Resumo

SANDOVAL, Aleida J; BARREIRO, José A; TOVAR, Xiomara  e  ANGUEIRA, Mercedes. Sorption characteristics of fermented cocoa powder (Theobroma cacao). Rev. Téc. Ing. Univ. Zulia [online]. 2002, vol.25, n.1, pp.49-55. ISSN 0254-0770.

    Water isotherms of fermented (Venezuelan fine first grade) cocoa beans (Theobroma cacao) were determined at three temperatures: 5°C, 15°C and 30°C, in ground samples. The data obtained were adjusted to several regression models in order to determine the best fit. Differences were not significant among between the determined isotherms, being all data adjusted to a single isotherm in the temperature range used. The Halsey equation was suggested for fitting data. This equation is valid for the usual interval of water activity in the product. It could be used another equation that shows a good regression coefficient. An increased sorption enthalpy value was obtained as the temperature raised.

Palavras-chave : Sorption isotherms; water activity; cocoa.