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

Abstract

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.

Downloads

Download data is not yet available.
How to Cite
Sandoval, A., Barreiro, J., Tovar, X. and Angueira, M. (1) “Sorption characteristics of fermented cocoa powder (Theobroma cacao)”, Rev. Téc. Fac. Ing. Univ. Zulia, 25(1). Available at: https://produccioncientificaluz.org/index.php/tecnica/article/view/5763 (Accessed: 16March2025).
Issue
Vol. 25 No. 1
Section
Review paper

 

Copyright

La Revista Técnica de la Facultad de Ingeniería declara que los derechos de autor de los trabajos originales publicados, corresponden y son propiedad intelectual de sus autores. Los autores preservan sus derechos de autoría y publicación sin restricciones, según la licencia pública internacional no comercial ShareAlike 4.0

Most read articles by the same author(s)