{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"omics_type":["Unknown"],"volume":["11(4)"],"submitter":["Pita-Garcia J"],"pubmed_abstract":["The drying process is essential in cocoa (<i>Theobroma</i> <i>cacao</i> L.) production, significantly influencing product quality and energy consumption. This study compares four drying methods: sun drying (SD), solar-electric hybrid drying (HD), SD followed by HD (SD + HD), and HD followed by SD (HD + SD). The physicochemical properties (shrinkage, fermentation index, pH, total acidity, color), bioactive compounds (total phenolic content, antioxidant capacity), and drying efficiency (drying rate, effective moisture diffusivity, energy consumption) were assessed. Results show that HD and HD + SD effectively preserve cocoa's physicochemical and antioxidant properties. Starting with HD increases the drying rate by 20 %, resulting in higher moisture diffusivity coefficients (over 4.12 × 10<su"],"journal":["Heliyon"],"pagination":["e42884"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC11894307"],"repository":["biostudies-literature"],"pubmed_title":["Impact of combined sun and hybrid drying technologies on cocoa drying process and quality."],"pmcid":["PMC11894307"],"pubmed_authors":["Cornejo F","Peralta J","Pita-Garcia J","Palacios-Ponce S","Salazar R","Reinoso-Tigre J","Coronel-Leon J","Delgado-Plaza E","Coello-Montoya D"],"additional_accession":[]},"is_claimable":false,"name":"Impact of combined sun and hybrid drying technologies on cocoa drying process and quality.","description":"The drying process is essential in cocoa (<i>Theobroma</i> <i>cacao</i> L.) production, significantly influencing product quality and energy consumption. This study compares four drying methods: sun drying (SD), solar-electric hybrid drying (HD), SD followed by HD (SD + HD), and HD followed by SD (HD + SD). The physicochemical properties (shrinkage, fermentation index, pH, total acidity, color), bioactive compounds (total phenolic content, antioxidant capacity), and drying efficiency (drying rate, effective moisture diffusivity, energy consumption) were assessed. Results show that HD and HD + SD effectively preserve cocoa's physicochemical and antioxidant properties. Starting with HD increases the drying rate by 20 %, resulting in higher moisture diffusivity coefficients (over 4.12 × 10<su","dates":{"release":"2025-01-01T00:00:00Z","publication":"2025 Feb","modification":"2025-04-04T02:54:08.863Z","creation":"2025-04-04T02:54:08.863Z"},"accession":"S-EPMC11894307","cross_references":{"pubmed":["40070958"],"doi":["10.1016/j.heliyon.2025.e42884"]}}