The dampness move portrayal was made utilizing the assessment of mass exchange boundaries and a displaying. The assessed mass exchange boundaries were the Biot number (Bi), the diffusivity (D) and the mass exchange coefficient (km). They were given by the scientific technique for Dincer. The second Ficks law was utilized for the dampness move displaying. The outcomes acquired showed that for the entire microwave controls, the Bi qualities were incorporated somewhere in the range of 0.57 and 0.62. The D qualities, for the different microwaves powers (450 W, 600 W and 700 W), were individually 6.0110-9 m.s-1, 10.27 10-9 m.s-1and 11.9410-9 m.s-1. The km esteems changed between 9.8710-7 m.s-1and 21.3310-7 m.s-1. The Ficks model application showed a decent sufficiency between the exploratory qualities and those recreated. R of the Ficks model for the entire microwave power levels, was higher than 0.998.

Drying, Microwave, Mass exchange,, Cocoa

Silva JS. Barras de cereais elaboradas com farinha de sementes de abóbora. 2012. [Dissertação]. Universidade Federal de Lavras, Lavras, 118f.

Roberts D, Greenwood M, “Listeria monocytogenes”, In Practical Food Microbiology, 3rd edition, Blackwell Publishing, Massachusetts, pp. 273–274, 2003.

Daud, W., Talib, M. & Kyi, M. Drying with Chemical Reaction in Cocoa Beans. Drying Technology, 25, pp. 867– 875, 2007.

Liu C, Mou J, Cheng-Su Y, “Behavior of Salmonella and Listeria monocytogenes in raw yellowfin tuna during cold storage”, vol. 5, no. 16, Foods, 2016. [

McMinn, W.A.M., Khraisheh, M.A.M. & Magee, T.R.A. Modelling the mass transfer during convective, microwave and combined microwave-convective drying of solid slabs and cylinders. Food Research International, (36), pp. 977983, 2003.

Sharma, G. P. & Prasad, S. Drying of garlic (Allium sativum) cloves by microwave - hot air combination. Journal of Food Engineering, 50, pp. 99–105, 2001.