TY - JOUR
T1 - Kinetic studies and moisture diffusivity during cocoa bean roasting
AU - Domínguez-Pérez, Leydy Ariana
AU - Concepción-Brindis, Ignacio
AU - Lagunes-Gálvez, Laura Mercedes
AU - Barajas-Fernández, Juan
AU - Márquez-Rocha, Facundo Joaquín
AU - García-Alamilla, Pedro
N1 - Publisher Copyright:
© 2019 by the authors.
PY - 2019
Y1 - 2019
N2 - Cocoa bean roasting allows for reactions to occur between the characteristic aroma and taste precursors that are involved in the sensory perception of chocolate and cocoa by-products. This work evaluates the moisture kinetics of cocoa beans during the roasting process by applying empirical and semi-empirical exponential models. Four roasting temperatures (100, 140, 180, and 220 °C) were used in a cylindrically designed toaster. Three reaction kinetics were tested (pseudo zero order, pseudo first order, and second order), along with 10 exponential models (Newton, Page, Henderson and Pabis, Logarithmic, Two-Term, Midilli, Verma, Diffusion Approximation, Silva, and Peleg). The Fick equation was applied to estimate the diffusion coefficients. The dependence on the activation energy for the moisture diffusion process was described by the Arrhenius equation. The kinetic parameters and exponential models were estimated by non-linear regression. The models with better reproducibility were the pseudo first order, the Page, and the Verma models (R2 ≥ 0.98). The diffusion coefficients that were calculated were in the order of 1.26 to 5.70 × 109 m s-2 and the energy activation for moisture diffusion obtained was 19.52 kJ mol-1.
AB - Cocoa bean roasting allows for reactions to occur between the characteristic aroma and taste precursors that are involved in the sensory perception of chocolate and cocoa by-products. This work evaluates the moisture kinetics of cocoa beans during the roasting process by applying empirical and semi-empirical exponential models. Four roasting temperatures (100, 140, 180, and 220 °C) were used in a cylindrically designed toaster. Three reaction kinetics were tested (pseudo zero order, pseudo first order, and second order), along with 10 exponential models (Newton, Page, Henderson and Pabis, Logarithmic, Two-Term, Midilli, Verma, Diffusion Approximation, Silva, and Peleg). The Fick equation was applied to estimate the diffusion coefficients. The dependence on the activation energy for the moisture diffusion process was described by the Arrhenius equation. The kinetic parameters and exponential models were estimated by non-linear regression. The models with better reproducibility were the pseudo first order, the Page, and the Verma models (R2 ≥ 0.98). The diffusion coefficients that were calculated were in the order of 1.26 to 5.70 × 109 m s-2 and the energy activation for moisture diffusion obtained was 19.52 kJ mol-1.
KW - Activation energy
KW - Cocoa bean roasting
KW - Diffusivity coefficients
KW - Kinetic models
UR - http://www.scopus.com/inward/record.url?scp=85074226547&partnerID=8YFLogxK
U2 - 10.3390/pr7100770
DO - 10.3390/pr7100770
M3 - Artículo
AN - SCOPUS:85074226547
SN - 2227-9717
VL - 7
JO - Processes
JF - Processes
IS - 10
M1 - 770
ER -