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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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Bibliographic Details
Institution:Universidad EIA
Main Authors: Alean, Jader, Chejne, Farid, Maya, Juan C., Camargo-Trillos, Diego, Ramírez, Say, Rincon-Baron, Edgar Javier, Rojano, Benjamin, Microbiota
Format: Artículo de revista
Language:English
Published: USA 2020-07-05
Subjects:
Dryin
Cocoa bean
Sporous structure
Coalescence of pores
Blockage of pores
Online Access:https://repositorio.udes.edu.co/handle/001/6727
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