Rojas, Myriam published the artcileAnalysis of cocoa particle roasting process in a μ-reactor, Computed Properties of 14667-55-1, the main research area is thermal energy cocoa particle roasting micro reactor.
Thermal energy changes the chem. composition of cocoa, which is related to its quality, during roasting. The effect of the heating rate on the physicochem. changes of cocoa, and the dynamics of generation and degradation of volatile compounds during heating are still unknown. Therefore, the weight loss of cocoa and the chem. composition of the released gases released at temperatures from 40 to 350°C were identified in using a μ-reactor (PTV-GC-MS) with heating rates of 2 (β1), 4 (β2), and 8°C sec-1 (β3). The thermal process was divided into three stages (raw – dry, dry – roasted, and roasted – over-roasted). Higher heating rates cause lower volatilization at the same temperature due to shorter residence times. Likewise, more compounds were identified in the gas-fraction at β1 than at β2 and β3 with the same temperatures Also, a 2D phenomenol. model coupled to kinetics was made to predict phenomena such as thermal differentials, water and gas content, solid fractions, conversion, pressure, and gas outlet rate.
Journal of Food Engineering published new progress about Alcohols Role: ANT (Analyte), BSU (Biological Study, Unclassified), ANST (Analytical Study), BIOL (Biological Study). 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Computed Properties of 14667-55-1.