PHYSICALCHEMICAL CHARACTERIZATION AND THERMOPHYSICAL PROPERTIES OF COCOA HONEY
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.
PaperID: p 2944-2953
Author's Name: Biano Alves de Melo Neto, Renata Cristina Ferreira Bonomo, Rafael da Costa Ilheú Fontan, Adriana Cristina Reis Ferreira, Gabriel Ramos Ferreira Gonçalves and Durval Libânio Netto Mello
Volume: Volume 6
Issues: Volume 6
Keywords: Specific heat, thermal diffusivity, viscosity.