Sorption characteristics of peeled beans and shells of fermented and dry Trinitario cocoa beans (Theobroma cacao L.)
Water sorption data of the peeled bean and shell of Trinitario fermented and dry cocoa beans were determined at 25 °C and adjusted to the isotherm models of Brunauer-Emmet-Teller-(BET) and Guggenheim-Anderson-de Boer-(GAB). The difference in the moisture sorption capacity of the shell and peeled be...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidad del Zulia
2020-01-01
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| Series: | Revista Técnica de la Facultad de Ingeniería |
| Subjects: | |
| Online Access: | https://www.produccioncientificaluz.org/index.php/tecnica/article/view/30787 |