Mathematical modeling of drying kinetics of two varieties of cacao cultivated in the brazilian amazon region

Drying kinetics, along with mathematical modeling, provides means for simulations and predictions to achieve process optimizations. This study investigated the drying kinetics of Criollo and Forastero cocoa beans, varieties cultivated in the Amazon region, at three different temperatures (50 °C, 60 °C, and 70 °C). The results showed that the two varieties exhibited distinct behaviors during the drying process. The temperature of 60 °C was the most effective, as it provided seed water content closer to 8% for the Criollo (8.15% d.b.) and Forastero (8.89% d.b.) varieties. Mathematical models were fitted to the experimental data to analyze the drying kinetics. The Midili model (R² > 0.998, DQM < 0.02) provided the best fits for both varieties at all tested temperatures. The model parameters indicated that the drying rate increased with higher temperature and longer exposure time to drying air. Internal resistance to water transfer varied in some models, indicating a possible influence of thermal conditions. This study contributes to a better understanding of cocoa bean drying, providing important information for optimizing industrial drying processes. The results emphasize the importance of considering the specific characteristics of different cocoa varieties when developing efficient drying strategies.