@Article{hmt.12.8,
AUTHOR = {M.A. Waheed, C.A. Komolafe},
TITLE = {TEMPERATURES DEPENDENT DRYING KINETICS OF COCOA BEANS  VARIETIES IN AIR-VENTILATED OVEN},
JOURNAL = {Frontiers in Heat and Mass Transfer},
VOLUME = {12},
YEAR = {2019},
NUMBER = {1},
PAGES = {1--7},
URL = {http://www.techscience.com/fhmt/v12n1/53178},
ISSN = {2151-8629},
ABSTRACT = {The drying kinetics of three varieties of cocoa beans (N38, F and WA) at 40, 50 and 60 degree centigrade was investigated experimentally. The three 
different varieties were dried using laboratory air oven UF Memmert and the moisture content determined according to AOAC standards. The results 
show that drying processes occur mainly in the range of the falling-rate period and the drying rates were observed to be faster at higher drying 
temperature. The effective diffusivities of the three cocoa beans varieties determined at 40, 50 and 60 degree centigrade ranged between 9.9269 x 10<sup>-11</sup> and 4.4671 x 10<sup>-10</sup> metre square per second. The predicted Arrhenius constant and activation energy were 2.47 x 10<sup>-10</sup> metre square per second and 
23.61 kilojoule per mole.},
DOI = {10.5098/hmt.12.8}
}