Simulation of Heat and Mass Transfer of Cocoa Beans under Stepwise Drying Conditions in a Heat Pump Dryer

The present study investigated the kinetics of heat pump drying of cocoa beans under stepwise drying conditions and the heat and mass transfer analysis carried out using 3-D computer simulation. The fermented cocoa beans were subject to drying at constant temperature (56 C), step up temperature (30....

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Main Authors: Hii, C., Law, C., Law, Ming
Format: Journal Article
Published: Elsevier 2013
Subjects:
Online Access:http://hdl.handle.net/20.500.11937/40832
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author Hii, C.
Law, C.
Law, Ming
author_facet Hii, C.
Law, C.
Law, Ming
author_sort Hii, C.
building Curtin Institutional Repository
collection Online Access
description The present study investigated the kinetics of heat pump drying of cocoa beans under stepwise drying conditions and the heat and mass transfer analysis carried out using 3-D computer simulation. The fermented cocoa beans were subject to drying at constant temperature (56 C), step up temperature (30.7 Ce43.6Ce56.9 C) and step down temperature (54.9 Ce43.9 C) drying profiles. Shrinkage factor was incorporated into the heat and mass transfer models. Simulation results showed that the mean relative errors determined ranged from 3.1% to 12.1% in the predicted moisture ratio profiles in both models with and without shrinkage factor. In the bean temperature profiles, results showed excellent agreement between the predicted and experimental data with mean relative errors less than 5%. The present study showed that shrinkage played a lesser role in the analysis due to the small shrinkage ratio observed before and after drying.
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institution Curtin University Malaysia
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publishDate 2013
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spelling curtin-20.500.11937-408322017-09-13T14:04:51Z Simulation of Heat and Mass Transfer of Cocoa Beans under Stepwise Drying Conditions in a Heat Pump Dryer Hii, C. Law, C. Law, Ming Cocoa drying heat transfer mass transfer simulation The present study investigated the kinetics of heat pump drying of cocoa beans under stepwise drying conditions and the heat and mass transfer analysis carried out using 3-D computer simulation. The fermented cocoa beans were subject to drying at constant temperature (56 C), step up temperature (30.7 Ce43.6Ce56.9 C) and step down temperature (54.9 Ce43.9 C) drying profiles. Shrinkage factor was incorporated into the heat and mass transfer models. Simulation results showed that the mean relative errors determined ranged from 3.1% to 12.1% in the predicted moisture ratio profiles in both models with and without shrinkage factor. In the bean temperature profiles, results showed excellent agreement between the predicted and experimental data with mean relative errors less than 5%. The present study showed that shrinkage played a lesser role in the analysis due to the small shrinkage ratio observed before and after drying. 2013 Journal Article http://hdl.handle.net/20.500.11937/40832 10.1016/j.applthermaleng.2013.02.010 Elsevier restricted
spellingShingle Cocoa
drying
heat transfer
mass transfer
simulation
Hii, C.
Law, C.
Law, Ming
Simulation of Heat and Mass Transfer of Cocoa Beans under Stepwise Drying Conditions in a Heat Pump Dryer
title Simulation of Heat and Mass Transfer of Cocoa Beans under Stepwise Drying Conditions in a Heat Pump Dryer
title_full Simulation of Heat and Mass Transfer of Cocoa Beans under Stepwise Drying Conditions in a Heat Pump Dryer
title_fullStr Simulation of Heat and Mass Transfer of Cocoa Beans under Stepwise Drying Conditions in a Heat Pump Dryer
title_full_unstemmed Simulation of Heat and Mass Transfer of Cocoa Beans under Stepwise Drying Conditions in a Heat Pump Dryer
title_short Simulation of Heat and Mass Transfer of Cocoa Beans under Stepwise Drying Conditions in a Heat Pump Dryer
title_sort simulation of heat and mass transfer of cocoa beans under stepwise drying conditions in a heat pump dryer
topic Cocoa
drying
heat transfer
mass transfer
simulation
url http://hdl.handle.net/20.500.11937/40832