A Review of Cocoa Drying Technologies and the Effect on Bean Quality Parameters
Considering drying as a key farm-based, quality determining unit operation in the cocoa processing chain, this paper reviews recent studies in the drying methods and quality parameters of cocoa beans. Open sun, solar, oven, microwave, and freeze drying methods have been investigated at various level...
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| Format: | Article |
| Language: | English |
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Wiley
2020-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2020/8830127 |
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| author | Banboye Frederick Dzelagha Ngwabie Martin Ngwa Divine Nde Bup |
| author_facet | Banboye Frederick Dzelagha Ngwabie Martin Ngwa Divine Nde Bup |
| author_sort | Banboye Frederick Dzelagha |
| collection | DOAJ |
| description | Considering drying as a key farm-based, quality determining unit operation in the cocoa processing chain, this paper reviews recent studies in the drying methods and quality parameters of cocoa beans. Open sun, solar, oven, microwave, and freeze drying methods have been investigated at various levels in the drying of cocoa beans with objectives to improve the drying properties and final quality of cocoa beans. While an open sun dryer employs natural passive mechanisms, the solar drying methods can employ a combination of passive and active mechanisms. The oven, microwave, and freeze drying methods are fully active requiring electrical energy inputs. To improve drying rates in the open sun method, dryer materials and location of drying trays are the parameters optimized since the drying temperature depends on solar intensity. For solar dryers, materials, angles of elevation, heaters, and fans are manipulated to optimize energy absorption and drying parameters. For the oven and microwave methods, drying air properties are directly controlled by electronic systems. Moisture content, mouldiness, bean colour, pH, titratable acidity, fat content, and acetic acid concentration are the most widely evaluated bean quality parameters. |
| format | Article |
| id | doaj-art-8133dba227f6412eb8e945f4b8b2b947 |
| institution | Kabale University |
| issn | 2356-7015 2314-5765 |
| language | English |
| publishDate | 2020-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-8133dba227f6412eb8e945f4b8b2b9472025-02-03T01:05:10ZengWileyInternational Journal of Food Science2356-70152314-57652020-01-01202010.1155/2020/88301278830127A Review of Cocoa Drying Technologies and the Effect on Bean Quality ParametersBanboye Frederick Dzelagha0Ngwabie Martin Ngwa1Divine Nde Bup2Department of Nutrition, Food and Bioresource Technology, College of Technology, University of Bamenda, CameroonDepartment of Agricultural and Environmental Engineering, College of Technology, University of Bamenda, CameroonDepartment of Nutrition, Food and Bioresource Technology, College of Technology, University of Bamenda, CameroonConsidering drying as a key farm-based, quality determining unit operation in the cocoa processing chain, this paper reviews recent studies in the drying methods and quality parameters of cocoa beans. Open sun, solar, oven, microwave, and freeze drying methods have been investigated at various levels in the drying of cocoa beans with objectives to improve the drying properties and final quality of cocoa beans. While an open sun dryer employs natural passive mechanisms, the solar drying methods can employ a combination of passive and active mechanisms. The oven, microwave, and freeze drying methods are fully active requiring electrical energy inputs. To improve drying rates in the open sun method, dryer materials and location of drying trays are the parameters optimized since the drying temperature depends on solar intensity. For solar dryers, materials, angles of elevation, heaters, and fans are manipulated to optimize energy absorption and drying parameters. For the oven and microwave methods, drying air properties are directly controlled by electronic systems. Moisture content, mouldiness, bean colour, pH, titratable acidity, fat content, and acetic acid concentration are the most widely evaluated bean quality parameters.http://dx.doi.org/10.1155/2020/8830127 |
| spellingShingle | Banboye Frederick Dzelagha Ngwabie Martin Ngwa Divine Nde Bup A Review of Cocoa Drying Technologies and the Effect on Bean Quality Parameters International Journal of Food Science |
| title | A Review of Cocoa Drying Technologies and the Effect on Bean Quality Parameters |
| title_full | A Review of Cocoa Drying Technologies and the Effect on Bean Quality Parameters |
| title_fullStr | A Review of Cocoa Drying Technologies and the Effect on Bean Quality Parameters |
| title_full_unstemmed | A Review of Cocoa Drying Technologies and the Effect on Bean Quality Parameters |
| title_short | A Review of Cocoa Drying Technologies and the Effect on Bean Quality Parameters |
| title_sort | review of cocoa drying technologies and the effect on bean quality parameters |
| url | http://dx.doi.org/10.1155/2020/8830127 |
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