Evolution of the porous structure of cocoa beans during microwave drying
In this work, it was evaluated the morphological changes of the porous structure of the cocoa bean samples subjected to microwave drying. The use of microwaves (MWs) applied by ON-OFF on cocoa bean samples allowed to avoid both the burning and the roasting of the beans. During the MWs drying process...
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Institution: | Universidad EIA |
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Main Authors: | , , , , , , , |
Format: | Artículo de revista |
Language: | English |
Published: |
USA
2020-07-05
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Subjects: | |
Online Access: | https://repositorio.udes.edu.co/handle/001/6727 |
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