Physicalchemical characterization and thermophysical properties of cocoa honey

Authors

  • Biano Alves de Melo Neto Instituto Federal Baiano – IFBAIANO – Uruçuca/BA – Brasil
  • Renata Cristina Ferreira Bonomo Universidade Estadual do Sudoeste da Bahia – UESB – Itapetinga/BA – Brasil
  • Rafael da Costa Ilheú Fontan Universidade Estadual do Sudoeste da Bahia – UESB – Itapetinga/BA – Brasil
  • Adriana Cristina Reis Ferreira Instituto Cabruca – Ilhéus/BA – Brasil
  • Gabriel Ramos Ferreira Gonçalves Universidade Estadual do Sudoeste da Bahia – UESB – Itapetinga/BA – Brasil
  • Durval Libânio Netto Mello Instituto Federal Baiano – IFBAIANO – Uruçuca/BA – Brasil

DOI:

https://doi.org/10.47059/geintecmagazine.v6i1.696

Abstract

The objective of this study was to determine the physicochemical characteristics and thermophysical properties of cocoa hoeny. The cocoa honey had the following physicalchemical characteristics: pH (2.76), titratable acidity (0.73 %), moisture (87,22 %), soluble solids (14,03 °Brix), reducing sugar (10,2 % in glucose), non-reducing sugar (4,06 % in saccharose) and ash (0,23 %). With respect to the thermophysical properties were determined the specific heat, density, thermal diffusivity and the dynamic viscosity as a function of temperature. The empirical models for each property were obtained. It was found that the temperature directly affects the cocoa liquor properties. The data are important for the development, adaptation and optimization of equipment for more efficient processing of cocoa honey, since the information on this subject is unknown.

References

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Published

2016-03-27

Issue

Section

Engineering and Technology