director of quality assurance and new product development at Blommer Chocolate. She has been with Blommer since 1982. The purpose of this paper is to discuss and demonstrate flavor differences among milk chocolates that are formulated with a constant recipe, altering only the processing parameters. A product development team worked together to develop a protocol.The ground rules were set.The fi...

The effects of particle size, fermentation, roasting time and roasting temperature of cocoa nibs on cocoa butter extraction using supercritical fluid technology were studied. The effect of particle size was studied using cocoa liquor (D = 0.074 mm), ground cocoa nib (D = 0.25–0.50 mm and 1.0–1.2 mm) and whole cocoa nibs at 35 MPa, 60 C and flow rate of 2 ml/min using supercritical carbon dioxid...

Abstract Arabica and Robusta coffee beans have physical differences in general. In the process of roasting with different forms, it is possible that there will be temperature water content after process. brewing coffee, can also affected by There are several factors need to considered coffea bean namely early moisture beans, roaster time takes for ripen as desired. The use heat energy get a spe...

Due to limited reserves of bauxite, nepheline can be used in the industrial production alumina Kazakhstan. The most promising deposit is syenites Kubasadyr deposit. Currently, there no effective technology for processing ores. High energy intensity, capital intensity and significant emissions into atmosphere are main drawbacks conventional ore by sintering method. Efficient hydrochemical requir...

Acrylamide or 2-propenamide an industrial chemical formed in some foods particularly starchy foods during heating process such as baking, frying and roasting. Acrylamide is proven to be carcinogenic in animals and a probable human carcinogen mainly formed in foods by the reaction of asparagine (free amino acid) with reducing sugars (glucose and fructose) as part of the Maillard reaction during ...

A survey among 246 people belonging to 14 ethnic groups and living in 5 different parklands in Benin revealed different practices to process shea kernels (namely boiling followed sun drying and smoking) and extract shea butter. A relation between parklands, gathering period, and sun-drying conditions was established. Moisture content and appearance of kernels were the selection criteria for use...