Optimation of Temperature and Duration of Cocoa Beans Roasting in a CylindricalRoaster
نویسندگان
چکیده
منابع مشابه
Effects of convective and microwave roasting on the physicochemical properties of cocoa beans and cocoa butter extracted from this material
Cocoa beans are the basic raw material for the production of chocolate and other chocolate products. To obtain these products, the seeds must be subjected to a complicated technological process in which one of the key steps is roasting. A widely used method of roasting cocoa beans is convection roasting which is based on subjecting the raw beans to a flow of hot air in the temperature range bet...
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ژورنال
عنوان ژورنال: Pelita Perkebunan (a Coffee and Cocoa Research Journal)
سال: 2014
ISSN: 2406-9574,0215-0212
DOI: 10.22302/iccri.jur.pelitaperkebunan.v21i3.23