Perfecting a method of micro-analysis of water and acetic acid in a cocoa bean in the course of drying: applying to determine transportation coefficients |
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| Authors: | J Nganhou D Njomo J C Bénet F Augier G Berthomieu |
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| Institution: | (1) Laboratoire d'Energétique, Ecole Nationale Supérieure Polytechnique, Université de Yaoundé I - Yaoundé (Cameroun), P.O. BOX : 8390 Yaoundé,;(2) Laboratoire de Mécanique et Génie Civil, UMR, CNRS 5508, Université Montpellier II, Sciences et techniques du languedoc, cc034, Place Eugène, Bataillon, 30095 Montpellier Cedex 05, Fax: (33) 04-67-14-45-55, e-mail: benet@lmgc.univ-monp2.fr,;(3) Laboratoire d'Energétique, Faculté des Sciences, Université de Yaoundé I, BP 812 Yaoundé–Camerounn, |
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| Abstract: | This article is about the study of the diffusion of water and acetic acid in a grain of cocoa in course of drying.
The authors present a method of microanalysis which enables the analysis of each little slice of the grain : a precise measurement
of each slice is realised in view of the analysis from the centre to the surface of the grain with the aid of a cutting apparatus,
designed and realised to this effect. At each instant of the drying process, the profiles of water and acetic acid contents
are then determined.
A one dimensional diffusion model enables a shell by shell evaluation of the diffusion of water and acid in the cocoa grain.
The results obtained show an augmentation of transport coefficients in course of drying. We however observe a decrease of
the diffusion coefficient of water to the low moisture content : what makes us think of the appearance of crusting phenomenon. |
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| Keywords: | cocoa grain microanalysis drying water acetic acid diffusion coefficients |
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