DEVELOPMENT OF A HYBRID COCOA SEED DRYER USING SOLAR ENERGY AND HOT AIR

The drying platform, drying chamber, heating duct, chimney, and roof cover were all part of the hybrid cocoa dryer designed and constructed in this study to, investigate the drying behavior of cocoa seeds using a controlled drying process, with an initial seed mass of 25.0 kg and an initial moisture content of 55% (dry basis). The drying process was conducted over a period of 7h, during which key parameters, including mass, temperature, and moisture content, were recorded hourly across three replicates. The average temperature ranged between 50°C and 60°C. Results showed a consistent decrease in both mass and moisture content over time, with the final average mass reaching 5.17 kg and moisture content dropping to 10.27%. The drying rate, determined by the change in the moisture content over time, was the highest during the initial stages and gradually declined as drying progressed. The data demonstrate typical drying kinetics of agricultural products, where rapid moisture loss occurs initially followed by a slower drying rate in later stages. These findings are significant for optimizing cocoa drying processes to ensure product quality, reduce postharvest losses, and improve energy efficiency.