Browsing by Author "Armijo Martínez, Jorge Iván"

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    Análisis de la cinética del secado de cacao nacional ecuatoriano y mejorado ccn-51.
    (Ecuador: Latacunga: Universidad Técnica de cotopaxi (UTC), 2024-10) Armijo Martínez, Jorge Iván; Navarrete Proaño, Daniel Andrés; Torres Tamayo, Enrique
    The project “Analysis of drying kinetics of Ecuadorian national cocoa and CCN-51” studies the drying process, a key phase in cocoa production. This analysis included the drying of samples of two varieties, national cocoa and CCN-51, using different mathematical models to optimize the drying time. Several controlled experimental trials were conducted to determine the best drying temperature. It was identified that the optimum drying temperature for both varieties is 50°C. At this temperature, Page's model was shown to be the most reliable, with a smaller margin of error compared to Newton's model. The analysis revealed that CCN-51, due to its less dense structure, dries faster than domestic cocoa, which may be advantageous in terms of industrial efficiency. Tests were conducted which indicated that ideal moisture for consumption was achieved in an average time of 520 minutes to reach a final moisture content of 4.3%. Multiple tests were conducted at different temperatures for each variety. Experimental data indicate that an average initial weight of approximately 50 grams per cocoa sample was used.