Impact of hot-air and infrared-assisted solar drying on the drying characteristics and physicochemical properties of cacao beans (Theobroma cacao L.)
Cacao beans are essential components of chocolate production, and their quality is due to the formation of aromas and flavors during fermentation and drying processes. This study aimed to characterize the drying process and analyze the physicochemical properties of fermented and dried cacao beans us...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Frontiers Media S.A.
2025-07-01
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| Series: | Frontiers in Sustainable Food Systems |
| Subjects: | |
| Online Access: | https://www.frontiersin.org/articles/10.3389/fsufs.2025.1596519/full |
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