Degradation of polyphenols during the cocoa drying process

• Temperature, drying time and moisture are factors that influence the degradation of phenolic compounds.
• The model considers diffusive, convective and evaporative effects.
• The least degradation of phenolic compounds was accomplished at a temperature of 40°C.
• The minor concentration of phenolic compounds was 3329.76 Ac. Gallic/100 g dried Fruit, which corresponds to a reduction of 45%.

The effect of cocoa drying process on polyphenols was studied. The least degradation of polyphenols during the process of drying was accomplished at a temperature of 40 °C, with a concentration of polyphenols was of 3329.76 mg Ac. Gallic/100 g dried fruit, which corresponds to a reduction of 45%; while the higher degradation of polyphenols was presented at a temperature of 60 °C. It was concluded that the degradation depends of temperature, moisture and dry times. These are factors which affect the irreversible oxidative processes of polyphenols and can also be affected by cellular destruction. This experimental analysis was completed with the development of a phenomenological model, which simulates the behavior of water desorption and the degradation of polyphenols.