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ASESOR:
Ing. Csar A. Reyes Gutierrez, cesar.reyes@upn.pe
Cocoa is one of the products demanded by the international agricultural market; some companies have invested
since its inception in research and development, in order to obtain new products. Some factors increase the costs in
cocoa products, which can be attributed to market conditions (supply and demand), cocoa processing processes,
agricultural processes and procedures, among others. This research suggests the possibility of reducing industrial
drying time without affecting the organoleptic properties, changing the temperature and humidity. In order to have an
industrial transformation is usually a final step of a series of operations for dry cocoa beans.
This is done "Design and implementation of a hybrid dryer for control and monitoring of the drying process
cocoa"; this system will enable variables such as time, temperature and humidity that establish the effectiveness of
cocoa drying. For this proposal drying tests were conducted experimental and computational analysis using the finite
element method to study the drying process. Based on these results we can predict the temperatures and optimizing a
good cocoa drying process. The project is to implement this new modulation technique in order to increase the speed
of processing temperature and to have a good drying the product without affecting the quality of the cocoa.