Open AccessDetermination of thermophysical properties of cupuassu (Theobroma grandiflorum) dry almonds
Author(s) -
Elisa Santana Cunha,
Geovana Pires Araújo Lima,
Jorge Henrique de Oliveira Sales,
Elizama AguiarOliveira
Publication year - 2021
Publication title -
the journal of engineering and exact sciences
Language(s) - English
Resource type - Journals
ISSN - 2527-1075
DOI - 10.18540/jcecvl7iss2pp11955-01-12e
Subject(s) - thermal diffusivity , chemistry , moisture , food science , water content , thermodynamics , physics , geotechnical engineering , engineering , organic chemistry
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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