Ching Lik Hii, Flavio Meira Borem
July 19, 2019 Forthcoming
Reference - 424 Pages - 50 B/W Illustrations
ISBN 9781138080973 - CAT# K34485
Series: Advances in Drying Science and Technology
For Instructors Request Inspection Copy
The drying and roasting of cocoa and coffee beans play critical roles in governing the formation of flavor precursors in the early stage and also development of flavor and aroma in the later stage during processing. Hence, qualities of the finished chocolates and coffee powder products are affected greatly by the dried and roasted beans produced. This book discusses the principles and practices of drying and roasting of cocoa and coffee beans, processing equipment, flavor chemistry, and safety and quality. The book will also include recent scientific studies and developments and also from the authors whom are leading experts in the drying and roasting aspects of cocoa and coffee processing.
Overview of Cocoa and Coffee Industry. Drying Principles and Practices of Cocoa During Post-Harvest Processing. Roasting of Cocoa and Downstream Processing. Flavor Development During Cocoa Roasting. Quality and Grading of Cocoa. Drying Principles and Practices of Coffee During Post-Harvest Processing. Roasting of Coffee and Downstream Processing. Flavor Development During Coffee Roasting. Quality and Grading of Coffee.