diffusivity (Deff) of 9.94·10-10 - 6.29·10-10 m²/s and activation energy (Ea) of 14.90 kJ/mol. These results showed a similarity of values between cupuassu and cocoa and allows to perform more specific studies for the development of dryers for the cupuassu almonds. |
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