Figure 8. Evolution of moisture content and pH as a function of time, Vair = 0.5 m/s

From

Setting up a Process for Drying Cocoa Beans

Gnepie Nicolas, Matuam Balbine, Tetang Abraham, Edoun Marcel, Kuitche Alexis

American Journal of Food Science and Technology. 2023, 11(1), 22-27 doi:10.12691/ajfst-11-1-4