Kinetic Studies and Moisture Diffusivity During Cocoa Bean Roasting

Leydy Ariana Domínguez-Pérez; Ignacio Concepción-Brindis; Laura Mercedes Lagunes-Gálvez; Juan Barajas-Fernández; Facundo Joaquín Márquez-Rocha; Pedro García-Alamilla

LAPSE

Living Archive for Process Systems Engineering

LAPSE:2019.1361

Published Article

LAPSE:2019.1361

Kinetic Studies and Moisture Diffusivity During Cocoa Bean Roasting

Leydy Ariana Domínguez-Pérez, Ignacio Concepción-Brindis, Laura Mercedes Lagunes-Gálvez, Juan Barajas-Fernández, Facundo Joaquín Márquez-Rocha, Pedro García-Alamilla

December 10, 2019

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.

Record ID

LAPSE:2019.1361

Keywords

activation energy, cocoa bean roasting, diffusivity coefficients, kinetic models

Subject

Reaction Engineering

Suggested Citation

Domínguez-Pérez LA, Concepción-Brindis I, Lagunes-Gálvez LM, Barajas-Fernández J, Márquez-Rocha FJ, García-Alamilla P. Kinetic Studies and Moisture Diffusivity During Cocoa Bean Roasting. (2019). LAPSE:2019.1361

Author Affiliations

Domínguez-Pérez LA: División Académica de Ciencias Agropecuarias (DACA), Universidad Juárez Autónoma de Tabasco (UJAT), Carret. Villahermosa-Teapa Km 25 Ra. La Huasteca. Centro, Tabasco. C.P. 86280, Mexico
Concepción-Brindis I: División Académica de Ciencias Agropecuarias (DACA), Universidad Juárez Autónoma de Tabasco (UJAT), Carret. Villahermosa-Teapa Km 25 Ra. La Huasteca. Centro, Tabasco. C.P. 86280, Mexico
Lagunes-Gálvez LM: División Académica de Ciencias Agropecuarias (DACA), Universidad Juárez Autónoma de Tabasco (UJAT), Carret. Villahermosa-Teapa Km 25 Ra. La Huasteca. Centro, Tabasco. C.P. 86280, Mexico [ORCID]
Barajas-Fernández J: División Académica de Ingeniería y Arquitectura (DAIA), Universidad Juárez Autónoma de Tabasco (UJAT), Carret. Cunduacán-Jalpa de Méndez Km 1. Col. La Esmeralda. Cunduacán, Tabasco. C.P. 86690, Mexico
Márquez-Rocha FJ: Centro Regional para la Producción más Limpia, Instituto Politecnico Nacional, Tabasco Business Center, Edificio FINTAB, Carretera Reforma-Dos Bocas, Km. 17+920, Ranch. Pechucalco, 2da. sección, Cunduacán, Tabasco, C.P. 86691, Mexico
García-Alamilla P: División Académica de Ciencias Agropecuarias (DACA), Universidad Juárez Autónoma de Tabasco (UJAT), Carret. Villahermosa-Teapa Km 25 Ra. La Huasteca. Centro, Tabasco. C.P. 86280, Mexico [ORCID]

Journal Name

Processes

Volume

7

Issue

10

Article Number

E770

Year

2019

Publication Date

2019-10-21