A Review of Cocoa Drying Technologies and the Effect on Bean Quality Parameters

Considering drying as a key farm-based, quality determining unit operation in the cocoa processing chain, this paper reviews recent studies in the drying methods and quality parameters of cocoa beans. Open sun, solar, oven, microwave, and freeze drying methods have been investigated at various level...

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Bibliographic Details
Published inInternational journal of food science Vol. 2020; no. 2020; pp. 1 - 11
Main Authors Dzelagha, Banboye Frederick, Nde Bup, Divine, Ngwa, Ngwabie Martin
Format Journal Article
LanguageEnglish
Published Cairo, Egypt Hindawi Publishing Corporation 2020
Hindawi
Hindawi Limited
Subjects
Acetic acid
Acidity
Alternative energy sources
Beans
Cocoa
Cocoa beans
Driers
Drying ovens
Electronic systems
Energy absorption
Farmers
Food
Food preservation
Freeze drying
Heat
Methods
Moisture content
Parameters
Polyethylene
Polyphenols
Production capacity
Review
Solar cookers
Solar dryers
Solar energy
Sun
Toiletry products
Trays
Ventilation
Washers & dryers
Water content
Asia
Africa
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Summary:Considering drying as a key farm-based, quality determining unit operation in the cocoa processing chain, this paper reviews recent studies in the drying methods and quality parameters of cocoa beans. Open sun, solar, oven, microwave, and freeze drying methods have been investigated at various levels in the drying of cocoa beans with objectives to improve the drying properties and final quality of cocoa beans. While an open sun dryer employs natural passive mechanisms, the solar drying methods can employ a combination of passive and active mechanisms. The oven, microwave, and freeze drying methods are fully active requiring electrical energy inputs. To improve drying rates in the open sun method, dryer materials and location of drying trays are the parameters optimized since the drying temperature depends on solar intensity. For solar dryers, materials, angles of elevation, heaters, and fans are manipulated to optimize energy absorption and drying parameters. For the oven and microwave methods, drying air properties are directly controlled by electronic systems. Moisture content, mouldiness, bean colour, pH, titratable acidity, fat content, and acetic acid concentration are the most widely evaluated bean quality parameters.
Bibliography:ObjectType-Article-2
SourceType-Scholarly Journals-1
ObjectType-Feature-3
content type line 23
ObjectType-Review-1
Academic Editor: James Owusu-Kwarteng
ISSN:2356-7015
2314-5765
2314-5765
DOI:10.1155/2020/8830127