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      Drying and Roasting of Cocoa and Coffee
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      Book

      Drying and Roasting of Cocoa and Coffee

      DOI link for Drying and Roasting of Cocoa and Coffee

      Drying and Roasting of Cocoa and Coffee book

      Drying and Roasting of Cocoa and Coffee

      DOI link for Drying and Roasting of Cocoa and Coffee

      Drying and Roasting of Cocoa and Coffee book

      ByHii Ching Lik, Borém Flávio Meira
      Edition 1st Edition
      First Published 2019
      eBook Published 15 July 2019
      Pub. Location Boca Raton
      Imprint CRC Press
      DOI https://doi.org/10.1201/9781315113104
      Pages 368
      eBook ISBN 9781315113104
      Subjects Engineering & Technology, Food Science & Technology
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      Ching Lik, H., & Flávio Meira, B. (2019). Drying and Roasting of Cocoa and Coffee (1st ed.). CRC Press. https://doi.org/10.1201/9781315113104

      ABSTRACT

      This is the first practical book dedicated to the fundamental and application aspects of two major unit operations in cocoa and coffee processing, namely drying and roasting. The drying and roasting of cocoa and coffee beans play critical roles in governing the formation of flavor precursors in the early stages and also the development of flavor and aroma in the later stages during processing. Hence, qualities of the finished chocolates and coffee powder products are affected greatly by the dried and roasted beans produced.

      Drying and Roasting of Cocoa and Coffee covers key topics areas ranging from post-harvest processing, equipment selection, physical and chemical changes during processing, flavor development, grading and dried product quality. The book consists of two parts with topics dedicated to the drying/roasting aspects of cocoa and coffee, respectively.

      Features

      • Provides a comprehensive review on flavor development during cocoa/coffee processing
      • Discusses the impact of processing parameters on cocoa/coffee quality
      • Presents the new trends in drying/roasting techniques and novel technology
      • Examines the concept of coffee quality in light of both paradigms: the traditional coffee and the specialty coffee grading systems

      No prior knowledge of cocoa and coffee processing is required to benefit from this book, which is written for a variety of readers. It is suitable for undergraduate and postgraduate students, researchers and industrial practitioners/consultants from various domains in the food and beverage industries.

      TABLE OF CONTENTS

      chapter |20 pages

      An Overview of Cocoa and the Coffee Industry

      ByChing Lik Hii, Flávio Meira Borém

      chapter |25 pages

      Drying Principles and Practices of Cocoa Beans

      ByChing Lik Hii, Abhay S. Menon, Choon Lai Chiang

      chapter |16 pages

      Roasting Equipment for Cocoa Processing

      ByMisnawi, Ariefandie Febrianto Noor, Tunjung Sari Ariza Budi

      chapter |25 pages

      Flavor Development during Cocoa Roasting

      BySuzannah Sharif

      chapter |51 pages

      The Grading and Quality of Dried Cocoa Beans

      ByDarin Ashram Sukha

      chapter |30 pages

      Processing and Drying of Coffee

      ByFlávio Meira Borém, Ednilton Tavares de Andrade

      chapter |64 pages

      Flavor Development during Postharvest Treatment of Coffee – A Holistic Approach

      ByGerhard Bytof

      chapter |32 pages

      Roasting Equipment for Coffee Processing

      ByVanúsia Maria Carneiro Nogueira, Thomas Koziorowski

      chapter |43 pages

      Flavor Development during Roasting

      ByAdriana Farah

      chapter |32 pages

      Quality of the Final Product and Classification of Green Coffee

      ByMario Roberto Fernandez Alduenda
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