| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 226255 | Journal of Food Engineering | 2006 | 5 Pages |
Abstract
The Ivory Coast cocoa beans were roasted in a convective oven at 110, 135 and 150 °C, at the air flow rate of 1.0 m/s and relative air humidity (RH) of 0.8–0.4%, 2.0% and 5.0%. Pigmentation expressed as both OD460/OD525 and a ratio of anthocyanins to yellow and brown pigments (F1/F3) and water content were assayed throughout cocoa roasting. The experiments provided evidence that higher humidity of air (particularly of 5.0%) was beneficial to the color of roasted cocoa beans. The beans roasted at 135 and 150 °C displayed desired coloration (OD460/OD525 above 1.1, and F1/F3 below 0.33).
Keywords
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Wiesława Krysiak,