Determination of thermophysical properties of cupuassu (Theobroma grandiflorum) dry almonds
2021 ◽
Vol 7
(2)
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Keyword(s):
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.
1986 ◽
Vol 7
(2)
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pp. 455-466
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Keyword(s):
2007 ◽
Vol 169
(2)
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pp. 767-774
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Keyword(s):
1989 ◽
Vol 189
(6)
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pp. 525-529
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2012 ◽
Vol 15
(1)
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pp. 169-187
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2010 ◽
Vol 6
(3)
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1991 ◽
Vol 2
(8)
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pp. 744-750
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Keyword(s):
2022 ◽
Vol 184
◽
pp. 122346
Keyword(s):