Search Results - Hii C. L.
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Mass transfer kinetics and effective diffusivities during cocoa roasting
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Modelling of thin layer drying kinetics of cocoa beans during artificial and natural drying
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Effect of hot-air drying temperature on the polyphenol content and the sensory properties of cocoa beans
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Agro-industry
Agroindustria
Cacao
Cocoa drying
Drying
Secado
Secado de cacao
Temperatura
Temperature
Artificial drying
Calidad
Cinťica de secado
Cinťica de transferencia de masa
Cocoa roasting
Control de calidad
Difusividad efectiva
Drying kinetics
Drying temperature
Drying time
Effective diffusivity
Mass transfer kinetics
Mathematical models
Modelado
Modeling
Modelos matemt̀icos
Natural drying
Polifenoles
Polyphenols
Propiedades sensoriales
Quality