Kinetic Studies and Moisture Diffusivity During Cocoa Bean Roasting
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چکیده
منابع مشابه
physical and chemical degradation of b-aflatoxins during the roasting and dutching of cocoa liquor
to evaluate the effect of roasting and dutching processes on the stability of b-aflatoxins (afb1+afb2), experimental units of cocoa beans contaminated with aflatoxin at a concentration of 220.7 ng g-1 were roasted at 250ºc for 15 minutes. roasting conditions caused a notable reduction in the aflatoxin content (up to 71%). the resulting cocoa liquors contaminated with 63.9 ng g-1 were thermal-al...
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Kinetic Modeling of Mass Transfer During Roasting of Soybeans Using Combined Infrared-Hot Air Heating
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ژورنال
عنوان ژورنال: Processes
سال: 2019
ISSN: 2227-9717
DOI: 10.3390/pr7100770