Oportunidades de mejora para un proceso sostenible de secado de granos de cacao

Abstract

Grain drying is a widely used method for preserving agricultural products. This allows the organoleptic properties of the grains to be maintained for a long time, reducing enzymatic activity and guaranteeing that the product reaches the industrial process in good condition. The temperature and speed of the drying air are critical parameters in the final quality of the cocoa beans. There are various technologies that allow grain drying, in the southeast of Mexico the most used are the “samoa” type convective dryers because they have a simple and economical construction for companies. The main deficiencies and problems found in convective type cocoa dryers are high consumption of electrical energy, lack of controls and automation, losses of thermal energy, high consumption of L.P. gas. There are several areas of opportunity to improve the efficiency of cocoa dryers and contribute to making the cocoa bean drying process sustainable.