Determinação de propriedades termofísicas de amêndoas secas de cupuaçu (Theobroma grandiflorum)

Autor: Elisa Santana Cunha, Jorge Henrique Sales, Geovana Pires Araujo Lima, Elizama Aguiar de Oliveira

Publikováno v: The Journal of Engineering and Exact Sciences; Vol. 7 No. 2 (2021); 11955-01-12e
The Journal of Engineering and Exact Sciences; Vol. 7 Núm. 2 (2021); 11955-01-12e
The Journal of Engineering and Exact Sciences; v. 7 n. 2 (2021); 11955-01-12e
The Journal of Engineering and Exact Sciences
Universidade Federal de Viçosa (UFV)
instacron:UFV

In comparison to cocoa, little has been reported on the drying of cupuassu almonds that can be used to produce cupulate, a chocolate type product. Thus, in this study thermophysical properties of cupuassu dry almonds (moisture = 9.68 % d.b.) were det

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9ff627feaa49438cd071d966cde13992
https://periodicos.ufv.br/jcec/article/view/11955