Penentuan Panas Laten Kakao

Abstract

In most drying applications the latent heat is determined by considering the evaporation of free water as given in the steam tables. The use of these data for latent heat, especially with crops at a low moisture content, presents considerable error. The equilibrium moisture data may be used as a basis for determining the latent heat. This paper presents the latent heat of cocoa beans that was determined from equilibrium moisture data. The Hasley, Henderson and Chung-Pfost equations are used to represent the desorption isotherms of cocoa beans in the temperature range investigated. The Henderson equation is the best fit to represent the desorption isotherms of cocoa beans. The result shows that the latent heat of cocoa beans is 1.01-1.61 times the latent heat of free water, that is 2365.61-3924.42 kJ/kg.