KOMBINASI METODE PENJEMURAN DAN PENGERINGAN TUMPUKAN UNTUK MEMPERBAIKI MUTU BIJI KAKAO KERING

Autor:	Tya Lestari, Leopold O. Nelwan, Emmy Darmawati, Samsudin, Eko Heri Purwanto
Jazyk:	indonéština
Rok vydání:	2020
Předmět:	air flow bed dryer cacao quality dried cacao sundrying Agriculture Technology
Zdroj:	Jurnal Teknik Pertanian Lampung, Vol 9, Iss 3, Pp 264-275 (2020)
Druh dokumentu:	article
ISSN:	2302-559X 2549-0818 94913897
DOI:	10.23960/jtep-l.v9i3.264-275
Popis:	Deficiencies in the drying and stacking methods of cocoa beans can be minimized by using a combination of both to improve quality. The purpose of this study was to obtain physicochemical and organoleptic quality information of dried cocoa beans produced by a combination of drying and stack drying. The treatments analyzed were drying 3, 8 and 16 hours followed by mechanical drying using an air flow of 0.05 m / s and 0.2 m / s at a temperature of 55 oC. As a control is only mechanical drying with two flow rates, up to a water content
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/29dc6db3cff949138973f46880646a3d Zobrazit plný text záznamu View record in DOAJ