| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10278021 | Journal of Food Engineering | 2012 | 7 Pages |
Abstract
⺠The moisture content profile of the cotyledon and testa of cocoa was investigated. ⺠The moisture content of the testa was higher than the cotyledon at the end of drying. ⺠The heat pump dryer could preserve greater amount of polyphenols during drying. ⺠Hardness was found comparable to commercial products.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
C.L. Hii, C.L. Law, S. Suzannah,