Equilibrium moisture content of cacao beans
The equilibrium moisture content for cacao beans was determined by desorption techniques. Wet 'beans at 43.5 percent mosture content were placed in constant relative humidity atmospheres of 16, 56 and 87 percent, maintained by sulfuric acid solutions. Temperatures of 5, 25 and 45 deg C were maintained for the three different relative humidities. To maintain cacao beans at not more than 8 percent moisture content, the relative humidity must not exceed 70 percent at 25 deg C, and 60 percent at 20 deg C. A graph is included to make these comparisons for other temperatures and humidities. The data are useful for determining the extent of change of moisture content during storage and drying. The equilibrium moisture contents are 3 to 5 percent below the values for cereal grains.
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| Format: | Digital revista |
| Language: | spa |
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Universidad Nacional de Colombia - Sede Palmira
1960
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| Online Access: | https://revistas.unal.edu.co/index.php/acta_agronomica/article/view/49030 |
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| Summary: | The equilibrium moisture content for cacao beans was determined by desorption techniques.
Wet 'beans at 43.5 percent mosture content were placed in constant relative humidity atmospheres of 16, 56 and 87 percent, maintained by sulfuric acid solutions. Temperatures of 5, 25 and 45 deg C were maintained for the three different relative humidities. To maintain cacao beans at not more than 8 percent moisture content, the relative humidity must not exceed 70 percent at 25 deg C, and 60 percent at 20 deg C. A graph is included to make these comparisons for other temperatures and humidities. The data are useful for determining the extent of change of moisture content during storage and drying. The equilibrium moisture contents are 3 to 5 percent below the values for cereal grains. |
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