阳光和混合干燥技术对可可干燥过程和质量的影响
Johanna Pita-Garcia1, José Reinoso-Tigre1,2, Sócrates Palacios-Ponce1
1Escuela Superior Politécnica del Litoral, ESPOL, Facultad de Ingeniería en Mecánica y Ciencias de la Producción, Campus Gustavo Galindo Km 30.5 Vía Perimetral, P.O. Box 09-01-5863, Guayaquil, Ecuador.
Heliyon
|March 12, 2025
概括
混合干燥方法可以保持可可质量,提高能源效率. 将太阳能电气混合干燥与太阳干燥相结合,为可可生产者提供了一个可持续的,具有成本效益的解决方案.
科学领域:
- 农业工程 农业工程
- 食品科学 食品科学 食品科学
- 可持续能源 可持续能源
背景情况:
- 干燥在可可 (Theobroma cacao L.) 生产中至关重要,影响质量和能源使用.
- 传统的太阳干燥 (SD) 面临着效率和质量控制方面的挑战.
- 优化干燥技术对于可可行业的可持续性至关重要.
研究的目的:
- 为了比较四种可可干燥方法:太阳干燥 (SD),太阳能混合干燥 (HD),SD跟着HD (SD + HD),HD跟着SD (HD + SD).
- 评估这些方法对可可的物理化学特性,生物活性化合物和干燥效率的影响.
- 确定可可最有效和最节能的干燥策略.
主要方法:
- 评估的物理化学性质:收缩,发酵指数,pH值,总酸度和颜色.
- 量化生物活性化合物:总含量和抗氧化能力.
- 测量干燥效率:干燥速度,有效的湿度扩散率和能源消耗.
主要成果:
- 混合干燥 (HD) 和HD,其次是SD (HD + SD) 保存了可可的物理化学和抗氧化特性.
- 在HD开始干燥时,干燥速率增加了20%,湿度扩散率增加了20%.
- 将HD与SD结合起来,能耗降低了56.6%,提高了能源效率,而SD单独增加了收缩.
- 在可可豆中,HD保持了醇含量.
结论:
- HD+SD方法是小规模可可生产商一个有前途的,节能替代方案.
- 混合干燥技术在可可加工中比传统的阳光干燥提供了显著的优势.
- 优化干燥方法有助于可可行业的创新和可持续性.
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