Open AccessStudy of Thin-Layer Drying Kinetics of Fermented Cocoa Beans (Theobroma Cacao L) Using Semi-Empirical Models: Determination of Effective Moisture Diffusivity and Activation Energy
Author(s) -
Jean Benjamin Bidias,
Guy Bertrand Tchaya,
Ghislain Arnaud Mouthé Anombogo,
Chrisdel Chancelice Ndjeumi,
Djomdi A,
Jean Luc Nsouandélé
Publication year - 2021
Publication title -
international journal of innovative research and development
Language(s) - English
Resource type - Journals
eISSN - 2278-7631
pISSN - 2278-0211
DOI - 10.24940/ijird/2021/v10/i11/nov21008
Subject(s) - thermal diffusivity , theobroma , arrhenius equation , water content , activation energy , moisture , chemistry , cocoa bean , diffusion , thermodynamics , fermentation , analytical chemistry (journal) , food science , botany , chromatography , organic chemistry , physics , geotechnical engineering , engineering , biology