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IJAIR NAAS Score : 3.99 (2016 - 2020)
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IJAIR NAAS Score : 3.99 (2016 - 2020)
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IJAIR NAAS Score : 3.99 (2016 - 2020)
"Submissions Open For Vol. 14,Issue 6, May - June, 2026"
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IJAIR NAAS Score : 3.99 (2016 - 2020)
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Journals Published by TimeLine Publication Pvt. Ltd.
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Submissions open
IJAIR NAAS Score : 3.99 (2016 - 2020)
"Submissions Open For Vol. 14,Issue 6, May - June, 2026"
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Volumes / Issues
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IJAIR NAAS Score : 3.99 (2016 - 2020)
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Journals Published by TimeLine Publication Pvt. Ltd.
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IJAIM , IJRAS , IJISM ,
IJIRES , IJASM , IJRIES,IJAHVS
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Submissions open
IJAIR NAAS Score : 3.99 (2016 - 2020)
"Submissions Open For Vol. 14,Issue 6, May - June, 2026"
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IJAIR NAAS Score : 3.99 (2016 - 2020)
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Drying of Cocoa Beans by Using Different Techniques
- Prasanna Guda; Shruthi Gadhe; Sandhya Jakkula
- Drying methods such as Tray dryer, solar cabinet dryer, Microwave oven and OYSD were used. Studies were undertaken to determine the effect of different drying methods on moisture content, drying time and quality. Experiments were conducted to determine most effective method of drying for suggesting to farmers. The results were analyzed to arrive at the most effective drying method. Based on experimental results, it was found that the time taken for drying of cocoa beans from an initial moisture content of 49.35%(w.b) to a final moisture content of 6.36 % (w.b) varied considerably right from 0.4 hours for microwave drying to 30 hours in OYSD. The time taken for drying in solar cabinet dryer and tray dryer was 16 h, 8 h respectively. The time taken in Tray drier was less for drying and there is a saving about 22 h of drying time as compared to OYSD. There is a saving about 14 h of drying time in solar cabinet dryer as compared to OYSD besides producing a better quality cocoa bean powder as determined by cut test score. The average drying rates for the tray dryer, solar dryer and OYSD are 0.0046, 0.0032 and 0.0020 kg/kg-h. The cut test score of tray dryer, solar cabinet dryer, microwave oven and OYSD was found to be 985, 970, 935 and 960 respectively. It is clear that the brown beans obtained in tray dryer were more in comparison to other drying methods. Although biochemical parameters such as pH, titrable acidity, acetic acid and free fatty acid content of samples in four different methods were determined, they are not conclusive
- Select Volume / Issue:
- Year:
- 2017
- Type of Publication:
- Article
- Keywords:
- Drying; Cocoa; Dryer; Quality; Time
- Journal:
- IJAIR
- Volume:
- 5
- Number:
- 5
- Pages:
- 859-865
- Month:
- March
- ISSN:
- 2319-1473
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