Cocoa beans moisture content behavior during drying in natural convection was estimated by integration of differential semi-empiric equation and mass flow formula. The new model was found to give better result (correlation coefficient is 0.97) respectively under experimental condition (55, 70 and 105°C), solar dryer, and sun drying. In addition, knowing that the drying kinetic was inversely dependent on the temperature, we have found the high drying temperatures lead to shortening of drying phases. Finally we conclude that the exponential two-member function is the improved model to describe falling drying rate.
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